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The Omnivore's Dilemma:

A Natural History of Four Meals
Front Cover
315 Reviews
Penguin, Apr 11, 2006 - Health & Fitness - 464 pages
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


Today, buffeted by one food fad after another, America is suffering from what can only be described as a national eating disorder. Will it be fast food tonight, or something organic? Or perhaps something we grew ourselves? The question of what to have for dinner has confronted us since man discovered fire. But as Michael Pollan explains in this revolutionary book, how we answer it now, as the dawn of the twenty-first century, may determine our survival as a species. Packed with profound surprises, The Omnivore's Dilemma is changing the way Americans thing about the politics, perils, and pleasures of eating.

Coming from The Penguin Press in 2013, Michael Pollan’s newest book Cooked: A Natural History of Transformation--the story of our most trusted food expert’s culinary education 

"Thoughtful, engrossing ... You're not likely to get a better explanation of exactly where your food comes from."
-The New York Times Book Review

"An eater's manifesto ... [Pollan's] cause is just, his thinking is clear, and his writing is compelling. Be careful of your dinner!"
-The Washington Post

"Outstanding... a wide-ranging invitation to think through the moral ramifications of our eating habits."
--The New Yorker

"If you ever thought 'what's for dinner' was a simple question, you'll change your mind after reading Pollan's searing indictment of today's food industry-and his glimpse of some inspiring alternatives.... I just loved this book so much I didn't want it to end."
-The Seattle Times


 
  

What people are saying - Write a review

User ratings

5 stars
137
4 stars
84
3 stars
36
2 stars
25
1 star
23

It's well written and very educational. - Goodreads
It also gave me insight into my own life. - Goodreads
Clear and compelling writing style. - Overstock.com
LOVED--- All descriptions of all meals. - Goodreads
The prose waxed poetic to the point of total cheese. - Goodreads
But the ending brought it to a good close. - Goodreads

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

User Review  - Baley Whary - Goodreads

This book was well-written and thought-provoking from the beginning. It really made me look at the food I eat and where it comes from, as well as where my money goes when I buy food at the grocery ... Read full review

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

User Review  - Cindy - Goodreads

At least three times a day I ask myself, “What should I eat?”. This seemingly simple question has become increasingly complex with the hundred of diets, nutritionists and medical experts all telling ... Read full review

All 315 reviews »

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Contents

The Plant Corns Conquest
15
The Farm
32
The Elevator
57
The Feedlot Making Meat
65
The Processing Plant Making Complex Foods
85
The Consumer A Republic of Fat
100
The Meal Fast Food
109
PASTORAL GRASS
121
The Market Greetings from the NonBarcode People
239
The Meal GrassFed
262
PERSONAL THE FOREST
275
The Forager
277
The Omnivores Dilemma
287
The Ethics of Eating Animals
304
Hunting The Meat
334
Gathering The Fungi
364

All Flesh Is Grass
123
Big Organic
134
Grass Thirteen Ways of Looking at a Pasture
185
The Animals Practicing Complexity
208
Slaughter In a Glass Abattoir
226
The Perfect Meal
391
ACKNOWLEDGMENTS
413
SOURCES
417
INDEX
437
Copyright

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About the author (2006)

MICHAEL POLLAN is the author of six previous books, including Food Rules, In Defense of Food, The Omnivore’s Dilemma, and The Botany of Desire, all New York Times bestsellers. A longtime contributor to The New York Times Magazine, Pollan is the recipient of the James Beard Award and is also the Knight Professor of Journalism at Berkeley. In 2010, Time magazine named him one of the one hundred most influential people in the world. His most recent book, Cooked: Finding Ourselves in the Kitchen, will be published by The Penguin Press in April 2013.

www.michaelpollan.com

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