Michael Pollan Knihy

Sme naozaj tým, čo jeme - a to, čo jeme, preformováva svet. Práca Dilema všežravca je objasňujúce preskúmanie amerického potravinárskeho priemyslu. Autor Michael Pollan odhaľuje hlboké dôsledky najjednoduchších každodenných rozhodnutí o potravinách, ktoré majú vplyv na nás aj na prírodný svet. Dilema všežravca prináša nový pohľad na otázku „Čo si dáme na večeru?“, ktorá je pre každého, kto čelí širokému výberu jedál, ohromujúca. Antropológovia to nazývajú „dilema všežravca“. Dnes, keď Amerika čelí tomu, čo možno nazvať národnou poruchou jedenia, sa dilema všežravca opäť objavuje s atavistickou pomstou. Pollan skúma každú z potravinových reťazcov, ktoré nás živia (priemyselne spracované potraviny, alternatívne alebo „organické“ potraviny a potraviny, ktoré si ľudia získavajú vlastným lovom, zberom alebo záhradníčením), sleduje ich od pôdy až po stôl, pričom skúma pôvod všetkého, čo konzumujeme. Dilema všežravca je bezúhonne realizovaná, výrečná, filozofická a pohlcujúca kniha pre každého, kto premýšľa o tom, odkiaľ pochádzajú ich potraviny.

Tato netradiční kuchařka vydaná v angličtině prestižním nakladatelstvím Simon & Schuster zapůsobila jako hotové zjevení. Nejméně 20 významných deníků a časopisů včetně londýnských Times ji nominovalo na knihu roku, v žebříčku New York Times se umístila mezi bestsellery roku 2018 a získala cenu Jamese Bearda, udělovanou nejlepším kuchařským knihám. Záhy se také dočkala překladů do mnoha cizích jazyků. Její autorka shrnula desetiletí své profesionální praxe do čtyř jednoduchých prvků, bez nichž se žádné jídlo neobejde. Sůl, která zvýrazňuje chuť, tuk, který je nositelem chuti a zároveň ovlivňuje konzistenci jídla, ocet a každá další kyselá přísada chuť vyrovnává, a pak nastupuje žár, tedy tepelné zpracování. V knize samozřejmě nechybí recepty, ale nejde zde jen o suchopárný výčet ingrediencí a popis přípravy – všechno je podáno vtipně a se švihem. Podobně originální a výstižné jsou i ilustrace a množství grafů, které napoví i začínajícím kuchařům a kuchařkám, jak, proč a kdy co uvařit a s čím jednotlivá jídla kombinovat. Ačkoliv je dost prostoru věnováno různým úpravám masa, na své si přijdou i vegetariáni. Na samý závěr jsou uvedena vzorová menu pro různé příležitosti. Věříme, že se tato kniha stane vítaným obohacením nejen knihovniček, ale zejména kuchyní českých čtenářů a čtenářek.

This investigation delves into the medical and scientific revolution surrounding psychedelic drugs, intertwined with the author's life-changing experiences. Michael Pollan's research into LSD and psilocybin reveals their potential to alleviate conditions like depression, addiction, and anxiety. Initially focused on the therapeutic use of these substances, Pollan's journey becomes deeply personal as he uncovers their benefits not only for the mentally ill but also for those grappling with everyday challenges. He embarks on an exploration of altered states of consciousness, combining firsthand experiences with insights from contemporary brain science and the underground community of psychedelic therapists. Pollan meticulously examines the historical context, distinguishing fact from myth regarding these drugs, particularly since the backlash that began in the 1960s against a promising field of research. This work elegantly merges science, memoir, travel writing, history, and medicine, representing a triumph of participatory journalism. It offers a captivating account of a journey into a new frontier of understanding the mind, self, and our existence. Ultimately, Pollan's narrative addresses the enduring mystery of human consciousness and how we can navigate a world filled with both suffering and joy to find meaning in our lives.

When LSD was first discovered in the 1940s, it seemed to researchers, scientists and doctors as if the world might be on the cusp of psychological revolution. It promised to shed light on the deep mysteries of consciousness, as well as offer relief to addicts and the mentally ill. But in the 1960s, with the vicious backlash against the counter-culture, all further research was banned. In recent years, however, work has quietly begun again on the amazing potential of LSD, psilocybin and DMT. Could these drugs in fact improve the lives of many people? Diving deep into this extraordinary world and putting himself forward as a guinea-pig, Michael Pollan has written a remarkable history of psychedelics and a compelling portrait of the new generation of scientists fascinated by the implications of these drugs. How to Change Your Mind is a report from what could very well be the future of human consciousness.

Recounts the story of the author's culinary education and the roles of the four classical elements of fire, water, air, and earth in transforming natural ingredients into delicious meals and drinks

What shall we have for dinner? Such a simple question has grown to have a very complicated answer. We can eat almost anything nature has to offer, but deciding what we should eat stirs anxiety. Should we choose the organic apple or the conventional? If organic, local or imported? Wild fish or farmed? Low-carb or low-cal? As the American culture of fast food and unlimited choice invades the world, Pollan follows his next meal from land to table, tracing the origin of everything consumed and the implications for ourselves and our planet. His astonishing findings will shock all who care about what they put on their plate.

The first book to reveal the undiscovered jewels of Southeast Asian cuisine.

By the bestselling author of The Omnivore's Dilemma, this is Michael Pollan's ingenious companion book about the surprising and close relationship between people and plants.

"75 recipes, evocative storytelling, and beautiful photography provide a lens into one of the planet's most interesting culinary destinations: Mexico City"-- Provided by publisher

Extraordinary stories of transformation in a quest to uncover the fundamentals of cooking - from writer and cooking star Michael PollanMichael Pollan's Cooked takes us back to basics and first principles: cooking with fire, with water, with air and with earth. Meeting cooks from all over the world, who share their wisdom and stories, Pollan shows how cooking is at the heart of our culture and that when it gets down to it, it also fundamentally shapes our lives. Filled with fascinating facts and curious, mouthwatering tales from cast of eccentrics, Cooked explores the deepest mysteries of how and why we cook.

“Pollan shines a light on our own nature as well as on our implication in the natural world.” —The New York Times “A wry, informed pastoral.” —The New Yorker The book that helped make Michael Pollan, the New York Times bestselling author of How to Change Your Mind, Cooked and The Omnivore’s Dilemma, one of the most trusted food experts in America Every schoolchild learns about the mutually beneficial dance of honeybees and flowers: The bee collects nectar and pollen to make honey and, in the process, spreads the flowers’ genes far and wide. In The Botany of Desire, Michael Pollan ingeniously demonstrates how people and domesticated plants have formed a similarly reciprocal relationship. He masterfully links four fundamental human desires—sweetness, beauty, intoxication, and control—with the plants that satisfy them: the apple, the tulip, marijuana, and the potato. In telling the stories of four familiar species, Pollan illustrates how the plants have evolved to satisfy humankind’s most basic yearnings. And just as we’ve benefited from these plants, we have also done well by them. So who is really domesticating whom?

#1 New York Times Bestseller from the author of This is Your Mind on Plants, How to Change Your Mind, The Omnivore's Dilemma, and Food Rules Food. There's plenty of it around, and we all love to eat it. So why should anyone need to defend it? Because in the so-called Western diet, food has been replaced by nutrients, and common sense by confusion--most of what we’re consuming today is longer the product of nature but of food science. The result is what Michael Pollan calls the American Paradox: The more we worry about nutrition, the less healthy we see to become. With In Defense of Food, Pollan proposes a new (and very old) answer to the question of what we should eat that comes down to seven simple but liberating words: "Eat food. Not too much. Mostly plants." Pollan’s bracing and eloquent manifesto shows us how we can start making thoughtful food choices that will enrich our lives, enlarge our sense of what it means to be healthy, and bring pleasure back to eating.

"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?'"--back cover

Natural Gardening is the invaluable inspiration and resource for every gardener - whether beginner or seasoned enthusiast - who wishes to combine the joys of cultivation with the rewards of attracting wildlife.

Michael Pollan's unmatched ability to draw lines of connection between our everyday experiences--whether eating, gardening, or building--and the natural world has been the basis for the popular success of his many works of nonfiction, including the genre-defining bestsellers The Omnivore's Dilemma and In Defense of Food . With this updated edition of his earlier book A Place of My Own , readers can revisit the inspired, intelligent, and often hilarious story of Pollan's realization of a room of his own--a small, wooden hut, his "shelter for daydreams"--built with his admittedly unhandy hands. Inspired by both Thoreau and Mr. Blandings, A Place of My Own not only works to convey the history and meaning of all human building, it also marks the connections between our bodies, our minds, and the natural world. Coming from The Penguin Press in 2013, Michael Pollan’s newest book Cooked: A Natural History of Transformation --the story of our most trusted food expert’s culinary education

"From the new-chef restaurateurs of the last decade to the cooks of humble suburban kitchens, from haute places to neighborhood cafés and the most creative patisseries, this volume tells the stories of the best cooking found in Paris. Oseland rounds up dishes from all over the city, lavishly photographed during celebrations, as well as daily meals"-- Provided by publisher

Explores three very different drugs, opium, caffeine and mescaline - and throws the fundamental strangeness of our thinking about them into sharp relief

THE INSPIRATION FOR THE MAJOR NEW NETFLIX SERIES, HOW TO CHANGE YOUR MIND. 'It's a trip - engrossing, eye-opening, mind altering' New Statesman. 'Fascinating. Pollan is the perfect guide ... curious, careful, open minded' The Guardian. Humans have long relied on plants to alter consciousness, whether to stimulate, calm, or completely transform mental experiences. Michael Pollan delves into three distinct substances—opium, caffeine, and mescaline—highlighting the complexities of our perceptions surrounding them. By engaging with the cultures that have developed around these drugs and examining his own consumption (or avoidance, in caffeine’s case), Pollan confronts the deep-rooted human fascination with psychoactive plants alongside the societal taboos they carry. This work combines history, science, memoir, and reportage, offering a nuanced perspective often overlooked in discussions about drug regulation. Pollan demonstrates that our interactions with these plants go beyond mere debate; they represent a profound engagement with nature. This groundbreaking exploration reflects our essential human needs, mental processes, and our intricate relationship with the natural world.

Tales of Food, Pleasure and Discovery on the Road. Join us at the table for this 34-course banquet of original stories from food-obsessed writers and chefs sharing their life-changing food experiences.

Wenn Menschen sich das Paradies vorstellen, gleicht es meist einem Garten. Gärten verkörpern Fülle und Fruchtbarkeit, sie sind Orte der Entspannung und der Fantasie. Doch manchmal droht auch hier Ungemach, durchpflügen kleine Nager das so sorgsam geschaffene Idyll, findet der Giersch seinen Weg ins Blumenbeet oder der Frost schaut schon im September vorbei. Mit viel Humor erzählt Michael Pollan aus seinem Leben als Gärtner, von den vielen kleinen Erfolgen und Misserfolgen, von der politischen Dimension des Bäumepflanzens oder Sinn und Unsinn des Rasenmähens. »Meine zweite Natur« ist ein Grenzgänger, eine wunderbare Mischung aus Belletristik, Autobiografie und Kulturgeschichte.