Reviews of The Omnivore’s Dilemma

Deconstructing Dinner

His supermeticulous reporting is the book's strength -- you're not likely to get a better explanation of exactly where your food comes from.

The Omnivore’s Dilemma

You could call this book the foodie Guns, Germs, and Steel.

What we eat, why, and where it really comes from

Dinner is such a conundrum. Cook or order? Fast or slow? Lean or indulgent? Once the problem has been dispatched and the dishes dried, the questions return, with alarming regularity. I thought it was just me. But now that I’ve cleared time from my heavy schedule of fretting and shopping and cooking to read Michael

A long, strange trip down the food chain

Michael Pollan is a magician. In his previous book, “The Botany of Desire,” he turned apples and potatoes into a best-seller. Now he turns corn and cows, pigs and chickens into a brilliant, eye-opening account of how we produce, market and agonize over what we eat. If you ever thought “what’s for dinner” was a

Eating Blind

AFTER READING “The Omnivore’s Dilemma,” I went out to dinner at a bistro in Greenwich Village, where I faced some dilemmas of my own. The waiter brought over the menu. Steak? Too much to worry about: hormones, antibiotics, E. coli and mad-cow disease. Tuna? Mercury. Salmon? PCBs. Chicken? Could be one of the brands treated

Let’s Make a Meal

Channeling the modern middle-class shopper wandering vast supermarket aisles, Pollan asks: “The organic apple or the conventional? And if organic, the local or the imported? The wild fish or the farmed? The transfats or the butter or the ‘not butter’? Shall I be a carnivore or a vegetarian? And if a vegetarian, a lacto-vegetarian or

You Are What You Eat

Most of us are at a great distance from our food. I don’t mean that we live “twelve miles from a lemon,” as English wit Sydney Smith said about a home in Yorkshire. I mean that our food bears little resemblance to its natural substance. Hamburger never mooed; spaghetti grows on the pasta tree; baby

Anatomy of a Meal

That we are living beings who must, to continue living, physically consume other living organisms, is one of the most fundamental facts about our lives. If, as a matter of habit, comfort and self-protection, we allow ourselves to remain less than fully conscious of the biological origins of our food, and of the nature of

The Omnivore’s Dilemma

MICHAEL POLLAN has perfected a tone — one of gleeful irony and barely suppressed outrage — and a way of inserting himself into a narrative so that a subject comes alive through what he’s feeling and thinking. He is a master at drawing back to reveal the greater issues. At one point in his new

Shooting a Pig

intelligently gory.