Food Matters: A Guide to Conscious Eating with More Than 75 Recipes

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Food Matters: A Guide to Conscious Eating with More Than 75 Recipes

3.94 of 5 stars 3.94 · rating details · 6,922 ratings · 606 reviews

From the award-winning champion of culinary simplicity who gave us the bestselling "How to Cook Everything" and "How to Cook Everything Vegetarian" comes "Food Matters," a plan for responsible eating that's as good for the planet as it is for your weight and your health.We are finally starting to acknowledge the threat carbon emissions pose to our ozone layer, but few peop...more From the award-winning champion of culinary simplicity who gave us the bestselling "How to Cook Everything" and "How to Cook Everything Vegetarian" comes "Food Matters," a plan for responsible eating that's as good for the planet as it is for your weight and your health.We are finally starting to acknowledge the threat carbon emissions pose to our ozone layer, but few people have focused on the extent to which our consumption of meat contributes to global warming. Think about it this way: In terms of energy consumption, serving a typical family-of-four steak dinner is the rough equivalent of driving around in an SUV for three hours while leaving all the lights on at home.

Bittman offers a no-nonsense rundown on how government policy, big business marketing, and global economics influence what we choose to put on the table each evening. He demystifies buzzwords like "organic," "sustainable," and "local" and offers straightforward, budget-conscious advice that will help you make small changes that will shrink your carbon footprint -- and your waistline.

Flexible, simple, and non-doctrinaire, the plan is based on hard science but gives you plenty of leeway to tailor your food choices to your lifestyle, schedule, and level of commitment. Bittman, a food writer who loves to eat and eats out frequently, lost thirty-five pounds and saw marked improvement in his blood levels by simply cutting meat and processed foods out of two of his three daily meals. But the simple truth, as he points out, is that as long as you eat more vegetables and whole grains, the result will be better health for you and for the world in which we live.

Unlike most things that are virtuous and healthful, Bittman's plan doesn't involve sacrifice. From Spinach and Sweet Potato Salad with Warm Bacon Dressing to Breakfast Bread Pudding, the recipes in Food Matters are flavorful and sophisticated. A month's worth of meal plans shows you how Bittman chooses to eat and offers proof of how satisfying a mindful and responsible diet can be. Cheaper, healthier, and socially sound, "Food Matters" represents the future of American eating.(less)

Hardcover, 288 pages

Published December 30th 2008 by Simon & Schuster

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Lists with This Book

The Omnivore's Dilemma by Michael Pollan

Kitchen Confidential by Anthony Bourdain

Animal, Vegetable, Miracle by Barbara Kingsolver

Food-Related Non-Fiction

224th out of 470 books — 986 voters

The Particular Sadness of Lemon Cake by Aimee Bender

Food on the Cover

141st out of 337 books — 223 voters

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Jan 11, 2009 Bob rated it 4 of 5 stars

Many readers will, no doubt, be tempted to turn this into a 'diet book'. It's not and the author makes it clear that it's not his intention. It is nothing more than a call to sanity in regards the way we eat and the contents of our meals.

It's refreshing to hear someone make so much sense when it comes to food. The message is simple and logical: eat less animal products, more plant products and cut out pseudo-foods. This will lead to better health, lost weight, money savings, and a clear conscien...more

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Mar 13, 2009 Mindy rated it 3 of 5 stars Recommends it for: Those in search of the Cliffs Notes to Michael Pollan's work

Shelves: food, 600s, non-fiction

If Michael Pollan, Barbara Kingsolver, and Mark Bittman all invited me to a dinner party on the same evening and I could only accept one invitation, I'd take Bittman's. This book doesn't offer many new insights, but Bittman comes across as less dogmatic and self-righteous than the other two. He seems like someone I could enjoy a meal and a conversation with. And his cookbooks taught me how to cook.

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Jan 25, 2009 Emily rated it 3 of 5 stars

The things this book says will come as no surprise to readers of Omnivore's Dilemma or Animal Vegetable Miracle. Well written, but framed more as a diet book. Helpful for someone looking to overhaul their diet.

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Apr 23, 2011 Zelda rated it 4 of 5 stars

Update: Ooooh. Recipes! Automatic four stars!

I kind of can't believe I'm reading instead of using it as kindling for burning my recyclable plastics but it was sitting there on the library shelf and before I knew what was happening I was attacked by a pack of ninjas. In the chaos of the ensuing ninja bloodbath the book ended up in my bag. I was feeling peckish by the time I got home so the subject of food, even heavily spiked with all manner of eco-nonsense, appealed to me and I started reading....more

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Feb 12, 2009 Elizabeth added it

Two years ago, Bittman, an admitted foodie, was overweight. Over the course of one month, however, his cholesterol and blood sugar were down. His sleep apnea was gone and he was fifteen pounds lighter. Major changes all by eating healthier, the details of which Bittman discusses at length in the book.

Food Matters is broken up in two sections. The first looks at food consumption and how that impacts global warning (factory farming, yes, but mass produced baked goods are one of the largest contrib...more Two years ago, Bittman, an admitted foodie, was overweight. Over the course of one month, however, his cholesterol and blood sugar were down. His sleep apnea was gone and he was fifteen pounds lighter. Major changes all by eating healthier, the details of which Bittman discusses at length in the book.

Food Matters is broken up in two sections. The first looks at food consumption and how that impacts global warning (factory farming, yes, but mass produced baked goods are one of the largest contributors to energy usage), how manufacturers market specific foods to us and how that impacts our understanding of what we are supposed to eat ( re-think how you define “healthy” because more than likely your definition comes from a clever marketing plan and not what is actually healthy) and what Bittman terms “sane eating” [I refer to the same concept as "clean eating":]: eliminate processed foods, load up on as many vegetables as you can, embrace moderation (smaller plates, more frequent meals), limit alcohol, and give yourself “good” sweets (a homemade cookie, dark chocolate with natural peanut butter, etc.). The second section details recipes and meal plans. They are smart, uncomplicated and make good sense. Most are vegetarian, if not vegan, but if you are a meat eater, it is easy to imagine where you can use meat or watch for Bittman’s meat add-in suggestions in certain recipes.

Bittman sets out to inform readers about how his personal health journey can be ours as well and, by taking this less traveled path, how we can, as individuals, help reduce global warning. It’s a compelling case. Books like Food Matters are important because they connect the dots for busy people who want to do the right thing. This population is obviously the intended audience: the average American who is not terribly affected by the recession, who feels reasonably comfortable in his job and is not overly concerned if gas prices rise again, even if he does drive an Acura MDX. Because what is not addressed in Food Matters is the extent to which one’s socio-economic level impacts their opportunity to eat healthily. Pretty much a non-factor based on my assumption of who his intended audience is with this book. With one vague reference to vegetable side dishes being less expensive on the menu than meat ones and a reference to how eating less meat and fish can lower your grocery bill, Bittman doesn’t include the factor of price with his “keep your fridge full at all times, mostly with fruits and vegetables” mantras.

Eating healthy is expensive. Choosing cage-free, organic eggs over the store brand can cost the average consumer at least $1-2 extra, more depending on the market and location. Those healthy, environmentally good choices add up. Organic produce is always much more expensive than the non-organic option. Farmer’s markets are great places for good food and worth supporting but from New York and Connecticut to here in Durham, I have found them to be just comparable in price or more expensive than their grocery store counterparts. And, yes, eliminating or cutting back on meat and fish will always reduce the cost of your grocery bill. . .if you do your weekly shopping at Balducci’s. But if Kroger is your grocery store, like it is for me, you can buy frozen turkey breast for 99 cents per pound. That’s less expensive than practically any vegetable in the entire produce department, with the exception of kale or turnip greens perhaps, and what’s more that turkey will feed a family of four for dinner, with leftovers.

And so we come to the challenge between great ideas in theory and in practice. In theory, we could all adapt Bittman’s recommended lifestyle and save the planet from imminent destruction. In practice, most of the population in the United States is not wealthy enough to purchase wild salmon and fresh herbs on a regular basis. But I am not a fan of either/or. As participants from workshops and my clients know, I often look for the vast grey area in between black and white (either/or) for tips, ideas or answers. So, Food Matters is worth checking out from the local library (I am returning my copy tomorrow). Open it up, peruse. You don’t have to adapt every single one of his practices, if they feel beyond where you are at right now. Take what you want and leave the rest.

One thing we can all do, regardless of income level, is acknowledge that we–not our doctor, partner or even Mark Bittman–have control over our personal health. And that’s no small potatoes.
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Mar 16, 2009 Adela (Lita) rated it 4 of 5 stars

Shelves: food

This is a good alternative to Pollan's books if you're too busy to read them and want a shortcut to start eating healthy, earth-friendly, affordable food. But you will not get the intellectual pay off that Pollan's books give you. Bittman is smart and concise. His book is about giving people the short story about industrialized farming and a practical approach to everyday eating.

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Jan 20, 2009 Marie rated it 3 of 5 stars

Shelves: non-fiction-food

Michael Pollan's books are much more informative, but I still liked Mark Bittman's easy, straight forward presentation and his recipes are always reliable. I think this book is most suitable for someone who is interested in the most basic explanations of a healthy diet and the problems with our food supply chain.

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Mar 07, 2009 Paula rated it 5 of 5 stars

Mark Bittman makes so much sense! His plan to add more veggies and grains to your diet is entirely doable. His recipes are delicious and uncomplicated. His is a healthy eating plan I seem able to actually follow. (Of course Jim has lost weight, sigh.)

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Jan 18, 2009 GraceAnne rated it 5 of 5 stars

I have loved Bittman's recipes in the NYTimes for years. I have taken him as my guru in the quest for a way of eating suitable to the various difficulties being in one's 60s places one.

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Mar 10, 2009 Colleen rated it 3 of 5 stars Recommends it for: people who care about what they eat

Shelves: food-related, nonfiction

This is largely redundant with Michael Pollan's book In Defense of Food, is written with more invective and fewer sources. However, I liked the fact that he pointed out that the treatment of animals in the meat industry is cruel (at best) and that anyone w/ an ounce of compassion should be able to recognized that (especially all the pet owners out there). He also emphasizes the huge effect that meat production has global warming, which is massive beyond belief. The best part of the book though i...more

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Feb 28, 2009 Molly rated it 5 of 5 stars

Shelves: food

A perfect companion to Michael Pollan's 'In Defense of Food.'

In the first half of the book, Bittman details the many horrifying ways that agribusiness, junk food, marketing, and complicit government agencies pose very real threats to our health and our world. In the second part, he lays out his plan for how individuals can counter the trend by changing the way they eat.

Fans of Pollan won't be surprised by the facts and figures Bittman presents (though it's impossible not, still, to be outraged...more

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May 06, 2012 Sara rated it 3 of 5 stars

Shelves: food-cookbooks, nonfiction, sustainability-green-living

This particular book I picked up after reading an article about the ending of Mark Bittman’s weekly column for the New York Times. Subtitled “A Guide to Conscious Eating,” it does not jump on the organic bandwagon, but instead examines what it would look like if Americans were more conscious about their food choices. Bittman begins by focusing on the environmental effects of industrialized farming and meat production. He examines the eating of meat and its evolution from being a luxury to becomi...more

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Apr 18, 2012 Donna added it · review of another edition

Shelves: unfinished

I've heard interviews with Mark Bittman, talking about his book Food Matters. Although the thesis is fascinating and important, this is not a book I would have had time to read in its entirety right now, so I was grateful for the opportunity to download a Kindle sample--which, as usual, was generous enough to provide a real sense of what the book was about.

Basically, as any thoughtful consumer should probably know by now, the world food industry as it has evolved, with its ever-increasing relian...more

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Feb 25, 2012 Deb rated it 5 of 5 stars

*Eating as if food matters*

In _Food Matters_, author Mark Bittman quickly gets to the heart of the matter of responsible eating. With his trademark direct and no-nonsense style, he shows how America's over-consumption of meat contributes not only to the expanding waistlines and all-time-high incidences of heart disease, cancer, and stroke, but also to global warming. He exposes how government policy and the money-hungry "Big Food" industry have contributed to the health and environmental crises,...more

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Jan 13, 2012 Monika rated it 4 of 5 stars

Not too much to this book. The basic premise is eat less meat, dairy and junk food, eat more vegetables and whole grains. So nothing new here. What I liked about this book is that Bittman describes how our government has played a role in the obesity epidemic and how big food corporations play a role in our food options. He believes it is up to the individual to change his/her eating habits in order to reduce demand for junk food and meat, which will in turn then change the activity of the Big Fo...more

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Jun 02, 2011 Mary Bloodworth rated it 3 of 5 stars

This book is basically a guide to eating better rather than a weight-loss diet. He suggests eating about 3 times as many vegetables and fruit than we currently do, and 1/4 as much meat. This guideline will usually result in weight loss and is beneficial to the environment (through decreased reliance on large-scale meat production) as well. He also suggests cutting down on processed grains such as bread (he notes that "multi-grain" might just be more than one processed grain) and pasta.

For his ow...more

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Feb 28, 2010 Melanie rated it 2 of 5 stars

Another New York Times author, Mark Bittman is on the same page as Michael Pollan. Perhaps because I am very familiar with Pollan I didn't find much value in reading this book (although I am still browsing through the 75 recipes included in this book). I did appreciate Bittman's focus on the "green" aspect of healthy eating because I tend to forget about the energy required to produce and package items when grocery shopping. And it did make me want to focus even more diligently on eating local a...more

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Apr 21, 2009 Joan rated it 3 of 5 stars Recommends it for: people who are looking for an introduction to food/environmentalism issues

Shelves: science

Having read Bittman's New York Times articles for years, I felt like Food Matters was Bittman for Dummies. Maybe not everyone is interested in reading about study after study, but that is what I am interested in, and what I had expected from this book. (I may be a little out of the norm... I also read Livestock's Long Shadow... the report). Instead, in Food Matters, he summarizes all of the studies about the environment, glosses over basics of nutrition, and explains the history of farm policy a...more

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Feb 06, 2009 Bruce rated it 4 of 5 stars

Shelves: food-and-agriculture, 2009-reading

I found this a very helpful book for someone who has read Kinsolver and Pollan and wants to find a way to put their ideas into practice, but who has to cook for a family, and can't turn everything upside down all at once.

Bittman starts with an overview of the key concepts that Pollan addresses in The Omnivore's Dilemna, but then moves into very practical suggestions. Essentially, he is putting his own spin on Pollan's "Eat food, mostly plants".

His own approach has been to avoid dairy and meat...more

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Sep 13, 2012 Dana rated it 4 of 5 stars

Shelves: kitchen, collapse

About two thirds of this book is a cook book, which is awesome, because by the time you are done reading the first third of it, you are eager to jump off your lazy butt and go down to the store and start cooking your own granola and figuring out how to properly slice vegetables.

Mark Bittman tells the story of the American diet with extreme alarm, highlighting the idiocy of a food system that is regulated by companies who sell the food. Apparently, almost every health claim you see on packages in...more

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Apr 18, 2010 John rated it 4 of 5 stars

I really like Bittman's column "The Minimalist" in the NYTimes because almost all his recipes have simplicity as a component.

Myself, I'm into simplicity expecially with food. Sometimes that simplicity is peanut butter and jelly, sometimes it is a good bottle of wine, a crusty loaf of bread, some garlic, olive oil, and Parmesan Cheese (salt & pepper) -- although, Bittman's recipes are often more sophisticated than my staples. At other times, simplicity for me means, "Gee, it would be simple...more

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Jun 19, 2009 Tommy rated it 4 of 5 stars

Shelves: non-fiction, social-change

I enjoyed this book even though I'm not sure it had a lot of unique advice to give. I did think the 77 or so recipes at the back was a super bonus.

Bittman does a good job at setting the historical record straight on certain matters. Basically, humans have historically eaten meat (and other foods that have a high number of calories per gram) as often as they could. The trick being is that for most of human history it was harder (or too expensive) to get so we ate it in reasonable amounts. Now tha...more

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Apr 14, 2009 Gail rated it 1 of 5 stars

Shelves: food-and-cooking

I'm so annoyed that I bought this book in hardcover. What a waste of money. I believed the hype. Don't read this book. Just read The Omnivore's Dilemna and enjoy some good writing and investigative journalism. This book is just a weak distillation of what I have already read in other books. I think he was just jumping on the bandwagon. The book is set up like a typical diet book, even though it clams not to be. First comes the personal testimony, then the persuasive bit, then the meal plan, then...more

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Aug 19, 2012 Danielleb rated it 3 of 5 stars

Shelves: food

This review has been hidden because it contains spoilers. To view it, click here.

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Nov 24, 2012 Christine rated it 3 of 5 stars

As with most non-fiction books, I enjoy reading them for what one can learn. Food Matters, was no different, although I knew a majority of what Bittman has to tell readers beforehand.

The book is essentially about about how to eat more 'eco-consciously' while also eating more plants (which most Americans do need to do) and getting recommended nutrients daily.

While the book is full of great and basic recipes that one can store up in bulk and make easily and most of the ingredients he has on the e...more As with most non-fiction books, I enjoy reading them for what one can learn. Food Matters, was no different, although I knew a majority of what Bittman has to tell readers beforehand.

The book is essentially about about how to eat more 'eco-consciously' while also eating more plants (which most Americans do need to do) and getting recommended nutrients daily.

While the book is full of great and basic recipes that one can store up in bulk and make easily and most of the ingredients he has on the essentials list in the middle of the book are easily obtainable, I found the overall message of this book to be rather pushy and too eco-hippie.

Yes, it's horrible how they treat a good majority of animals in the food farming industry and yes, most Americans could probably do with a little less meat a day and still be fine, but there's no need to constantly drive the point home that the farms are animal cruelty farms or beat people over the head to be locavores/eat sustainable when that may not be an option for most.

True, being a seasonal chef has its benefits as you get to experience different flavors in different seasons, but when it comes to winter further north than Texas, your produce selection is often limited to potatoes, onions, garlic and (if you are lucky) carrots and sweet potatoes.. maybe a winter squash. As for fruit, in northern climates? There are none that grow outside of wild berries (which most people do NOT have growing in their back yards).

Same with meat, really. Not everyone has access to a trusty butcher anymore (many have gone out of business because of big agrigulture). Also, not everyone has an opportunity to graze at a decent farmer's market. Sadly, a lot of this comes down to where you live. If you live in a larger population (like New York or San Francisco) then your options are a lot better than if you live in the middle of nowhere in some Midwestern burg (you would think being in the Midwest would mean automatic access to farms and decent crops, yet you'd be pretty wrong).

In the end, I got tired of the constant rhetoric of this book. Again, it has decent and easy to use recipes to get you on track with healthier eating in general, but the overall message is very eco-hippie and kind of hinders the driving point of the book in my opinion (it would be akin to reading literature put out by PETA and hoping to glean some useful cooking recipes from it). (less)

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Aug 21, 2011 Kim rated it 5 of 5 stars

I like food. I like reading about food. But I get cranky when authors wax self-righteous and tell me about all the terrible things that will happen to me if I keep eating the way I'm eating and explain that if I will only limit my diet to twigs gathered within a block of my house, I will achieve enlightenment. Mark Bittman manages to educate about food without being preachy, contribute to the ongoing dialogue about how the global economy and capitalism influence the way we eat (and why we're fat...more

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Feb 10, 2009 Andrea rated it 5 of 5 stars

I think I heard about this book from Salon, and I probably found it on Salon because I was looking for information the illustrious Michael Pollan, who I adore. But when I read this Salon review, I knew I had to get a hold of this book - here would be a book that would help me put into practice, practically (like that?), what Pollan has told me in The Omnivore’s Dilemma and In Defense of Food. Here I would finally figure out how to eat healthily and responsibly. . . you can see I had high hopes f...more I think I heard about this book from Salon, and I probably found it on Salon because I was looking for information the illustrious Michael Pollan, who I adore. But when I read this Salon review, I knew I had to get a hold of this book - here would be a book that would help me put into practice, practically (like that?), what Pollan has told me in The Omnivore’s Dilemma and In Defense of Food. Here I would finally figure out how to eat healthily and responsibly. . . you can see I had high hopes for Bittman’s book. . .

and he delivered. The book gives a short breakdown of much of what Pollan says about corporate farming, organic food, meat eating, etc. . . and he does so with verve. (If you find Pollan long-winded, which I don’t but hear some do, Bittman is probably a good choice for you.) In this book, Bittman describes why people should eat less meat and animal products (sigh - I guess I really can’t eat as much cheese as I’d like) and why they should slow down, enjoy their food, and appreciate. It advocates no diet beyond this. There’s no calorie counting; no foods that are off-limits; no rules about how to eat or in what combinations our foods should come in. Instead, he simply tells the story of how he eats - vegan until dinner and then anything he wants for dinner. . . . sounds pretty good (except for that no cheese before 5pm thing). . . And it seems to work for him.

Perhaps the best parts of the book, though, are the shopping lists (who knew coconut milk was so important?) and recipes that comprise the last third of the book. Here I found great recipes for rice pudding (hence, the coconut milk), pasta, even grilled seafood and such - all made with the freshest of ingredients but all reasonable - no saffron necessary.

So I’ve been trying out some stuff - I’m putting rice milk and stevia in my coffee in the morning. I’m trimming back on my dairy consumption (cheese lasts a lot longer in my fridge these days). I’m eating more veggies and whole grains. None of these is life-changing for me since I was a fairly organic-eating vegetarian before. . . But the idea of allowing myself to revel in food, as Bittman encourages, because Food Does Matter . . . that one I’m still soaking in. I’m trying to eat more meals at a table (not at a desk or in a car); I’m having more regular meals with friends; I’m cooking more. . . and I feel happy about that.

Now the 35 pounds that Bittman lost when he started this method of eating . . . that I’ve yet to see.(less)

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Jun 13, 2012 Camilla rated it 5 of 5 stars

Before the first of the year I had never heard of Mark Bittman. Now, not only am I am Bittman-phile, but I joined a cooking group where we all cook - and blog about - one of his recipes (from the Food Matters Cookbook) each week. You can follow that venture here: http://thefoodmattersproject.com/

What I like about Bittman is his inclusive attitude. It's not about what you shouldn't eat; it's about eating what's in season and what's local. And if you can't find xyz, it's okay to substitute.

His re...more

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Oct 19, 2009 Sarah rated it 4 of 5 stars

Eddie and I love watching the "Minimalist" cooking shows on the New York Times website. The recipes are interesting, delicious, and are simple: his cooking philosophy is good ingredients cooked well. I figured I'd check out Mark Bittman's book, Food Matters, since we like the videos so well.

I can summarize the entire book in just one sentence: It is better for the environment, your health, and your weight to eat fewer animal products like meat, milk, and cheese and more plants: fruits, vegetable...more

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Jan 30, 2009 Patrick Gibson rated it 3 of 5 stars Recommends it for: people who eat?

Shelves: truth_sort-of

Like Charles Foster Kane, I have my declaration of principles. Part of which includes my love of meat. I love a great steak. A well made hamburger can send me into fits of rapture. From time to time I pick up a ‘food’ book, usually because one has skyrocketed into the public consciousness for a few months acquiring a coveted ‘must read’ status. Then the book vanishes like a poorly remembered dream and I go about eating the same way I always have—whatever the marketing monsters tell me. I don’t c...more Like Charles Foster Kane, I have my declaration of principles. Part of which includes my love of meat. I love a great steak. A well made hamburger can send me into fits of rapture. From time to time I pick up a ‘food’ book, usually because one has skyrocketed into the public consciousness for a few months acquiring a coveted ‘must read’ status. Then the book vanishes like a poorly remembered dream and I go about eating the same way I always have—whatever the marketing monsters tell me. I don’t cook. Or at least I never used too. I had a job (note the past tense) where I could dine at any restaurant in town for free. Oh yes, it was cushy. Four and five stars all the way. I was proud to open my kitchen cupboards at home and display empty shelves. Nope, don’t own a fry or sauce pan. My refrigerator housed part of my DVD collection. I’m not kidding. The damn thing was taking up space and I need storage! If I hadn’t heard this author on NPR, and had a few LED’s popping off in my brain, this book would have remained on the food section of Smarms and Not-so-Nobles. Thank God that section is off to the side and I can avoid it pretty much for ever.

You know all those annoying facts about the evils of food production that linger in the lower stratus of the subconscious easily ignored because of the inconvenience factor? Like: if calories=energy (which they do) then the ratio for producing a single calorie of beef is 20:1. Damn. Let’s not even get started on mass production hormone/antibiotic laden force fed slaughter camps.

This book covers all of that, but in a less horrific less panicked way. Unlike so many other exposes on the food industry, this one jumps on the ‘save the planet’ angle. Thus: very interesting! Fifty percent of crops in this country go towards feeding animals. There isn’t enough grass, which is why critters are force fed grains, thus altering their lifestyle (like mine if I have to give up meat) thus requiring all the hormones etc. The premise here is that when the population doubles in forty years the planet will be unable to sustain itself. Damn again. I laugh at the jokes concerning pig flatulence. Come on, it’s funny. But it isn’t really—and all the statistics concerning those cloven hoofed massive methane producers? It’s all summed up neatly.

The book is enlightening in a friendly way. Once past the ‘horror of modern society’ section there is a lot of discussion concerning our (the Universal we) relationship with health to food. The author is not recommending a vegetarian diet (which is so refreshing, thank you) but a simple alteration to moderation (I love alliteration).
Read this book. It will be good for you. Then eat it. Tastes like vanilla ice cream!
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About Mark Bittman

Mark Bittman is an American food journalist and author. He writes a weekly column for The New York Times dining section called The Minimalist.

In 2009 Bittman published Food Matters discussing the topics of environmental challenges, lifestyle diseases, and the overproduction and over consumption of meat, simple carbohydrates, and junk food.

Bittman is married to New York Times graphic designer and a...more

More about Mark Bittman...

Books by Mark Bittman

How to Cook Everything: Simple Recipes for Great Food

The Food Matters Cookbook: 500 Revolutionary Recipes for Better Living

Mark Bittman's Kitchen Express: 404 Inspired Seasonal Dishes You Can Make in 20 Minutes or Less

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BBCode	[url=http://www.goodreads.com/book/show/3698601-food-matters?utm_medium=api&utm_source=blog_book][img]http://d.gr-assets.com/books/1348378773l/3698601.jpg[/img][/url] [url=http://www.goodreads.com/book/show/3698601-food-matters?utm_medium=api&utm_source=blog_book]Food Matters: A Guide to Conscious Eating with More Than 75 Recipes by Mark Bittman[/url]

Food Matters: A Guide to Conscious Eating with More Than 75 Recipes

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