Culture, when it comes to food, is of course a fancy word for your mom. — Michael Pollan Copy Share Image
“We moderns are great compartmentalizers, perhaps never more so than when hungry.” — Michael Pollan Copy Share Image
“Rule No. 41. Eat more like the French. Or the Japanese. Or the Italians. Or the Greeks.” — Michael Pollan Copy Share Image
Avoid food products with more than five ingredients; with ingredients you can't pronounce. — Michael Pollan Copy Share Image
Perhaps more than any other, the food industry is very sensitive to consumer demand. — Michael Pollan Copy Share Image
Every major food company now has an organic division. There's more capital going into organic agriculture than ever before. — Michael Pollan Copy Share Image
Food is not just fuel. Food is about family, food is about community, food is about identity. And we nourish all those… — Michael Pollan Copy Share Image
“For is there any practice less selfish, any labor less alienated, any time less wasted, than preparing something delicious and nourishing for… — Michael Pollan Copy Share Image
A lot of what you see in the supermarket I would argue is not really food. It's what I call edible, food-like… — Michael Pollan Copy Share Image
Cooking meat over a fire is one of the most stirring of those ritual acts, usually performed outdoors, on special occasions, in… — Michael Pollan Copy Share Image
“EAT MORE LIKE THE FRENCH. OR THE ITALIANS. OR THE JAPANESE. OR THE INDIANS. OR THE GREEKS.” — Michael Pollan Copy Share Image
To eat with a fuller consciousness of all that is at stake might sound like a burden, but in practice few things… — Michael Pollan Copy Share Image
Okinawa, one of the longest-lived and healthiest populations in the world, practice a principle they call hara hachi bu: Eat until you… — Michael Pollan Copy Share Image
But human deciding what to eat without professional guidance - something they have been doing with notable success since coming down out… — Michael Pollan Copy Share Image
Soon after the inauguration, the Obamas gave Big Food a case of heartburn when, in the spring of 2009, Michelle Obama planted… — Michael Pollan Copy Share Image
We have food deserts in our cities. We know that the distance you live from a supplier of fresh produce is one… — Michael Pollan Copy Share Image
Barbecue is an incredibly democratic food. It's cheaper than McDonald's in many places and far more delicious. On the other hand, the… — Michael Pollan Copy Share Image
“For me, cooking is about seeking the deepest, farthest, richest flavors in everything I make. About extracting the absolute most out of… — Michael Pollan Copy Share Image
“My guess is that the Jonathan would be as out of place in England or Kazakhstan, the native ground of its ancestors,… — Michael Pollan Copy Share Image
The issue of snacking is complicated. In principle, "grazing" is probably a good idea. It would even out the insulin spikes and… — Michael Pollan Copy Share Image
“For an American like me, growing up linked to a very different food chain, yet one that is also rooted in a… — Michael Pollan Copy Share Image
“One problem with the division of labor in our complex economy is how it obscures the lines of connection, and therefore of… — Michael Pollan Copy Share Image
“All of our uncertainties about nutrition should not obscure the plain fact that the chronic diseases that now kill most of us… — Michael Pollan Copy Share Image
“Most of what presents itself to us in the marketplace as a product is in truth a web of relationships, between people,… — Michael Pollan Copy Share Image
“[...] one of the packages warned that we would not get optimal results in the microwave. The various stages that made up… — Michael Pollan Copy Share Image
I think that there's some brainwashing going on with this idea that we don't have time to cook anymore. We have made… — Michael Pollan Copy Share Image
“So much about life in a global economy feels as though it has passed beyond the individual’s control—what happens to our jobs,… — Michael Pollan Copy Share Image
“What is most troubling, and sad, about industrial eating is how thoroughly it obscures all these relationships and connections. To go from… — Michael Pollan Copy Share Image
“Even connoisseurship can have politics, Slow Food wagers, since an eater in closer touch with his senses will find less pleasure in… — Michael Pollan Copy Share Image
Eat slowly, with other people whenever possible, and always with pleasure. — Michael Pollan Copy Share Image
“Umami…is the quasi-secret heart and soul of almost every braise, stew, and soup.” — Michael Pollan Copy Share Image
“Daily, our eating turns nature into culture, transforming the body of the world into our bodies and minds.” — Michael Pollan Copy Share Image
We now eat at the end of a very long and opaque food chain. Food comes to us ready-made in packages that… — Michael Pollan Copy Share Image
People who snack sometimes sometimes eat kind of thoughtlessly and end up eating a lot more. But in principle, it's a really… — Michael Pollan Copy Share Image
To the extent we push meat a little bit to the side and move vegetables to the center of our diet, we're… — Michael Pollan Copy Share Image
The wonderful thing about food is you get three votes a day. Every one of them has the potential to change the… — Michael Pollan Copy Share Image
“In the same way that the picturesque designers were always careful to include some reminder of our mortality in their gardens -- a ruin,… — Michael Pollan Copy Share Image
My hope is that if people have the knowledge, and if they actually see where their food comes from and have access to the… — Michael Pollan Copy Share Image
The problem is that we let special-occasion food become everyday food. That goes for soda and french fries. — Michael Pollan Copy Share Image
Every peasant cuisine has incredible ingenious tricks for getting a lot of nutrition out of a small amount of ingredients. There are people who… — Michael Pollan Copy Share Image
“In ancient Greece, the word for “cook,” “butcher,” and “priest” was the same—mageiros—and the word shares an etymological root with “magic.” — Michael Pollan Copy Share Image
In the end I'm still a writer. I'm still a journalist, and my first responsibility is to my readers. That's where I have to… — Michael Pollan Copy Share Image
Seeds have the power to preserve species, to enhance cultural as well as genetic diversity, to counter economic monopoly and to check the advance… — Michael Pollan Copy Share Image
“The bubble logic driving tulipomania has since acquired a name: “the greater fool theory.” Although by any conventional measure it is folly to pay… — Michael Pollan Copy Share Image
“Of the seven deadly sins, surely it is pride that most afflicts the gardener.” — Michael Pollan Copy Share Image
Growing corn, which from a biological perspective had always been a process of capturing sunlight to turn into food, has in no small measure… — Michael Pollan Copy Share Image
Eat with consciousness. When you eat with consciousness, and you know what you're eating, and you eat it in full appreciation of what it… — Michael Pollan Copy Share Image
“...whenever I hear people say clean food is expensive, I tell them it's actually the cheapest food you can buy. That always gets their… — Michael Pollan Copy Share Image
“Imagine if we had a food system that actually produced wholesome food. Imagine if it produced that food in a way that restored the… — Michael Pollan Copy Share Image
![“[...] one of the packages warned that we would not get optimal results in the microwave. The various stages that made up the frozen brown rocket of onion soup would meld together pointlessly in the microwave. If we wanted the gratinée effect promised on the package, then we had to bake it in the…” quote by Michael Pollan](https://sms4smile.com/quotes/img-quotes/a24/michael-pollan-408_quote_one-of-the-packages-warned-that-we-would_348870.jpg)
