What I like most about Pollan’s writing is that he works off the assumption that people generally want to know more about food. We might not want to be gourmet chefs anytime soon, but as a reader of his books, obviously I’m interested in learning more about what we as a society put into our bodies, and what place food and cooking serves in our lives.
Having said that, I have to admit that I didn’t find this book quite as appealing as Stiff or Bonk. I thought that, since the subject of food interests me, I might find Gulp to be more interesting … but alas, that was not the case. I don’t think it’s because Roach did any less of a great job with Gulp than with her previous books.
One of the things that I’ve found challenging as I’ve started to travel around the world more, and to eat the food of other cultures, is that the animals we consider “food” or “pets” do not always fit in the same categories for other people. I always knew this intellectually, but there’s something about going to a market and finding rabbit for sale, seeing a camel burger on a menu, or living in a country where dogs are simply not considered worthy of being pets to make you realize that it’s more than just theory.
This book explains why so many people choose to eat this way, and how it can benefit you and your body. You may or may not agree with the principles behind it, but if you are looking for an explanation of why people do it, you could do worse than to read It Starts With Food.
I’m still doing the Whole30 Challenge this week, so all of my recipes follow those guidelines! Below are some of the main meals I cooked this week. I usually make fresh food for dinner and then take the leftovers to work the next day (or next few days, if quantities allow). I’ve linked everything up to any recipes that I follow so you can try to make them if you want. I’d always love to hear about something you made this week in the comments, too! Balsamic Marinated Roast Beef, Broccoli, and Garlic Mashed “Potatoes” Please forgive the awful picture – I forgot (or was too hungry) to take a photo when it was nicely on our dinner plates, so this is how the leftovers were packed away for my lunch. I followed this recipe for the Balsamic Marinated Roast Beef, though I turned out not to have rosemary in the house so I used oregano instead. (It turned out okay, but I’ll definitely try to remember to pick some rosemary up before I try this recipe again!) Once there was half an hour left in the time for the meat, I simply added chopped broccoli florets to the remaining sauce and turned them…