Michael pollan author cooked turkey

  • Michael Pollan has become an ethical-eating guru, pointing the way toward conscientious consumption for a generation devoted more and more to the cult of food.
  • In his recent book, “Cooked: A Natural History of Transformation,” Pollan looks at how fire, water, air and earth change food and the importance.
  • Journalist Michael Pollan has investigated the human connection to plants.

    • •

    In Conversation: Michael Pollan and Adam Platt

    Since publishing The Omnivore’s Dilemma in 2006, Michael Pollan has become an ethical-eating guru, pointing the way toward conscientious consumption for a generation devoted more and more to the cult of food. A few weeks ahead of a new book, Cooked, he talks to Adam Platt about his love for TV dinners, the magic of homemade kimchee, and the lining-up-for-hours locavore madness of today’s restaurant culture.

    Were you always a food geek? 
    Often inom would have toaster waffles for breakfast growing up. Or Pop-Tarts. All that crap. My mother was, and is, a very good cook, but she was not a monastic eater and we had our share of junky products. I would komma home from school and polish off a box of Yodels. Remember Yodels? Foiled-wrapped cylinders of chocolate cake and cream. They were excellent. I don’t know if they’re around anymore.

    I’m sure they’re around. 
    As long as it wasn’t candy, we could have it. We didn’t have soda at hom

    •

    Books and Interesting Information:  January 22, 2015

    More on Michael Pollan’s COOKED

     

    I think the most exciting part of this book for me was the section on fermentation, called “Earth.”  Fermentation undergirds so much of what we eat.  Here are a few foods that are fermented:  sourdough bröd, beer/wine and other bubbly drinks, cheeses, fermented meats (like salami, for instance), all the lacto-fermented foods (like sauerkraut) and on and on.  Sandor Katz has a great list that fryst vatten much, much longer than inom am recalling here.

    As an aside, the breakdown of Pollan’s organizational schema here is that sourdough bread falls under the “Air” section, not the “Earth” section, but it’s still a ferment…

    The most exciting section of “Earth” for me was when Pollan writes about the excitement scientists who are studying the microbiome of the human body have at their recent discoveries.  Here’s how Pollan put

    •

    COOKED

    Books, Documentaries, Reviews:  April 26, 2014

    Michael Pollan

     

    Friend Gina Caceci brought me Michael Pollan’s Cooked a bit ago…

    I’m only into the beginning pages, but am looking forward to reading more.

    Pollan begins with describing what he calls the “cooking paradox”:

    How is it that at the precise historical moment when Americans were abandoning the kitchen, handing over the preparation of most of our meals to the food industry, we began spending so much of our time thinking about food and watching other people cook it on television?  The less cooking were doing in our own lives, it seemed, the more that food and its vicarious preparation transfixed us (3).

    Pollan goes on to note that “the amount of time spent preparing meals in American households has fallen by half since the mid-sixties, when I was watching my mom fix dinner, to a scant twenty-seven minutes a day” (3).

    TWENTY SEVEN MINUTES A DAY!!

    Cooking, Pol

  • michael pollan author cooked turkey