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(0)Michael Pollan
Author
Language
English
Description
"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."...
Author
Physical Desc
468 pages ; 25 cm
Language
English
Appears on list
Description
"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 fire, cook with liquid, bake bread, and ferment everything from cheese to beer. In the course...
Author
Series
Physical Desc
475 pages ; 23 cm.
Language
Español
Description
In Cooked, Michael Pollan 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 fire, cook with liquid, bake bread, and ferment everything from cheese to beer - and finds that reclaiming cooking as an act of enjoyment and self-reliance opens the door...
Author
Series
Physical Desc
264 pages ; 24 cm.
Language
Español
Description
"Usamos las plantas a diario para alterar nuestra conciencia. Nos relajamos con lavanda o valeriana y nos activamos con cafeína, sin jamás pensar en ello como una adicción. Entonces ¿por que otras sustancias de origen vegetal, como la psilocibina o la mescalina, son ilegales? ¿Según que el criterio se ensalzan los beneficios del café y en cambio es delito plantar amapolas en algunos países? Michael Pollan investiga tres drogas de origen vegetal...
Physical Desc
1 videodisc (116 min.) : sound, color ; 4 3/4 in.
Language
English
Description
Shows how human desires are an essential, intricate part of natural history. The program will explore the natural history of four plants -- the apple, the tulip, marijuana, and the potato -- and the corresponding human desires -- sweetness, beauty, intoxication and control. This two-hour documentary begins in Michael Pollan's garden, and roams the world, from the fields of Iowa to the apple forests of Kazakhstan, from a medical marijuana hot house...
Physical Desc
181 pages : color illustrations ; 27 cm
Language
English
Description
"Companion to the film Fantastic Fungi. Contributions from Michael Pollan, Andrew Weil, Eugenia Bone, and many more expterts make Fantastic Fungi an awe-inspiring visual journey through the exotic, little-known realm of fungi and its amazing potential to positively influence our lives. An all-star team of professional and amateur mycologists, artists, foodies, ecologists, doctors, and explorers joined forces with time-lapse master Louie Schwartzberg...
9) Food, Inc
Physical Desc
1 videodisc (approximately 91 min.) : sound, color with black and white sequences ; 4 3/4 in.
Language
English
Description
Lifts the veil on our nation's food industry, exposing how our nation's food supply is now controlled by a handful of corporations that often put profits ahead of consumer health, the livelihood of the American farmer, the safety of workers and our own environment. Reveals surprising - and often shocking truths - about what we eat, how it's produced and who we have become as a nation.
Physical Desc
1 videodisc (116 min.) : sound, color with black and white sequences ; 4 3/4 in.
Language
English
Description
""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."...