Cooked: A Natural History of Transformation
(OverDrive MP3 Audiobook, OverDrive Listen)
Cooked is now a Netflix docuseries based on the book that focuses on the four kinds of "transformations" that occur in cooking. Directed by Oscar-winning filmmaker Alex Gibney and starring Michael Pollan, Cooked teases out the links between science, culture and the flavors we love.
In Cooked, Pollan 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.
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Michael Pollan. (2013). Cooked: A Natural History of Transformation. Unabridged Penguin Random House Audio Publishing Group.
Chicago / Turabian - Author Date Citation (style guide)Michael Pollan. 2013. Cooked: A Natural History of Transformation. Penguin Random House Audio Publishing Group.
Chicago / Turabian - Humanities Citation (style guide)Michael Pollan, Cooked: A Natural History of Transformation. Penguin Random House Audio Publishing Group, 2013.
MLA Citation (style guide)Michael Pollan. Cooked: A Natural History of Transformation. Unabridged Penguin Random House Audio Publishing Group, 2013.
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- bioText: Michael Pollan is the author of eight books, including How to Change Your Mind, Cooked, Food Rules, In Defense of Food, The Omnivore’s Dilemma, and The Botany of Desire, all of which were New York Times bestsellers. He is also the author of the audiobook Caffeine: How Coffee and Tea Made the Modern World. A longtime contributor to The New York Times Magazine, Pollan teaches writing at Harvard University and the University of California, Berkeley. In 2010, Time magazine named him one of the one hundred most influential people in the world.
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- Michael Pollan, the bestselling author of The Omnivore's Dilemma, Food Rules, and How to Change Your Mind, explores the previously uncharted territory of his own kitchen in Cooked.
Cooked is now a Netflix docuseries based on the book that focuses on the four kinds of "transformations" that occur in cooking. Directed by Oscar-winning filmmaker Alex Gibney and starring Michael Pollan, Cooked teases out the links between science, culture and the flavors we love.
In Cooked, Pollan 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. - reviews
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Starred review from March 25, 2013
Spurred by a number of objectives—improving his family’s general health, connecting with his teenage son, and learning how people can reduce their dependence on corporations, among others—Pollan (The Omnivore’s Dilemma; In Defense of Food) came to the realization that he’d be able to accomplish all those goals and more if he spent more time in his kitchen. He began cooking. Divided into four chapters based on the four elements, Pollan eloquently explains how grilling with fire, braising (water), baking bread (air), and fermented foods (earth) have impacted our health and culture. In each case, Pollan examines the process as well as the science of barbecue, bread, and beer-making in addition to each particular method’s effect on humanity. Cooking over high heat, for example, enabled primates’ brains to grow much bigger and digest their food faster, making them more efficient; fermented foods like kimchi can promote and encourage the growth of good bacteria in the gut, a function that highly processed foods are unable to accomplish. These and other revelations (obesity rates are inversely correlated with the amount of time spent on food preparation, “microbiologists believe that onions, garlic and spices protect us from the growth of dangerous bacteria on meat,” which could explain why we are drawn to flavorful foods, etc.) make for engaging and enlightening reading. Liz Farrell, ICM.
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- content: Cooking and eating food may seem like mundane activities, but they're responsible for humanity's intelligence. The double meaning of Pollan's title becomes apparent as he unveils the anthropological process and primal magic that transformed raw items into cooked food. Pollan narrates his book in a conversational style filled with conviction and eagerness that drive the listener to join his evolutionary quest. He enthusiastically explores the culinary power of harnessing fire, water, air and earth. "Cooking is baked into our biologies," he states. Pollan brings the listener along on his visits to a North Carolina pit master, a Chez Panisse braising expert, a master bread baker, brewers, and "fermentos." Society, he warns, needs nourishment to be found not in corporate food preparation but in what connects us--meal creation together. A.W. Winner of AudioFile Earphones Award
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Starred review from July 1, 2013
Pollan both writes and narrates this chronicle of his adventures with the four elements of food preparation: fire (barbecuing); water (braising and stewing); air (bread making); and earth (fermenting pickles, cheese, and alcoholic brews). Scientific explanations of gastronomic processes, discussion of foodways, and ruminations about the "White-Flour-Industrial Complex" enhance this narrative, as do interesting metaphors. Jars of pickled vegetables are compared to bubbling tanks of colorful tropical fish; cheese, to the Eucharist! Resources at the end of the book were not recorded. VERDICT This book is highly recommended for gastronomes, locavores, and libraries catering to such tastes. The author's excellent narration adds nuance to the recording. ["Intensely focused yet wide ranging, beautifully written, thought-provoking, and, yes, fun, Pollan's latest is not to be missed by those interested in how, why, or what we cook and eat," read the starred review of the New York Times best selling Penguin hc, LJ 3/15/13.--Ed.]--David Faucheux, Louisiana Audio Information & Reading Svcs., Lafayette
Copyright 2013 Library Journal, LLC Used with permission.
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June 24, 2013
Pollan (The Omnivore's Dilemma) narrates his latest, which explores the transformative cooking power of four vital elements: fire, water, air, and earth. Pollan's reading has an easygoing, next-door-neighbor tone that works to distance him from the "foodie" label that inevitably attaches itself to his name. While Pollan certainly tackles the heavy-duty science portions of his narrative smoothly, he's at his best when portraying the book's sometimes-colorful cast of characters. The most memorable of these figures include a barbecue pit master with a checkered business record and a deep attachment to the whole-hog slow cooking and a California hipster/baker. Pollan also ably portrays the role of his wife and teenage son in his culinary journey, making a case for the role of food in building family connections. A Penguin hardcover.
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Cooked is now a Netflix docuseries based on the book that focuses on the four kinds of "transformations" that occur in cooking. Directed by Oscar-winning filmmaker Alex Gibney and starring Michael Pollan, Cooked teases out the links between science, culture and the flavors we love.
In Cooked, Pollan 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.
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