He’s not afraid to tackle controversial subjects like genetically modified crops and current reliance on fast food and prepared food, all things he says are making individuals and society sick.
Indianapolis, IN (PRWEB) April 16, 2013
From his early days in the Basque region of France, author Roger Dufau has been immersed in a culture featuring food and all its flavors. In this new autobiographical book, the restaurateur and chef explores the link between food and spirituality in all facets of life. He’s not afraid to tackle controversial subjects like genetically modified crops and current reliance on fast food and prepared food, all things he says are making individuals and society sick. His solution to those problems is to eat well, buy locally and work with nature instead of against it.
Dufau writes that a recurring dream he had featuring the phrase, “You are the result of what you think and what you eat”, forced him to reflect on the importance of food and thoughts. The reflection affected his life and inspired the book. Recommended by bestselling authors Neale Donald Walsch and James F. Twyman, “We Are What We Think and What We Eat” is divided into two sections. The first features the author’s life story while the second focuses on issues related to the production of food. More than a dozen of the author’s recipes appear at the end of the book, as well as an extensive reading list.
Dufau’s history includes time spent in Canada as a draft dodger during the Algerian War, opening his first restaurant in France, an out-of-body experience during a tonsillectomy, a trip around the world and insights into creating and running a successful restaurant. Fascinating tidbits about his family – such as his mother serving as a leader in the French resistance and his grandmother serving meals to the composer Maurice Ravel – add spice to this intriguing work. The author’s interest in spirituality – and exploring that side of his nature – ends his marriage but opens up a whole new world for Dufau. He combined two of his passions – cooking and spirituality – by opening a bed and breakfast he still runs with his third wife, Kathleen.
It’s the spiritual aspect of life that drives Dufau these days. “I believe that the meaning of spirituality is life being in harmony with itself in all aspects of creation,” he writes. Part of that harmony involves food choices and production, such as limiting genetic manipulation of plants and animals in favor of more natural and sustainable options like organic food. Dufau also questions unfair international trade practices, the business practices of giant food-producing companies and fast-food chains and the addition of corn syrup to so many food items. He holds out hope for the future, however, writing “Natural choices beneficial for the greater good with the backing of science and spirituality will at some point become a priority.”
This is the first book for author Roger Dufau, who operates Drew House, a bed and breakfast in Elora, Ontario, that hosts cooking classes, seminars, retreats and community events. The chef and restaurateur has owned and managed 16 restaurants and eateries on three continents, including Maison Basque in Toronto, Panache in Hobart, Tasmania, and Le Petit Gourmet in Toronto, established with his mother.
For additional information, please visit http://www.rogerdufaubooks.com.
We Are What We Think and What We Eat
Dog Ear Publishing
ISBN: 978-1-4575-1540-8, 308 pages, $15.95 US
Available at Ingram, Amazon.com, Barnes & Noble and fine bookstores everywhere.
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