Michael Pollan

"Eat food. Not too much. Mostly plants." These simple words go to the heart of food journalist Pollan's thesis. Humans used to know how to eat well, he argues, but the balanced dietary lessons that were once passed down through generations have been confused and distorted by food industry marketers, nutritional scientists, and journalists. As a result, we face today a complex culinary landscape dense with bad advice and foods that are not "real."...

"Focusing on the human relationship with plants, the author of Second nature uses botany to explore four basic human desires, sweetness, beauty, intoxication, and control, through portraits of four plants that embody them, the apple, tulip, marijuana, and potato. Every school child learns about the mutually beneficial dance of honeybees and flowers; the bee collects nectar and pollen to make honey and, in the process, spreads the flowers' genes far...

"Fire, water, air, earth--our most trusted food expert recounts the story of his culinary education In Cooked, Michael Pollan explores the previously uncharted territory of his own kitchen. Here, he discovers the enduring power of the four classical elements--fire, water, air, and earth--to transform the stuff of nature into delicious things to eat and drink. Apprenticing himself to a succession of culinary masters, Pollan learns how to grill with...

"Of all the things humans rely on plants for--sustenance, beauty, fragrance, flavor, fiber--surely the most curious is our use of them is to change consciousness: to stimulate or calm, fiddle with or completely alter, the qualities of our mental experience. Michael Pollan dives deep into three plant drugs -- opium, caffeine, and mescaline -- and throws the fundamental strangeness, and arbitrariness, of our thinking about them into sharp relief. Exploring...

Una guía sencilla para comer de manera inteligente
Comer no tiene por qué ser tan complicado. En esta época de dietas milagrosas demasiado elaboradas y consejos contradictorios sobre salud y nutrición, Saber comer nos ofrece 64 reglas básicas para nuestra alimentación diaria. Escrito con claridad, precisión y una agudeza que lo ha llevado a convertirse en un bestseller, este manual

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The New York Times bestseller that’s changing America’s diet is now perfect for younger readers
“What’s for dinner?” seemed like a simple question—until journalist and supermarket detective Michael Pollan delved behind the scenes. From fast food and big organic to small farms and old-fashioned hunting and gathering, this young readers’ adaptation of Pollan’s famous food-chain exploration...

Have you heard about magic mushrooms and their amazing healing properties? Do you want to learn more about psilocybin, a natural psychedelic compound of mushrooms? Are you looking for a complete guide on the biological and chemical properties of magic mushrooms? If you answered "Yes" to at least one of those questions, then keep reading… A lot of scientific research proved the healing properties of these mushrooms, with powerful and therapeutic...

There has never been a better time to cook with vegetables--and to move plants to the center of the American plate. Even if plants weren't the better choice for your health, they make the case for themselves purely on the basis of deliciousness. This approach to eating--also known as a flexitarian diet--strikes the best balance on our plates between flavor and pleasure, and nutrition and sustainability. In Mostly Plants, readers will find inventive...

Are plants intelligent? Can they solve problems, communicate, and navigate their surroundings? Or are they passive, incapable of independent action or social behavior? Philosophers and scientists have pondered these questions since ancient Greece, most often concluding that plants are unthinking and inert: they are too silent, too sedentary-just too different from us. Yet discoveries over the past fifty years have challenged these ideas, shedding...

An adaptation of the famous book offers insight into food consumption in the twenty-first century, explaining how an abundance of unlimited food varieties reveals the responsibilities of consumers to protect their health and the environment.