Teich.Net :: All In

Being a huge fan of The Botany of Desire, when I heard a recent interview on NPR about an new book by Michael Pollan, I immediately ordered it.

Following four meals literally from start to finish, it provides an amazing insight into the way the american food industry works.  From corn and it’s life, to the meaning and value of organics in an industrialized food production world, he brings a wonderful and informative view on how our food makes it’s way to our stomachs.

I’m now about 1/3 of the way through the book, and felt compelled to post something about it immediately. I don’t know where to begin frankly. It’s so packed with interesting/scary information that any place I start makes me simply want to copy some pages straight. Kate @ the Accidental Hedonist has opened my eyes to the world of HFCS, but I didn’t understand just how strongly tied to corn we were until I read the first meal: a fast food dinner eaten while driving in a car.
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Anyone looking for cookbooks to give your kitchen-dwelling friends–as well as those who may need some coaxing to go near a stove–has no dearth of Favorites and Recommendations lists to consult this year, including Heidi of 101 Cookbooks‘ article for NPR and Barbara’s commentary on the big newspapers’ roundups at Tigers and Strawberries, a blog I recently discovered through the Food Blog Award nominations I urged you all to check out last week. I’ll leave the cookbooks to them and share instead my list of beloved books about food and wine.
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