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