The Ethical Gourmet (Paperback)

by Jay Weinstein (Author)
Key Phrases: sesame rice, clarified butter, ethical gourmet, The Ethical Gourmet, United States, Fair Trade (more...)

Editorial Reviews

From Publishers Weekly
Navigating the relative morality of buying local, buying organic or buying fairly traded food can be difficult, but this exhaustive guide is an excellent roadmap to socially conscious eating. In the first chapter, "The Politics of Food," Weinstein outlines the ways in which food production has become ironically fraught with destruction in the name of nourishment: environmental decay, wasteful packaging, inhumane treatment of animals and workers, the overuse of antibiotics and increasingly endangered species. By adhering to just a few principles, he argues, we can trade our decadent lifestyles for more sustainable practices. These include eating less meat, and choosing humanely raised game meats; eating more organic produce; choosing farm-raised fish and avoiding overfished species like wild salmon; and buying fairly traded coffee, chocolate and sugar. Weinstein provides a host of sophisticated, flavorful recipes that draw from guilt-free ingredients, like a vegetarian Moroccan Squash Tagine with Couscous and a Terrine of Duck Liver, a humane alternative to foie gras. A graduate of the Culinary Institute of America and contributor to the New York Times and Travel & Leisure, Weinstein is passionately serious about culinary ethics, but he is equally serious about the pleasures of eating. (June)
Copyright © Reed Business Information, a division of Reed Elsevier Inc. All rights reserved.

From School Library Journal
Adult/High School–Weinstein seeks to unwrap the politics and lay bare the facts of ecological destruction caused by American cello-wrapped consumerism. Global warming due to deforestation, chemical pollution of our water supply, and depletion of our natural resources through overproduction are just a few of the agricultural hot topics that he covers in the opening chapter. He goes on to provide an Earth-conscious eaters guide to buying and preparing food. His ideas are simple: eat local, eat organic, and support ethical farming practices that respect workers, livestock, and the land. Each chapter is organized by food group, with a description of what to look for when buying, and several healthful Earth-friendly recipes. A lot of useful Web sites help readers find out more about the foods and agricultural practices described. The author is a trained chef and food writer who is passionate about educating Americans about their eating habits. His insights and suggestions are in stark contrast to the appetite of the average adolescent. This book may be an eye-opener and mouth-closer for many teens accustomed to fast food, and a natural extension of practical how-tos for those already influenced by Eric Schlossers Fast Food Nation (Houghton, 2001).–Brigeen Radoicich, Fresno County Office of Education, CA
Copyright © Reed Business Information, a division of Reed Elsevier Inc. All rights reserved.

See all Editorial Reviews

Product Details

• Paperback: 368 pages
• Publisher: Broadway (June 13, 2006)
• Language: English
• ISBN-10: 0767918347
• ISBN-13: 978-0767918343
• Product Dimensions: 9.1 x 7.2 x 1.1 inches
• Shipping Weight: 1.5 pounds (View shipping rates and policies)
• Average Customer Review: 3.3 out of 5 stars See all reviews (7 customer reviews)
• Amazon.com Sales Rank: #667,617 in Books (See Bestsellers in Books)

  Popular in this category: (What's this?)

  #93 in

  Books > Cooking, Food & Wine > Organic Cooking

Customer Reviews

Most Helpful Customer Reviews

25 of 29 people found the following review helpful:

2.0 out of 5 stars A Huge Blot on an Otherwise Good Book, January 29, 2007

By	S. Sullivan - See all my reviews (REAL NAME)

This book includes helpful information about how to make healthful and responsible eating a way of life. The meals described do, true to title, tend to the gourmet and upscale. The recipes require an investment of time to prepare, but many of them can be gleaned for good ideas that can be applied to simpler dishes if you are short on time or some of the fancier ingredients. The book has helpful tables with accurate facts about varieties of fish to eat and to avoid, less-familiar grains that would make a great addition to your table, and the benefits and availability of grass-fed beef.

Unfortunately, these excellent aspects of the book are marred by the author's promotion of genetically-modified food as one helpful means to healthy and sustainable eating. This just isn't the case, as even a cursory understanding of the science behind genetically-modified food will bear out. (Deborah Koons Garcia's documentary, "The Future of Food," is a good place for the uninitiated to start learning about the issue.) Weinstein's acceptance of genetically-modified food in any form is a rude shock, especially since the rest of the book promotes the preparation of foods in their whole, natural state and recommends avoiding toxins and pesticides (which in many cases are engineered right into the plant in the case of genetically-modified foods, such as Bt corn). The failure of the book in this way warrants a low rating despite the volume's good qualities: genetically-modified food is simply too dangerous a threat to be ignored, let alone endorsed.

7 of 8 people found the following review helpful:

5.0 out of 5 stars Author's Response, February 1, 2008

By	Jay Weinstein - See all my reviews (REAL NAME)

For people who want to play a part in solving the environmental crises caused by human activities, there are always hard choices. Organic agriculture is better for the soil than conventional, but it uses much more land to achieve the same yield. Habitat loss is the biggest threat to biodiversity, by far. In addition to local sourcing of foods, my book endorses organic agriculture most of the time, but not for everything. We can't mow down every inch of wilderness to grow food for ourselves.
I don't doubt the intentions of the readers above who've criticized my book's stance on biotechnology. I assure them that I have never worked for or received any benefit from Monsanto or any other biotech company. I researched both sides of the biotech debate, and concluded that we should assess this science on the merits, not on any knee-jerk fears of new technology.
I don't suggest that my critics are on the payrolls of the makers of Atrazine, Diazinon, or any other pesticide. Pesticides like these are killing tens of millions of birds annually. Readers must understand that the introduction of biotech cotton to the American South has eliminated hundreds of millions of pounds noxious petrochemicals from use. That's for just one crop.
No one would suggest ending agriculture in our country altogether. But until we find a way to grow crops without further encroachment on wildlife habitat, and without massive inputs of chemical fertilizer and pesticide, alternatives like high yield and insect-resistant biotech crops are important. If legitimate ecological problems arise that are more serious than those caused by the massive application of chemical pesticides, then certainly we should return to using those pesticides. But until then, genetically modified crops are one of the approaches sensible environmentalists should consider to mitigate the effects of our enormous agricultural footprint.

Jay Weinstein, Author, The Ethical Gourmet

2 of 2 people found the following review helpful:

5.0 out of 5 stars An Equitable Balance, April 30, 2008

By	Howard Gotfryd "Senior Copy Editor" (Brooklyn, NY, USA) - See all my reviews

I feel the need to express disagreement with anyone who thinks that Mr. Weinstein promotes a blanket acceptance of GMO's in his book. If one would reread pages 92-94, one would hopefully understand that the author is merely presenting both sides of the argument, and is not making any conclusions for the reader, nor should he -- that is not the author's responsibility. His bilateral presentation is by no means a recommendation, nor is it a condemnation, of GMO's. In fact, when taken in the context of the rest of the book, it should be clear what the author's personal stance on this topic really is; after all, the title of the book IS "The Ethical Gourmet."

There are generally at least two points of view for any hot-button issue, both of which deserve to be presented in any discussion of that issue. Mr. Weinstein is simply presenting all the facts, including the ominous results of the scientific studies that are currently available, and it is a certainty that the data is not yet complete.

Persons of intelligence should be able to perceive that Mr. Weinstein does not completely condone development of GMO's in his book. What he does do is give equal time to both sides of the question, which represents an equitable, sensible balance of the known facts. He suggests that in our hard world of ecological compromise and geometric population increase, biotech might be the lesser choice of two evils, compared to using pesticides or clearing more of our dwindling wilderness to grow food, even further endangering rapidly-disappearing animal species. Or perhaps when more of the data is complete, we could discover that GMO's are completely the wrong way to go, thus reinforcing the use of other, more traditional agricultural techniques.

I, for one, would be pleased to see more writers in the media who write with the sense of fairness and scope with which Mr. Weinstein writes. I don't quite understand how, in this instance, he could be misinterpreted.

"The Ethical Gourmet" has become a favorite culinary reference book in my home, and I'd recommend it without hesitation to any "foodies" of conscience.