Monday, January 15, 2007

Real Food by Nina Planck

This book is an excellent resource for anyone who has ever looked at the list of ingredients on a box of low-fat cookies and thought “Hell, butter and bacon have got to be healthier than something straight from a chemistry lab.” In this well-researched (complete with footnotes, a glossary, a lengthy bibliography, and pages of Web resources for finding such treasures as stone-ground corn) book, Planck lays out scientific research showing exactly that. But the book isn't a dry tome. Planck combines her experience as a journalist with her background as a farmer's daughter and as the creator and manager of farmer's markets in the United States and abroad to write an informative, interesting, and honest book about how the “industrial diet” is affecting Americans' health and to advocate a return to foods that are not six degrees of separation from the field. Real Food is an excellent companion to other recent books on the food chain, such as The Omnivore's Dilemma and What to Eat. --Inanna

1 comment:

  1. Much as I hate to point out an issue with a writer whose message agrees with my world-view, research or not Nina Planck is not particularly good at the scientific analysis her words imply. Here's a great critique of the science in the book: