• Anglais Food Rules

    Pollan Michael

    Eat food. Mostly plants. Not too much.


    Using those seven words as his guide, Michael Pollan offers this indispensable handbook for anyone concerned about health and food. Simple, sensible and easy to use, Food Rules is a set of memorable adages or 'personal policies' for eating wisely, gathered from a wide variety of sources: mothers, grandmothers, nutritionists, anthropologists and ancient cultures among them.


    Whether at the supermarket, a restaurant or an all-you-can-eat buffet, this handy, pocket-size resource is the perfect manual for anyone who would like to become more mindful of the food we eat.

  • 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 c

  • Eat food. Mostly plants. Not too much.

    Using those seven words as his guide, Michael Pollan offers this indispensable handbook for anyone concerned about health and food. Simple, sensible and easy to use, Food Rules is a set of memorable adages or 'personal policies' for eating wisely, gathered from a wide variety of sources: mothers, grandmothers, nutritionists, anthropologists and ancient cultures among them.

    Whether at the supermarket, a restaurant or an all-you-can-eat buffet, this handy, pocket-size resource is the perfect manual for anyone who would like to become more mindful of the food we eat.

    For the past twenty years, Michael Pollan has been writing about the places where the human and natural worlds intersect: food, agriculture, gardens, drugs, and architecture. The Omnivore's Dilemma, about the ethics and ecology of eating, was named one of the ten best books of 2006 by the New York Times and the Washington Post. He is also the author of The Botany of Desire, A Place of My Own and Second Nature and, most recently, In Defence of Food.

  • In 1637, one Dutchman paid as much for a single tulip bulb as the going price of a town house in Amsterdam. Three and a half centuries later, Amsterdam is once again the mecca for people who care passionately about one particular plant yes'>#8212; thought this time the obsessions revolves around the intoxicating effects of marijuana rather than the visual beauty of the tulip. How could flowers, of all things, become such objects of desire that they can drive men to financial ruin?In The Botany of Desire, Michael Pollan argues that the answer lies at the heart of the intimately reciprocal relationship between people and plants. In telling the stories of four familiar plant species that are deeply woven into the fabric of our lives, Pollan illustrates how they evolved to satisfy humankindsyes'>#8217;s most basic yearnings yes'>#8212; and by doing so made themselves indispensable. For, just as weyes'>#8217;ve benefited from these plants, the plants, in the grand coevolutionary scheme that Pollan evokes so brilliantly, have done well by us. The sweetness of apples, for example, induced the early Americans to spread the species, giving the tree a whole new continent in which to blossom. So who is really domesticating whom?Weaving fascinating anecdotes and accessible science into gorgeous prose, Pollan takes us on an absorbing journey that will change the way we think about our place in nature.

  • 'A must-read ... satisfying, rich ... loaded with flavour' Sunday Telegraph This book is a celebration of food. By food, Michael Pollan means real, proper, simple food - not the kind that comes in a packet, or has lists of unpronounceable ingredients, or that makes nutritional claims about how healthy it is. More like the kind of food your great-grandmother would recognize.

    In Defence of Food is a simple invitation to junk the science, ditch the diet and instead rediscover the joys of eating well. By following a few pieces of advice (Eat at a table - a desk doesn't count. Don't buy food where you'd buy your petrol!), you will enrich your life and your palate, and enlarge your sense of what it means to be healthy and happy.

    It's time to fall in love with food again.

    For the past twenty years, Michael Pollan has been writing about the places where the human and natural worlds intersect: food, agriculture, gardens, drugs, and architecture. His most recent book, about the ethics and ecology of eating, is The Omnivore's Dilemma, named one of the ten best books of 2006 by the New York Times and the Washington Post. He is also the author of The Botany of Desire, A Place of My Own and Second Nature.

  • A classic in the literature of the garden, Green Thoughts is a beautifully written and highly original collection of seventy-two essays, alphabetically arranged, on topics ranging from “Annuals” and “Artichokes” to “Weeds” and “Wildflowers.” An amateur gardener for over thirty years, Eleanor Perényi draws upon her wide-ranging knowledge of gardening lore to create a delightful, witty blend of how-to advice, informed opinion, historical insight, and philosophical musing. There are entries in praise of earthworms and in protest of rock gardens, a treatise on the sexual politics of tending plants, and a paean to the salubrious effect of gardening (see “Longevity”). Twenty years after its initial publication, Green Thoughts remains as much a joy to read as ever.

  • At a turning point in his life, writer Michael Pollan found himself dreaming of a small wood-frame hut in the woods near his house--a place to work, but also a "shelter for daydreams." Weaving the practical with the philosophical, this book presents a captivating personal inquiry into the art of architecture, the craft of building, and the meaning of modern work. Line drawings throughout. Size C. 320 pp. National ads & publicity. 35,000 print.

  • The New York Times Top Five Bestseller - Michael Pollan's uniquely enjoyable quest to understand the transformative magic of cooking In a culture of celebrity chefs and food reality shows, in countries which are crammed with fresh ingredients flown in from every corner of the Earth, we nonetheless year-on-year wade ever deeper into a great swamp of processed foods. The more we watch food on television, the less food we actually prepare and cook.

    Michael Pollan's marvellous new book is a clarion-call for the virtues and values of proper cooking - an essential, defining human activity which sits at the heart of our cultures, shapes family life and is in itself hugely enjoyable. Pollan recreates the transformative fundamentals of how we cook, building from the most basic principles: cooking with fire, cooking with water, cooking with air and cooking with earth.

    Cooked is an extremely funny and surprising plea to Pollan's readers to take control of their own fates and revel again in what should be a lifetime's engagement with the almost magical activity of making food. And it is, of course, about so much more - how cooking can transform both how we think about ourselves and about our families and friends.

    Reviews:

    'Pollan's book is many things, among them a memoir of learning to master the absolute basics of culinary creation: fire, water, air and earth. As Pollan chats with cheesemaking nuns and discovers Walt Whitman's views on composting, he reminds us that cooking used to be all about connection - with the world around us, with other times and cultures, and with those we cook for ... this book [is] both approachable and rewarding' Hephzibah Anderson, Prospect About the author:

    Michael Pollan is the author of Second Nature, A Place of My Own, The Botany of Desire, The Omnivore's Dilemma, In Defence of Food and Food Rules. He lives in California.

  • C'est sous le thème des substances psychoactives, licites ou illicites, et de leur influence dans le domaine des arts que se présente ce numéro automnal de la revue ESPACE art actuel. Quels liens les pratiques artistiques entretiennent-elles avec les substances psychotropes ? La relation entre les deux peut ouvrir sur le désir de capter des univers intimes d'une rare intensité, mais elle peut aussi contribuer à prendre position en vue de dénoncer son omniprésence dans une société qui voue un culte à la bonne forme physique et à la santé. Ce dossier donne à voir et à lire sur la pratique de Bruce Conner, Beverly Fishman, Nan Goldin, Richard Ibghy et Marilou Lemmens, Carsten Höller, Henri Michaux, Willem de Koening, Brian Gysin, Arnulf Rainer, Frédéric Pardo, Philippe Mayaux, Takashi Murakami, Annie Ratti, Roxy Paine, Martial Raysse, Jean-Jacques Lebel, Bryan Lewis Saunders, Sarah Schönfeld, Jeremy Shaw et Colleen Wolstenholme.

  • Hawaiian Volcanoes, From Source to Surface is the outcome of an AGU Chapman Conference held on the Island of Hawai`i in August 2012. As such, this monograph contains a diversity of research results that highlight the current understanding of how Hawaiian volcanoes work and point out fundamental questions requiring additional exploration.  Volume highlights include:  Studies that span a range of depths within Earth, from the deep mantle to the atmosphere Methods that cross the disciplines of geochemistry, geology, and geophysics to address issues of fundamental importance to Hawai`i's volcanoes Data for use in comparisons with other volcanoes, which can benefit from, and contribute to, a better understanding of Hawai`i Discussions of the current issues that need to be addressed for a better understanding of Hawaiian volcanism Hawaiian Volcanoes, From Source to Surface will be a valuable resource not only for researchers studying basaltic volcanism and scientists generally interested in volcanoes, but also students beginning their careers in geosciences. This volume will also be of great interest to igneous petrologists, geochemists, and geophysicists.

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