Ebook Cooked: A Natural History of Transformation

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Cooked: A Natural History of Transformation

Ebook Cooked: A Natural History of Transformation

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Product details

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Audible Audiobook

Listening Length: 13 hours and 25 minutes

Program Type: Audiobook

Version: Unabridged

Publisher: Penguin Audio

Audible.com Release Date: April 23, 2013

Whispersync for Voice: Ready

Language: English, English

ASIN: B00BMBATXY

Amazon Best Sellers Rank:

It is a rare writer who can turn the mundane into the magnificent, but Pollan manages to do so. I picked the book up in the store and was caught by the story of the art (and it is) of whole pig barbecue in the "Fire" section so made the purchase. His divides the book into sections on Fire, Water, Air, and Earth and then proceeds to provide more detail in each than I would have thought possible. He has a unique ability to make some of the most trivial item into something of vital interest. Despite the fact that this arena is not high on my list of topics, it turned out to be a worthy read.

 â€œI had a deeply unsettling moment when, after spending a couple years researching nutrition for my last book, In Defense of Food, I realized that the answer to the supposedly incredibly complicated question of what we should eat wasn’t so complicated after all, and in fact could be boiled down to just seven words:Eat food. Not too much. Mostly plants.This was the bottom line, and it was satisfying to have found it, a piece of hard ground deep down at the bottom of the swamp of nutrition science: seven words of plain English, no biochemistry degree required. But it was also somewhat alarming, because my publisher was expecting a few thousand words more than that. Fortunately for both of us, I realized that the story of how simple a question as what to eat had ever gotten so complicated was one worth telling, and that became the focus of that book.The focus of this book is very different. It is much less about theory, history, and science than it is about our daily lives and practice. In this short, radically pared-down book, I unpack those seven words of advice into a comprehensive set of rules, or personal policies, designed to help you eat real food in moderation and, by doing so, substantially get off the Western diet. The rules are phrased in everyday language; I deliberately avoid the vocabulary of nutrition or biochemistry, though in most cases there is scientific research to back them up.”~ Michael Pollan from Food RulesMichael Pollan is the author of a number of New York Times best-selling books on nutrition (including In Defense of Food and The Omnivore’s Dilemma). He’s a longtime New York Times contributor and Professor of Journalism at Berkeley. In 2010, Time magazine named him one of the one hundred most influential people in the world.If you’re looking for a SUPER compact, witty look at the primary rules on how to eat well, this is it. I HIGHLY recommend you pick up a copy as I think it’s the page-for-page best guide on the basic fundamentals of nutrition.It’s a fun, witty, concise guide to eating well featuring 64 food rules structured around Pollan’s seven words of wisdom:Part 1 = Eat food.Part 2 = Mostly plants.Part 3 = Not too much.I'm excited to share some of favorite Big Ideas:1. Nutrition: 2 Facts - Everyone agrees on.2. Rule #1: Eat Food - Not edible foodlike substances.3. Low-Fat - Made us fat.4. Will Your Food Rot? - Good test.5. 66% - 80% - Not too much.Let’s have fun optimizing our food rules as we eat food... not too much... mostly plants!More goodness— including PhilosophersNotes on 300+ books in our ​*OPTIMIZE*​ membership program. Find out more at brianjohnson . me.

If you follow only half of what Micheal says to do in this book, you will live a healthy lifestyle. I lost 83 pounds after following his advice,I went from 268 to 183 in 7 months, got off all medication and my blood work was perfect.

I have been a fan of Michael Pollan's ever since I read Botany of Desire. At the time, I thought he'd never top that book but as his curiosity and passion about food, our food delivery systems, and the fundamental importance of what we eat has increased, he has just gotten better and better.If you are already a Michael Pollan fan, you appreciate his meticulous attention to detail in his research and his lucid prose. I swear, this guy could take the most complicated subject on the planet and make it accessible to his readers. In Cooked, I think he has reached a new peak in his powers of synthesis and observation.Cooked is divided into four parts, analogous to the four elements described by the ancient Greeks: Fire, Water, Air and Earth. Of these, it was the section on Earth (fermentation) that really made me sit up and take notice. He brings up so many important points about how our Western diet fails us every day, making our lifespans shorter and our health more precarious.In its way, Cooked is as important a book about health and nutrition as Diet for a Small Planet was when it first appeared in the 1970s. This book will make you think, give you tools to improve your health, and explain how cooking a meal from scratch in your own kitchen becomes an act of rebellion.So worth your time and the purchase price.

If you're buying this enrich your knowledge of nutrition from scratch then yes, this book may be a good little nutrition pocket bible. If you're buying this book to help a family member who is down on their luck with losing weight or being healthy, then yes, give them this book. If you already have a firm handle on what you need to do to stay fit and healthy, then no, this book doesn't teach anything new. I like the format of the book and the presentation of subjects in a simplistic format to keep the book short, but don't expect to learn anything especially interesting.

Michael Pollan is a gifted writer, a UC Berkey Professor, and an oracle on food. This is his fourth book, an excellent addition. His first, The Omnivores' Dilema, introduces us to a new way of looking at our food and nutrition. NOT A DIET BOOK, but a book about us, our food and our history with it. Fascinating observations are presented without any agenda other than sharing the information. This writer was very influential in my education as a Chef and wording with food. What did I get from this author? Eat what your Grandmother ate. On Ethnic Foods: traditional foods in any culture that mom would have made are almost always okay.... Mothers don't knowingly feed their families bad food.....Stay away from "factory made food"!.....Shop the perimeter of the supermarket. Shop produce, go to dairy, then meat department and the to the checkout. Most everything in the center is factory made, and in a can, bag, or box.

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Cooked: A Natural History of Transformation PDF

Cooked: A Natural History of Transformation PDF

Cooked: A Natural History of Transformation PDF

Cooked: A Natural History of Transformation PDF