Nutrition is one thing. Eating is another. Marketing and convenience and the need to eat all churn in our heads while we worry about what’s good, what’s better, what’s awful and how in the world to we’re going to make our way though it.It turns out we’re eating our way through it.
For anyone interested in where dinner comes from and taking a good look at how it ends up on your table, or more likely in your car, Pollen’s journeys from the field to the fork spins out a yarn of post WWII America that first learned to dry and salt, then can and freeze, and now to manufacture and package its dinner.
The book is reasonably non-judgmental. The most pointed barbs do stick in the industrial food chain but concedes the other food chains aren’t much more realistic. Our dependence on industrial food requires an industrial eater and the shear volume of food needed to sustain large urban and suburban populations with no access to food production of their own literally demands that the flow of calories and proteins continue.
You’ll pick up some well documented facts reading The Omnivore’s Dilemma and you’ll get to spend time having a new look at dinner.
Check out the book at Amazon.com!