Avoid food products containing ingredients that are A) unfamiliar B) unpronounceable C) more than five in number or that include D) high-fructose corn syrup
Michael PollanMots clés food whole-food plant-based-foods
. . . .how and what we eat determines to a great extent the use we make of the world--and what is to become of it. To eat with a fuller consciousness of all that is at stake might sound like a burden, but in practice few things in life afford quite as much satisfaction.
Michael PollanMots clés food sustainability conscious-eating
Every cuisine has its characteristic 'flavor principle,' Rozin contends, whether it is tomato-lemon-oregano in Greece; lime-chili in Mexico; onion-lard-paprika in Hungary, or, in Samin's Moroccan dish, cumin-coriander-cinnamon-ginger-onion-fruit. (And in America? Well, we do have Heinz ketchup, a flavor principle in a bottle that kids, or their parents, use to domesticate every imaginable kind of food. We also now have the familiar salty-umami taste of fast food, which I would guess is based on salt, soy oil, and MSG.
Michael PollanMots clés america taste culture cuisine flavor
For is there any practice less selfish, any labor less alienated, any time less wasted, than preparing something delicious and nourishing for people you love?
Michael PollanDaydreaming does not enjoy tremendous prestige in our culture, which tends to regard it as unproductive thought. Writers perhaps appreciate its importance better than most, since a fair amount of what they call work consists of little more than daydreaming edited. Yet anyone who reads for pleasure should prize it too, for what is reading a good book but a daydream at second hand? Unlike any other form of thought, daydreaming is its own reward.
Michael PollanMots clés reading daydreaming
More than any other single trait, it is the apple’s genetic variability—its ineluctable wildness—that accounts for its ability to make itself at home in places as different from one another as New England and New Zealand, Kazakhstan and California. Wherever the apple tree goes, its offspring propose so many different variations on what it means to be an apple—at least five per apple, several thousand per tree—that a couple of these novelties are almost bound to have whatever qualities it takes to prosper in the tree’s adopted home.
Michael PollanMots clés apple genetics variability
Up until Prohibition, an apple grown in America was far less likely to be eaten than to wind up in a barrel of cider. (“Hard” cider is a twentieth-century term, redundant before then since virtually all cider was hard until modern refrigeration allowed people to keep sweet cider sweet.)
Michael PollanMots clés history apple alcohol cider
My guess is that the Jonathan would be as out of place in England or Kazakhstan, the native ground of its ancestors, as I would be in Russia, the native ground of my own. The arrow of natural history won’t be reversed: by now the Jonathan’s as much an American as I am.
Michael PollanMots clés food ancestry origins
In the wild a plant and its pests are continually coevolving, in a dance of resistance and conquest that can have no ultimate victor. But coevolution ceases in an orchard of grafted trees, since they are genetically identical from generation to generation. The problem very simply is that the apple trees no longer reproduce sexually, as they do when they’re grown from seed, and sex is nature’s way of creating fresh genetic combinations. At the same time the viruses, bacteria, fungi, and insects keep very much at it, reproducing sexually and continuing to evolve until eventually they hit on the precise genetic combination that allows them to overcome whatever resistance the apples may have once possessed. Suddenly total victory is in the pests’ sight—unless, that is, people come to the tree’s rescue, wielding the tools of modern chemistry.
Michael PollanMots clés resistance plants pesticides coevolution
Human cultures vary widely in the plants they use to gratify the desire for a change of mind, but all cultures (save the Eskimo) sanction at least one such plant and, just as invariably, strenuously forbid certain others. Along with the temptation seems to come the taboo.
Michael PollanMots clés drugs rules culture taboos
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