As in his previous books, Michael Pollan argues in “Cooked” that relying on processed food disrupts our link to the natural world and weakens our interpersonal relationships. But this time he takes a more hands-on approach, doing apprenticeships with a variety of culinary masters who teach him the fine points of fermentation, the benefits of bacteria, and other secrets of honest cuisine. He joins KQED’s Forum in the studio.
Listen to the Story from KQED’s Forum:
Original Broadcast: Thursday, May 16, 2013 — 10:00 AM
Host: Michael Krasny
Michael Pollan, professor of journalism at UC Berkeley and author of “Cooked: A Natural History of Transformation”
- Some of My Best Friends Are Germs : NYTimes.com
- Fire, Water, Air, Earth: Michael Pollan Gets Elemental In ‘Cooked’ : NPRFood via BAB
- ‘Cooked’ by Michael Pollan : BostonGlobe.com
- Senate Agriculture Panel Approves Farm Bill : TheHill.com
Excerpted from COOKED by Michael Pollan. Reprinted by arrangement with The Penguin Press, a member of Penguin Group (USA), Inc. Copyright (c) Michael Pollan, 2013.