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 b...
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 more 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 more nourishing life.
MICHAEL POLLAN is the author of six previous books, including Food Rules, In Defense of Food, The Omnivore’s Dilemma, and The Botany of Desire, all New York Times bestsellers. A longtime contributor to The New York Times, he is also the Knight Professor of Journalism at Berkeley. In 2010, Time magazine named him one of the one hundred most influential people in the world.
At a certain point in the late middle of my life I made the unexpected but happy discovery that the answer to several of the questions that most occupied me was in fact one and the same.
Cook.
Some of these questions were personal. For example, what was the single most important thing we could do as a family to improve our health and general well-being? And then what would be a good way to better connect to my teenage son? (As it turned out, this involved not only ordinary cooking but also the specialized form of it known as brewing.) Other questions were slightly more political in nature. For years I had been trying to determine (because I am often asked) what is the most important thing an ordinary person can do to help reform the American food system, to make it healthier and more susta... (查看原文)
...die Post-Pasteurianer. Man muss sich nicht wunder, dass die Milch in den Großstädten des 19.Jahrhunderts so stark verunreinigt war. In der Zeit, bevor man sie kühl lagern und transportieren konnte, stammt frische MIlch normalerweise nicht von auf dem Land gehalterten Kühen, sondern von Kühen, die man in die Stadt gebracht hatte. Die Tiere wurden in dunkele, feuchte Keller gesperrt, mit Brauereiabfällen gefüttert und von bitterarmen Leute mit ansteckenden Krankheiten gemolken...“ (S.386)
„Die Pasteurisierung allein garantiert keine Sicherheit, denn Milch und Käse werde durch danach oft noch verunreinigt. Zudem hat unter dem Regime der Pasteurisierung die Hygine auf den Milchfarmen strak nachgelassen. Die Milchbauern wissen, dass ihre Milch, nach dem sie die Farm verlassen hat, mit der M... (查看原文)
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迈克尔·波伦 作者
untamedheart
The Penguin Press2013版
食通社
中信出版社2017版
FCperson
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赵客
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还没人写过短评呢