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Omnivore’s Dilemma
A Natural History of Four Meals
Michael Pollan
Author of The Botany of Desire
12 CPEU or CE hours
Course: $88
Includes book & CE exam
CE exam only: $68
"Download on demand" available
A Natural History of Four Meals
Michael Pollan
Author of The Botany of Desire
12 CPEU or CE hours
Course: $88
Includes book & CE exam
CE exam only: $68
"Download on demand" available
Description
What should we have for dinner? For omnivores like ourselves, this simple questions has always posed a dilemma: When you can eat just about anything nature (or the supermarket) has to offer, deciding what you should eat will inevitably stir anxiety, especially when some of the foods on offer might shorten your life. Today, buffeted by one food fad after another, America is suffering from what can only be described as a national eating disorder.
The Omnivore’s Dilemma has returned with a vengeance, as the cornucopia of the modern American supermarket and fast-food outlet confronts us with a bewildering and treacherous food landscape. What’s at stake in our eating choices is not only our own and our children’s health, but the health of the environment that sustains life on earth.
The Omnivore’s Dilemma is a groundbreaking book in which one of America’s most fascinating, original, and elegant writers turns his own omnivorous mind to the seemingly straightforward questions of what we should have for dinner. The question has confronted us since man discovered fire, but, according to Michael Pollan, the bestselling author of The Botany of Desire, how we answer it today, at the dawn of the twenty-first century, may well determine our very survival as a species.
Should we eat a fast-food hamburger? Something organic? Or perhaps something we hunt, gather, or grow ourselves? To find out, Pollan follows each of the food chains that sustain us—industrial food, organic or alternative food, and food we forage ourselves—from the source to a final meal, and in the process develops a definitive account of the American way of eating.
His absorbing narrative takes us from Iowa cornfields to food-science laboratories, from feedlots and fast-food restaurants to organic farms and hunting grounds, always emphasizing our dynamic coevolutionary relationship with the handful of plant and animal species we depend on. Each time Pollan sits down to a meal, he deploys his unique blend of personal and investigative journalism to trace the origins of everything consumed, revealing what we unwittingly ingest and explaining how our taste for particular foods and flavors reflects our evolutionary inheritance.
The surprising answers Pollan offers to the simple question posed by this book have profound political, economic, psychological, and even moral implications for all of us. Ultimately, this is a course as much about visionary solutions as it is about problems, and Pollan contends that, when it comes to food, doing the right thing often turns out to be the tastiest thing an eater can do. Beautifully written and thrillingly argued, The Omnivore Dilemma promises to change the way we think about the politics and pleasure of eating. For anyone who reads it, dinner will never again look, or taste, quite the same.
Level: Intermediate
ISBN: 1594200823
ISBN-13: 9781594200823
Format: Hardcover, 464pp
Publisher: Penguin Group (USA)
Pub date: 2006
Content
Introduction. Our National Eating Disorder Part I. Industrial Corn
Chapter One. The Plant: Corn’s Conquest
Chapter Two. The Farm
Chapter Three. The Elevator
Chapter Four. The Feedlot: Making Meat
Chapter Five. The Processing Plant: Making Complex Foods
Chapter Six. The Consumer: A Republic of Fat
Chapter Seven. The Meal: Fast Food
Part II. Pastoral Gras Chapter Eight. All Flesh Is Grass Chapter Nine. Big Organic
Chapter Ten. Grass: Thirteen Ways of Looking at a Pasture
Chapter Eleven. The Animals: Practicing Complexity
Chapter Twelve. Slaughter: In a Glass Abattoir
Chapter Thirteen. The Market: “Greetings from the Non-Barcode People”
Chapter Fourteen. The Meal: Grass-Fed Part III. Personal The Forest
Chapter Fifteen. The Forager
Chapter Sixteen. The Omnivore’s Dilemma
Chapter Seventeen. The Ethics of Eating Animals
Chapter Eighteen. Hunting: The Meat
Chapter Nineteen. Gathering: The Fungi
Chapter Twenty. The Perfect Meal
Acknowledgments
Sources
Index
Book author
Michael Pollan is the author of three previous books: Second Nature, A Place of My Own, and The Botany of Desire, a New York Times bestseller that was named a best book of the year by Borders, Amazon, and the American Booksellers Association. Pollan is a longtime contributing writer at The New York Times Magazine and teaches journalism at Berkeley.
Dietetic professionals
CPE Level: 2
Suggested Commission on Dietetic Registration Learning Need Codes: It is the sole responsibility of the dietetic professional to determine the learning need code met by a course. numedix.com provides the following "suggested" codes, but the professional can deviate from them if they feel another need is met.
7210 Sales, merchandising
8000 Food Service Systems and Culinary arts
8015 Cultural/ethnic food and culinary practices
8018 Environmental, agricultural and technologic influences on food systems
8040 Food safety, HACCP and sanitation
8050 Food distribution and service
8060 Culinary skills and techniques
8070 Food production, quantity purchasing
8080 Food styling and food presentation
8090 Menu planning and development, nutrient analysis
8100 Food and recipe development and modification
8120 Sales, merchandising
What should we have for dinner? For omnivores like ourselves, this simple questions has always posed a dilemma: When you can eat just about anything nature (or the supermarket) has to offer, deciding what you should eat will inevitably stir anxiety, especially when some of the foods on offer might shorten your life. Today, buffeted by one food fad after another, America is suffering from what can only be described as a national eating disorder.
The Omnivore’s Dilemma has returned with a vengeance, as the cornucopia of the modern American supermarket and fast-food outlet confronts us with a bewildering and treacherous food landscape. What’s at stake in our eating choices is not only our own and our children’s health, but the health of the environment that sustains life on earth.
The Omnivore’s Dilemma is a groundbreaking book in which one of America’s most fascinating, original, and elegant writers turns his own omnivorous mind to the seemingly straightforward questions of what we should have for dinner. The question has confronted us since man discovered fire, but, according to Michael Pollan, the bestselling author of The Botany of Desire, how we answer it today, at the dawn of the twenty-first century, may well determine our very survival as a species.
Should we eat a fast-food hamburger? Something organic? Or perhaps something we hunt, gather, or grow ourselves? To find out, Pollan follows each of the food chains that sustain us—industrial food, organic or alternative food, and food we forage ourselves—from the source to a final meal, and in the process develops a definitive account of the American way of eating.
His absorbing narrative takes us from Iowa cornfields to food-science laboratories, from feedlots and fast-food restaurants to organic farms and hunting grounds, always emphasizing our dynamic coevolutionary relationship with the handful of plant and animal species we depend on. Each time Pollan sits down to a meal, he deploys his unique blend of personal and investigative journalism to trace the origins of everything consumed, revealing what we unwittingly ingest and explaining how our taste for particular foods and flavors reflects our evolutionary inheritance.
The surprising answers Pollan offers to the simple question posed by this book have profound political, economic, psychological, and even moral implications for all of us. Ultimately, this is a course as much about visionary solutions as it is about problems, and Pollan contends that, when it comes to food, doing the right thing often turns out to be the tastiest thing an eater can do. Beautifully written and thrillingly argued, The Omnivore Dilemma promises to change the way we think about the politics and pleasure of eating. For anyone who reads it, dinner will never again look, or taste, quite the same.
Level: Intermediate
ISBN: 1594200823
ISBN-13: 9781594200823
Format: Hardcover, 464pp
Publisher: Penguin Group (USA)
Pub date: 2006
Content
Introduction. Our National Eating Disorder Part I. Industrial Corn
Chapter One. The Plant: Corn’s Conquest
Chapter Two. The Farm
Chapter Three. The Elevator
Chapter Four. The Feedlot: Making Meat
Chapter Five. The Processing Plant: Making Complex Foods
Chapter Six. The Consumer: A Republic of Fat
Chapter Seven. The Meal: Fast Food
Part II. Pastoral Gras Chapter Eight. All Flesh Is Grass Chapter Nine. Big Organic
Chapter Ten. Grass: Thirteen Ways of Looking at a Pasture
Chapter Eleven. The Animals: Practicing Complexity
Chapter Twelve. Slaughter: In a Glass Abattoir
Chapter Thirteen. The Market: “Greetings from the Non-Barcode People”
Chapter Fourteen. The Meal: Grass-Fed Part III. Personal The Forest
Chapter Fifteen. The Forager
Chapter Sixteen. The Omnivore’s Dilemma
Chapter Seventeen. The Ethics of Eating Animals
Chapter Eighteen. Hunting: The Meat
Chapter Nineteen. Gathering: The Fungi
Chapter Twenty. The Perfect Meal
Acknowledgments
Sources
Index
Book author
Michael Pollan is the author of three previous books: Second Nature, A Place of My Own, and The Botany of Desire, a New York Times bestseller that was named a best book of the year by Borders, Amazon, and the American Booksellers Association. Pollan is a longtime contributing writer at The New York Times Magazine and teaches journalism at Berkeley.
Dietetic professionals
CPE Level: 2
Suggested Commission on Dietetic Registration Learning Need Codes: It is the sole responsibility of the dietetic professional to determine the learning need code met by a course. numedix.com provides the following "suggested" codes, but the professional can deviate from them if they feel another need is met.
7210 Sales, merchandising
8000 Food Service Systems and Culinary arts
8015 Cultural/ethnic food and culinary practices
8018 Environmental, agricultural and technologic influences on food systems
8040 Food safety, HACCP and sanitation
8050 Food distribution and service
8060 Culinary skills and techniques
8070 Food production, quantity purchasing
8080 Food styling and food presentation
8090 Menu planning and development, nutrient analysis
8100 Food and recipe development and modification
8120 Sales, merchandising
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