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 us in the studio.
- More: MichaelPollan.com
- More: Some of My Best Friends Are Germs – NYTimes.com
- More: A review of the book – BostonGlobe.com
- More: Is Michael Pollan a Sexist Pig? – Salon.com
- More: Senate Agriculture Panel Approves Farm Bill – TheHill.com