Customer Reviews

The Ethical Gourmet

5 star:		(3)
4 star:		(1)
3 star:		(0)
2 star:		(1)
1 star:		(2)

 

 

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.

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

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.

The Ethical Gourmet provides an incredible amount of useful information that will allow you to decide how you can best satisfy your desire to help the planet while also eating amazing food. The author has done extensive research on various topics like sustainable fish (e.g., what's best: wild salmon or farm raised?--you may be surprised), organic produce, humanely raised livestock, and a variety of other subjects. The book's author has clear opinions on most topics, but he also provides lots of information--including further resources such as Web links--to allow you to form your own opinions and make decisions that are in line with your own ethical beliefs about the environment and about how you wish to live and eat. And it should also be mentioned that the food in this book is wonderful. Like any great cookbook, the author puts his food philosophy into action. All the recipes I've tried are delicious and very satisfying--not nuts and twigs or dishes that taste like you're saving the planet! I've made it a weekend project to learn a new dish from this book for the last few weekends, and my dinner guests and I have really enjoyed the results. I suppose the planet has too!

Although, I am only half-way through this book, I have found it to be very interesting. With so many new grains available, I've wanted to learn more about how to prepare them and this book has some very good recipes. The introduction and other information interspersed throughout make for very enjoyable and thought-provoking reading.
Marian

I just spent a few minutes trying to locate this author's mailing address online so I could send him his book back. I did not buy this book; it was a gift from a dear friend who would be horrified if she knew exactly what was written in here. I am so mad that he titled his book the "Ethical" Gourmet. If he had a clue as to what "ethical" means, he wouldn't try to make money off the ignorance of others (including himself). Even though some of his information and points are true, this book is grossly under-researched, and I'm afraid that his information about pesticide use and GMO's is misleading those people who are just learning about the subject. Those of us who do know better, are just angry that this man has the audacity to think himself "ethical" or "environmental".
Please do not buy this book. This man does NOT CARE about the planet like real environmentalist's do. Read a book like Bill McKibbon's "Deep "Economy" or Jessica Porter's "Hip Chick's Guide to Macrobiotics"; You will be more than rightly informed and entertained!
And more importantly, you won't be misled by some man who must be buddies with Monsanto (the company who makes RoundUp, GMO's, and Agent Orange).
Thank you.

Over all I was disappointed in The Ethical Gourmet. I like the endorsement of local growers and providing for sustainable foods. But, the genetically modified endorsement is way off base.
I also do not think that the author's personal attack on Christian's as a group that is here to destroy their surroundings until God sweeps them off to heaven was particularly helpful. In fact, the author came across as ignorant and hateful towards Christians.