Mark Bittman: Animal, Vegetable, Junk

A century ago, food was industrialized. Since then, new styles of agriculture and food production have written a new chapter of human history, one that’s driving both climate change and global health crises. Best-selling food authority Mark Bittman will offer a panoramic view of the story and explain how we can rescue ourselves from the modern wrong turn.

Mark Bittman has been a leading voice in global food culture and policy for more than three decades. Born in New York City in 1950, Bittman began writing professionally in 1978. After five years as a general assignment reporter, he turned all of his attention to food. His first cookbook, Fish: The Complete Guide to Buying and Cooking, was published in 1994 and remains in print; since then he has written or co-written thirty others, including the How to Cook Everything series.

Bittman was a distinguished fellow at the University of California, Berkeley and a fellow at the Union of Concerned Scientists; he remains a fellow at Yale and is now on the faculty of Columbia University's Mailman School of Public Health. He has received six James Beard Awards, four IACP Awards, and numerous other honors. He is also the editor-in-chief of "The Mark Bittman Project," a newsletter and website focusing on all aspects of food, from political to delicious. His most recent book is his history of food and humanity, Animal, Vegetable, Junk.

MLF ORGANIZER

Patty James

NOTES

MLF: Health & Medicine

SPEAKERS

Mark Bittman

Fellow, Yale University; Faculty Member, Mailman School of Public Health, Columbia University; Winner of 6 James Beard Awards; Editor-in-Chief, "The Mark Bittman Project"; Author, Animal, Vegetable, Junk

Patty James

M.S., N.C. Nutritionist; Chef; Author—Moderator

In response to the COVID-19 pandemic, we are currently hosting all of our live programming via YouTube live stream. This program was recorded via video conference on March 24th, 2021 by the Commonwealth Club of California.