In twenty short books, Penguin brings you the classics of the environmental movement.
Food Rules, Michael Pollan's wise and witty critique of the western industrialised diet, distils the wisdom of history and traditional cultures to three simple rules: Eat food. Not too much. Mostly plants.
Over the past 75 years, a new canon has emerged. As life on Earth has become irrevocably altered by humans, visionary thinkers around the world have raised their voices to defend the planet, and affirm our place at the heart of its restoration. Their words have endured through the decades, becoming the classics of a movement. Together, these books show the richness of environmental thought, and point the way to a fairer, saner, greener world.
'It's a trip - engrossing, eye-opening, mind altering' New Statesman
'Fascinating. Pollan is the perfect guide ... curious, careful, open minded' The Guardian
From the international bestselling author of How to Change Your Mind comes a ground-breaking exploration of our relationship with natural drugs
Of all the many things humans rely on plants for, surely the most curious is our use of them to change consciousness: to stimulate, calm, or completely alter the qualities of our mental experience. In This Is Your Mind On Plants, Michael Pollan explores three very different drugs - opium, caffeine and mescaline - and throws the fundamental strangeness of our thinking about them into sharp relief. Exploring and participating in the cultures that have grown up around these drugs, while consuming (or in the case of caffeine, trying not to consume) them, Pollan reckons with the powerful human attraction to psychoactive plants, and the equally powerful taboos.
In a unique blend of history, science, memoir and reportage, Pollan shines a fresh light on a subject that is all too often treated reductively. In doing so, he proves that there is much more to say about these plants than simply debating their regulation, for when we take them into our bodies and let them change our minds, we are engaging with nature in one of the most profound ways we can. This ground-breaking and singular book holds up a mirror to our fundamental human needs and aspirations, the operations of our minds and our entanglement with the natural world.
The No.1 New York Times Bestseller
'Reminds us that the mind is the greatest mystery in the universe' Yuval Noah Harari, Guardian, Books of the Year
Could psychedelic drugs change our worldview? Join Michael Pollan on a journey to the frontiers of the human mind.
Diving deep into an extraordinary world - from shamans and magic mushroom hunts to the pioneering labs mapping our brains - and putting himself forward as a guinea-pig, Michael Pollan has written a remarkable history of psychedelics and a compelling portrait of the new generation of scientists fascinated by the implications of these drugs. How to Change Your Mind is a report from what could very well be the future of consciousness.
'A sweeping and often thrilling chronicle of the history of psychedelics, all interwoven with Pollan's adventures as a psychedelic novice. This is a serious work of history and science, but also one in which the author, under the influence of toad venom, becomes convinced he's giving birth to himself' Oliver Burkeman, Guardian
'A mind-altering book ... full of transformations' Richard Godwin, Evening Standard
'An irresistible blend of history, research and personal experience. In terms of the psychedelic wave, the book is the big kahuna, the Big Bang moment for a movement that is gathering force' John McKenna, Irish Times
'Entertaining and engrossing' Paul Laity, Financial Times
'Deeply absorbing, wise and beautifully written' Mick Brown, Literary Review
'An astounding book' Andrew Sullivan, New York Magazine
A beautifully illustrated New York Times bestseller that distils decades of professional experience into just four simple elements - and will set you free from recipes forever.
'...The high priest of fermentation theory' the Guardian 'Sandor Katz's teachings and writings on fermentation have changed lives around the world.' Dan Saladino, The Food Programme BBC The bible for the D.I.Y set: detailed instructions for how to make your own sauerkraut, beer, yogurt and pretty much everything involving microorganisms. The New York Times International New York Times bestseller, translated into 10 languages and over a quarter of a million copies sold worldwide New York Times bestseller The Art of Fermentation is the only fermentation guide you'll ever need! In this book, fermentation revivalist Katz contextualises fermentation in terms of biological and cultural evolution, gut health, immunity, nutrition and even economics. Here, you will find the A to Z of everything you need to know about fermentation. From the novice fermentationist to the experienced practitioner, this book has something in it for everyone. With beautiful illustrations and extended references you will find details on making: fermenting vegetablessugars into alcohol (meads, wines, and ciders)sour tonic beveragesMilkGrains and starchy tubers beers (and other grain-based alcoholic beverages) beans; seeds; nuts fish; meat; and eggs growing mold culturesKimchi, krautkombucha, kefir Sandor Katz's award-winning writing and in-depth knowledge as a fermentation revivalist guarantees that this book will remain a classic in food writing and the first guide of its kind. Perfect for cooks, food lovers, fermentation enthusiasts, farmers and foragers alike!
"Pollan keeps you turning the pages . . . cleareyed and assured." -New York Times
A #1 New York Times Bestseller, New York Times Book Review 10 Best Books of 2018, and New York Times Notable Book
A brilliant and brave investigation into the medical and scientific revolution taking place around psychedelic drugs--and the spellbinding story of his own life-changing psychedelic experiences
When Michael Pollan set out to research how LSD and psilocybin (the active ingredient in magic mushrooms) are being used to provide relief to people suffering from difficult-to-treat conditions such as depression, addiction and anxiety, he did not intend to write what is undoubtedly his most personal book. But upon discovering how these remarkable substances are improving the lives not only of the mentally ill but also of healthy people coming to grips with the challenges of everyday life, he decided to explore the landscape of the mind in the first person as well as the third. Thus began a singular adventure into various altered states of consciousness, along with a dive deep into both the latest brain science and the thriving underground community of psychedelic therapists. Pollan sifts the historical record to separate the truth about these mysterious drugs from the myths that have surrounded them since the 1960s, when a handful of psychedelic evangelists inadvertently catalyzed a powerful backlash against what was then a promising field of research.
A unique and elegant blend of science, memoir, travel writing, history, and medicine, How to Change Your Mind is a triumph of participatory journalism. By turns dazzling and edifying, it is the gripping account of a journey to an exciting and unexpected new frontier in our understanding of the mind, the self, and our place in the world. The true subject of Pollan's "mental travelogue" is not just psychedelic drugs but also the eternal puzzle of human consciousness and how, in a world that offers us both suffering and joy, we can do our best to be fully present and find meaning in our lives.
With skillet-to-oven recipes, sheet pan suppers, one-pot meals and more, this is real cooking for real life: meals that are wholesome, delectable-and mostly plants.
Leading plant scientist, Stefano Mancuso, offers a new understanding of the botanical world and a passionate argument for intelligent plant life. He argues that plants process information, sleep, remember, and signal to one another- showing that, far from passive machines, plants are intelligent and aware.
Suitable for anyone who is concerned about health and food, this book offers a set of memorable adages designed to help you eat real food in reasonable amounts, gathered from a wide variety of sources: nutritionists, anthropologists, ancient cultures - and grandmothers.