"Culinary pleasures or hidden poisons?"
Culinary pleasures or hidden poisons?
GILLES-ÉRIC SÉRALINI ET JERÔME DOUZELET
Published by Food Matters Aotearoa Ltd for their New Zealand Conference “Our Farms, Our Food, Our Future: Ōku whenua, Āku kai, Ōku mō ake, tonu atu , 14 – 15 February 2015
* The publisher wishes to acknowledge the assistance provided in the translation by Alison White, Heather March, John Silvester and Gabriella Turek and cover design by Kyra Xavia.
Please contact Claire Bleakley at firstname.lastname@example.org or 027 348 6731 if you are interested in this excellent book.
"Photograph Guillaume de Crop, Copyright Le Mas de Rivet, France".
In their latest book, only recently published in English, Gilles-Éric Séralini and Jerome Douzelet invite us to share new discoveries about the risks that food poses to our health and the damage caused by processed and industrially produced food.
Professor Séralini's courageous and controversial message is based on strict scientific proofs, but in his warm and often informal conversation with top chef Jérôme Douzelet his research is explained for the lay person and the scientist alike. In discussion, they reveal the associations of the current system, and the ways in which scientists may be influenced by big business.
In the introduction, Professor Pelt describes this as “the control of our food by the globally strong and powerful agrochemical and processed food lobbies”.
Gilles-Éric Séralini uncompromisingly details the cocktail of residues from heavy metals, herbicides, insecticides and fungicides that can be found in the food on our plates today, contrasting it with the food grown prior to WWI and WWII when many of these chemicals were developed for a very different use.
Jérôme Douzelet’s enquiring attitude is his contribution as a responsible chef, making sure of the safety of the food that he puts on the plate. He wants to poison neither his guests, nor the environment. His knowledge of local wild and natural foods is highlighted in discussion, as well as in the recipes that he shares: local foods, safe ingredients, careful and insightful preparation
There are no punches pulled in the conversation between our two authors – they illustrate the power and greed of the major players, and suggest solutions that will be needed so that ordinary people may have control over the food they consume.
The book has been specially printed for the conference . Price $45.00 - free postage in New Zealand.
Orginal Edition (French edition) published by Actes Sud, November 5th 2014
"Prof GE Séralini and Chef J Douzelet outside his kitchen at Le Mas de Rivet (Barjac, France)"
Gilles-Eric Séralini is a professor of molecular biology at the University of Caen, a researcher on the health effects of pesticides, various pollutants, and GMOs.He is currently chairman of the Scientific Council of CRIIGEN (Committee for Independent Research and Information on Genetic Engineering). From 1993 totoday he has supervised eighteen experimental PhD theses, in particular on sex hormones and cancer. He has published over three hundred internationaland national articles and several books on these subjects.
Jérôme Douzelet is a trustee and member of the administrative council of CRIIGEN, representing the profession of restaurant management. Standing up for his values and developing his own “living, natural, and organic” cuisine led him to travel the world with Gilles-Eric Séralini to give lectures on the subject. With his family at Mas de Rivet, Barjac, in Gard, he cultivates his organic garden and local networks of high quality suppliers.