FOR USE IN SCHOOLS AND LIBRARIES ONLY. An enhanced edition of Food Rules —beautifully illustrated and packed with additional food wisdom Michael Pollan's Food Rules prompted a national discussion helping to change the way Americans approach eating. This new edition illustrated by celebrated artist Maira Kalman—and expanded with a new introduction and nineteen additional food rules—marks an advance in the national dialogue that Food Rules inspired. Many of the new rules, suggested by readers, underscore the central teachings of the original Food Rules , which are that eating doesn't have to be so complicated and that food is as much about pleasure and community as it is about nutrition and health. A beautiful book to cherish and share, Food Rules guides us with humor, joy, and common sense toward a happier, healthier relationship to food.

Food Rules A Format

Health, Fitness & Dieting

Pollan, Michael

Diets & Weight Loss

Penguin??Books

In twenty short books, Penguin brings you the classics of the environmental movement.\nMichael Pollan's wise and witty critique of the western industrialized diet, distils the wisdom of history and traditional cultures to three simple rules: Eat food. Not too much. Mostly plants.\nOver the past 75 years, a new canon has emerged. As life on Earth has become irrevocably altered by humans, visionary thinkers around the world have raised their voices to defend the planet, and affirm our place at the heart of its restoration. Their words have endured through the decades, becoming the classics of a movement. Together, these books show the richness of environmental thought, and point the way to a fairer, saner, greener world.

Food Rules (Green Ideas)

Arts & Photography

Penguin Classics

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 How to Change Your Mind and the #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.

Reference

Penguin

"What should we have for dinner?" To one degree or another this simple question assails any creature faced with a wide choice of things to eat. Anthropologists call it the omnivore's dilemma. Choosing from among the countless potential foods nature offers, humans have had to learn what is safe, and what isn't-which mushrooms should be avoided, for example, and which berries we can enjoy. Today, as America confronts what can only be described as a national eating disorder, the omnivore's dilemma has returned with an atavistic vengeance. The cornucopia of the modern American supermarket and fast-food outlet has thrown us back on a bewildering landscape where we once again have to worry about which of those tasty-looking morsels might kill us. At the same time we're realizing that our food choices also have profound implications for the health of our environment. The Omnivore's Dilemma is bestselling author Michael Pollan's brilliant and eye-opening exploration of these little-known but vitally important dimensions of eating in America.
Pollan has divided The Omnivore's Dilemma into three parts, one for each of the food chains that sustain us: industrialized food, alternative or "organic" food, and food people obtain by dint of their own hunting, gathering, or gardening. Pollan follows each food chain literally from the ground up to the table, emphasizing our dynamic coevolutionary relationship with the species we depend on. He concludes each section by sitting down to a meal—at McDonald's, at home with his family sharing a dinner from Whole Foods, and in a revolutionary "beyond organic" farm in Virginia. For each meal he traces the provenance of everything consumed, revealing the hidden components we unwittingly ingest and explaining how our taste for particular foods reflects our environmental and biological inheritance.
We are indeed what we eat-and what we eat remakes the world. A society of voracious and increasingly confused omnivores, we are just beginning to recognize the profound consequences of the simplest everyday food choices, both for ourselves and for the natural world. The Omnivore's Dilemma is a long-overdue book and one that will become known for bringing a completely fresh perspective to a question as ordinary and yet momentous as What shall we have for dinner?
A few facts and figures from The Omnivore's Dilemma: A Natural History of Four Meals
<ul>
<li>Of the 38 ingredients it takes to make a McNugget, there are at least 13 that are derived from corn. 45 different menu items at Mcdonald’s are made from corn.</li>
<li>One in every three American children eats fast food every day.</li>
<li>One in every five American meals today is eaten in the car.</li>
<li>The food industry burns nearly a fifth of all the petroleum consumed in the United States¯more than we burn with our cars and more than any other industry consumes.</li>
<li>It takes ten calories of fossil fuel energy to deliver one calorie of food energy to an American plate.</li>
<li>A single strawberry contains about five calories. To get that strawberry from a field in California to a plate on the east coast requires 435 calories of energy.</li>
<li>Industrial fertilizer and industrial pesticides both owe their existence to the conversion of the World War II munitions industry to civilian uses—nerve gases became pesticides, and ammonium nitrate explosives became nitrogen fertilizers.</li>
<li>Because of the obesity epidemic, today’s generation of children will be the first generation of Americans whose life expectancy will actually be shorter than their parents’ life expectancy.</li>
<li>In 2000 the UN reported that the number of people in the world suffering from o...</li>
</ul>

Cookbooks, Food & Wine

Cooking Education & Reference

Penguin Audio

A captivating personal inquiry into the art of architecture, the craft of building, and the meaning of modern work “A room of one’s own: Is there anybody who hasn’t at one time or another wished for such a place, hasn’t turned those soft words over until they’d assumed a habitable shape?” When Michael Pollan decided to plant a garden, the result was the acclaimed bestseller Second Nature. In A Place of My Own, he turns his sharp insight to the craft of building, as he recounts the process of designing and constructing a small one-room structure on his rural Connecticut property—a place in which he hoped to read, write, and daydream, built with his own two unhandy hands. Michael Pollan's unmatched ability to draw lines of connection between our everyday experiences--whether eating, gardening, or building--and the natural world has been the basis for the popular success of his many works of nonfiction, including the genre-defining bestsellers The Omnivore's Dilemma and In Defense of Food. With this updated edition of his earlier book A Place of My Own, readers can revisit the inspired, intelligent, and often hilarious story of Pollan's realization of a room of his own--a small, wooden hut, his "shelter for daydreams"--built with his admittedly unhandy hands. Inspired by both Thoreau and Mr. Blandings, A Place of My Own not only works to convey the history and meaning of all human building, it also marks the connections between our bodies, our minds, and the natural world.

A Place of My Own: The Architecture of Daydreams

In Defense of Food

#1 New York Times Bestseller from the author of How to Change Your Mind, The Omnivore's Dilemma, and Food Rules Food. 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 confusion--most 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 Times Michael Pollan’s most recent food book Cooked: A Natural History of Transformation--the story of our most trusted food expert’s culinary education--was published by Penguin Press in April 2013, and in 2016 it served as the inspiration for a four-part docuseries on Netflix by the same name. Pollan is also the author of How to Change Your Mind: What the New Science of Psychedelics Teaches Us About Consciousness, Dying, Addiction, Depression, and Transcendence

In Defense of Food: An Eater's Manifesto

History & Criticism

#1 New York Times Bestseller A definitive compendium of food wisdom Eating doesn’t have to be so complicated. In this age of ever-more elaborate diets and conflicting health advice, Food Rules brings welcome simplicity to our daily decisions about food. Written with clarity, concision, and wit that has become bestselling author Michael Pollan’s trademark, this indispensable handbook lays out a set of straightforward, memorable rules for eating wisely, one per page, accompanied by a concise explanation. It’s an easy-to-use guide that draws from a variety of traditions, suggesting how different cultures through the ages have arrived at the same enduring wisdom about food. Whether at the supermarket or an all-you-can-eat buffet, this is the perfect guide for anyone who ever wondered, “What should I eat?” "In the more than four decades that I have been reading and writing about the findings of nutritional science, I have come across nothing more intelligent, sensible and simple to follow than the 64 principles outlined in a slender, easy-to-digest new book called Food Rules: An Eater’s Manual, by Michael Pollan."—Jane Brody, The New York Times "The most sensible diet plan ever? We think it's the one that Michael Pollan outlined a few years ago: “Eat food. Not too much. Mostly plants.” So we're happy that in his little new book, Food Rules, Pollan offers more common-sense rules for eating: 64 of them, in fact, all thought-provoking and some laugh-out-loud funny."—The Houston Chronicle " It doesn't get much easier than this. Each page has a simple rule, sometimes with a short explanation, sometimes without, that promotes Pollan's back-to-the-basics-of-food (and-food-enjoyment) philosophy."—The Los Angeles Times "A useful and funny purse-sized manual that could easily replace all the diet books on your bookshelf."—Tara Parker-Pope, The New York Times Michael Pollan’s most recent book on food, Cooked: A Natural History of Transformation—the story of our most trusted food expert’s culinary education—was published by Penguin Press in April 2013, and in 2016 it served as the inspiration for a four-part docuseries on Netflix by the same name.

Food Rules: An Eater's Manual

Special Diet

An enhanced edition of Food Rules—beautifully illustrated and packed with additional food wisdom Michael Pollan’s Food Rules prompted a national discussion helping to change the way Americans approach eating. This new edition illustrated by celebrated artist Maira Kalman—and expanded with a new introduction and nineteen additional food rules—marks an advance in the national dialogue that Food Rules inspired. Many of the new rules, suggested by readers, underscore the central teachings of the original Food Rules, which are that eating doesn’t have to be so complicated and that food is as much about pleasure and community as it is about nutrition and health. A beautiful book to cherish and share, Food Rules guides us with humor, joy, and common sense toward a happier, healthier relationship to food.

**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 executive 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.

Cooked: A Natural History of Transformation

The three groundbreaking books from our most trusted guide to food, now brought together for the first time In a few short years, Michael Pollan has completely transformed America’s understanding of eating. Now, Pollan on Food collects the New York Times–bestselling author’s three masterworks into one memorable package. First, the groundbreaking book that started it all, The Omnivore’s Dilemma, in which Pollan turns his own omnivorous mind to the seemingly straightforward question of what we should have for dinner. Next, with In Defense of Food, Pollan proposes a new (and very old) idea that comes down to seven simple but liberating words: “Eat food. Not too much. Mostly plants.” Finally, in Cooked, Pollan explores the previously uncharted territory of his own kitchen; showing 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. Pollan on Food is the perfect answer for those looking to unravel the secret to good and healthy eating.

Pollan on Food Boxed Set: The Omnivore's Dilemma; In Defense of Food; Cooked

Politics & Social Sciences

Social Sciences

See the best price to sell, buy, or rent books by Pollan, Michael. BookScouter helps to compare book prices from 25+ online bookstores and 30+ buyback vendors with a single search.

Books by Pollan, Michael

See the best price to sell, buy, or rent books by Pollan, Michael. BookScouter helps to compare book prices from 25+ online bookstores and 30+ buyback vendors with a single search.

Food Rules A Format

Food Rules (Green Ideas)

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

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

A Place of My Own: The Architecture of Daydreams

In Defense of Food: An Eater's Manifesto

Food Rules: An Eater's Manual

Food Rules: An Eater's Manual

Cooked: A Natural History of Transformation

Pollan on Food Boxed Set: The Omnivore's Dilemma; In Defense of Food; Cooked