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Food Rules
Cover of Food Rules
Food Rules
An Eater's Manual
Borrow
#1 New York Times Bestseller
A definitive compendium of food wisdom

Eating doesn't have to be so complicated. In this age of ever-more elaborate diets and conflicting health advice, Food Rules brings welcome simplicity to our daily decisions about food. Written with clarity, concision, and wit that has become bestselling author Michael Pollan's trademark, this indispensable handbook lays out a set of straightforward, memorable rules for eating wisely, one per page, accompanied by a concise explanation. It's an easy-to-use guide that draws from a variety of traditions, suggesting how different cultures through the ages have arrived at the same enduring wisdom about food. Whether at the supermarket or an all-you-can-eat buffet, this is the perfect guide for anyone who ever wondered, "What should I eat?"
"In the more than four decades that I have been reading and writing about the findings of nutritional science, I have come across nothing more intelligent, sensible and simple to follow than the 64 principles outlined in a slender, easy-to-digest new book called Food Rules: An Eater's Manual, by Michael Pollan." —Jane Brody, The New York Times
"The most sensible diet plan ever? We think it's the one that Michael Pollan outlined a few years ago: "Eat food. Not too much. Mostly plants." So we're happy that in his little new book, Food Rules, Pollan offers more common-sense rules for eating: 64 of them, in fact, all thought-provoking and some laugh-out-loud funny." —The Houston Chronicle
" It doesn't get much easier than this. Each page has a simple rule, sometimes with a short explanation, sometimes without, that promotes Pollan's back-to-the-basics-of-food (and-food-enjoyment) philosophy." —The Los Angeles Times

"A useful and funny purse-sized manual that could easily replace all the diet books on your bookshelf." —Tara Parker-Pope, The New York Times

Michael Pollan's most recent book Cooked: A Natural History of Transformation—the story of our most trusted food expert's culinary education—was published by Penguin Press in April 2013, and in 2016 it serves as the inspiration for a four-part docuseries on Netflix by the same name.
From the Trade Paperback edition.
#1 New York Times Bestseller
A definitive compendium of food wisdom

Eating doesn't have to be so complicated. In this age of ever-more elaborate diets and conflicting health advice, Food Rules brings welcome simplicity to our daily decisions about food. Written with clarity, concision, and wit that has become bestselling author Michael Pollan's trademark, this indispensable handbook lays out a set of straightforward, memorable rules for eating wisely, one per page, accompanied by a concise explanation. It's an easy-to-use guide that draws from a variety of traditions, suggesting how different cultures through the ages have arrived at the same enduring wisdom about food. Whether at the supermarket or an all-you-can-eat buffet, this is the perfect guide for anyone who ever wondered, "What should I eat?"
"In the more than four decades that I have been reading and writing about the findings of nutritional science, I have come across nothing more intelligent, sensible and simple to follow than the 64 principles outlined in a slender, easy-to-digest new book called Food Rules: An Eater's Manual, by Michael Pollan." —Jane Brody, The New York Times
"The most sensible diet plan ever? We think it's the one that Michael Pollan outlined a few years ago: "Eat food. Not too much. Mostly plants." So we're happy that in his little new book, Food Rules, Pollan offers more common-sense rules for eating: 64 of them, in fact, all thought-provoking and some laugh-out-loud funny." —The Houston Chronicle
" It doesn't get much easier than this. Each page has a simple rule, sometimes with a short explanation, sometimes without, that promotes Pollan's back-to-the-basics-of-food (and-food-enjoyment) philosophy." —The Los Angeles Times

"A useful and funny purse-sized manual that could easily replace all the diet books on your bookshelf." —Tara Parker-Pope, The New York Times

Michael Pollan's most recent book Cooked: A Natural History of Transformation—the story of our most trusted food expert's culinary education—was published by Penguin Press in April 2013, and in 2016 it serves as the inspiration for a four-part docuseries on Netflix by the same name.
From the Trade Paperback edition.
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Excerpts-
  • From the book Introduction

    Eating in our time has gotten complicated—needlessly so, in my opinion. I will get to the"needlessly"part in a moment, but consider first thecomplexity that now attends this most basic of creaturelyactivities. Most of us have come to rely on expertsof one kind or another to tell us how to eat—doctors anddiet books, media accounts of the latest findings innutritionalscience, government advisories and foodpyramids, the proliferating health claims on foodpackages. We may not always heed these experts' advice,but their voices are in our heads every time we orderfrom a menu or wheel down the aisle in the supermarket.Also in our heads today resides an astonishingamount of biochemistry. How odd is it that everybodynow has at least a passing acquaintance with words like"antioxidant," "saturated fat," "omega-3 fatty acids,""carbohydrates," "polyphenols," "folic acid," "gluten,"and "probiotics"? It's gotten to the point where we don'tsee foods anymore but instead look right through themto the nutrients (good and bad) they contain, and ofcourse to the calories—all these invisible qualities inour food that, properly understood, supposedly holdthe secret to eating well.

    But for all the scientific and pseudoscientific foodbaggage we've taken on in recent years, we still don'tknow what we should be eating. Should we worry moreabout the fats or the carbohydrates? Then what aboutthe "good" fats? Or the "bad" carbohydrates, like highfructosecorn syrup? How much should we be worryingabout gluten? What's the deal with artificial sweeteners?Is it really true that this breakfast cereal willimprovemy son's focus at school or that other cerealwill protect me from a heart attack? And when dideating a bowl of breakfast cereal become a therapeuticprocedure?

    A few years ago, feeling as confused as everyoneelse, I set out to get to the bottom of a simple question:What should I eat? What do we really know about thelinks between our diet and our health? I'm not a nutritionexpert or a scientist, just a curious journalisthoping to answer a straightforward question for myselfand my family.

    Most of the time when I embark on such an investigation,it quickly becomes clear that matters are muchmore complicated and ambiguous—several shadesgrayer—than I thought going in. Not this time. Thedeeper I delved into the confused and confusingthicket of nutritional science, sorting through thelong-running fats versus carbs wars, the fiber skirmishesand the raging dietary supplement debates, thesimpler the picture gradually became. I learned that infact science knows a lot less about nutrition than youwould expect—that in fact nutrition science is, to putit charitably, a very young science. It's still trying tofigure out exactly what happens in your body when yousip a soda, or what is going on deep in the soul of acarrot to make it so good for you, or why in the worldyou have so many neurons—brain cells!—in your stomach,of all places. It's a fascinating subject, and somedaythe field may produce definitive answers to thenutritional questions that concern us, but—as nutritioniststhemselves will tell you—they're not there yet.Not even close. Nutrition science, which after all onlygot started less than two hundred years ago, is todayapproximately where surgery was in the year 1650—verypromising, and very interesting to watch, but are youready to let them operate on you? I think I'll wait awhile.But if I've learned volumes about all we don't knowabout nutrition, I've also learned a small number ofvery important things we do know about food andhealth. This is what I meant when I said the picture gotsimpler the deeper I...

Reviews-
  • Library Journal

    December 1, 2013

    Multi-award-winning food writer Pollan packs a punch in this slim volume, providing readers with simple guidelines that will inform their diet. Those strapped for time, who want to eat more healthfully without the constraints of a complicated or unrealistic regime, will find this book essential.

    Copyright 2013 Library Journal, LLC Used with permission.

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    Penguin Publishing Group
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Food Rules
An Eater's Manual
Michael Pollan
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