Problem
Readings:
Dan Barber (The Third Plate): Chapters 1, 2, and 3
Michael Pollan (In Defense of Food: An Eaters Manifesto): I; One & Two
Barber, Chapter 7
1. Based on this chapter, what are some of the key differences between the priorities of large industrial agribusiness and the priorities of traditional farming? How would you describe Chef Palladin's reaction to this?
Barber, Chapter 8
2. In a single sentence, how would you describe Eduardo Sousa's approach to agriculture?
Barber, Chapter 9
3. How does the 1970s/1980s fruit breeders approach to food differ from that of the nouvelle chefs?
Pollan: I, Five and Six
4. What relationships can you draw between the concept of "reductionism" (presented in our first class meeting to Pollan's discussion of "nutritionism" and the nutritional "missteps" he reviews in chapters five and six?