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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Mark Bittman on Taxing Bad Food to Subsidize the Good
New York Times columnist Mark Bittman talks about taxing unhealthy foods. His article in the Times’ Sunday Review on July 24, “Bad Food? Tax It, and Subsidize Vegetables,” looks at why it’s so difficult to market healthy foods successfully.
http://www.nytimes.com/2011/07/24/opinion/sunday/24bittman.html?scp=1&sq=Bad Food? Tax It, and Subsidize Vegetables
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On Point: How Cooking Made Us Human
We were apes before we were humans. But humans were the onetime apes who ultimately mastered fire and cooked.
Primatologist and anthropologist Richard Wrangham says that in evolutionary terms, that made all the difference. And not just because it put flambé on the menu.
Fire meant proto-humans could cook. Cooking, he says, meant they could get dense, empowering nourishment. Then came bigger brains, a different body and — voila! — homo sapiens. Complete, he says, with a social structure built around that fire.
http://www.onpointradio.org/2009/09/how-cooking-made-us-human
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Conversations With History: The Politics of Food
Host Harry Kreisler welcomes writer Michael Pollan for a discussion of the agricultural industrial complex that dominates consumer choices about what to eat. He explores the origins, evolution and consequences of this system for the nation’s health and environment. He highlights the role of science, journalism, and politics in the development of a diet that emphasizes nutrition over food. Pollan also sketches a reform agenda and speculates on how a movement might change America’s eating habits. He also talks about science writing, the rewards of gardening, and how students might prepare for the future.