In Defense of Food An Eater's Manifesto
Author: Michael Pollan
publisher: Penguin Publishing Group
publisher Date: 04/28/2009
Schools: Temple University，George Mason University，Loyola University Maryland，Rutgers,The State University of New Jersey，Indiana University -Purdue University Indianapolis，Stony Brook University(SUNY)，Georgia Institute of Techology，University of New Hampshire，The University of Michigan - Ann Arbor，Emory University，Tulane University，Boston University，Wellesley College，Drexel University，University of Colorado at Boulder，University of North Carolina at Charlotte，University of Central Arkansas
Description: #1 New York Times BestsellerFood. There's plenty of it around, and we all love to eat it. So why should anyone need to defend it?Because in the so-called Western diet, food has been replaced by nutrients, and common sense by confusionmost of what we’re consuming today is longer the product of nature but of food science. The result is what Michael Pollan calls the American Paradox: The more we worry about nutrition, the less healthy we see to become. 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. Not too much. Mostly plants." Pollan’s bracing and eloquent manifesto shows us how we can start making thoughtful food choices that will enrich our lives, enlarge our sense of what it means to be healthy, and bring pleasure back to eating."Michael Pollan [is the] designated repository for the nation's food conscience."-Frank Bruni, The New York Times" A remarkable volume . . . engrossing . . . [Pollan] offers those prescriptions Americans so desperately crave."-The Washington Post"A tough, witty, cogent rebuttal to the proposition that food can be redced to its nutritional components without the loss of something essential... [a] lively, invaluable book."Janet Maslin, The New York Times"In Defense of Food is written with Pollan's customary bite, ringing clarity and brilliance at connecting the dots."-The Seattle TimesMichael Pollan’s newest book Cooked: A Natural History of Transformationthe story of our most trusted food expert’s culinary educationwas published by The Penguin Press in April 2013.