Post by violet on Jul 24, 2010 14:02:13 GMT 11
Michael Pollan is the author of the very interesting In Defence of Food.
He's a Professor of Journalism who obviously enjoys both research and food.
The book is divided into three parts, and should you not wish to read the whole, very short book, he has summed up the contents of each part thus:
Part I: What should I eat? (Eat food.)
Part II: What kind of food should I eat? (Mostly plants.)
Part III: How should I eat? (Not much.)
He expands on each topic but, if we follow those three basic guidelines, all will be well.
The author likens science's current understanding of food to our understanding of surgery in the 1650's - he feels we have only a small grasp of the whole picture. He is concerned about the volume of processed food available, and the number of additives in readily available foodstuffs.
With regard to junk food, that chapter is entitled "Eat all the junk food you want as long as you cook it yourself."
"There is nothing wrong with eating sweets, fried foods, pastries, even drinking a soda every now and then, but food manufacturers have made these formerly expensive and hard-to-make treats so cheap and easy that we're eating them every day."
He goes on to say that it's unlikely most of us would be prepared to make these things every day, and will therefore eat less of that type of food.
He also counsels us to avoid sugar as much as possible.
It's a short, pithy and very worthwhile book. Especially to me, as that's what I aspire to here. Though I often fall short!
Elisa
He's a Professor of Journalism who obviously enjoys both research and food.
The book is divided into three parts, and should you not wish to read the whole, very short book, he has summed up the contents of each part thus:
Part I: What should I eat? (Eat food.)
Part II: What kind of food should I eat? (Mostly plants.)
Part III: How should I eat? (Not much.)
He expands on each topic but, if we follow those three basic guidelines, all will be well.
The author likens science's current understanding of food to our understanding of surgery in the 1650's - he feels we have only a small grasp of the whole picture. He is concerned about the volume of processed food available, and the number of additives in readily available foodstuffs.
With regard to junk food, that chapter is entitled "Eat all the junk food you want as long as you cook it yourself."
"There is nothing wrong with eating sweets, fried foods, pastries, even drinking a soda every now and then, but food manufacturers have made these formerly expensive and hard-to-make treats so cheap and easy that we're eating them every day."
He goes on to say that it's unlikely most of us would be prepared to make these things every day, and will therefore eat less of that type of food.
He also counsels us to avoid sugar as much as possible.
It's a short, pithy and very worthwhile book. Especially to me, as that's what I aspire to here. Though I often fall short!
Elisa