Interview with Agnes Codignola
What is this thing I'm eating? And where the hell it come from? It all started from these two (seemingly) simple questions. Result: a publishing perhaps unprecedented, given the topic, hundreds of thousands of copies sold around the world and the urgent request of a second bet from thousands of readers. This is from 'The Omnivore's Dilemma', the cult book dedicated to food, out in Italy with Adelphi June 4, written by Michael Pollan, award-winning journalist collaborator of 'New York Times', Journalism professor of environmental science and University of Berkeley, which has clearly touched a nerve rather than discovered, namely schizophrenia that sees millions of people at the same time more and more lazy, sick, obese, neurotic but also to research the ideal diet, or food that the power to save. And he did it with the eye of the naturalist on a journey including physical, not just cultural, in four-type meals, bringing really disconcerting to discover, often tragicomic, which led him ultimately to impeach all we eat. The book's success shows the shock of us all before what he calls 'The Omnivore's Dilemma': the more we enrich, we eat more evil than we get sick. Yeah, but readers were not satisfied by an allegation, even argued and comprehensive. And they have been clamoring for a solution to the dilemma that, in recent weeks, Pollan has published under the title 'In Defense of Food - an Eater Manifesto', which is already among the ten best-selling books in the United States. What is the solution? We asked.
Michael Pollan, let's start from the dilemma: what's so strange in the goods for sale at the supermarket?
"Nothing, apparently, quite the contrary. If we look at the immense biodiversity present in that environment so perfect, where smells are banned, the goods look attractive and fresh, we can not but think, satisfied with progress made in recent decades. However, if we try to know better what is offered, the situation changes radically. To understand how, just read the labels, with their own jargon for the initiated and the endless lists of chemicals in foods even easier, and with the indication of origin, which often leads to products located thousands of miles. Read more ...