Reviews of In Defense of Food
The subject of Michael Pollan's fine new book, "In Defense of Food," is the technological abyss toward which humankind with its tacit consent is being driven by the industrialized American diet. Pollan's critique of the American food industry and the plague of obesity, diabetes, coronary disease, cancer, and untimely death for which it is largely responsible is comparable to the work of Rachel Carson as a contribution to the history of human self-destruction, for the food fabricators could not have done their work without our complicity any more than the environmental polluters could have done theirs. One might go so far as to say that these calamities are themselves the outcome of a species failure, an evolutionary maladjustment of the human brain implicit in the triumph of ingenuity over wisdom.
With his lucid style and innovative research, Pollan deserves his reputation as one of the most respectable voices in the modern debate about food.
Written with Pollan's customary bite, ringing clarity and brilliance at connecting the dots.
"In Defense of Food" is Pollan's answer, the needle through which we must squeeze our fatted high-fructose selves to find salvation.
In this slim, remarkable volume, Pollan builds a convincing case not only against that steak dinner but against the entire Western diet.
What should I eat for dinner tonight? Here is Pollan's brilliant, succinct and nuanced answer to this question: "Eat food. Not too much. Mostly plants."
This is an important book, short but pithy, and, like the word "food," not simple at all.
If you read one book about food this year, it should be Michael Pollan's In Defense of Food: An Eater's Manifesto.
The book is short and compact; and, although there's still good bit of reporting, especially about the history of nutrition science, the book seems designed to be what it says it is: a manifesto a declaration of principles that you carry around and use to remind yourself of certain ideas or to start arguments.
A tough, witty, cogent rebuttal to the proposition that food can be reduced to its nutritional components without the loss of something essential.