Omnivore's Dilemma book summary and review (2022)

Check out my Omnivore's Dilemma book summary and review that I created to help you understand the basics of this great book. The Omnivores Dilemma: A Natural History of Four Mails is a non-fiction book by American author Michael Polan published in 2006. As omnivores, people are faced with a variety of food choices. In the book, Polan examines the environmental and animal welfare effects of various food choices.

He suggests that, before modern food preservation and transportation technology, the dilemmas raised by these options were primarily resolved through cultural influences. Technology has made food that was previously seasonal or regional available throughout the year and in all regions.

Omnivore's Dilemma book summary and review (1)


The relationship between food and society, once restrained by culture, now finds itself confusing. To learn more about these choices, Polan follows different food chains that end up in the human diet: industrial food, organic food, and we eat our own food; A final meal from the source, and wrote a critique of the American way of eating in the process.

Omnivore's Dilemma book summary :

Michael Polan tells us how corn is "taking over the world", the main food source in the United States. Polan hopes his book will successfully change the diet of both humans and animals in the United States. In the first section, he observes the development of a calf from a pasture in South Dakota to a Kansas Fidelite.

The author highlights that the most destructive of all that Fidelot cows eat is corn, which damages their livers. Corn-fed cows certainly get sick, a fact accepted by the industry as the cost of doing business. In the second section, Polan describes large-scale farm and food processing garments that meet the growing demand for organic food using whole foods as proxies.

The author aims to show that, despite group speeches, sales qualities often prove questionable. The "free-range" hen on offer, as it turns out, came from a captive expedition with a small yard, largely unused by short-lived birds.

Analyzing the one-pound box of organic lettuce produced in California - which contains 80 food calories - requires 4,600 calories of fossil fuels for processing and shipping, Polan called large-scale organic farming "floating in a sinking sea of ​​petroleum." On the east coast, he added, the figure would be "about 4 percent higher if salads were traditionally grown."

One of Polan's main arguments about the organic farming industry is that it creates an unrealistic priestly narrative, giving people the misconception that, by definition, organic products come from pleasant open pastures.

In contrast to his discussion of the large-scale organic food industry, Polan introduces Joel Salatin in the third section, a farmer who runs a successful medium-sized, multi-species meat farm in Virginia and insists on selling his produce nearby.

She relies on her family and a few interns to supplement her labor. Polan discusses how each part of the farm directly helps others - the sun feeds the grass, the grass feeds the cows, the larvae feed the cows with cow dung, and the chickens feed the grass with nitrogen. As a result of various cyclical processes, no injection of fossil fuels is required on the farm.

The final section shows that Polan is only trying to make food using the ingredients he has hunted, collected or grown himself. He enlists the help of local foodies, who teach him to hunt wild boar, collect wild mushrooms, and search for abalone. She also makes greens salad from her own garden, bakes sourdough bread using wild yeast, and prepares a dessert from the cherries around her.

Polan concludes that fast food meals and predator-collector meals are "equally unrealistic and equally sustainable." He believes that if we become aware of our food source again - what it was, where it came from, how it traveled to reach us and its true value - we would see that we "eat by the grace of nature, not art".

Omnivore's Dilemma book review :

I feel compelled to give this book a top notch, not because I like it every second, but not because I agree with many of Polan's opinions, but simply because I can't imagine a good book about food.

For a book devoted to a seemingly simple subject of what to eat for dinner, The Omnivore’s Dilemma is remarkably ambitious এত so ambitious that I look forward to seeing my dinner with more reverence than I traditionally do.

The top dilemma is that omnivores find it difficult to choose what to eat. A panda or a koala does not have to think for a moment to decide that question. But for a human being capable of eating everything from fried insects to foie gras, this choice can be surprisingly open.

Traditionally, culture has gone through this infinity of options by determining a common diet. But in the United States প্রায় an almost culturally deprived place — we have come to rely on government control, food science, and big industry to replace this traditional prescription. Problems, as our waistline reveals, make these poor alternatives.

So Michael Polan set out to investigate the American diet using four foods as focal points. The first is an order from McDonald's, which represents industrial food. Surprisingly, this is a depressing picture. Farmers cultivate genetically modified maize on an acre of land that is not suitable for self-eating, but is processed into any number of food products.

Most of this corn (along with soybeans) is also fed to cattle, which are not really developed to eat things, but somehow it is fed because corn makes them fast, fat. One of the more memorable scenes in the book is Polan's visit to a CAFO (Intimate Animal Feeding Operation) যা which is equally terrifying and disgusting.

The next meal is a dinner cooked with ingredients from Whole Foods, which represents industrial organic. Polan takes the reader through the history of the biological movement, revealing how the term "organic" has been defined by bureaucrats in a way that is not necessarily meaningful. True, he concludes that many of these products are slightly better than their non-organic industrial counterparts.

Next, we get to the center of the book: a portrait of Polan at the Polyface Farm, run by Joel Salatin. Salatine is what you might call an old-fashioned, small-scale technique to create a super-sustainable farm — where cattle, chickens, and pigs are used for grazing, cleaning, and fertilizing the soil. He sells his products directly to customers.

The final meal (after eating a chicken from Polan Polyphase) is what he raises, collects or hunts. He shoots a wild boar, "hunts" some wild mushrooms and collects some vegetables from his garden that are suitable food for him.

But why "perfect"? Because, Polan says, it was the only meal he had ever eaten where he knew exactly where everything came from and what it took to bring it to his table. Unlike McDonald's food, in other words, who knows where the food is made from is completely transparent. This is Polan's ideal.

In the end, then, Polan suggests that we eat too much of what Joel Salatin wants us to do: old-fashioned, and small in size. Perhaps it would be quicker to describe him as a modern-day Russian - someone who thinks natural is always preferable to artificial.

He argues that, for example, scientists have not really discovered what makes soil fertile or food nutritious, so traditional practices are probably a better guide. He thinks we should eat what we can get locally and in season, so that we can feel a connection to the land and understand where the food came from. In a word, he is anti-industrial.

Now, this is an unfairly simple summary of Polan's position. Still, I can't help but doubt that he is speaking in favor of something ineffective. I just don’t think we can feed the world using agricultural practices like polyphase. And how can everyone in a major city eat locally?

This does not mean that we cannot create more sustainable farms or try to reduce food transportation. But I don't see that as a great solution. Admittedly, Polan was writing at a time when global warming was not as widespread as it is today. He has a whole chapter on the ethics of eating meat, for example, without mentioning the primary reason for the reduction in meat consumption: greenhouse gas emissions.

You might also like

Latest Posts

Article information

Author: Ouida Strosin DO

Last Updated: 08/21/2022

Views: 6054

Rating: 4.6 / 5 (76 voted)

Reviews: 83% of readers found this page helpful

Author information

Name: Ouida Strosin DO

Birthday: 1995-04-27

Address: Suite 927 930 Kilback Radial, Candidaville, TN 87795

Phone: +8561498978366

Job: Legacy Manufacturing Specialist

Hobby: Singing, Mountain biking, Water sports, Water sports, Taxidermy, Polo, Pet

Introduction: My name is Ouida Strosin DO, I am a precious, combative, spotless, modern, spotless, beautiful, precious person who loves writing and wants to share my knowledge and understanding with you.