Michael Pollan is the author of seven books, including Cooked: The Natural History of Transformation, Food Rules, In Defense of Food, and The Omnivore’s Dilemma. A longtime contributor to The New York Times, he is also the Knight Professor of Science and Environmental Journalism at the University of California, Berkeley. In 2010, Time magazine named him one of the one hundred most influential people in the world.
“Pollan shines a light on our own nature as well as on our
implication in the natural world.” —The New York Times
“[Pollan] has a wide-ranging intellect, an eager grasp of
evolutionary biology and a subversive streak that helps him to root
out some wonderfully counterintuitive points. His prose both
shimmers and snaps, and he has a knack for finding perfect quotes
in the oddest places. . . . Best of all, Pollan really loves
plants.” —The New York Times Book Review
“A wry, informed pastoral.” —The New Yorker
“We can give no higher praise to the work of this superb science
writer/ reporter than to say that his new book is as exciting as
any you’ll read.” —Entertainment Weekly
“A whimsical, literary romp through man’s perpetually frustrating
and always unpredictable relationship with nature.” —Los Angeles
Times
"Pollan shines a light on our own nature as well as on our
implication in the natural world." -The New York Times
"[Pollan] has a wide-ranging intellect, an eager grasp of
evolutionary biology and a subversive streak that helps him to root
out some wonderfully counterintuitive points. His prose both
shimmers and snaps, and he has a knack for finding perfect quotes
in the oddest places. . . . Best of all, Pollan really loves
plants." -The New York Times Book Review
"A wry, informed pastoral." -The New Yorker
"We can give no higher praise to the work of this superb science
writer/ reporter than to say that his new book is as exciting as
any you'll read." -Entertainment Weekly
"A whimsical, literary romp through man's perpetually frustrating
and always unpredictable relationship with nature." -Los Angeles
Times
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