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9780143038580

The Omnivore's Dilemma: A Natural History of Four Meals

Pollan, Michael Author

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9780143038580: The Omnivore's Dilemma: A Natural History of Four Meals

One of the New York Times Book Review's Ten Best Books of the Year

Winner of the James Beard Award

Author of #1 New York Times Bestsellers In Defense of Food and Food Rules


Today, buffeted by one food fad after another, America is suffering from what can only be described as a national eating disorder. Will it be fast food tonight, or something organic? Or perhaps something we grew ourselves? The question of what to have for dinner has confronted us since man discovered fire. But as Michael Pollan explains in this revolutionary book, how we answer it now, as the dawn of the twenty-first century, may determine our survival as a species. Packed with profound surprises, The Omnivore's Dilemma is changing the way Americans thing about the politics, perils, and pleasures of eating.

"Thoughtful, engrossing ... You're not likely to get a better explanation of exactly where your food comes from."
-The New York Times Book Review

"An eater's manifesto ... [Pollan's] cause is just, his thinking is clear, and his writing is compelling. Be careful of your dinner!"
-The Washington Post

"Outstanding... a wide-ranging invitation to think through the moral ramifications of our eating habits."
--The New Yorker

"If you ever thought 'what's for dinner' was a simple question, you'll change your mind after reading Pollan's searing indictment of today's food industry-and his glimpse of some inspiring alternatives.... I just loved this book so much I didn't want it to end."
-The Seattle Times


Michael Pollan’s newest book Cooked: A Natural History of Transformation--the story of our most trusted food expert’s culinary education--was published by The Penguin Press in April 2013.

 

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About the Author:

MICHAEL POLLAN is the author of six previous books, including Food Rules, In Defense of Food, The Omnivore’s Dilemma, and The Botany of Desire, all New York Times bestsellers. A longtime contributor to The New York Times Magazine, Pollan is the recipient of the James Beard Award and is also the Knight Professor of Journalism at Berkeley. In 2010, Time magazine named him one of the one hundred most influential people in the world. His most recent book, Cooked: A Natural History of Transformation, was published by The Penguin Press in April 2013.

www.michaelpollan.com
 

 

From AudioFile:

"What should we have for dinner?" asks Pollan in the opening of this unique history of four meals--from McDonald's fare to personally hunted wild pig. Award-winning narrator Scott Brick--truly one of the best in the business--takes the listener on a mesmerizing adventure to find some answers. The investigation could have bogged down in Pollan's exhaustive details, but Brick captures each experience with a tempo and emotional coloring all its own. From the comedy of gobbling Chicken McNuggets while speeding down a highway to the deliberately paced tension of stalking and killing a wild pig, Brick gives each story a distinctive voice--and taste. M.T.B. © AudioFile 2006, Portland, Maine-- Copyright © AudioFile, Portland, Maine

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Book Description Penguin, 2007. Book Condition: New. Brand New, Unread Copy in Perfect Condition. A+ Customer Service! Summary: "Thoughtful, engrossing . You're not likely to get a better explanation of exactly where your food comes from." - The New York Times Book Review "An eater's manifesto . [Pollan's] cause is just, his thinking is clear, and his writing is compelling. Be careful of your dinner!" - The Washington Post "Outstanding. a wide-ranging invitation to think through the moral ramifications of our eating habits." -- The New Yorker "If you ever thought 'what's for dinner' was a simple question, you'll change your mind after reading Pollan's searing indictment of today's food industry-and his glimpse of some inspiring alternatives. I just loved this book so much I didn't want it to end." - The Seattle Times. Bookseller Inventory # ABE_book_new_0143038583

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Book Description Penguin Putnam Inc, United States, 2007. Paperback. Book Condition: New. Reprint. 214 x 140 mm. Language: English Brand New Book. One of the New York Times Book Review s Ten Best Books of the Year Winner of the James Beard Award Author of #1 New York Times Bestsellers In Defense of Food and Food Rules Today, buffeted by one food fad after another, America is suffering from what can only be described as a national eating disorder. Will it be fast food tonight, or something organic? Or perhaps something we grew ourselves? The question of what to have for dinner has confronted us since man discovered fire. But as Michael Pollan explains in this revolutionary book, how we answer it now, as the dawn of the twenty-first century, may determine our survival as a species. Packed with profound surprises, The Omnivore s Dilemma is changing the way Americans thing about the politics, perils, and pleasures of eating. Thoughtful, engrossing . You re not likely to get a better explanation of exactly where your food comes from. - The New York Times Book Review An eater s manifesto . [Pollan s] cause is just, his thinking is clear, and his writing is compelling. Be careful of your dinner! - The Washington Post Outstanding. a wide-ranging invitation to think through the moral ramifications of our eating habits. --The New Yorker If you ever thought what s for dinner was a simple question, you ll change your mind after reading Pollan s searing indictment of today s food industry-and his glimpse of some inspiring alternatives. I just loved this book so much I didn t want it to end. -The Seattle Times Michael Pollan s newest book Cooked: A Natural History of Transformation --the story of our most trusted food expert s culinary education--was published by The Penguin Press in April 2013. Bookseller Inventory # ABZ9780143038580

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