Cet auteur explore la crise alimentaire, examinant des problèmes tels que l'obésité et les maladies métaboliques sous l'angle de la saveur. Remettant en question les débats conventionnels sur les graisses, les glucides et les sucres, il propose que le goût lui-même joue un rôle important dans la quantité consommée par les gens. Son travail promet des révélations destinées à surprendre, effrayer et enthousiasmer les lecteurs. À travers une perspective unique, il offre une nouvelle approche convaincante pour comprendre les complexités de l'alimentation moderne.
For the last fifty years, we have been fighting a losing war on food. We have cut fat, reduced carbs, eliminated sugar, and attempted every conceivable diet only to find that eighty-eight million American adults are prediabetic, more than a hundred million have high blood pressure, and nearly half now qualify as obese. The harder we try to control what we eat, the more unhealthy we become. Why?
STEAK. Nothing that humans have ever put into their mouths in the name of nourishment has been the subject of such devotion, such flights of gastronomic ecstasy, or such grave connoisseurship as this most adored of meats. Now Mark Schatzker, an award-winning food and travel writer, takes readers on an odyssey to four continents, across thousands of miles, and through hundreds of cuts of steak, prepared in dozens of ways, all in a quest for the perfect piece. Steak is an impassioned, funny, and enlightening look at the fate of this beloved food
The award-winning author of Steak argues that the key to reversing America's health crisis lies in the overlooked link between nutrition and flavor, explaining how technologically advanced but plentiful foods have been rendered less nutritious and taste-appealing.
Acclaimed journalist delivers a groundbreaking, entertaining, and informative work that reveals how our dysfunctional relationship with food began.