Cooked: A Natural History of Transformation, Michael Pollan


Blogging for a Good Book

pollanEver since purchasing On Food and Cooking: The Science and Lore of the Kitchen by Harold McGee back in the 1980s, I have been a fan of books that explore the scientific and cultural aspects of food and its preparation. I recently picked up a copy of Michael Pollan’s wonderful Cooked and was delighted to discover another title I need to add to my permanent collection of food books.

Pollan is probably best known for The Omnivore’s Dilemma, where he explores in sobering fashion how we eat in the 21st century. In Cooked, he looks at the four elements—fire, water, air, and earth—and how humans use these elements to transform animals and plants into food. Pollan has a clear affection for food and food preparation, and his enthusiasm and passion drive the stories here. In each of the sections of the book Pollan seeks out experts in the…

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About anandroy

I am a restless soul who likes to do anything which pushes me towards equilibrium. In particular I like travelling, reading, debating and reflecting on current socio-political situation of the country and the world.

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