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Feb 20, 2003 to Feb 6, 2013

Michael Pollan's Cooked: A Natural History of Transformation.


I put up a similar version of this post in Foodies Unite!

I'm posting it here as well since it revolves around Michael Pollan's new book, Cooked: A Natural History of Transformation.

http://www.us.penguingroup.com/nf/Book/BookDisplay/0,,9781594204210,00.html

 

I highly recommend the interview described below:

Did anybody else hear Michael Pollan on with Amy Goodman on Democracy Now on Monday?

It
was a full hour of food talk - the history of food from the discovery
of cooking meat over fire on forward to the invasion of the home kitchen
by Betty Crocker and the microwave.

It was a non-pedantic,
amiable, even loving discussion of food, making and eating that was a
lot of fun to listen to. Nothing radical to foodies, but a discussion
that you could listen to easily while wahing the dishes or chopping
veggies (set your laptop up by the sink and listen to the podcast).

And yes, slowfood does get discussed.

Some
reaction that I've heard is that Pollan is trying to reinvent the
wheel, but I don't think that's it at all. His book, Cooked, which this
conversation is the basis for sounds like a pretty basic book for a
general audience. This is important information that everyone should
know and this book sounds like it presents that information in a pretty
easy-going, non-hostile way.

As I say, there's nothing here that a
foodie does not already know, but would make a very good introduction
for a child or someone who is now a fast food/processed food consumer.

 

http://www.democracynow.org/2013/5/6/michael_pollan_on_how_reclaiming_co...

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I'll check it out

Being the cranky old cook I am, every time I hear there's another "history of food" around I want to kill myself. But I will cautiously give this a look since you're impresssed, Paul. :)

 

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