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The Omnivore's Dilemma: A Natural History of Four Meals

The Omnivore's Dilemma: A Natural History of Four Meals

The Omnivore's Dilemma: A Natural History of Four Meals
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The Omnivore's Dilemma: A Natural History of Four Meals Paperback - 2007

by Pollan, Michael

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  • Good

Pollan writes about the ecology of the food humans eat and why--what it is, in fact, that we are eating. Discussing industrial farming, organic food, and what it is like to hunt and gather food, this is a surprisingly honest and self-aware account of the evolution of the modern diet.

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Details

  • Title The Omnivore's Dilemma: A Natural History of Four Meals
  • Author Pollan, Michael
  • Binding Paperback
  • Edition [ Edition: Repri
  • Condition Used - Good
  • Pages 480
  • Volumes 1
  • Language ENG
  • Publisher Penguin, New York
  • Date 2007-09-01
  • Features Bibliography, Dust Cover, Index
  • Bookseller's Inventory # 0143038583-11-18
  • ISBN 9780143038580 / 0143038583
  • Weight 0.9 lbs (0.41 kg)
  • Dimensions 8.4 x 5.4 x 1.1 in (21.34 x 13.72 x 2.79 cm)
  • Ages 18 to UP years
  • Grade levels 13 - UP
  • Reading level 930
  • Themes
    • Topical: Health & Fitness
  • Library of Congress subjects Food habits, Food preferences
  • Dewey Decimal Code 394.12

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Summary

One of the New York Times Book Review's Ten Best Books of the Year

Winner of the James Beard Award

Author of #1 New York Times Bestsellers In Defense of Food and Food Rules


Today, buffeted by one food fad after another, America is suffering from what can only be described as a national eating disorder. Will it be fast food tonight, or something organic? Or perhaps something we grew ourselves? The question of what to have for dinner has confronted us since man discovered fire. But as Michael Pollan explains in this revolutionary book, how we answer it now, as the dawn of the twenty-first century, may determine our survival as a species. Packed with profound surprises, The Omnivore's Dilemma is changing the way Americans thing about the politics, perils, and pleasures of eating.

Coming from The Penguin Press in 2013, Michael Pollan’s newest book Cooked: A Natural History of Transformation--the story of our most trusted food expert’s culinary education 

"Thoughtful, engrossing ... You're not likely to get a better explanation of exactly where your food comes from."
-The New York Times Book Review

"An eater's manifesto ... [Pollan's] cause is just, his thinking is clear, and his writing is compelling. Be careful of your dinner!"
-The Washington Post

"Outstanding... a wide-ranging invitation to think through the moral ramifications of our eating habits."
--The New Yorker

"If you ever thought 'what's for dinner' was a simple question, you'll change your mind after reading Pollan's searing indictment of today's food industry-and his glimpse of some inspiring alternatives.... I just loved this book so much I didn't want it to end."
-The Seattle Times


 

From the publisher

MICHAEL POLLAN is the author of six previous books, including Food Rules, In Defense of Food, The Omnivore’s Dilemma, and The Botany of Desire, all New York Times bestsellers. A longtime contributor to The New York Times Magazine, Pollan is the recipient of the James Beard Award and is also the Knight Professor of Journalism at Berkeley. In 2010, Time magazine named him one of the one hundred most influential people in the world. His most recent book, Cooked: Finding Ourselves in the Kitchen, will be published by The Penguin Press in April 2013.

www.michaelpollan.com

Media reviews

"Thoughtful, engrossing ... You're not likely to get a better explanation of exactly where your food comes from."
-The New York Times Book Review

"An eater's manifesto ... [Pollan's] cause is just, his thinking is clear, and his writing is compelling. Be careful of your dinner!"
-The Washington Post

"Outstanding... a wide-ranging invitation to think through the moral ramifications of our eating habits."
--The New Yorker

"If you ever thought 'what's for dinner' was a simple question, you'll change your mind after reading Pollan's searing indictment of today's food industry-and his glimpse of some inspiring alternatives.... I just loved this book so much I didn't want it to end."
-The Seattle Times


Citations

  • New York Times Book Review, 09/09/2007, Page 36
  • New Yorker (The), 06/22/2009, Page 83
  • Newsweek, 01/28/2008, Page 48
  • People Weekly, 09/03/2007, Page 53

About the author

Michael Pollan is the author of seven previous books, including Cooked, Food Rules, In Defense of Food, The Omnivore's Dilemma and The Botany of Desire, all of which were New York Times bestsellers. He's also the author of the audiobook Caffeine: How Caffeine Created the Modern World. A longtime contributor to the New York Times Magazine, he also teaches writing at Harvard and the University of California, Berkeley. In 2010, TIME magazine named him one of the one hundred most influential people in the world.

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