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Cooked: A Natural History of Transformation…
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Cooked: A Natural History of Transformation (original 2013; édition 2014)

par Michael Pollan (Auteur)

MembresCritiquesPopularitéÉvaluation moyenneMentions
1,2744511,057 (3.99)56
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. In the course of his journey, he discovers that the cook occupies a special place in the world, standing squarely between nature and culture. Both realms are transformed by cooking, and so, in the process, is the cook.… (plus d'informations)
Membre:Estrela
Titre:Cooked: A Natural History of Transformation
Auteurs:Michael Pollan (Auteur)
Info:Penguin (2014), 480 pages
Collections:Votre bibliothèque
Évaluation:****
Mots-clés:Cookery

Détails de l'œuvre

Cooked: A Natural History of Transformation par Michael Pollan (2013)

  1. 10
    (The Omnivore's Dilemma: The Search for a Perfect Meal in a Fast-Food World) By Michael Pollan (Author) Paperback on (Jan , 2011) par Michael Pollan (4leschats)
    4leschats: Similar issues with the political and social aspects of food by the same author.
  2. 00
    The Drunken Botanist: The Plants That Create the World's Great Drinks par Amy Stewart (fyrefly98)
    fyrefly98: The Drunken Botanist focuses entirely on fermentation of various plants, while Cooked also delves into other cooking processes, but they both have a similar approach to looking at both the natural and the cultural history of the things we consume.… (plus d'informations)
  3. 00
    Second Nature: A Gardener's Education par Michael Pollan (thebookpile)
    thebookpile: One of Pollan's earlier works about gardening which explores the boundaries between nature and culture. With Cooked, I find that he looks at that division again, but this time he's examining it from his kitchen.
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» Voir aussi les 56 mentions

Affichage de 1-5 de 45 (suivant | tout afficher)
Another informative and highly readable book by Michael Pollan. ( )
  resoundingjoy | Jan 1, 2021 |
If you care about what you eat, you should read this book. If you don't care about what you eat, you should read this book and start to care.
( )
  ladyars | Dec 31, 2020 |
Not only was this book about transformations in cooking, it was a transformative book for me. After reading this book, I had an uncontrollable urge to bake bread (hello whole wheat hamburger buns!) and start fermenting my own cucumbers.

I picked this up at the library because of the title. I had never read a book by Michael Pollan, I had no idea he was one of Time magazines most influential people of the year back in 2010. Now I can see why. He certainly influenced me.

This is a well written book. Even if a person disagreed with him on matters of diet, he is a master of words and I hated having to put the book down. I'm sad it's over. I need more Michael Pollan!

He discusses cooking with all the elements - Fire, Water, Air, Earth.

Fire - BBQ. Authentic southern barbecue, made from the whole hog. Not much a BBQ fan myself, I was salivating reading through this section. It's not just about the joys of eating real food prepared slowly, it's also a social commentary with questions raised about the ethics of hog farms. It makes you think.

Water - Stews, Soups, Braises. This section was interesting, but I didn't become inspired to learn to make soffritto. It did make me want to spend more time in the kitchen, though.

Air - This was THE chapter. Bread. Bread made from wild yeast. I learned so much about sourdough starters and bacteria and yeast. I learned about wheat. I learned what we have done to our wheat. I learned how humans have evolved with wheat and the relationship we have to yeast. I just can't buy a processed bread product now. (I'm sure I'll eventually have to, but hopefully, not as much as I have been.)

Earth - Fermentation. Alcohol. Pickling naturally, without vinegar. I had no idea how hip and trendy fermenting is right now. It sounds earthy and fun. Yes, I'm a little leery of the microbes, but I think I'll steer clear of corning my own beef or making my own sausages (which wasn't touched in this book, but it was discussed in another book I read). Wine. Beer. Cheese. I had to go eat olives with seeds and good cheese and drink wine after this section. I learned about bacteria in our gut and how different studies are showing some very interesting things about our evolution with alcohol and fermented foods.

If I could, I'd change my entire diet right now. But I can't - some of this takes too much time, some of this costs too much money. And for some things, I just don't think I've the patience or the talent. But it started me thinking. I've discussed everything in this book with my husband every night with such enthusiasm he's laughing at me (in a good way!)

I recommend this book to EVERYONE.

( )
  Chica3000 | Dec 11, 2020 |
A readable account of Pollan's adventures in bbq, breadmaking, brewing, and braising. Quite enjoyable, if typically idiosyncratic. ( )
  JBD1 | Nov 21, 2020 |
This was heavier going (with less at stake for the reader) than Omnivore's Dilemma, and was more of a book to be read slowly and savored. If you're interested in serious artisanal food, this is a thoughtful and wide-ranging discussion.

I have no idea why I decided to read it, because I don't cook and I don't drink. ( )
  dmturner | Jun 29, 2020 |
Affichage de 1-5 de 45 (suivant | tout afficher)
His eye for intricacy is well-suited to unpacking a sophisticated scientific or cultural phenomenon, but that same talent turns a description of actual cooking into a tediously reported, many-paged affair.
It’s too bad, because Pollan’s premise is absolutely right: getting into the kitchen does solve a lot of society’s ills. But if anything, this book is more likely to turn people away from the kitchen. Like the Food Network, it may actually make cooking seem more, not less, complicated than it needs to be.
ajouté par timtom | modifierThe Walrus, Sasha Chapman (Apr 26, 2013)
 
Paragraph by paragraph, he’s still a joy to read, conveying the deep satisfaction of, say, experimenting to achieve a sourdough bread that’s wholesome but still airy. Yet the richness of his engagement with cooking refutes his own nostalgia. Judging by Pollan’s own kitchen, for those with the will and the resources, the world of cooking has never been as golden as it is now.
ajouté par ozzer | modifierNew York Times, Bee Wilson (Apr 23, 2013)
 
For all the exoticism of this book's adventures, Mr. Pollan does not stray far from familiar ground. Simple but true: food becomes "literally more wonderful (and wonderfully more literal)" when we remember that who we are and what we eat are parts of the same world.
ajouté par sgump | modifierWall Street Journal, Janet Maslin (Apr 15, 2013)
 
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When you consider that twenty-seven minutes is less time than it takes to watch a single episode of Top Chef or The Next Food Network Star, you realize that there are now millions of people who spend more time watching food being cooked on television than they spend actually cooking it themselves.
What if someone chomped down on an overlooked vertebra? Manhattan might have the lowest number of barbecue grills per capita, but surely it has the highest number of lawyers.
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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. In the course of his journey, he discovers that the cook occupies a special place in the world, standing squarely between nature and culture. Both realms are transformed by cooking, and so, in the process, is the cook.

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