Science Book Club: Cooked by Michael Pollan

November 10th 2015 @ 6:30pm to @ 9:00pm
Finch's Brasserie (upstairs)
514 E Kirkwood Ave
Bloomington, IN 47408

 In Cooked, Michael Pollan explores how we 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.

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.

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. More information on Pollan’s website: http://michaelpollan.com/books/cooked/

 

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Jennifer Laherty
Jennifer Laherty - Head of Sciences, Associate Librarian
(812) 855-5609

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