Author: Michael Pollan
Release Date: 2006-04-11
Genre: Health & Fitness
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 What should we have for dinner? Ten years ago, Michael Pollan confronted us with this seemingly simple question and, with The Omnivore’s Dilemma, his brilliant and eye-opening exploration of our food choices, demonstrated that how we answer it today may determine not only our health but our survival as a species. In the years since, Pollan’s revolutionary examination has changed the way Americans think about food. Bringing wide attention to the little-known but vitally important dimensions of food and agriculture in America, Pollan launched a national conversation about what we eat and the profound consequences that even the simplest everyday food choices have on both ourselves and the natural world. Ten years later, The Omnivore’s Dilemma continues to transform the way Americans think about the politics, perils, and pleasures of eating. From the Trade Paperback edition.
Author: Worth Books
Publisher: Open Road Media
Release Date: 2017-04-25
So much to read, so little time? This brief overview of The Omnivore’s Dilemma tells you what you need to know—before or after you read Michael Pollan’s book. Crafted and edited with care, Worth Books set the standard for quality and give you the tools you need to be a well-informed reader. This short summary and analysis of The Omnivore’s Dilemma includes: Historical context Chapter-by-chapter summaries Profiles of the main characters Detailed timeline of events Important quotes Fascinating trivia Glossary of terms Supporting material to enhance your understanding of the original work About The Omnivore’s Dilemma: A Natural History of Four Meals by Michael Pollan: In the perennial bestseller The Omnivore’s Dilemma, acclaimed journalist Michael Pollan not only reports back from the frontlines of America’s dysfunctional food industry, but gets down and dirty with the scrappy farmers and foragers who have decided to “opt out” of the industrial food chain. Informative, entertaining, and often alarming, The Omnivore’s Dilemma examines dietary trends, the origins of what we eat, and the impact of our food choices on the environment and our health, and sheds desperately needed light on the saying “you are what you eat.” The summary and analysis in this ebook are intended to complement your reading experience and bring you closer to a great work of nonfiction.
Delves into facts about food, life expectancy as it relates to consumption, and global health implications resulting from food choices made by people around the world, encouraging readers to consider their food choices and eating habits.
Author: Michael Pollan
Release Date: 2013-04-23
Genre: Social Science
**Now a docu-series streaming on Netflix, starring Pollan as he explores how cooking transforms food and shapes our world. Oscar-winning filmmaker Alex Gibney exectuve produces the four-part series based on Pollan's book, and each episode will focus on a different natural element: fire, water, air, and earth. ** In Cooked, Michael Pollan explores the previously uncharted territory of his own kitchen. Here, he discovers the enduring power of the four classical elements—fire, water, air, and earth—to transform the stuff of nature into delicious things to eat and drink. Apprenticing himself to a succession of culinary masters, Pollan learns how to grill with fire, cook with liquid, bake bread, and ferment everything from cheese to beer. Each section of Cooked tracks Pollan’s effort to master a single classic recipe using one of the four elements. A North Carolina barbecue pit master tutors him in the primal magic of fire; a Chez Panisse–trained cook schools him in the art of braising; a celebrated baker teaches him how air transforms grain and water into a fragrant loaf of bread; and finally, several mad-genius “fermentos” (a tribe that includes brewers, cheese makers, and all kinds of picklers) reveal how fungi and bacteria can perform the most amazing alchemies of all. The reader learns alongside Pollan, but the lessons move beyond the practical to become an investigation of how cooking involves us in a web of social and ecological relationships. Cooking, above all, connects us. The effects of not cooking are similarly far reaching. Relying upon corporations to process our food means we consume large quantities of fat, sugar, and salt; disrupt an essential link to the natural world; and weaken our relationships with family and friends. In fact, Cooked argues, taking back control of cooking may be the single most important step anyone can take to help make the American food system healthier and more sustainable. Reclaiming cooking as an act of enjoyment and self-reliance, learning to perform the magic of these everyday transformations, opens the door to a more nourishing life. From the Trade Paperback edition.
Author: Kathleen Hefferon
Publisher: Oxford University Press
Release Date: 2012-08-16
Genre: Health & Fitness
This book is a response to the current flood of conflicting information regarding the use of plants for both consumption and medicinal purposes. Kathleen Hefferon addresses the myths and popular beliefs surrounding the application of plants in human health, revealing both their truths and inaccuracies, and provides an overview of the technologies scientists are using to further their research.
Author: Paul G. Doerksen
Publisher: Wipf and Stock Publishers
Release Date: 2016-09-22
Take and Read is a collection of essays first presented as oral theological reflections on books, written to stimulate conversations among diverse groups of readers, which included farmers, physicians, teachers, poets, novelists, scientists, people involved in business, finance, relief work, and many other walks of life, ranging in age from twenty-something to eighty. These reflections introduce and offer samples of theological readings of a variety of books. The result is a collection of essays addressing a wide range of topics from food security to violence, from dementia to indigenous issues. Perhaps this book is best described as an invitation to joining a conversation about books, and more importantly, about God.
Author: Lily McNeil
Publisher: Hyperink Inc
Release Date: 2012-04-04
Genre: Study Aids
Quicklets: Learn More. Read Less. Michael Pollan is an author, journalist and a professor of science and environmental journalism at the University of California, Berkeley. He has written many books, articles and essays on the American food system and sustainable agriculture. He is also the author of “Food Rules: An Eater’s Manual,” “In Defense of Food: An Eater’s Manifesto,” “The Botany of Desire: A Plant's-Eye View of the World,” “A Place of My Own,” and “Second Nature.” Pollan is the recipient of numerous journalistic awards, including the James Beard Award for best magazine series in 2003, and the Reuters-I.U.C.N. 2000 Global Award for Environmental Journalism. Pollan has served as executive editor of Harper's Magazine, and his articles appear in the “Best American Science Writing,” “Best American Essays” and the “Norton Book of Nature Writing” anthologies. “The Omnivore’s Dilemma,” first published in 2006, was named 1 of the 10 best books of the year by the New York Times Book Review. It won the James Beard Book Award for Writing on Food, and in 2007 was a finalist of the National Book Critics Circle Award. The book can be found in hardback, paperback and e-book editions, as well as audiobook. There is also a young readers edition available. The documentary film, “Food, Inc.” is partially based upon this book. Quicklets: Learn More. Read Less. CHAPTER OUTLINE TABLE OF CONTENTS - About the Book - About the Author - Overall Summary - Chapter-by-Chapter Summary - List of Important People - Key Terms and Definitions - Interesting Related Facts - Sources and Additional Reading
Author: Christianity Today International
Publisher: Thomas Nelson Inc
Release Date: 2009-03-03
Each eight-week study is based on articles written by today's leading Christian authors and published by Christianity Today magazines. These remarkable studies foster deep, authentic, and relevant discussion that will challenge and grow any small group.
Author: Gregory E. Kaebnick
Publisher: Oxford University Press
Release Date: 2013-11-04
Contemporary debates over issues as wide-ranging as the protection of wildernesses and endangered species, the spread of genetically modified organisms, the emergence of synthetic biology, and the advance of human enhancement, all of which seem to spin into deeper and more baffling questions with every change in the news cycle, often circle back to the same fundamental question: should there be limits to the human alteration of the natural world? A growing number of people view the human capacity to alter natural states of affairs -- from formerly wild spaces and things around us to crops and livestock to our own human nature -- as cause for moral alarm. That reaction raises a number of perplexing philosophical questions, however: Can we identify "natural" states of affairs at all? Does the idea of being morally concerned about the human relationship to nature make any sense? Should such a concern influence public policy and politics, or should government stay strenuously neutral on such matters? Through a study of moral debates about the environment, agricultural biotechnology, synthetic biology, and human enhancement, Gregory E. Kaebnick, a research scholar at The Hastings Center and editor of the Hastings Center Report, argues that concerns about the human alteration of nature can be legitimate and serious, but also that they are complex, contestable, and of limited political force. Kaebnick defends attempts to identify "natural" states of affairs by disentangling the nature/artifact distinction from metaphysical hoariness. Drawing on David Hume, he also defends moral standards for the human relationship to nature, arguing that they, and moral standards generally, should be understood as grounded in what Hume called the "passions." Yet what counts as "natural" can be delineated only roughly, he concludes, and moral standards for interaction with nature are less a matter of obligation than of ideals. Kaebnick also concludes, drawing on an interpretation of the liberal principle of neutrality, that government may support those standards but must be careful not to enforce them. Thus Kaebnick looks for a middle way on debates that have tended toward polarization. "As differences between nature and artifact become steadily less substantial, problems about preservation run to the core of how people can make sense of themselves, of each other, and of our shared world. Kaebnick's solutions are creative and compelling, theoretically elegant and politically practical. Providing distinctive ways forward, when much academic and policy discussion seems exhausted, his book demands wide attention. In return, it inspires hope." - James Nelson, Michigan State University
Author: Andrew F Smith
Publisher: Columbia University Press
Release Date: 2009-10-22
Food expert and celebrated food historian Andrew F. Smith recounts& mdash;in delicious detail& mdash;the creation of contemporary American cuisine. The diet of the modern American wasn't always as corporate, conglomerated, and corn-rich as it is today, and the style of American cooking, along with the ingredients that compose it, has never been fixed. With a cast of characters including bold inventors, savvy restaurateurs, ruthless advertisers, mad scientists, adventurous entrepreneurs, celebrity chefs, and relentless health nuts, Smith pins down the truly crackerjack history behind the way America eats. Smith's story opens with early America, an agriculturally independent nation where most citizens grew and consumed their own food. Over the next two hundred years, however, Americans would cultivate an entirely different approach to crops and consumption. Advances in food processing, transportation, regulation, nutrition, and science introduced highly complex and mechanized methods of production. The proliferation of cookbooks, cooking shows, and professionally designed kitchens made meals more commercially, politically, and culturally potent. To better understand these trends, Smith delves deeply and humorously into their creation. Ultimately he shows how, by revisiting this history, we can reclaim the independent, locally sustainable roots of American food.
Can It!, from the editors of Hobby Farm Homes, gives readers a contemporary perspective on this favorite traditional kitchen art. As the “eat local” movement sweeps the country, so too does the popularity of canning and preserving the harvest from our own gardens and hobby farms. Filled with nearly 200 full-color photograph and illustrations, Can It! is a detailed beginner’s guide that takes the reader step by step through the process of canning fruits and vegetables. From canning tomatoes and squashes to preparing homemade salsas, relishes, and jellies, this book simplifies the processes so that even modern busy people can find time to do it themselves, while emphasizing cost-saving, sustainability, and food safety. The book begins with a chapter on preparing and planning, deciding which methods are right for you, and what produce you like enough to invest the time to preserve it. The methods discussed include freezing, flash freezing, water-bath canning and pressure canning. The author, Jackie Callahan Parente is a lifelong canner and shares her insights, secrets, and shortcuts for each of these methods of food preservation. Charts throughout the book detail methods with specific timings, temperatures, and required equipment. Summary pages (“Process Overview”) give the reader a point-by-point wrap-up of each technique with all of the important takeaways. The chapter on freezing offers general guidelines on which foods freeze best (and worst) with safety instructions and processes to capture the freshest flavors from dozens of possible foods. The author offers information on freezers, containers, thawing processes, energy-saving methods, and head space requirements. Sidebars offer ways to avoid and solve common problems such as freezer burn, discoloration, texture issues, and so forth. Three dozen recipes for freezing fruits and vegetables, including storing prepared items such as strawberry jam, creamed corn, and stewed tomatoes. Beyond fruits and vegetables, the chapter also gives instructions for freezing, breads, pastries, dairy, meat, and complete meals. The chapter on canning offers information on high- and low-acid canning as well as the differences between water-bath versus pressure canning, with detail on proper use of jars, lids, and bands, selection of the right utensils, instructions for filling the jars, and safe storage. This chapter offers 15 water-bath canning recipes and 12 pressure canning recipes for the most popular fruits and vegetables (tomatoes, apples, berries, pears, peaches, and more). The canning process can be applied to fresh fruits and veggies as well as to homemade condiments and spreads. The chapter “Jams, Jellies, and More” helps canners narrow down the choices and offers required background for the properties of fruit, pectin, acid, and sweeteners. This chapter offers over 30 recipes for everyone’s favorites, such as blueberry jam, grape jam, and peach preserves, plus some delicious unexpected delights, such as rhubarb conserve, slow-cooker apple butter, and pear ginger preserves. Also on offer are solutions to commonly encountered problems with canning preserves plus labeling and storage. “Pickles, Relishes, Salsas, and Such” salutes everyone’s favorite condiments, offering recipes for 20 delectable “jar-ables” and a primer for pickling produce, from salt and brine to decorating the jars. Beginning with basic kosher dill pickles and pickled mixed veggies, the author offers recipes for summer and winter relishes, festive, zesty salsas, chutneys, ketchup, sauerkraut and more! The appendix offers instructions for important techniques critical to the processes described in the book, including blanching, treating for discoloration, preparing sugar syrups, altitude adjustments, and processing times. Eight helpful charts for equivalents, conversions, and yields plus an extensive glossary, resource section, and index complete the volume.
Author: Jennifer A. Jordan
Publisher: University of Chicago Press
Release Date: 2015-04-14
Each week during the growing season, farmers’ markets offer up such delicious treasures as brandywine tomatoes, cosmic purple carrots, pink pearl apples, and chioggia beets—varieties of fruits and vegetables that are prized by home chefs and carefully stewarded by farmers from year to year. These are the heirlooms and the antiques of the food world, endowed with their own rich histories. While cooking techniques and flavor fads have changed from generation to generation, a Ribston Pippin apple today can taste just as flavorful as it did in the eighteenth century. But how does an apple become an antique and a tomato an heirloom? In Edible Memory, Jennifer A. Jordan examines the ways that people around the world have sought to identify and preserve old-fashioned varieties of produce. In doing so, Jordan shows that these fruits and vegetables offer a powerful emotional and physical connection to a shared genetic, cultural, and culinary past. Jordan begins with the heirloom tomato, inquiring into its botanical origins in South America and its culinary beginnings in Aztec cooking to show how the homely and homegrown tomato has since grown to be an object of wealth and taste, as well as a popular symbol of the farm-to-table and heritage foods movements. She shows how a shift in the 1940s away from open pollination resulted in a narrow range of hybrid tomato crops. But memory and the pursuit of flavor led to intense seed-saving efforts increasing in the 1970s, as local produce and seeds began to be recognized as living windows to the past. In the chapters that follow, Jordan combines lush description and thorough research as she investigates the long history of antique apples; changing tastes in turnips and related foods like kale and parsnips; the movement of vegetables and fruits around the globe in the wake of Columbus; and the poignant, perishable world of stone fruits and tropical fruit, in order to reveal the connections—the edible memories—these heirlooms offer for farmers, gardeners, chefs, diners, and home cooks. This deep culinary connection to the past influences not only the foods we grow and consume, but the ways we shape and imagine our farms, gardens, and local landscapes. From the farmers’ market to the seed bank to the neighborhood bistro, these foods offer essential keys not only to our past but also to the future of agriculture, the environment, and taste. By cultivating these edible memories, Jordan reveals, we can stay connected to a delicious heritage of historic flavors, and to the pleasures and possibilities for generations of feasts to come.