Traces the history of four domesticated species, the apple, the tulip, marijuana, and the potato, from the plant's point of view and discusses how they have been cultivated to fill human needs and desires.
Explores the power of the four classical elements--fire, water, air, and earth--in cooking and argues that taking back control of cooking rather than relying upon corporations to process our food is a step anyone can take to help make the American food system healthier and more sustainable.
