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Food Matters: A Guide to Conscious Eating with More Than 75 Recipes Paperback – December 29, 2009

by Mark Bittman (Author)

4.4 180 ratings

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From the award-winning champion of culinary simplicity who gave us the bestselling How to Cook Everything and How to Cook Everything Vegetarian comes Food Matters, a plan for responsible eating that's as good for the planet as it is for your weight and your health.

We are finally starting to acknowledge the threat carbon emissions pose to our ozone layer, but few people have focused on the extent to which our consumption of meat contributes to global warming. Think about it this way: In terms of energy consumption, serving a typical family-of-four steak dinner is the rough equivalent of driving around in an SUV for three hours while leaving all the lights on at home.

Bittman offers a no-nonsense rundown on how government policy, big business marketing, and global economics influence what we choose to put on the table each evening. He demystifies buzzwords like “organic,” “sustainable,” and “local” and offers straightforward, budget-conscious advice that will help you make small changes that will shrink your carbon footprint—and your waistline.

Flexible, simple, and non-doctrinaire, the plan is based on hard science but gives you plenty of leeway to tailor your food choices to your lifestyle, schedule, and level of commitment. Bittman, a food writer who loves to eat and eats out frequently, lost thirty-five pounds and saw marked improvement in his blood levels by simply cutting meat and processed foods out of two of his three daily meals. But the simple truth, as he points out, is that as long as you eat more vegetables and whole grains, the result will be better health for you and for the world in which we live.

Unlike most things that are virtuous and healthful, Bittman's plan doesn't involve sacrifice. From Spinach and Sweet Potato Salad with Warm Bacon Dressing to Breakfast Bread Pudding, the recipes in Food Matters are flavorful and sophisticated. A month's worth of meal plans shows you how Bittman chooses to eat and offers proof of how satisfying a mindful and responsible diet can be. Cheaper, healthier, and socially sound, Food Matters represents the future of American eating.

Print length

336 pages
Language

English
Publisher

Simon & Schuster
Publication date

December 29, 2009
Dimensions

6 x 0.6 x 9 inches
ISBN-10

1416575650
ISBN-13

978-1416575658
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Editorial Reviews

Review

"Bittman...offers this no-nonsense volume loaded with compelling information about how the food we eat is doing damage to the environment, what changes to make and why. ... [His] recipes...make earth-friendly eating doable and appealing." ― Publishers Weekly

"[Bittman] reports his own passionate belief in agricultural sustainability and slow food, and he touts a new diet that not only offers guilt-free pleasure but also makes Americans look as good as the beautiful people he hangs out with. His prescription: become aware of where food comes from; choose foods intelligently; pay attention to broad, inclusive nutritional principles; balance intake and exercise; snack judiciously; and make sure that whatever one eats, it’s as attractive to the palate as it is to the waistline. Bittman’s fame will generate lots of attention, and his commonsense advice, while not new, bears the hallmarks of contemporary nutritional wisdom." -- Mark Knoblauch ― Booklist

About the Author

Mark Bittman is the author of thrity books, including Food Matters, How to Cook Everything, Dinner for Everyone, How to Eat, and Animal, Vegetable, Junk. He worked on the weekly New York Times column, The Minimalist and his work has appeared in countless newspapers and magazines. He has made many televison appearances on shows such as CBS's The Dish and the Today show. Bittman is currently Special Advisor on Food Policy at Columbia University’s Mailman School of Public Health, where he teaches and hosts a lecture series called Food, Public Health, and Social Justice.

Product details

Publisher ‏ : ‎ Simon & Schuster; Reprint edition (December 29, 2009)
Language ‏ : ‎ English
Paperback ‏ : ‎ 336 pages
ISBN-10 ‏ : ‎ 1416575650
ISBN-13 ‏ : ‎ 978-1416575658
Item Weight ‏ : ‎ 15.4 ounces
Dimensions ‏ : ‎ 6 x 0.6 x 9 inches

Best Sellers Rank: #1,175,058 in Books (See Top 100 in Books)
- #554 in Vegetarian Diets (Books)
- #2,533 in Environmental Science (Books)
- #7,292 in Other Diet Books

Customer Reviews:
4.4 180 ratings

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Mark Bittman

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Mark Bittman is the author of thirty acclaimed books, including the How to Cook Everything series, the award-winning Food Matters, and the New York Times number-one bestseller VB6: Eat Vegan Before 6:00. For more than two decades his popular and compelling stories appeared in the New York Times, where he was ultimately the lead food writer for the Sunday magazine and became the country’s first food-focused Op-Ed columnist for a major news publication. Bittman has starred in four television series, including Showtime’s Emmy-winning Years of Living Dangerously. He has written for nearly every major newspaper and magazine in the United States, and has spoken at dozens of universities and conferences. His 2007 TED talk has more than four million views; in 2015 he was a distinguished fellow at the University of California, Berkeley. He is currently teaching at Columbia University’s Mailman School of Public Health, editing Heated, an online food magazine, and writing a book about understanding food. He can be found at markbittman.com, heated.medium.com, @bittman on Twitter, and @markbittman on Instagram.

Customer reviews

4.4 out of 5

180 global ratings

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Healthy eating, easy recipes, explanations of foods and spices

Reviewed in the United States on February 11, 2011

Verified Purchase

I am a novice cook. Bittman's book covers most of I have already read about slaughter houses, huge tax breaks for a few conglomerate farm companies, the increasing percentage of obese or fat Americans. Michael Pollan's books go over this ground more extensively. I've been following Michael Pollan's three rules: Eat food. Mostly greens. Not much. What Bittman's book added to the subject for me is cooking knowledge: like exactly what is bulgar, what are lentils, what is basmati rice. How do you cook them. He explained different spices. The recipes are simple and easy to follow. What he has done is help me buy food intelligently, know how to cook it, and recognize what each food contributes to my family's health. The small section on exactly what hunger means, and how to take care of an urge to snack, made my husband a convert to Bittman's ideas.

Another great book for beginning cooks who are interested in vegetarian recipes is the Moosewood Restaurant cookbook, Cooking for Health, by the Moosewood Collective. As in Bittman's book, the authors assume you are a beginner, and explain cooking methods, types of grains and spices, and how eggs figure into healthy eating. My brother-in-law, the lover of rare roast beef, was so taken with the meal I prepared featuring root vegetables, that he asked for the recipe.

7 people found this helpful

Reviewed in the United States on February 1, 2011

Verified Purchase

The book "Food Matters: a Conscious Guide to Eating" by Mark Bittmann is an intersection between a guide to food ethics and politics, a sensible outline of dietary guidelines promoting good eating habits, and a cookbook. The indices are divided between research and recipes, making the book much more easily searchable. I like my research to come with a good bibliography and the info on the ills of the food industry and nutritional research in the US are provided in readible prose, that does not require deep industry knowledge. Some of the material overlaps with Michael Pollan's book, Omnivore's Dilemma.

I like Bittman's approach to recipes. He provides a basic recipes and then a few ways to spice things up - so to speak. It is a practical approach to cooking that follows my own approach--read a few recipes, see what the basic recipe is, see what variations can be done and then pick and chose. This approach usually requires some knowledge of spices and cooking--but Bittman makes that easy by providing the basics and a few variations to get you started.

I think it is a pretty darn good book. Hope that this helps.

8 people found this helpful

Reviewed in the United States on April 24, 2014

Verified Purchase

i really liked this book. it was an easy transition to learning more about vegetarianism. a year ago, i was a tried-and-true omnivore.. someone who asked vegetarians lots of annoying (and likely sometimes inappropriate) questions about why they don't eat meat and assumed they must surely miss it! i had lots of stereotypes about vegetarianism like it must not be healthy, it's just an excuse to eat a lot of fried cheese, etc. i've done a 180 on these views. i'm still not sure that i could ever be a full-blown vegetarian, but i now really appreciate the lifestyle choice and i have a lot of respect for vegetarians.

the flexitarian philosophy is an easy-to-implement lifestyle that helps health, the earth, and your pocketbook! what's not to love?! i had started reducing my meat intake for a few months before i got this book - would skip the meat for a meal or two a week, but now i'm the opposite. i now eat vegetarian for breakfast and lunch and for at least half my dinners. when i do eat meat at home, i have considerably reduced the amount of meat in my dishes - for example, i might put 4 ounces of ground turkey in a batch of marinara sauce where the recipe calls for a pound. this has worked really well for me and i've even brought my midwestern down-home meat-eating boyfriend around on the lifestyle -- he now eats veggie rice and beans for lunch. it's cheaper and delicious! i hope you enjoy learning about this lifestyle as much as i have. it also turned me on to a bunch of food documentaries that basically support this same conclusion. very interesting.

i only gave this 4 starts because i didn't personally get a whole lot from the recipes part of the book, which is like half of it, but i could see that being really helpful for people. i just am not big on following recipes. gave me some ideas for ingredients though!

8 people found this helpful

Great Book - But don't get the Kindle version

Reviewed in the United States on February 11, 2009

Verified Purchase

For those of you considering buying this on your kindle, you should know that there is no index to the recipes (no index at all, for that matter). I have had to bookmark each recipe that interested me. Even had to bookmark the table of contents as it wasn't pre-marked as it should have been. Also, there are sentences that apparently appeared in a sidebar of the printed version that just randomly appear mixed in the text with no font variation to distinguish them. And there is a "table" that is strung out over multiple pages not looking anything like a table or chart at all. It is probably worth the extra $$ for the print version.

As for the book itself, it wasn't new information to me, but was well presented and entertaining to read. I am delighted that a well-known food writer like Bittman is trying to get Americans to eat a more wholesome and ecological diet. I have only tried one recipe so far, and thought it was quite tasty.

4 people found this helpful

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Michelle Miles

What we all should read

Reviewed in Canada on May 26, 2013

Verified Purchase

Such an awesome book. Very useful!
I've recently changed the way I eat, and this book compliments it very well. It gives good insight to non healthy foods and obviously healthy foods. Fantastic recipes.

This book is a must for anyone wanting to change their eating habits

One person found this helpful

Gary Sage

Wake up call for the planet.

Reviewed in the United Kingdom on February 4, 2009

Verified Purchase

This is truly a book whose time has come. Bittman is sensitive, pragmatic and sane as he tackles thorny global ecology issues, all the while this book is simultaneously entertaining, educational and an inspiration to anyone who cares for and about what they eat and where their food comes from. If we all heeded Bittman's advice the world could become a better place.

4 people found this helpful

Kat

great wake-up call!

Reviewed in Japan on June 10, 2010

Verified Purchase

this book helps you understand what food really should be. great recipes and tips.

CarolinF

Ich hab etwas anderes erwartet, als Rezeptbuch mit Wissensfaktor aber gut

Reviewed in Germany on April 4, 2013

Verified Purchase

Ein Großteil des Buches macht der Rezeptteil aus, bzw. ein Warenunde-Kapitel.
Ich hatte mir etwas mehr neue Informationen zum Theme Mehrwert pflanzlicher Ernährung versprochen. Das Buch git zwar Infos zum Einfluss tierischer Ernährung auf Klima etc., jeoch wird jemand der sich mit dem Thema zuvor schon etwas beschäfftigt hat, hier keine neuen Informationen finden.
Alles in allem ein gutes Buch um erste Eindrücke zu erlangen.
In relativ einfachem und unwissenschaftlichem Englisch geschrieben und somit einfach zu lesen.

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Yummie1

Very good

Reviewed in the United Kingdom on November 21, 2012

Verified Purchase

Good book for those who want to eat healthily and be aware of their affect on the environment. Some ingredients are not staples in my kitchen cupboards but some recipes are brilliant

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