Cooked: A Natural History of Transformation

Cooked A Natural History of Transformation Important possibly life altering reading for every living breathing human being Boston Globe In Cooked Michael Pollan explores the previously uncharted territory of his own kitchen Here he discov

  • Title: Cooked: A Natural History of Transformation
  • Author: Michael Pollan
  • ISBN: 9781594204210
  • Page: 119
  • Format: Hardcover
  • Important, possibly life altering, reading for every living, breathing human being Boston Globe In Cooked, Michael Pollan explores the previously uncharted territory of his own kitchen Here, he discovers the enduring power of the four classical elements fire, water, air, and earth to transform the stuff of nature into delicious things to eat and drink Apprenticing Important, possibly life altering, reading for every living, breathing human being Boston Globe In Cooked, Michael Pollan explores the previously uncharted territory of his own kitchen Here, he discovers the enduring power of the four classical elements fire, water, air, and earth to transform the stuff of nature into delicious things to eat and drink Apprenticing himself to a succession of culinary masters, Pollan learns how to grill with fire, cook with liquid, bake bread, and ferment everything from cheese to beer Each section of Cooked tracks Pollan s effort to master a single classic recipe using one of the four elements A North Carolina barbecue pit master tutors him in the primal magic of fire a Chez Panisse trained cook schools him in the art of braising a celebrated baker teaches him how air transforms grain and water into a fragrant loaf of bread and finally, several mad genius fermentos a tribe that includes brewers, cheese makers, and all kinds of picklers reveal how fungi and bacteria can perform the most amazing alchemies of all The reader learns alongside Pollan, but the lessons move beyond the practical to become an investigation of how cooking involves us in a web of social and ecological relationships Cooking, above all, connects us The effects of not cooking are similarly far reaching Relying upon corporations to process our food means we consume large quantities of fat, sugar, and salt disrupt an essential link to the natural world and weaken our relationships with family and friends In fact, Cooked argues, taking back control of cooking may be the single most important step anyone can take to help make the American food system healthier and sustainable Reclaiming cooking as an act of enjoyment and self reliance, learning to perform the magic of these everyday transformations, opens the door to a nourishing life.

    One thought on “Cooked: A Natural History of Transformation”

    1. So as background, let me tell you a little bit about the day I started/gave up reading this book. I woke up in my tiny (494 sq ft) 1920s-era house in a walkable urban neighborhood. As I went outside to water my vegetable garden and take out the recycling, I saw my neighbor had returned my pie plate (I'd brought him the leftovers of my contribution to a pre-thanksgiving potluck) and also left me a mason jar of homemade spiked cider. Then I walked up the block to the coffee cart on the corner, whe [...]

    2. If you cannot trace your family back to immigrants or peasant stock then you are probably very well off and this book was certainly written for you. Otherwise. read on!1. Michael Pollan is a clever man, and a cheerful one.2. MP does a lot of research.3. MP is very wordy because he wants you to know the he is a clever man who does a lot of research and is a cheery chappy, not a depressive old so-and-so who edits his work down to the bone,4. MP is very well off and thinks his readers are too and l [...]

    3. Air elevates our food, in every sense, raises it from the earthbound subsistence of gruel to something so fundamentally transformed as to hint at human and even divine transcendence. Air lifts food up out of the the mud and so lifts us, dignifying both the food and its eaters. Surely it is no accident that Christ turned to bread to demonstrate his divinity; bread is partially inspired already, an everyday proof of the possibility of transcendence. Mmmmm-hmmmmm, sure, Michael Pollan. Doesn't this [...]

    4. This is less a review of the book and more a response to other people's critiques of 'Cooked'.Anyone who tells you that this book is simply a rehash of 'The Omnivore's Dilemma' never made it past the second page.Having read 'Second Nature', 'Botany of Desire', 'The Omnivore's Dilemma' and 'In Defense of Food' (in that order), 'Cooked' reads much less like he is treading old ground and more like he is building on previous themes. One could argue that 'In Defense of Food' and 'Food Rules' are both [...]

    5. The title, Cooked: A Natural History of Transformation, says it all. Pollan takes the reader on a food trek: a limited historical account, his own account of transformation into a better cook plus documentation of how processing has transformed the foods of the world. I hesitantly picked this book up, afraid that it would be dehydrated, monotonous detailing of the history of food. No bologna! that is not the case. Pollan dishes up a nicely seasoned balance of his own personal story, food industr [...]

    6. In Michael Pollan's latest book about food, he takes the reader on a personal journey as he learns first-hand about four different types of cooking. First, he takes a trip to the North Carolina, where he learns how to cook barbecue from a pit master. Pollan volunteers his time, and learns the subtleties of cooking a barbecue, and these subtleties are described in detail. Perhaps, a bit too much detail for my taste.Then Pollan describes the art of making sourdough bread. In great detail. One very [...]

    7. I wanted to love this book so badly and there are definite 5-star parts to it, but there are also 1-star parts. Parts that I, admittedly, skimmed through. I suppose that is to be expected in a book covering so many topics. The book is divided into 4 parts - earth, air, fire, and water - and I while I understand and can see the appeal of this, I oftentimes felt that the connections were tenuous, at best. For example, there is an obvious connection between roasting a pig and fire. However, the inc [...]

    8. Michael Pollan is one of my very favorited people. This is not my favorite of his books- however, it's still a good book. I think I would have enjoyed it more if I hadn't gotten on one of my OCD sprees last year and read everything I could about food. So this book for me was going over old ground.I did like the BBQ (fire) chapters, except they made me hungry. I loved the Bread (air) chapters, except they made me hungry.I liked the brasing (water) chapters, they did make me hungry.The fermentatio [...]

    9. I'm a fan of Michael Pollan, both because of his fine writing and the food politics he espouses. In _Cooked_, he turns his attention to the four elements of cooking -- fire, air, earth, and water- -- and gives the reader a new look into the western food culture. The book is not only food memoir but also a heavy dose of philosophy, literary studies, history, and anthropology as Pollan illustrates the tangled cultural web of the food we eat. At times, this gets a bit ponderous though the point is [...]

    10. Another excellent and inspiring book by Michael Pollan. Every topic is heavily researched -apparently for the sheer joy of it- and Pollan's enthusiasm is highly infectious. I've got a 100% whole wheat sourdough started (rather than a mix of white & wh.w.) am determined to make my own kimchi and feel inspired to make homemade mozzarella again. As for home made beer, I have a hunch any batch would explode spectacularly in the Texas summer heat-in spite of AC-. A project for late fall perhaps. [...]

    11. Not only was this book about transformations in cooking, it was a transformative book for me. After reading this book, I had an uncontrollable urge to bake bread (hello whole wheat hamburger buns!) and start fermenting my own cucumbers.I picked this up at the library because of the title. I had never read a book by Michael Pollan, I had no idea he was one of Time magazines most influential people of the year back in 2010. Now I can see why. He certainly influenced me.This is a well written book. [...]

    12. I wanted to like this book, I really did, but in fact, I loathed it for reasons I can't quite put my finger on. The best I'd been able to come up with was the thought that each individual sentence had too much Béarnaise sauce, which meant I could not read it in my preferred fashion -- which is basically to lock myself in a room for three days and read it straight through. At a certain point, the complexity of Pollan's sentences started to make my eyes glaze over. Of course, one could argue that [...]

    13. Bullet Review:I didn't like it as much as The Omnivore's Dilemma: A Natural History of Four Meals. And that's really what it boils down to in a sentence. Since I rated TOD 4 stars, this gets 3 stars to differentiate (though it ranks better than the other 3 stars it's grouped with - damned rating systems!).Some general problems:+ The tenuous relationship each element has to the supposed cooking method. Fire = barbecue, for sure, but fire is also critical in boiling and, duh, baking. Pollan spends [...]

    14. This was an awesome read, and well worth the effort to borrow and devour.Michael Pollan took a lesson from his last book - that if you eat whatever you make with your own two hands, you will be healthy - and applied it. Here, he takes the four elements of fire, water, air, and earth, and cooks four types of food with those elements. For fire, he apprenticed himself with a Carolina barbecue pit master. In the water section, he learned to braise from an Iranian immigrant who worked at Chez Panisse [...]

    15. This book includes two of my favorite things- philosophy and food. The first chapters are a bit off-putting- a bit too much philosophy, but starting with the chapter "Fire" I had a difficult time putting the book down. Food is such a complex part of our life- we need it, it takes our precious time to prepare it, if we choose the wrong food it can make us fat and unhealthy and yetFood preparation is a sensuous , zen-like necessary art. I'm not much of a meat eater, but Fire was something i wanted [...]

    16. I love literate science and cultural micro-histories. I also love and health, growing my own veggies and cooking healthy meals. So I’ve been a huge Pollan fan since 2006, when my sister-in-law brought me The Omnivore's Dilemma for Christmas. Pollan hits on all cylinders.He’s a cultural critic, but unlike most cultural critics, his lense is food, not literature or pop-culture TV. movies or music, which makes him unique. He’s a food writer that doesn’t obsess about creating Michelin 5-star [...]

    17. For readers familiar with Michael Pollan, his writing style will come as no surprise. It's true that this book goes into the specifics of four elements in cooking, but in each he spends considerable time on background and related topics. I'm not sure I should have listened to the audio because when it started to get repetitive I couldn't skim like I would in the print. I just had to take my time listening, which can be hard with a 3 mile commute, but I definitely learned some things. And man did [...]

    18. If someone had said to me last week, "You'll be up all night reading about flour!" I would have laughed.Today, yawning- from tiredness not boredom, I put down "Cooked", a book so packed with entertaining information my brain felt like Creosote's stomach in the Monty Python sketch: Maitre D: Oh sir it's only *wafer* thin.Mr Creosote: Look - I couldn't eat another thing. I'm absolutely stuffed. Bugger off.Maitre D: Oh sir, just just *one*Mr Creosote: Oh all right. Just one.EXPLODES!!!There is so m [...]

    19. In “Cooked,” Pollan returns to the multi-part, nature-meets-culture narrative style of his previous books, “The Botany of Desire” and “The Omnivore’s Dilemma.” Each section of the book tells of Pollan’s efforts to master a recipe using one of the four elements: fire, water, air, and earth. He learns the art of cooking with fire from a North Carolina pit master, and of water from a Chez Panisse–trained cook who teaches him how to braise. He learns how air transforms flour and wa [...]

    20. Hard to put down. I'm a seasoned home cook/blogger. I make my own pastas, cheeses and pretty much everything from scratch. I love reading his thoughts, and experiences. I wish I could take a day or two off of work to devour this straight through. I was lucky enough to get a signed book plate from him. :)

    21. BOOK REVIEW: MICHAEL POLLAN’S “COOKED: A NATURAL HISTORY OF TRANSFORMATION”December 19, 2013 · by localdifference · in Bill Palladino, Book Reviews, Books/Reading, Food Policy · Leave a comment ·EditBy Bill Palladino localdifference“Alone among the animals, we humans insist that our food be not only ‘good to eat’ —tasty, safe, and nutritious— but also, in the words of Claude Levi-Strauss, ‘good to think,’ for among all the many other things we eat, we also eat ideas. [...]

    22. Late last year I, along with my mother and father, took a blood test to check for any health issues that might have cropped up over the previous year, as well as to check up on pre-existing conditions. The latter was mostly for my parents, but it was also important that I get my blood tested to make sure I hadn't developed any conditions of my own. My tests from the year before last, when my mother started encouraging us to do this, had come back clean, and I was fully expecting these tests to c [...]

    23. I enjoyed this book *so much*. Yes, it's grandiose (divided into the four primal elements--fire, water, air, earth) and sometimes simplistic (if you cook your own food, you are opting out of our corporate-consumerist culture? really? more on this later), but it's so much fun! First of all, it's fun to read about the experience of cooking, and Pollan is winningly self-deprecating and evocatively descriptive. Second of all, the fire, water, air, earth division really works in drawing attention to [...]

    24. Talk about hitting the nail squarely on the head, the publicity material for this thought-provoking book gets it right and sets the tone - more and more are we reading about/watching about food and cookery, it is easier and easier to get ingredients from anywhere in the world yet as a society we eat more and more processed foods and actually cook less. Reheating is not cooking.The author considers the paradox that society seems to be preferring to think about and consume the art of cooking inste [...]

    25. "In Cooked, Michael Pollan explores the previously uncharted territory of his own kitchen. Here, he discovers the enduring power of the four classical elements—fire, water, air, and earth—to transform the stuff of nature into delicious things to eat and drink. Apprenticing himself to a succession of culinary masters, Pollan learns how to grill with fire, cook with liquid, bake bread, and ferment everything from cheese to beer.The effects of not cooking are similarly far reaching. Relying upo [...]

    26. This book was received as the result of a Good read giveaway.This was not my average bookbut how could I not want to read this as it was about my favourite subjectFood!Pollan covers the four ways of cooking covering fire, water, air and earth, something I had never really thought about before. As someone who cooks 90% of her meals from scratch this had my interest from the first chapter but I wondered how long it would last. After all, what was going to be "news" to me at this point. Well, it tu [...]

    27. Rarely does a book make me look at the world, my life or myself in a different way. This book, as several others by this author, does just that.In "Cooked" Pollen posits the theory that cooking not only allowed ancient humans to enlarge their diet as they changed from a hunter/gatherer society but to change the very humans themselves. By cooking, one way or the other, those ancestors managed to do part of the work of digestion outside their body so they, like our relatives the apes/monkeys don't [...]

    28. This was a good book if you're interested in the anatomy of cooking. Michael Pollan is one of my favorite food writers and I always enjoy his books, this one as well. However, this was a little too in depth for me.Michael explores the four realms of cooking in this book, Fire, Water, Air and Earth. For Fire, he uses whole hog barbeque. For Water, he explores braising. For air, his example is baking bread. For Earth he uses fermentation. Basically, he breaks all of these cooking methods down to t [...]

    29. "Cooking puts several kinds of distance between the brutal facts of the matter (dead animals for dinner) and the dining room table set with crisp linens and polished silver."Cooked was a book that for the most part, I found interesting. Pollan studies 4 classic elements: Fire, Water, Air, and Earth, and their impact on the creation of food and beverage. For me, the book read in descending order of interest - the fire and water chapters were better and kept my interest much more than air and eart [...]

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