Katz (Wild Fermentations
) strives for total inclusiveness by writing about every challenge to the "chemical-driven agricultural mainstream" he can think of from the protests against genetically modified plants to the fight to legalize unpasteurized milk, with slow food, veganism and supermarket dumpster diving thrown in for good measure. But he addresses the issues in simplistic, agitprop terms, describing a world where the government collaborates with profit-driven corporations to flood the market with unnatural foods that are killing people. Even the criminalization of marijuana is characterized as an act of agricultural hegemony comparable to the Inquisition. Katz wants to challenge this state of affairs with a multicultural agrarian uprising, and writes with moving sincerity about how his own experiences on a queer-friendly commune in Tennessee have shaped his politics. He ends each chapter with a list of organizations to contact for more information, as well as several recipes that exemplify his low-tech, all-natural approach—his pesto, for example, is made from chickweed picked in the wild. At times, the calls to re-embrace mother earth and "cherish the biota in all its glorious diversity" become hyperbolic, but Katz's comprehensive reporting is sure to mobilize any reader on at least one issue. (Dec.)
Copyright © Reed Business Information, a division of Reed Elsevier Inc. All rights reserved.
"A perfect introduction for the eager eater aiming to blend a dose of conscientiousness into his or her daily soup and bread, this book is thorough, instructional, and encouraging. It's a friendly manifesto of one man's commitment to keeping his mind where his mouth is. In his informal narrative Katz manages to convey a vast amount of complex information in an accessible way. By sharing his personal journey (including his own share of contradictions and hypocrisies) Katz allows readers to identify with him as a food lover trying his best to grapple with the responsibility of conscientious eating, while delighting in its pleasures."--Slow Food Snail
This is the story of the consumer revolution against globally industrialized agriculture and corporate domination of food production, processing, and distribution systems. Katz (Wild Fermentation: The Flavor, Nutrition, and Craft of Live-Culture Foods) asserts that there are alternatives to the dead, unhealthy, homogenized food commodities this system provides. He visited farmers' markets, food cooperatives, and communities in search of local initiatives that restore traditional food production and distribution methods and revive local economies. Katz found a broad movement of people and organizations involved in preserving native varieties, practicing humane and sustainable treatment of land and animals, supporting local producers and marketers, and using food to improve health. Of particular note is the rapidly growing 'slow food' movement, which rejects standardized fare and focuses instead on cuisine that has served ethnic and cultural preferences in the past. Each chapter cites references for further reading and organizations involved in keeping the programs active. This work is sure to enlighten readers and motivate many to join the revolution. Recommended.
"If you wish to reclaim a connection to the food you eat, consider Sandor Katz' (author of Wild Fermentation) newest book. The Revolution Will Not Be Microwaved champions various causes against our modern food supply. From seed-saving as a political act to the role of food in healing, it's an invaluable handbook. A passionate crusader, Katz is also funny, quirky and eminently likable. Each chapter contains one of his low-tech recipes and ends with multiple resources pages including supportive books, films and organizations."--Mail Tribune
"Sandor Ellix Katz's book The Revolution Will Not Be Microwaved introduces us to people who moving the field closer to the table. The people we meet in this book are reclaiming their right to not only eat healthy, wholesome food but are asserting their right to grow and produce what they eat for themselves and offer for sale. If your friends and family refer to you as a "foodie" then when you read Katz's book you will meet people who are journeying along a similar path. From road kill gourmets to bread club members, the people you encounter while reading Katz's book have rejected the mass industrial food complex that dominates North American food choices. Katz introduces us to people who know there are choices and who are willing to act upon that knowledge. Taking charge of your food supply, even in a small way, is a liberating and healthy act."--Permaculture Kitchen
"This work is sure to enlighten readers and motivate many to join the revolution. Recommended."--Library Journal
"What's for dinner? Zesty politics, delicious democracy, and satisfying grassroots action. Devour this book."--Jim Hightower, radio commentator and author
"The politics and ethics of food production and consumption touch all of our lives, and there are too few books on the subject. The Revolution Will Not Be Microwaved is packed with good information and ideas. I already buy my milk fresh from the farm next door, but after reading this, I'm ready to be a card-carrying member of the raw milk underground. Read it before you go shopping again!"--Eric Robbins, Apple Valley Books, Winthrop, Maine
"Don't miss this remarkable manifesto."--Sally Fallon, president of the Weston A. Price Foundation and author of Nourishing Traditions
"Sandor Katz has given us a refreshing, wholesome, wise book on something that affects all our lives. It points us not only to eating in a new way, but thinking in a new way. I hope it will be widely read."--Howard Zinn, author of A People's History of the United States
"The Revolution Will Not Be Microwaved is a deeply nutritious book."--Deborah Madison, author of Local Flavors: Cooking and Eating from America's Farmers' Markets
"Most importantly, in teaching us about these movements, Katz inspires us to take it a step further, whatever our food persuasions may be. You may end up setting up an underground food market, where people can sell bread that they bake in their own ovens and milk that isn't tampered with by government regulations. You'll gather dandelion leaves, chickweed, mushrooms, prickly pear or whatever else grows in your own backyard. You'll school yourself in herbal healing, live in raw food decadence, get involved in a grassroots land-rights movement or finally take more than five minutes to savor a meal with friends."--Sopaipilla, Earth First!