By turns dazzling and edifying, it is the gripping account of a journey to an exciting and unexpected new frontier in our understanding of the mind, the self, and our place in the world. The true subject of Pollan's "mental travelogue" is not just psychedelic drugs but also the eternal puzzle of human consciousness and how, in a world that offers us both suffering and joy, we can do our best to be fully present and find meaning in our lives.
There's plenty of it around, and we all love to eat it. So why should anyone need to defend it? The result is what Michael Pollan calls the American Paradox: The more we worry about nutrition, the less healthy we see to become.
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With In Defense of Food, Pollan proposes a new and very old answer to the question of what we should eat that comes down to seven simple but liberating words: "Eat food. Three and a half centuries later, Amsterdam is once again the mecca for people who care passionately about one particular plant—though this time the obsessions revolves around the intoxicating effects of marijuana rather than the visual beauty of the tulip. How could flowers, of all things, become such objects of desire that they can drive men to financial ruin?
In The Botany of Desire, Michael Pollan argues that the answer lies at the heart of the intimately reciprocal relationship between people and plants.
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The sweetness of apples, for example, induced the early Americans to spread the species, giving the tree a whole new continent in which to blossom. So who is really domesticating whom?
Weaving fascinating anecdotes and accessible science into gorgeous prose, Pollan takes us on an absorbing journey that will change the way we think about our place in nature. Cooked: A Natural History of Transformation. Directed by Oscar-winning filmmaker Alex Gibney and starring Michael Pollan, Cooked teases out the links between science, culture and the flavors we love. In Cooked, Pollan 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.
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.
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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. What shall we have for dinner? Such a simple question has grown to have a very complicated answer. We can eat almost anything nature has to offer, but deciding what we should eat stirs anxiety.
Should we choose the organic apple or the conventional? If organic, local or imported?
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Wild fish or farmed? Low-carb or low-cal? As the American culture of fast food and unlimited choice invades the world, Pollan follows his next meal from land to table, tracing the origin of everything consumed and the implications for ourselves and our planet.
His astonishing findings will shock all who care about what they put on their plate. From the spark of an idea to the search for a perfect site to the raising of a ridgepole, Pollan revels in the infinitely detailed, complex process of creating a finished structure. Pollan leads readers on his adventure with humor and grace. By Michael Pollan. By Wendell Berry. By Reginald Arkell. By Corky Pollan. By Christopher Baker.
Items Per Page: 15 30 60 Year Newest Pub. Check box to include out-of-stock items. View: Grid List. An editor-at-large for Harper's and columnist for House and Garden uses his experiences building a wooden hut in the woods near his Connecticut home to reflect on the meaning of building and home. The author describes the process--design, footings, framing, roofing, windows, and trim--by which he created a space for writing.
Wendell Berry was farming and writing with the purity of food in mind long before organic produce was available at the local supermarket. For the last five decades, he has embodied mindful eating through his land practices and his writing. This new collection of essays includes pieces that date back to the s and s, as well as more contemporary selections.
This includes delicious homemade cat treat recipes, natural cat treats, organic cat treats and natural cat treat recipes. This book about how to make cat treats includes of the very best natural cat food and cat treat recipes plus some extra surprises for your favorite feline.nttsystem.xsrv.jp/libraries/82/gawoz-iphone-6.php
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The Dog Food Recipes Cookbook is a unique and special bookthat includes recipes that are loved by dogs and dog owners aroundthe world. It's the Reader's Choice Edition! Every feline will love what you make from this cat treat cookbook, since you'll be using natural and organic ingredients. It's all natural cat food because YOU are the cook! 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.
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- Western India in the Nineteenth Century;
- Die Heimkehr des träumenden Delphins: Roman (German Edition).
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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. In the course of his journey, he discovers that the cook occupies a special place in the world, standing squarely between nature and culture. Both realms are transformed by cooking, and so, in the process, is the cook. 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 celebratedbaker 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: with plants and animals, the soil, farmers, our history and culture, and, of course, the people our cooking nourishes and delights.
- Origine du nom de famille MANDROU (Oeuvres courtes) (French Edition).
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Cooking, above all, connects us. The effects of not cooking are similarly far reaching.