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The Revolution Will Not Be Microwaved: Inside America's Underground Food Movements by [Sandor Ellix Katz]

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The Revolution Will Not Be Microwaved: Inside America's Underground Food Movements Kindle Edition

4.6 out of 5 stars 35 ratings

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Length: 403 pages Word Wise: Enabled Enhanced Typesetting: Enabled
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Editorial Reviews

From Publishers Weekly

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. --This text refers to the paperback edition.

About the Author

Sandor Ellix Katz is a fermentation revivalist. A self-taught experimentalist who lives in rural Tennessee, his explorations in fermentation developed out of overlapping interests in cooking, nutrition, and gardening. He is the author of two best-selling books: Wild Fermentation and The Art of Fermentation, which won a James Beard Foundation award in 2013. The hundreds of fermentation workshops he has taught around the world have helped catalyze a broad revival of the fermentation arts. The New York Times calls Sandor “one of the unlikely rock stars of the American food scene.” For more information, check out his website www.wildfermentation.com.

--This text refers to the paperback edition.

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4.6 out of 5 stars
4.6 out of 5
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Reviewed in the United States on October 15, 2008
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Reviewed in the United States on July 13, 2013
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Reviewed in the United States on September 10, 2009
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Top international reviews

R D Farrar
5.0 out of 5 stars ... the current worldwide drift into food totalitarianism from the wonderfully benign and wise Sandor Katz
Reviewed in the United Kingdom on October 17, 2014
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elvan
5.0 out of 5 stars Katz is the best
Reviewed in Italy on August 18, 2017
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Joylynn russell
5.0 out of 5 stars Slow food
Reviewed in Canada on December 16, 2018
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