- File Size: 2630 KB
- Print Length: 403 pages
- Publisher: Chelsea Green Publishing (November 15, 2006)
- Publication Date: February 29, 2008
- Sold by: Amazon.com Services LLC
- Language: English
- ASIN: B005OCTISO
- Text-to-Speech: Enabled
- Word Wise: Enabled
- Lending: Not Enabled
- Amazon Best Sellers Rank: #1,013,117 Paid in Kindle Store (See Top 100 Paid in Kindle Store)
|Digital List Price:||$20.00|
|Print List Price:||$24.95|
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The Revolution Will Not Be Microwaved: Inside America's Underground Food Movements Kindle Edition
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From Publishers Weekly
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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Katz's approach is truly one of conservation and relativity -- he constantly notes that each individual's particular body chemistry, culture and food preferences mean that a diet that works for him (now) may not work for you. He encourages exploration, examination and critical thought.
Sadly, but perhaps not surprisingly, the negative reviews of his books on Amazon are largely from homophobes. While he mentions he's fighting AIDS with diet and medication, and that he lives in a queer community - he's not hamfisted about his sexual orientation or lifestyle. He's clear and up front about it but in no sense does he ever offer judgement about the relative merits of his orientation to the mainstream (nor is the book in anyway about sex). Katz provides details about his life as they are relevant to his experiences and experiments with food -- but he's clearly not out to recruit people to the "Gay Nation" nor to challenge their assumptions on homosexuality.
It's very clear that his mission is to provide a catalyst for his readers (whom he assumes are intelligent, inquisitive folks) to scrutinize their diets and food sources and to arm them with tools for making the best choices based on their own particular situations.
But this book is even more about the regulatory state of affairs, corporate dominance and government abuse than about what we consumers are doing. I just wanted to learn about where I can get good, healthy food, and found myself feeling helpless against government coups and land grabs and the enormous loss of farm land to urbanization.
I began to lose interest in the book three-quarters of the way through as I came across recipes for cannabis butter and sassafras root beer, vegetarian ethics and roadkill worth scavenging. How do I wrest control of food production from government and corporate dominance by learning about water rights, eating of insects and recycling of vegetable oils for fuel?
Katz appears to be someone who has traveled a long and rich road on his life's journey, a clear benefit to his wonderful writing which avoids dogmatism and absolutism. He is both candid and circumspect, and I am impressed with the depth of his knowledge regarding the world's foodways and their history.
This book provides a comprehensive overview of our current food options, politics, and the government's excessive control. It loses some focus as the author tries to cover every conceivable topic related to food. I recommend it to anyone interested in the history of food politics.