Now, having read The Omnivore's Dilemma, this book seems like a condensed form of the former with less focus on the political and capitalistic problems with the food industry and more of a personal health focus.
"This was the first Michael Pollan book that I read and I frequently found myself jotting down facts and quotes from the book.
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 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. 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. "Michael Pollan designated repository for the nation's food conscience."-Frank Bruni, The New York Times " A remarkable volume. 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. 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. The result is what Michael Pollan calls the American Paradox: The more we worry about nutrition, the less healthy we see to become. 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 Because in the so-called Western diet, food has been replaced by nutrients, and common sense by confusion-most of what we’re consuming today is longer the product of nature but of food science. There's plenty of it around, and we all love to eat it. #1 New York Times Bestseller from the author of How to Change Your Mind, The Omnivore's Dilemma, and Food Rules Food.
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