New Yorker writer Adam Gopnik on not just what we eat, but how we eat. The meaning of food and sharing.
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Tagged with “eating”
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Adam Gopnik On How We Eat
Tagged with food eating cooking book:author=adam gopnik
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Alice Waters: 40 Years Of Sustainable Food : NPR
Waters founded her Berkeley restaurant, Chez Panisse, long before "organic" or "locally grown" entered the vernacular. In 40 Years at Chez Panisse, Waters looks back on the sustainable food movement and the momentum it has built in recent years.
http://www.npr.org/2011/08/22/139707078/alice-waters-40-years-of-sustainable-food
Tagged with food cooking eating chez panisse book:author=alice waters
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Sizing Up Sustainable Food
These days some shoppers are looking at more than the price of their groceries; they’re also considering "food miles" — how far the grapes or pork chops traveled to get to the store. But some experts say eating food grown locally isn’t necessarily the best way to go green at the grocery store.
Tagged with food eating agriculture sustainability nutrition food miles
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Michael Pollan, “Deep Agriculture”
The benefit of a reformed food system, besides better food, better environment and less climate shock, is better health and the savings of trillions of dollars. Four out of five chronic diseases are diet-related. Three quarters of medical spending goes to preventable chronic disease. Pollan says we cannot have a healthy population, without a healthy diet. The news is that we are learning that we cannot have a healthy diet without a healthy agriculture. And right now, farming is sick…
http://blog.longnow.org/2009/05/06/michael-pollan-deep-agriculture/
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The future of food: can we eat our way out of total confusion?
Has food been replaced by nutrients; and common sense by confusion? Once upon a time we ate food. Now we eat nutrients, embedded in food-like substances, like yoghurt fortified with omega-3 or bread rolls infused with anti-oxidants. Are foods like carrots, broccoli and chicken better for you before or after they take a trip to the food processing plant? Do we need more nutrients in our diet or is it all getting out of hand? And are scientists to blame for all this confusion? ABC´s Paul Willis hosts this lively public forum with: Michael Pollan, a food writer and professor of journalism at the University of California Berkeley and author of In Defence of Food; Professor Mark Adams, dean of agriculture, University of Sydney, an expert in sustainable agriculture; Dr Ingrid Appelqvist, team leader for the CSIRO´s designed food research program.
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Lesson #44 - How Do You Eat This?
Survival Phrases for Japanese.