Reviews of Reviews
A Neuroscientist Reviews Michael Pollan’s How to Change Your Mind
The book shines new light on the revitalized field of psychedelic medicine.
How to Change Your Mind by Michael Pollan: A man who believes you’re never too old to take a trip
Food writer Michael Pollan has turned his attention to mind-altering mushrooms
The Trip of a Lifetime: Michael Pollan explores what LSD and other psychedelics can do for the no longer young.
If How to Change Your Mind furthers the popular acceptance of psychedelics as much as I suspect it will, it will be by capsizing the long association, dating from Leary’s time, between the drugs and young people. Pollan observes that the young have had less time to establish the cognitive patterns that psychedelics temporarily overturn. But “by middle age,” he writes, “the sway of habitual thinking over the operations of the mind is nearly absolute.” What he sought in his own trips was not communion with a higher consciousness so much as the opportunity to “renovate my everyday mental life.”
Might LSD be good for you?
Many psychedelic drugs are non-addictive, and can be helpful in treating all sorts of psychological conditions, argues Michael Pollan.
A revival in the scientific study of psychedelics prompts a journalist to take a trip
Known for his writing on plants and food, Michael Pollan, in his latest book, How to Change Your Mind, brings all the curiosity and skepticism for which he is well known to a decidedly different topic: the psychedelic drugs d-lysergic acid diethylamide (LSD) and psilocybin. In addition to being a balanced piece of journalistic science writing, this work is also part memoir, as Pollan searches for meaning in life as he enters his early 60s.
What the New Science of Psychedelics Teaches Us About Consciousness, Dying, Addiction, Depression, and Transcendence
Noted culinary writer Pollan (Cooked: A Natural History of Transformation, 2013, etc.) makes the transition from feeding your body to feeding your head.
The lengthy disclaimer on the copyright page speaks volumes. The author, well-known for books on food and life such as The Botany of Desire and The Omnivore’s Dilemma, has been opening some of the doors of perception with the aid of lysergic acid, its molecular cousin psilocybin, ayahuasca, and assorted other chemical tools.
How to Change Your Mind: What the New Science of Psychedelics Teaches Us about Consciousness, Dying, Addiction, Depression, and Transcendence
Food writer Pollan (Cooked) shifts his focus to other uses of plants in this brilliant history of psychedelics across cultures and generations, the neuroscience of its effects, the revival of research on its potential to heal mental illness—and his own mind-changing trips. For an entire generation, psychedelics were synonymous with Harvard professor-turned-hippie Timothy Leary and his siren call to “turn on, tune in, drop out.”
Cooked by Michael Pollan, review
It’s not often that a life-changing book falls into one’s lap. Especially, it has to be said, with “The New York Times No 1 Bestseller” splashed across the front. Yet Michael Pollan’s Cooked is one of them. One it’s impossible to read and not act on.
Cooked: A Natural History of Transformation by Michael Pollan
A major work by an interesting thinker, this genre-busting volume will someday become a standard text in a standard university department – though no satisfactory one yet exists – that will teach and research the discipline of "Food Studies", encompassing economics, history, philosophy, anthropology, several fields of life sciences and the humanities.
The saucier’s apprentices
Mr Pollan recognises that cooking today is very different from what it was in his grandmother’s time, and that decades from now even a limited desire to cook may be seen as quaint. This would be a shame. Real cooking (not just heating up) allows people to create, to put their own values into food, to escape the industrialised eating that has created health crises all over the world. Cooking is part of being human. The alternative is to evolve into passive consumers of standardised commodities that promise more than they deliver. Best of all, argues Mr Pollan, cooking makes people happy.