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, by Larry Olmsted
Download Ebook , by Larry Olmsted
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Product details
File Size: 2369 KB
Print Length: 352 pages
Publisher: Algonquin Books; Reprint edition (July 10, 2016)
Publication Date: July 10, 2016
Sold by: Amazon Digital Services LLC
Language: English
ASIN: B01B3VMBN8
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Our household is very careful about the food we buy, which is why I was quite interested in this book by Mr. Olmstead. I was fortunate to hear the interview of him on the Diane Rehm show as well. However, I found this book to be rather frustrating, though it does contain a wealth of interesting and, at times, compelling information. We tend to buy organic whenever possible, and constantly struggle with the budget challenges that presents. So I was hopeful this book would not only provide a sort of guide map for selecting high quality foods, but would also either reassure me that the organic brand is worth while, or dissuade me from spending the extra cash on organic labeled products.Regarding the organic brand, it is never directly addressed. There are many comments that cast significant doubt on the organic label, and others that suggest you look for the label. Certainly, it depends on the food under consideration. In some cases, such as seafood, there is no organic standard. However, in others Mr. Olmstead presents the picture of a defined standard that is not enforced. I'm left pretty much where I started - choose organic when possible, even if it isn't 100% accurate. Further, it always pays to have some idea of the 'provenance' of the product - country of origin, farm, etc... even if that can be faked.I was also a little surprised to see two entire chapters devoted to meat, an entire chapter on Champagne and Scotch, an entire chapter on wines. As a book on 'food', it is really a book about seafood, olive oils, kobe beef, wine and spirits, and cheese. Not much else. I think this book speaks more to the food preferences of Mr. Olmstead than a more comprehensive treatment of the thousands of food products you'll find in a typical grocery store. What he left out could fill volumes. His often long ramblings about regional culture, specific farms and villages, his travels and his food experiences tended to obscure what I was looking for based on the title of the book. A better title might have been: "Larry's World of Food" or something like that.Bottom line - excellent information, but for a limited set of foods and beverages.
READ THIS: (reading this did make me think of the old Eat This / Not That series)- chapter 3 ('Fishy Fish') was appalling and depressing, describing the worst examples of business malfeasance and government negligence and corruption in the production and sale of ANY retail product, not just food(I'm sick of these dilettante Today Show cardiologists going on TV and demanding that all Americans eat fish at every meal. I wish I could force them to read this chapter so they will shut up.)- chapter 5 provides a fine demonstration of how European principles of collective trademarks enhance the quality of food while US trademark law degrades it- chapter 10 is the best guide you will find anywhere to the purchase of safe and healthy meat- chapter 12 provides a nice cherry to the sundae with a well deserved bashing of the FDANOT THAT:- chapter 1 is a thirty-three page harangue telling you that you MUST purchase your parmesan cheese from Parma, Italy instead of Parma, Ohio- there are hundreds of books which provide a more accurate and complete description of wine and scotch production than you will find here in chapter 7 and chapter 9; alcoholic beverages are among the most scrutinized of all consumables, so I would have appreciated a book on 'real food' spending a little less time on liquor- I think I was about eight when I figured out Log Cabin syrup was corn syrup with brown food coloring (chapter 11)- chapter 6 is the phoniest chapter, because you know after Olmsted here tells 'true gourmets' that they must demand 'Kobe beef' only from Japanese government certified farms, in his next book he will tell his readers that they must only eat food produced within 100 miles of home, (he alludes to this here on several occasions) and then probably brays to his Dartmouth students that Kobe beef is "contributing to global warming"!The perfect book to get from a library - borrow it, spend one night on each of the worthwhile chapters then take it back.
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