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Eat more like the French. Or the Japanese. Or the Italians. Or the Greeks.
Michael Pollan
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Michael Pollan
Age: 69
Born: 1955
Born: February 6
Author
Journalist
Non-Fiction Writer
Professor
Writer
Michael Kevin Pollan
Japanese
Greek
French
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Italians
Greeks
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The energy I was sensing in audiences was political energy, as much as anything else.
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The history of modern nutritionism has been a history of macronutrients at war: protein against carbs carbs against proteins, and then fats fats against carbs.
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Eating's not a bad way to get to know a place.
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One of the reasons we eat fast food is that we don't have to cook fast food. We are out-sourcing cooking to corporations, they tend to cook with far too much salt, fat, and sugar.
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I agree insofar as we eat too much meat. We're eating about 200 pounds per person per year. That's about 9 ounces a day. That's probably more than is good for us and it's certainly more than is good for the environment.
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Every peasant cuisine has incredible ingenious tricks for getting a lot of nutrition out of a small amount of ingredients. There are people who don't have the money to invest in better food, but perhaps they have the time. There's a trade-off: The more time you're willing to put into food preparation, the less money you have to spend.
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Food is not just fuel. Food is about family, food is about community, food is about identity. And we nourish all those things when we eat well.
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My hope is that if people have the knowledge, and if they actually see where their food comes from and have access to the information, they will make better ethical choices.
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The things journalists should pay attention to are the issues the political leadership agrees on, rather than to their supposed antagonisms.
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You want to say the thing that will drive everybody in the direction you want to go. But as a writer you have a pact with your readers that you'll be really straight with them at all times.
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Ripe vegetables were magic to me. Unharvested, the garden bristled with possibility. I would quicken at the sight of a ripe tomato, sounding its redness from deep amidst the undifferentiated green. To lift a bean plant's hood of heartshaped leaves and discover a clutch of long slender pods handing underneath could make me catch my breath.
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This is part of human nature, the desire to change consciousness.
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...Only the big food manufacturers have the wherewithal to secure FDA-approved health claims for their products and then trumpet them to the world. Generally, it is the products of modern food science that make the boldest health claims, and these are often founded on incomplete and often bad science.
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Don't eat anything incapable of rotting.
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It has become much harder, in the past century, to tell where the garden leaves off and pure nature begins.
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Rule No.37 The whiter the bread, the sooner you’ll be dead.
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We are what we eat, it is often said, but of course that's only part of the story. We are what what we eat eats too.
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It's more important that you eat vegetables, even if they are conventional -- I'm talking about for your health -- then it is until you wait until you can afford organic, or you can find organic.
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Are we, finally, speaking of nature or culture when we speak of a rose (nature), that has been bred (culture) so that its blossoms (nature) make men imagine (culture) the sex of women (nature)? It may be this sort of confusion that we need more of.
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