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The Secrets Behind What You Eat

by Michael Pollan and adapted by Richie Chevat

Pub Date: Oct. 1st, 2009
ISBN: 978-0-8037-3415-9
Publisher: Dial Books

Not every volume will change a reader’s life, but this one just might. The dilemma is this: Human beings are omnivores; we can eat just about anything, but how do we know what’s best to eat? Adopting the role of food detective, the author “peers behind the curtain” of the modern food industry and finds that the industrial approach to the food chain imperils our health and planet. The four sections of the volume describe differing types of meals: industrial; industrial organic; local sustainable; and hunted, gathered and found. Clear organization and lively writing rooted in fascinating examples make this accessible and interesting. The source notes and bibliography are thorough. Though some readers may find more about certain topics than they care to know—corn, for example—motivated kids will learn much about where their food comes from and what to do about it, and they may want to seek out the follow-up volume for adults, In Defense of Food (2008). (index, not seen) (Nonfiction. 11 & up)