5 comments about Essential Etiquette Fundamentals, Vol. 1: Dining Etiquette.

1. It's nice to see a product like this out there. In addition to banking clients, we have used it with our employees too. We are really glad we got them. Along with being a great gift it has great value when we take employees to formalized events and dinners. I would highly recommend this CD series to any professional business organization.



2. I purchased this CD last month and have listened to it several times. These are great tapes for anyone who finds themselves dining with work superiors or clients - times when making your best impression is most important.



3. I feel so much more confident at business dinners and even in social situations after listening to this CD. It has just the right mix of detailed information and basic rules of thumb. Well done!



4. As a mom of two young boys it's not often I get to practice proper restaurant etiquette so this CD was a great refresher before my husband and I treated ourselves to a nice dinner out! It provided some etiqutte tips I'd never learned before as well as a general refresher of all those little niceties we knew at one time but have perhaps since forgotten. Short enough to be used often, it consists of several "units" so it can be listened to in short segments or you can just refer to the one or ones you need at the moment.



5. The last book on CD my wife and I bought was terrible: mens' voices for female characters, etc. And what's the alternative on the radio? Pop music or Howard Stern? I spend twenty percent of my waking life in my car. I might as well spend it wisely. The Food Scholar is easy listening and presented in a way that makes the information easy to learn and remember.

5 comments about My Life in France.

1. I read this book prior to seeing the film "Julie and Julia." I really knew very little about the woman. I never watched her programs or attempted one of her recipes. After reading My Life in France, I felt like I'd made a new friend. She is very open, honest, and genuine. Readers will find her sense of humor and humility entertaining and refreshing. I was truly inspired by the years of hard work and attention to detail required for her to master the art of French cooking. Whatever you endeavor to achieve, you will be motivated by Julia Child's story and her "recipe" for success - embrace life, take risks, focus on the details, and never take yourself too seriously.



2. I thoroughly enjoyed this book. Julia Child seems to have possessed a rare joie de vivre, a insatiable curiousity to learn, and an utter zest for life. This was a woman who made a point to learn and experience the language, local customs, and cuisine of all the places she and her husband were assigned, rather than locking themselves away in a closet with other Americans "after hours".
   
   Not only was this an outstanding snapshot of life in France in the post War decades, it was just a fun read. I usually zip through books, but I found myself slowing down and literally savoring this one, just so I could imagine some of the dishes she described. I could almost smell and taste them. She took such care in detailing them, and seems to have remembered in the finest detail almost every dish that she served for every event or get-together.
   
   She and her husband seemed to have been genuinely nice people, and I especially loved the centerfold with pictures of the Valentines they created for their friends. It was a small touch, but really brought the "characters" to life. Anyone who could create the bubblebath valentine would be just a fun person to have around, and that feeling permeated the whole book.
   
   Please, please read it. This is one of the few books that actual read like sunshine.



3. I enjoy reading biographies and even more autobiographies. This was one of the better ones I have read. It is certainly well written. I was inspired by Julia's sense of adventure and enjoyment of life.



4. Gave this book to my wife for her birthday and she loved it. Make your wife happy and get her a copy.



5. In this interesting work, author and chef extraordinaire Julia Child tells the story of the pivotal years of her life. She covers everything here from her arrival in France, with her almost immediate seduction by French culture and cuisine, her co-authoring of the book, "Mastering the Art of French Cooking," and on to her widely remembered television show. It is the story of her life and career (which were never two different things), her loves and hates, and...everything.
   
   This is a very interesting book, one that I really had to read, having been a fan of Julia's work for many years. At least as far as I ever noticed, Julia was careful to keep herself focused on only one subject - cooking. But, in this work, on the other hand, she really opens up about herself, her politics, her thoughts about countries (none of which could compare to La Belle France!), and so much more. As a long-time fan of Julia I was very happy to get this book. It really did show me a lot about a Julia that I thought I knew, but really didn't. I am glad that I read this book, and I think that you will be too!

5 comments about Kitchen Confidential: Adventures in the Culinary Underbelly.

1. Very entertaining from beginning to end. If you like watching No Reservations and appreciate Anthony Bourdain's humor, you'll enjoy this book. It's a quick read and it'll make you chuckle throughout!



2. Great book to get on audio. Chef Anthony Bourdain does well telling his own story, and through him insight into the cooking world. If you're fan of cooking shows (Bravo, the Food Channel, Fox) or interested in learning about what it takes to be a chef, this book offers one professional's insight into that world. His stories entertain, shock, and illuminate how difficult and complex being a line cook, much less a head chef.
   
   Chef Bourdain acknowledges his checkered past, the ups and downs, drug usage, alcohol abuse, 17+ hour days, and the total commitment necessary to be successful. I understand now why shows like Top Chef and Hell's Kitchen are constructed. The career line cooks would cook circles around many of those contestants.
   
   More important, Chef Bourdain shares what it takes to become a chef, whether taking a college track or apprenticeships, or a combination. A family member wants to be a chef. Now we have a way to develop a plan for building the foundation. Read this PG13 book, you'll enjoy the roller coaster ride.



3. I can recall standing at the best seller table in the center of Barnes & Noble holding a copy of "Kitchen Confidential" when it was first published. Not having been a fan of Anthony Bourdain, I quickly put the book down and went about my shopping. As time went by, I would frequently hear references and comments being made about "Kitchen Confidential." Having more of an open mind these days, I decided to read the book and see what all the fuss is about. "WOW!" I have a new-found respect for Anthony in many aspects and now am definitely a fan. Reading this book was like sitting down with a well-known, seasoned and well-respected chef listening to him reminisce about his career as a chef. I experienced multiple "foodgasms" and found myself devouring each page with voracity until the very last page was turned. Talk about dispelling any fantasies or notions of any kind of glamour in being a chef. Having worked in restaurants myself, I did know of some of the chaos and craziness Anthony Bourdain describes in the book, but "boy, oh, boy" did he open my eyes and teach me a few things. I can't wait to read everything he's written.



4. For anyone who has seen the show "No Reservations" then they know what to expect from Anthony Bourdain. His cooking is only second to his writing. The book is delightfully crude and isn't afraid to hit below the belt. There just aren't enough words to describe what a great book this is. Go buy it!



5. At age 14 I started working in the restaurant industry. Looking for a job I was hoping to get lucky and maybe land a dishwashing gig. But the back of the house was short handed and needed someone on the line. At the time I didn't even know what a line cook even was but it was the launch of the first career in my life as a cook. I spent 5 years as a line cook and managed to work my way up to kitchen management, doing inventory and ordering, hiring and firing when I was a still a sniveling 17 year old. I came to a cross road when I was 19 and seriously considering a culinary school or apprenticeship and get serious. But I took another path and got an education and jobs working with computers, networks and the like. I decided that my chances of success as an aspiring chef might be limited. And honestly the road was going to be a harder one then I wanted to go down, I wanted a life, I wanted weekends and nights free. So even though I loved food I departed from that scene.
   
   Kitchen Confidential brought back a flood of memories for me and is so remeniscent of many of my own experiences. Anthony has a gift, the narrative way he tells the story brings you in. You can almost smell and taste the things he talks about. You can't help but laugh out loud and think how insanely true the life of a cook really is! His utter candor about the difficulty in becoming a career cook or chef isn't over dramatic or overstated in any way. It's an honest, entertaining, page turning book!

5 comments about Relax Your Way to Thin! Hypnosis Weight Loss Motivation.

1. I'll preface this review with my expectations of this product...I wasn't expected to be "hypnotized" and I didn't think it would be a magic bullet that, on its own, would cause me to lose weight. I was looking for positive reinforcement to help me with my diet and exercise. I believe in the power of positive thinking and the subconscious and I have a variety of meditative CDs that I listen to on my ipod as I'm falling asleep.
   
   The Good:
   
   -Good music to voice volume / ratio.
   -Background music is calming and not obnoxious or overpowering
   -I like the self-esteem-related affirmations and imagery - very helpful.
   -Speaker has a decent voice (though sometimes he reminds me of Regis Philbin or William Shatner, which makes me chuckle)
   -Contains imagery re: choosing the right foods when grocery shopping, imagining yourself in social situations making the right food choices, as well as imagery re: your ideal body shape.
   -Beginning of relaxation portion is helpful; he goes through each part of the body and helps you relax.
   
   The Bad:
   
   -While the meditation/imagery portion of the recording is helpful, about 50% of the relaxation portion is just plain frustrating. After going head-to-toe, mentioning each body part and telling you to let it relax, he tells you to relax even more. That's fine, but the way he does it is annoying. He says, "Let's go to Level B of relaxation...1, 2, 3,4,5 go!" And then he snaps. Heh? What's so relaxing about someone quickly counting down from 5, and then snapping their fingers and telling you to relax? I've heard of slowly counting down while adding in phrases like "let it go" or "deeper relaxed" between the numbers, but just quickly counting down and snapping is more annoying than relaxing.
   -While other meditations have you picture yourself in an elevator, sinking down into relaxation (or similar imagery) while this guy has you picturing a yardstick. Heh? Picture yourself holding a yardstick where the 36 inch mark on the yardstick is stress and the 0 mark is complete relaxation. Okay, fine. "Now take your relaxation 4 inches closer to the 0 mark." Errr...really? "Now take it 4 more inches closer to the zero mark. Ready, set, go!" Personally, this is more frustrating than relaxing.
   
   The bad parts of the meditation annoyed me enough that I used MP3 editing software and took them out of the recording. I bought the exercise motivation meditation from Beverly Hills Hypnosis at the same time I bought this one, so I added "the good parts" of that meditation to the end of this one and - voila - I have a super-charged meditation without the annoying parts!



2. It is great for relaxing you and getting one to sleep however ... it had the opposite effect on me ... I gained weight!!! I followed the instructions to a tee. Not too happy!



3. I am impressed with this CD, and it is working for me. I think you sometimes click with a voice, the music, etc, and this has been a good CD for me. I do sometimes move it further into the relaxation phase (on my IPOD) since I use it at night and relax quickly. I've tried several such tapes/CDs over the years, and this one is the best.



4. You are supposed to listen to the cd for 21 days in a row. I haven't hit my 21 days yet, but I have noticed a decrease in my emotional eating, like when I am bored or have a craving for chocolate. So it has definitely helped there. I will continue listening to it through January at least as I really want/need to get control of my eating habits.
   
   Overall, I would recommend this CD.



5. This hypnosis is phenomenal. I listen to it as I lay down to sleep and wake up early to exercise and eat less all day. Prior to this I would always hit the snooze through my dedicated work out time and eat crap all day. I'm already seeing results! I would DEFINITELY recommend this audio cd!

5 comments about Fatally Flaky (Goldy Culinary Mysteries).

1. Wedding themed murder mysteries are a favorite of mine. The first of the two weddings Goldy caters had lots of humor and was greatly entertaining. The second wedding, not so much. Bridezilla Billie was atrocious as was her mother. The characters were written to be hated and Diane Mott Davidson completely succeeded in her effort. It seemed as though every suspect had ample motive, means and opportunity. And personally, I wanted them all to be guilty. No one on the suspect list was the least bit sympathetic. I was disappointed to find that I didn't really care who the real killer was and even more disappointed that the whole lot of them wasn't shipped off to prison.
   
   My heart went out to Goldy as she dealt with the heart wrenching loss of her godfather, but her own emotions during her time of grief were erratic at best. She didn't seem to be acting like someone struggling with the stages of grief as much as someone who conveniently broke down only when there was downtime in the plot. While grief was different for everyone, I expected Goldy to have more spontaneous outbursts of emotions at inopportune times.
   
   At least the Fatally Flaky cookies sounded delicious. If you love a good bridezilla story or anything to do with wedding chaos, Fatally Flaky is just what you need.



2. I enjoyed the book very much. It did have some page flaws. The pages towards the end were turned over and have a permanent crease. Unable to get them to stay straight, but was able to read all. Would recommend this book to people who like mysteries and want to try new recipes.



3. I HAVE BEEN READING DIANE MOTT DAVIDSON FOREVER. FROM THE FIRST BOOK I WAS HOOKED. GOLDY AND TOM FEEL LIKE FAMILY AND TO HAVE A FRIEND LIKE MARLA WOULD BE A DREAM COME TRUE. MUST READ!!!!!



4. I just couldn't get very far into the book when I gave up.
   
   Julian, a character who has always been gentle and helpful to Goldy and her family, has begun calling clients names and using profanity.
   
   The reader is also expected to swallow a new character (Goldie's much loved and supportive godfather). The problem here is that I don't recall a godfather EVER being mentioned in previous books.
   
   I also counted 3 or 4 references to "The Jerk" in the first few pages and I had hoped that we were FINALLY rid of him. I never understood why this character stayed in the books for so long. I would have driven him off a snowy Colorado road long before he was finally murdered.
   
   I've read all of the Goldy books and I've lost interest in the last few so I guess I'm done.



5. Diane Mott Davidson's books are entertaining and just good plain clean reading! If you are looking to be entertained and want a break from hard core mystery, murder and mayhem...

5 comments about The End of Overeating: Taking Control of the Insatiable American Appetite.

1. The Kindle has a working table of contents. However, the Endnotes, which account for almost 30% of the book are not keyed in the text. I haven't seen a paper version, maybe that is the technical difference between end notes and footnotes.



2. I have read many explanations for the so-called "obesity epidemic" in the U.S. The phenomenon is undoubtedly multifactorial, with possible contributors including the success of anti-smoking public health campaigns and consequent postcessation weight gain, the aging population, and ethnic shifts that increase the representation of groups that place less cultural emphasis on thinness, to list a few. Overeating, however, is clearly key.
   
   The big question is not why increases in caloric intake lead to increases in weight but why here and why now? What has happened to our food supply and the way it is marketed, and why are we so receptive? The End of Overeating is a brilliant account of how food manufacturers, restaurants, and the advertising industry have conspired to manipulate the salt, fat, and sugar content of foods, mouth feel, portion size, appearance, etc. to maximize availability and palatability. These products -- often not food in the conventional sense -- are designed and tested to coopt brain reward mechanisms evolved to help us survive under very different conditions. The result is what Kessler calls "conditioned hypereating." There may once have been an advantage in eating all the berries on the bush but not in the context of perpetual overabundance. It's a setup for addiction that some can resist but many cannot.
   
   Unfortunately Kessler's proposed solution -- essentially behavior modification based on a perceptual shift combined with showing the food industry the error of its ways -- is less compelling than his analysis of the problem. Kessler, you may recall, devoted much of his career as FDA Commissioner to exposing the tobacco industry's malevolence, which he documented in a book tellingly entitled A Question Of Intent: A Great American Battle With A Deadly Industry. As a researcher on smoking/nicotine addiction and author of a book intended to help women smokers who struggle to control weight and keep depression at bay when they quit (Life After Cigarettes: Why Women Smoke and How to Quit, Look Great, and Manage Your Weight), I kept asking myself why Kessler is so willing to give the food industry a pass. Does he think the intent of the food industry is less diabolical and profit-driven, even though The End of Overeating is rife with evidence to the contrary? I hope he is right that re-educating them will have a big impact (maybe they have learned something from watching the travails of the tobacco industry), but pardon my skepticism.
   
   Lest anyone think we Americans have brought our troubles upon ourselves through laziness and lack of discipline, there are already signs that the "obesity epidemic" is turning into a pandemic, and why should anyone be surprised? The laws of human biology are not suspended at national borders, and though the U.S. may be at the bleeding edge, we live in a global culture. One further point: In raising concerns about obesity it is not my intent (nor do I think it is Kessler's) to endorse the socially-engineered preference for thinness that propels so many, especially women, to self-hatred and/or undernutrition. The issue is obesity as a health problem. You know something's amiss when ads aimed at diabetics, peddling products that make diabetes look like fun, become mainstream.



3. The author, a pediatrician, was commissioner of the US Food & Drug Admin. under President Geo. HW Bush & Bill Clinton; has been dean of the medical schools at Yale and the Univ. of Calif., San Francisco
   
   See last paragraph: I was constantly wondering WHEN the author was going to discuss his attempts, or lack thereof, as long time head of the U.S. Food & Drug Admin. to stop Big Food's shocking use of chemicals, preservatives, additives, and other sometimes dangerous and unhealthy non-food "junk" which contaminates our food supply. He never said one word about it. Nor did he address his efforts to thwart the unhealthy stripping down and refining of food, the dramatic rise of various forms of sugars being added to "food products" which are resulting in the epidemic of obesity, diabetes, and a long list of chronic illnesses.
   
   Most of this book discussed the addictive nature of sugar, fat & salt on people who eat it -- those ingredients lead people to crave more sugar, fat & salt.
   
   What I learned:
   
   The #1 thing I'll remember from this book is a tidbit, but it hit me over the head like a brick:
   
   * Starbucks Strawberries & Cream drink has 18 TEASPOONS OF SUGAR IN IT. Yes, EIGHTEEN, as in the number after 17. I believe a can of Coke = 8 teaspoons of sugar.
   
   The author spent much time and offered much evidence of the layering of sugar, fat & salt in processed & restaurant foods. Most times there are multiple forms of each -- so it's not just sugar, fat & salt, it might be fat on fat on sugar on salt on fat on sugar, or some such combo. I knew it was bad, but didn't know it was THAT bad.
   
   I was very interested in the info on "food cues", which is anything that reminds you of a particular food or eating location. This is a big problem for me, specificially seeing TV ads or flyers in my junk mail which have a VERY strong affect on me to crave pizza. Food marketing is explored -- they know EXACTLY that people respond to the sight of a favorite fast food location, or whatever.
   
   Everyone knows about artificial and chemical additives -- but I didn't know the extent of those substances available and in use, especially to mimic natural flavors. How this JUNK is marketed and used in the processed food world was surprising.
   
   Many times reading this book I felt lost by the use of phrases like "salient stimuli" (huh?). Many quotes from "experts" seemed like ... I had no idea what the person was trying to convey.
   
   It wasn't until page 213 of this 249 page book that the author referred to refined white flours & various forms of sugars (refined carbohydrates) vs. healthy whole grains and complex carbs, and how those appetite-satisfying foods were a huge part of the solution to overeating. That lost the author a big amount of credibility for me.
   
   I also have to say that Kessler's time as head of the US Food & Drug Admin. under not one but TWO presidents didn't sit well with me. I continually wondered when he'd discuss his efforts in the role of watchdog of the U.S.'s food supply to address the refining of carbohydrates to increase Big Food's profits, extend shelf life of processed food, etc. Never talked about it. I am still wondering what, if anything, this man did while the food processors were going crazy adding tons of sugar, fat, chemicals and artificial JUNK to America's food supply, all in the quest to boost sales and make a bigger profit. The resulting epidemic of obesity, diabetes, and other diseases? The food processors and restaurants don't care, and from what I'm reading, politicians and our government are so cowed by the food lobbies and their contribution money that we are on our own as far as eating healthy and avoiding disease.



4. David Kessler MD shares his quest to find out why he is a "conditioned hypereater," why certain foods "won't relinquish their hold" on him. The good news- the book has some valuable insights about the American food industry and its calculated, money-making opioid-releasing mixes of fat, sugar and salt, but misses out on major players in why we eat the way we eat- namely restriction and physiology.
   
   There is one paragraph in the book that basically dismisses restriction and dieting as contributing significantly to out of control eating, yet most of his anecdotes pulse with avoidance, restriction and the ghosts of failed diets.
   
   He relates going to NYC and thinking the whole time about a certain ice-cream parlor and how his wife is like an AA sponsor who keeps him from indulging. Maybe dopamine (the "I want it") hormone spikes BECAUSE he thinks he "shouldn't" eat it. There are studies that show that scarcity of food increases dopamine, so why wouldn't self-imposed scarcity (diet and restriction) lead to higher dopamine and obsession with food? He goes on and on about dopamine and the intense wanting of "forbidden foods" but blames fat, salt and sugar alone. Sounds like a fun trip to NYC. (Plus his repeated graphic descriptions of fat on sugar on salt felt like self-indulgent food porn.)
   
   He also barely mentions physiology and blood sugar, hormones or the stress response...
   Are these "cravers" providing regular balanced fuel for their bodies or crashing from famished to stuffed with similar spikes and drops in blood sugar and insulin levels? Are they skipping breakfast and lunch to save up calories only to lose control at the office? A person who has fasted all day will be frantic with hunger, and the NORMAL survival instinct is to eat- a lot.
   
   His solution?
   Restrict more! Be "flexible," but only eat things that don't trigger you. Have a meal coach berate you for eating too much. Be responsible to your family so that when you "fail" you will feel that you let them down. (Lovely, more guilt and shame, which we know are not positive motivators for change.)
   His one size fits all prescription of avoidance, more restraint (though with lots of nice cognitive behavioral language around it) is really more of the same. Want a treat? A single piece of chocolate or a small frozen yogurt should do it- but not yet-maybe after several months of complete abstinence! He implies weight loss will happen if you can just say no-enough.
   
   Dr. Kesslar does not once mention the notion that you CAN learn to eat in a competent, inclusive and joyful way that is grounded in permission, joy and discipline (yes, you have to provide regular meals and enough variety for yourself.)
   
   There is no joy, no balance, no permission.
   
   Consider a competent eater scenario... (see Ellyn Satter's definition of Normal Eating)
   Why not look forward to the ice-cream in New York? Plan to enjoy it. Savor it, be in control and then move on and enjoy the other wonderful things in NYC. Eat a good breakfast with some protein, fat and carbs, then plan on a nice meal and ice cream for dessert or skip the meal and enjoy the ice-cream for lunch. Enjoy window shopping and walking through Central Park. (Imagine, actually enjoying NYC, not obsessing about how you can't have ice-cream the whole time!)
   
   Yes, fat and sugar and salt taste good, and they release pleasure hormones, but it doesn't mean these foods can't be enjoyed by competent eaters in a positive way-does it?
   
   The book left me dissapoointed and sad for the many who will read it and think all they have to do is try harder.
   
   "Food might not be addictive on its own, but prohibiting it can set off a cycle of anxiety, craving, and overconsumption that for all purposes looks like addiction."
   (can't remember the source, but I love this!)



5. After the first half of the book, I was so discouraged because it seemed the food industry, the strength of our patterns and habits, the lure of salty-fatty-sugary food had the deck so stacked against us that we were doomed to greater and greater obesity rates in this country. But the doctor had some valuable insights into how to overcome our "insatiable American appetite" by undercutting what lays underneath it. We need to be "aware" - not only of our surroundings but of our conditioned hypereating. What are our triggers and what works for us to defuse the triggers. I can't go into all the details but I have done much better after reading the book. If you don't like to read science, the first half of the book is not for you but for those of us who like facts to undergird our undertanding of what is happening to us, it is refreshing. And to really get what you need out of the "taking control" section, you really need to read the first half.

5 comments about The Omnivore's Dilemma: A Natural History of Four Meals.

1. An essential book to inform and humanize us about our place in the food chain and the choices we have in the marketplace (perhaps the best way to vote). Pollard weaves a strand of his own story, affectionate and self-effacing, as he single-handedly bushwhacks the ways of our eating from paleolithic to post genetically modified. Tremendously researched passion and morality into a single meal (I mean book).



2. One of the best books I've read in recent years. Author Pollan swings big, and delivers. An indictment of us, basically, as Pollan covers the entire food industry and the American public's participation in a massive scam designed to support big business.
   
   This terrific read will make you question every bit of food you ever consume.
   
   Highly recommended for all readers. A good book for high school students interested in discovering how the world works, as well.



3. It took me a long time to get through this book, but it was so worth it. Thank you, Michael Pollan, for opening my eyes!



4. I tackled the book with an "It's another school assignment" mindset. I finished the book satisfied and savvy. After the few chapters I was readying myself for a couple of hours of reading. It may not be a page-turning thriller, but the humorous tone and interesting tidbits kept me reading.
   
   Pollan turns scientific explanations about foods into understandable, plain English explanations about foods. It's easy to comprehend what he's talking about so I don't have to spare an extra brain trying to decode words like dimethylpolysiloxene and glyceride because Pollan follows up with simple, relatable definitions.
   
   Throughout the book he supplies a bountiful amount of quotes from all sorts of people he encountered throughout his journey to trace raw food to our dinner table. He cites many other works and also occasionally pulls a sentence or two from them. He offers a variety of examples and some anecdotes to help support an ethical, healthy, and tasty meal.
   
   A nice thing about his voice is it's not robotic. His writing sounds human, it sounds like a friend even. The casual tone and 2nd person perspective makes the daunting subject of discussing food science seem easier. Yet when information needs to get across he'll say it bluntly. Switching between straightforward, outright explanations and playful, colorful comments keeps the writing interesting.
   
   In the beginning he mostly focuses on the scientific and economic aspects about food. He starts off with the Zea Mays (corn). Instead of boring his audience with a plain description about how corn dominates the supermarket, he uses a variety of interesting wordplay (The Rise of the Zea Mays, Corn Sex, etc) and compares corn to being something like a dictator. This kept me continuing to read on, which I'm glad I did. After he guides the reader through a series of exposition, he enters narrative. He talks about his experience preparing a purely hunter-gather meal (cutting a few corners) and this lets the reader feel. Instead of raw explanation, we now get more emotional and story-like. I thought this was a good move on Pollan's part to help persuade readers to combat the Omnivore's Dilemma and become healthier.
   
   All in all, I enjoy Pollan's style very much. The humor gives good breaks between hefty paragraphs of dry exposition and the entertaining stories he brings helps the reader picture the scenes so that it isn't all dry, groundless science. Never for me has learning about eating healthy been so amusing. Definitely a good read, although slightly chunky and hard to digest at some points.



5. For me, there is no greater praise for a book. I'm 3/4 through the book now, and already, it has challenged my views on food, farming, markets, and the US. And I kinda want to be a "grass farmer."

5 comments about In Defense of Food: An Eater's Manifesto.

1. A sequel to The Omnivore's Dilemma, this work is, by comparison, a real eye-opener, highly interesting, and likely to stimulate much overdue discussion, and wide-ranging changes. The mantra, "Eat Food. Not too much. Mostly plants." is simple, intelligent, and ...... surprising, coming as it does from one who I had imagined to be a great lover/gorger of non-vegetarian fare.
   Half way through the book I looked for Ayurveda and Macrobiotics in the index. The author had found no use for these systems, both of which have been prescribing pretty much the same rules of thumb about eating, and which have been quietly making inroads into western lifestyles since a number of decades. The difference is that for these philosophies alcohol would not be considered food. Intoxicant, yes, medicine, perhaps, but food? Indeed it's possible to argue that one thing that's very wrong with the western diet is alcohol, which is considered to be a drink.
   Scientists study what they can measure, and journalists see, and write about, what they want to see. Pollan chooses to see the "fact" that a glass or two of alcohol a day is good for health. Few, if any, buddhist, hindu or muslim journalists would share this perspective.
   Pollan writes a good deal on the question of why we eat. One would have thought that it's pretty simple: we eat when the body is hungry; we drink when we feel thirst. Unlike us thinking types, when one watches an animal feeding, or a human baby on the breast, or an enlightened being eating or drinking, what we witness is communion. At the end of the book Pollan touches on this word. Perhaps this concept shall be the subject of a future work of his....
   And, may I suggest, if M. Pollan really wants to defend food, he needs to take on - in a later edition of the book - Jasmuheen, and breatharians, who have no use for even real food.
   He might also wish to consider the possibility that the experience of greedy America (together with those of her rich friends Europe and Oceania) is indeed a deserved one. Through subsidizing their agriculture, and keeping their borders closed to the populations of the poor countries, the rich world ends up creating a mess within itself, as well as extreme poverty elsewhere. Everyone ends up losing....
   Let's face it! Certain types of workers in the rich world should lose their jobs and businesses, for the sake of a better world. Most of all, the farmers, who love their machines and bank balances more than their land, animals or plants; the agricultural corporations.........
   While reviewing The Omnivore's Dilemma I had predicted that M.Pollan was quite likely to go vegetarian sometime quite soon. This seems to be happening, although he has yet to be convinced that he needs to for reasons of health.
   Having been myself a lover of non-vegetarian food as well as alcohol previously, and a teetotaler vegetarian now, my own experience of enjoying much better well-being in this new way of life leads me to give this work a 4 rather than 5-star rating.



2. Most refreshing way of looking at the whole food, nutrition and diet point of view. Perfect for anyone wanting to eat for longevity and health, but confused by the plethora of diets out there. The journalistic approach allows a review of history, politics and facts regarding foods with most interesting conclusions.



3. Books, manuals, health guides, nutrition, DIET!!!!....what to eat!!!
   Putting all of the above mentioned aside, this is a timely, essential guide to electing proper choices in our health and well being, not to mention our planet.
   There is so much misinformation, trend diognostics, nutritional mumbo jumbo, warnings, supplementation, additives, chemicals etc.
   It can really be so much more simple...
   EAT FOOD, NOT TOO MUCH, MOSTLY PLANTS!
   Value your eating time and selections, search it out, prepare and savor, appreciate and you will be healthier, happier and wizer.
   This book will spur you on!



4. I was looking forward to this book, but ended up being disappointed and reselling my copy. I've been reading a number of food science books lately, and I was surprised to see that In Defense of Food mostly just references works I had already read, without bringing much new to the table. If this is your first book on the subject it might be a good primer, but if you've read T. Colin Campbell or Joel Fuhrman you can pass.



5. Having enjoyed Pollan's The Omnivore's Dilemma: A Natural History of Four Meals, I looked forward to reading In Defense of Food, but was ultimately disappointed. The bulk of the book is a florid history of nutritional science's focus on isolated nutrients--nutritionalism--and how the food manufacturing industry takes advantage of scientific findings in both the development and marketing of their products. But the writing style that worked so well in the Omnivore's Dilemma was far too clever in this book for my tastes.
   
   Pollan writes: "In the case of nutritionalism, the widely shared but unexamined assumption is that the key to understanding food is indeed the nutrient. Put another way: Foods are essentially the sum of their nutrient parts." As an example of nutritionism hard at work, saturated fats got a bad rap by Ansel Keys, and so vegetable oil producers capitalized on his findings by promoting polyunsaturated oils, and margarine was touted as preferable to butter. Then when hydrogenation and trans fat took a hit, margarine manufacturers changed their labels to boldly proclaim "NO trans fats." Unfortunately, margin is not a real food. It's a concocted spread.
   
   By capitalizing on science's love for reductionism by isolating nutritional elements from the whole foods package in which they originate, food manufacturers convince us that their highly-processed and nutrient-poor products are "heart healthy," "rich in omega 3s," "contain zero trans fats," "provide daily fiber requirements," or "contain no cholesterol."
   
   It is important to know how we got where we are in our understanding of nutrition if we are to make wise decisions about what to eat. Too many people are informed on diet by slick marketing with little knowledge of real science, and even scientists cannot agree with each other. One report claims saturated fats are bad, another claims they are healthy. How does the average reader and health seeker decide who is right? Pollan feels qualified to advise us on these points. But while he includes the research of some great health educators such as Weston Price and Gary Taubes, he seemingly ignores their contributions when he makes his dietary recommendation of: Eat Food, Not Too Much, Mostly Plants.
   
   Pollan's advice to stick to whole foods--those found along the periphery of the supermarket--is sound, as is his advice to buy directly from the farmer, avoid foods your great grandmother wouldn't recognize, eat slowly and savor your meals at the table with friends or family, grow your own food when possible, eat meat from animals that eat food they were designed to, eat less, etc. (After all that he feels the need to inform readers not to eat at gas stations or avoid foods with health claims on the packaging.) This is all pretty typical advice spurred by the agricultural sustainability movement, but it doesn't really get down to what foods will actually sustain us.
   
   Pollan rightly steers people away from grains and toward eating leaves. But the reason people eat grains is because they were told that saturated fats and cholesterol found in meat will kill them, and grains have a high starch content (as well as opiates), which provides calories for fuel. There just isn't enough fuel in greens. Pollan suggests that eating plants will cause you to eat less. (In actual practice, you might end up gorging on ice cream at the end of the day. Even raw food vegans bulk up on fat by eating large quantities of seeds and nuts.) But then he grants an exception to unrefined grains because their starch content provides needed calories. He fails to give weight to the fact that since the inception of agriculture humans have grown sicker, weaker, and shorter and many people get very sick on certain grains. My own health was immeasurably improved when I gave up gluten-containing grains.
   
   Pollan's advice to eat less is sound, but people naturally eat less when their nutritional and fuel needs are met. As an example, Pollan credits the health of the French to their small portions, leisurely meals, and consumption of wine while seeming to discount the fact that the French eat a LOT of saturated fat, something he concedes elsewhere in the book. Anyone who's eaten a high-fat diet knows how satiating fat is. And low-carb diets work for weight loss precisely because consuming fat and protein provide dense nutrition and sufficient, sustainable fuel, so you end up eating less without hunger. Have a pork chop for breakfast and you can last until dinner; eat a bowl of cereal and you'll be hungry within a few hours.
   
   Yes, he makes suggestions on which meats to eat, but doesn't provide any advice as to why eating meat might be beneficial. Instead, he writes: "Unlike plants, which we can't live without, we don't need to eat meat--with the exception of vitamin B12, every nutrient found in meat can be obtained somewhere else. (And the tiny amount of B12 we need it not too hard to come by; it's found in all animals foods and is produced by bacteria, so you obtain B12 from eating dirty or decaying or fermented produce.)" The Innuit and Masai seem to do fine with a diet very low in plants, and I've yet to read of a culture that is purely vegetarian.
   
   Another common flaw is claiming vegetarian diets are healthier (than meat eating diets is the clear implication). Yes, when you compare them to the standard American diet they are. But where are the studies comparing the vegetarian diet to, say, a paleolithic diet or a diet of whole foods dominated by pasture-raised meats and fats? Frankly, any diet will come out ahead compared to a diet of pizza, pasta, bread, fast food, and beer. Our great grandmothers cooked with lard and tallow. Why didn't they get an honorable mention?
   
   This book is okay if you want a verbose accounting of the history of nutritional science, and Pollan does cover a lot of ground. Serious disconnects occur between the science Pollan writes about in the first two-thirds of the book and the dietary recommendations in the last third. I don't recommend it for dietary advice. If you'd like to learn about better choices in the food you currently eat, I recommend The Real Food Revival, which will provide nonpreachy information on healthier and more sustainable options. For nutritional advice I recommend Primal Body-Primal Mind: Empower Your Total Health The Way Evolution Intended (...And Didn't) or the encouraging The Primal Blueprint: Reprogram your genes for effortless weight loss, vibrant health, and boundless energy.

5 comments about Hungry Girl: The Official Survival Guides.

1. First I have to say that the Hungry Girl cookbooks are a staple in our home for whipping up something great and low calorie. I highly remommend them to anyone who doesn't want to spend hours in the kitchen in order to lose weight but wants something that tastes like he or she did and that the whole family can eat wtithout thinking they are on a diet.
   
   That said, it was my hope that the cd would be equally as inspiring. Unfortunately it's the same material that she writes for her blogs on the Weight Watchers site but also what you get free daily from her if you sign up for her newsletter at [...]. I love her daily newsletters and they do give me great food ideas and recipes so my suggestion would be to start your journey there, at no charge.
   
   That said, if this is something you can put in your car perhaps on the way to a vacation, that you believe will inspire you to choose the right foods in airports or how to eat while dining out, then it's worth the price. Anything that is a motivator for someone else is a good thing.
   
   However, for me, I already knew the basic material contained herein and I suspect you do too as it's not revolutionary...but perhaps for those who donn't have time to read and haven't dieted, it can be of help.



2. This is a great guide for watching what you eat.................letting you know what to look for, recipes, great ideas. Sometimes you think you are eating healthy, but this guide lets you know that you're not. Gives you better choices. Very helpful. I love all the Hungry Girl products.



3. The CD was very helpful before I took a cruise. It gives great survival tips for many different situations where it is easy to overeat.



4. I am so glad I downloaded this audiobook. While I am new to Hungry Girl; I am not new to yoyo dieting and eating out all the time.
   
   These tips and reminders are bite size - two to three minutes for most, and the longest are 5-8 minutes.
   
   Lisa does a great job of telling you about the hidden dangers in menu offerrings and the delicious, healthy alternatives.
   
   I commited the worst two crimes - saving up all my calories for the day for a big night out and not looking online for a menu and the nutritional value of what I had planned on eating.
   
   My waiting until dinnertime to eat just wrecked my metabolism and blood insulin. And ignoring the fact that a single milk shake held a total day's calories, or those four tiny bite burgers did the same, did not help me get healthy or lose weight.
   
   While some reviewers may think this has all been done before, the point is a lot of us are not following these simple tips that could help us in our journey to get slim and trim.
   
   By making these simple lifestyle changes, we can have our cake and eat it, too.



5. I just recently found out about Hungry Girl on Rachel Ray's TV show. Author, Lisa Lillien (the Hungry Girl), has come up with the most amazing recipes to keep our awareness on the calories, fat, etc in the items we eat on a daily basis. Just making some changes in our recipes, can help us to lose weight, stay at a weight or just be conscientious about what we are eating ourselves, and what we are feeding our children. Hungry Girl Survival Guide is great, and quite honestly a product that is long overdue. Check out the Hungry Girl website. I get email updates on new products that Hungry Girl recommends, and recipes that are updated comparisons to either a packaged product or fast food/restaurant item that gives you a healthier alternative. She even gives you snack ideas thank goodness. I highly recommend all of the Hungry Girl books and audios.

2 comments about The Skinnygirl Rules: For Getting and Staying Naturally Thin.

1. There is no majic formula you still need disciplin which is the key to loose weight and remain skinny!



2. was very fond of her book, naturally thin, a bit dissapointed with the recipe book and didnt want to buy this if it was the exact same version. It is her reading,sort of like a companion of both books,mostly recap of naturally thin with a bit of different comments and some recipes and overall I really liked it. finding the time to sit and read ( with little ones) not always an option and having her explain rules, tips is great. Similar to a book on tape, although not completely redundant, but pretty similar if you own the book. There are three cd's and they are long. I cant tell you exactly how long or the contents because there is no written table of contents, or list or chapters .nada. This is my chief complaint, there is no table of contents,list of chapters or length of time to listen to each cd. There is so much information to go back and review and figure out where or when to what cd would be too time consuming. I dont know if there was a rush to get this out but really some visual information would have been helpful. even a contents label on the cds themselves. Reading the book is not a prerequisite to getting this cd. she covers it all. Tips to view food differntly and yur approach to eating.going back to check a point or refresh the book would be nice but hard to go back and review when you dont know which cd had which chapter or subject. comes in little paper box with 3 cds and not even a list on cd/or box to its contents. Besides this, I am glad I added it to my collection. Sensible tips to think about food differently, to get you try to try to eat real foods and less of it, and to not be afraid of it and break that all or nothing and on and off diet mentality. You decide what you wish to eat and how much and when but she gives you guidelines to help you make better choices.