Eat food. Not too much. Mostly plants.
Michael PollanRead
The great virtue of a diversified food economy, like a diverse pasture or farm, is its ability to withstand any shock. The important thing is that there be multiple food chains, so that when any one of them fails-when the oil runs out, when mad cow or other food-borne diseases become epidemic, when the pesticides no longer work, when drought strikes and plagues come and soils blow away-we'll still have a way to feed ourselves.
Interpretation
A diversified food economy safeguards against various shocks affecting food supply.
Michael Pollan emphasizes the necessity of a diverse food system that can adapt and survive through various crises such as natural disasters, diseases, and resource shortages. By having multiple food chains and agricultural practices, we ensure that humanity can maintain a stable food supply even when faced with unexpected challenges.
In practice
In a discussion on sustainable agriculture, this quote can illustrate the importance of biodiversity in food systems.
Eat food. Not too much. Mostly plants.
You look how much sugar is in a typical supermarket loaf of bread: it's a lot of sugar. It's just become one of those sugar delivery systems in our food economy.
There is nothing wrong with eating sweets, fried foods, pastries, even drinking soda every now and then, but food manufacturers have made eating these formerly expensive and hard-to-make treats so cheap and easy that we're eating them every day.
Meat is a mighty contributor to climate change and other environmental problems. The amount of meat we're eating is one of the leading causes of climate change. It's as important as the kind of car you drive - whether you eat meat a lot or how much meat you eat.
[Government] regulation is an imperfect substitute for the accountability, and trust, built into a market in which food producers meet the gaze of eaters and vice versa.
He showed the words “chocolate cake” to a group of Americans and recorded their word associations. “Guilt” was the top response. If that strikes you as unexceptional, consider the response of French eaters to the same prompt: “celebration.
Tokyo would probably be the foreign city if I had to eat one city's food for the rest of my life, every day. It would have to be Tokyo, and I think the majority of chefs you ask that question would answer the same way.
Kitchens should be designed around what's truly important-fun, food, and life.
I lived my whole life in the kitchen. Not only that, but it's the passion, it's the love for cooking and food. It's dictated my entire life — every aspect of it. So, in some ways, the thought of not being able to do that anymore radically affects your life.
Because of media hype and woefully inadequate information, too many people nowadays are deathly afraid of their food, and what does fear of food do to the digestive system? ... I, for one, would much rather swoon over a few thin slices of prime beefsteak, or one small serving of chocolate mousse, or a sliver of foie gras than indulge to the full on such nonentities as fat-free gelatin puddings.
Food for us comes from our relatives, whether they have wings or fins or roots. That is how we consider food. Food has a culture. It has a history. It has a story. It has relationships.
What I've enjoyed most, though, is meeting people who have a real interest in food and sharing ideas with them. Good food is a global thing and I find that there is always something new and amazing to learn - I love it!
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