Frykten for fett og mytene som gjør oss sykere! Forfatter: Marit Kolby

In 'The Structure of Scientific Revolutions', Thomas S. Kuhn argues that scientific progress does not occur through a gradual accumulation of facts, but rather through periodic revolutions that disrupt existing paradigms. Kuhn introduces the concept of 'normal science' and 'revolutionary science', where normal science involves puzzle-solving within an established paradigm, and revolutionary science involves a paradigm shift that fundamentally changes the way scientists view the world. He explains that these revolutions are driven by the accumulation of anomalies that cannot be explained by the current paradigm, leading to a crisis and eventually a new paradigm that offers a different perspective and new ways of conducting research.

In 'The Omnivore's Dilemma', Michael Pollan investigates the American food system by tracing the origins of four meals: one from McDonald's (representing industrial food), one from Whole Foods (representing industrial organic food), one from Polyface Farm (a sustainable farm), and one that he hunts, gathers, and grows himself. The book delves into the politics, perils, and pleasures of eating, highlighting the profound consequences of everyday food choices on health, the environment, and society. Pollan's narrative takes readers from Iowa cornfields to food-science laboratories, from feedlots to organic farms and hunting grounds, emphasizing the dynamic relationship between humans and the food they consume.