4 of 4 people found the following review helpful
on 6 March 2014
A Natural History of Transformation
By Michael Pollan
Long. That’s what nearly all the reviews on Amazon have to say about author Michael Pollan’s latest tome. Well, yes it is crazy-long, but he has a gift for fascinating writing that, in turn, makes for awesome reading and since it’s been mostly below zero degrees in Wisconsin, why not give it a go?
Divided into four very basic concepts of food preparation—fire, water, air & earth—Pollan sets out to make one big huge statement that most all of you already know. We have stopped cooking. Because he has so many relevant points, I’ll be quoting him like crazy. This one sets the stage:
“I began trying to unpack a curious paradox I had noticed while watching television, which was simply this: How is it that at the precise historical moment when Americans were abandoning the kitchen, handing over the preparation of most of our meals to the food industry, we began spending so much of our time thinking about food and watching other people cook it on television? The less cooking we were doing in our own lives, it seemed, the more that food and its various preparation transfixed us.”
Bam! There it is, the theme of his enormous effort, ‘Cooked’, and it unfolds elegantly with history and facts and figures that will hold you spellbound. Pollan not only has a way of researching a subject to the extreme, he also is a totally ‘hands on’ author. He grilled and braised, kneaded and fermented his way through the gamut of culinary offerings that our culture not too long ago, held in such high esteem. It’s time to haul out the Dutch oven and dust off grandma’s cook book. Like so many of his references, this one in particular struck a chord.
“Microbiologists believe that onions, garlic, and spices protect us from the growth of dangerous bacteria on meat. This might explain why the use of these plants in cooking becomes more common the closer you get to the equator, where keeping meat from spoiling becomes progressively more challenging.”
An interesting aspect to consider and yet how many of the most basic of recipes begin with—chopping an onion! Soup, chili, BBQ, pot roast, leg of lamb or a simple vegetable soup, all have their beginnings tied to the simple act of chopping of an onion. Pollan stresses the importance of slowing down. Of rediscovering the art (and joy) of cooking—what could be more intoxicating than a pot of chili burbling away on the stove or a loaf of hand-made bread browning in the oven?
His message is clear and refreshing and important. We’ve become a culture of corporate food. Open and heat and eat. So much of what is offered in our modern day grocery stores is far from food. All he’s suggesting is that we re-visit the stove. That we turn our shopping cart away from bagged, processed foods and rediscover the magic of a simple pot roast or loaf of bread or home-made soup.
13 of 14 people found the following review helpful
on 4 June 2013
This is a book about much more than cooking that is so gripping that it's hard to put down: hard to believe, but true. Michael Pollan has a great writing style that moves between the particular of the process he is discussing and the general of how this fits into the world as we know it...and explains how we are as we are. In between he tells great stories with lovely anecdotes that make every page memorable. The concept of 'hand taste', as described by his Korean kimchi-making teacher, which ends the book was the most moving story of all, and really helped me understand why cooking is so important to me.
If like me you enjoy cooking and want to understand a bit more about why you like it, this is the book for you. If you like reading about cooking processes without forever having to skip recipes that disrupt the flow then this is for you too (there are four recipes at the end for those who cannot live without some in a book ostensibly on cooking). Finally, this book is most definitely for you if you want to understand how the basic processes that Michael Pollan describes have very much shaped the way our bodies work, and indeed our whole civilisation - it is that far-reaching.
When I look back in ten years time I suspect this will remain one of the books that have most influenced my understanding of what it is to be human.
21 of 23 people found the following review helpful
I think I've heard the author on the radio once and was aware of his "Eat food. Not too much. Mostly plants." maxim but I've not read any of his earlier work - having read Cooked, I will be looking out for them. This book is brilliant - filled with fascinating detail on the chemical and biological transformation of raw ingredients into wholesome, digestible, flavourful food, it spans the whole history of humanity to tell how we have evolved in response to the way we prepare food, and how many micro-organisms that aid that process have co-evolved with us.
The book's central conceit is to examine the transformation of food by the four elements of the ancient world - fire, water, air, earth - with fire being the traditional southern US style of slow barbecuing a whole pig over the embers of a wood fire, water being what the Americans call braising and I'd call stewing, air being bread making and earth (using bacterial and fungal agents of decay) being a combination of pickling, cheesemaking and brewing - the last of which neatly combines all four elements. It's a clever conceit and works well. In each case the author seeks out experts in the field to learn the techniques and tells us what he finds out along the way.
In addition it is filled with fascinating little tit-bits like the fact that, when presented with an "open bar", chimps will maintain a steady state of permanent inebriation, whereas rats won't generally drink to excess but will have a "cocktail" before eating, a "nightcap" before going to sleep, but then every three to four days have a communal drinking session where they all get totally - well - ratted. That story alone was worth reading the whole book for. Brilliant.
2 of 2 people found the following review helpful
'At a certain point in the late middle of my life I made the unexpected but happy discovery that the answer to several of the questions that most occupied me was in fact one and the same. Cook.'
Pollan points out that cooking is a defining human activity, citing amongst others, an anthropologist called Richard Wrangham, who argued that 'by providing our forebears with a more energy dense and easy to digest diet, it allowed our brains to grow bigger (brains being notorious energy guzzlers) and our guts to shrink.' He points out that people in the US now spend only about 30 minutes a day preparing food and generally spend more time watching other people prepare it on TV. People have turned into grazers eating most of their food whilst doing other things and not at meal times. Pollan decides that 'the best way to recover the reality of food - to return it to its proper place in our lives - is to master the physical processes by which it has traditionally been made.'
He uses the four Elements to explore different ways of cooking, to philosophise, explore the science and culture, and, for each element he apprentices himself to some masters in the field:
In Fire he goes back to the basics of cooking pigs over an open fire - because man first cooked with open flame. The great pit masters insist on wood rather than charcoal and Pollan's descriptions of learning to cook their way and to cut up the meat is completely enthralling. He clearly had a sensory and emotional response to cooking meat over flame.
In Water he explores pot cooking; boiling and braising. He apprentices himself to a chef and starts to enjoy spending his Sundays doing batch cooking for the week ahead and finding that it helps his family relationships. This section is also good on the whole outsourcing of our cooking that has taken place in the last thirty years and its impact on communal eating.
In Air, it's baking and about using the wild yeast in the air rather than commercial yeast. He also explains how cooking grains release nutrients and allowed us to move from being hunter gatherers to farmers.
In Earth, he delves into fermenting, cheese making and brewing. In an anti-bacterial world he makes a strong case for the importance of gut bacteria - 'most if not all the important chronic diseases may have a similar etiology. Though none has yet dared use such an ambitious term, several scientists across several disciplines appear to be working toward what looks very much like a Grand Unified Theory of Diet and Chronic Disease.' Eating more natural food helps feeds the bacteria we need to stay healthy.
Perhaps one of the reasons why this book resonated so much with me is that I came to a very similar conclusion five years ago and now cook pretty much everything from scratch, moving away from take-aways and ready meals almost completely and feeling much better for it. I was buying them mainly because I had felt I had no time to cook and and also because I was rejecting the traditional female role in the kitchen. Pollan argues that the huge move to eating industrially processed food at home was driven less by feminism, and more by big business capitalising on feminism, as women entered the workforce in increasing numbers in the 1970s and everyone feeling increasingly time pressured ever since. ''Feminism rightly demanded a renegotiation of the domestic division of labour, a very uncomfortable process for millions of us, and the industry seized the opportunity to say, 'Stop arguing! We've got you covered. We'll do the cooking so you don't have to argue about it any more.' And we all leapt at the 'solution'."
This book provides a compelling argument that it's worth investing some time in cooking for the benefits that accrue to health and well being as well as waistline. Pollan argues that the correlation between obesity and not cooking is greater than the correlation between obesity and low incomes. The overall effect of the book is inspiring - I defy you not to take some action once you're read this, maybe to try baking your own sourdough bread, eating some fermented food, to pledge to experience some real whole hog roast barbecue if you are ever in the southern USA or maybe just to stick a casserole in the oven.
He used to be known as the man who came up with "Eat food, not too much, mostly plants." With this book he adds the advice "If you can, cook it yourself."
I found Cooked both important and engaging. Highly recommended
9 of 10 people found the following review helpful
In an age when we are buying more cookery books than ever, are obsessed by the styling of our kitchens and are spending an inordinate time watching cookery programmes on the television, it is ironic that we are spending hardly any time actually cooking. Instead we rely on processed, or as Pollen calls it 'industrial cooking', as it removes the hard work (reducing cooking to mere heating up) and even allows us to taste many different cuisines and have a huge variety in what we eat. However, the downside to this is that industrial cooking is becoming increasingly linked with the explosion of obesity in the western world.
In the introduction Pollen quotes Boswell calling homo sapiens the cooking animal as that is what differentiates man from beast, although he notes that animals also enjoy cooked meat, scavenging through the remains of forest fires. Is this how man first discovered that cooked meat was easier to digest than raw?
This book explores cooking down to its most basic elements. It is, the author says, a how-to book, teaching us to attempt to master the four physical processes which are fundamental to cooking - fire, water air and earth - the four basic recipes - grilling, stewing, baking and brewing/fermentation. In each section he looks both at ancient and modern practice, for example the traditional hog roasts of North Carolina, and the precision fire grilling of the Basque cook, Bittor Arguinzoniz, who matches not just the heat of the embers but the burning fuel itself to the food he is cooking. He notes common features that can be found world-wide, for example the mirepoix, sofrito and tarka mixtures of chopped vegetables that form the base of food cooked in liquid. All this is interspersed with anecdotes of his own experience, his history and his experiments trying to reproduce the techniques he is researching. The book ends with four exemplar recipes:
* pork shoulder barbecue
* meat sugo and pasta
* whole wheat country loaf
There is an extensive bibliography, a reading list and index.
This a thoughtful and fascinating book and although it is very accessible, it is not a quick read because there is much to ponder and think about. Cooking is, he says, central to our human identity. If this is so, what does the current decline in cooking say about our future?
1 of 1 people found the following review helpful
on 28 December 2014
As a foodie, I was dimly aware of Michael Pollan, including his famous adage, 'eat food, not too much, mostly plants,' before picking up Cooked, but had read none of his previous works. I was therefore somewhat surprised by its content. Cooked was billed as a treatise on the science underlying cooking; an exploration of the everyday miracles which occur when one takes a heap of raw and mostly unpalatable ingredients, and transfigures them into a delicious meal. Whilst this theme is present, however, it is surprisingly marginal. Cooked is nothing less than a magisterial overview of food and cooking in human culture; ranging across its mythic and evolutionary significance to the ills of the modern-day food industry. It is a hugely ambitious work, and largely a successful one.
Pollan is a gifted non-fiction writer; his prose clear and fluent, passionate without being preachy, entertaining without being trite. He draws out some fascinating themes. His critiques of the food industry are dead-on, especially a wonderful section on the farce of 'convenience' foods. And his admiration for the artisans of the food industry - from professional chefs to amateur cheesemakers - shines through on every page. It is easy to maintain one's own enthusiasm for this lengthy book, when Pollan's passion for the topic is infectious.
Cooked's conceit is to address, roughly, barbeque, stews, baking and fermentation under the headings Fire, Water, Air and Earth respectively. Water was the section with the most everyday utility for me, dealing with a staple cooking method, including some fascinating science, as well as invaluable advice. Air inspired me to try breadbaking, with occasional success, whilst Earth was intriguing, but of little utility. I learned from this section, if nothing else, that fermentation is as much engineering as art, and requires a substantial investment of time and capital before yielding results.
The reason for the qualified praise for Cooked thus far is its first and most problematic section, Fire. It is by far the book's weakest; frankly, it is overlong and dull. It is here that it feels as though Pollan's enthusiasm runs away with him; resulting in a hundred pages or so of pure self-indulgence. Fire is concerned with barbeque; the fairly simple act of slow-cooking meat over an open fire. Here the book makes huge digressions into not only the Southern culture of barbeque, its history and regional nuances, but overreaches into the mythic connotations of cooking with fire. It would be problematic anywhere in the book, but at the outset, it is extremely disheartening.
I can only urge readers struggling through Fire to press on, or skip ahead, for the section proves an anomaly. The rest of Cooked is of much greater interest and discipline. Occasionally, one sees flashes again of Pollan getting carried away; especially in his enthusiasm for small-scale artisanal cooking over the industrial variety, and his belief in the health virtues of live-culture produce (which remain unproven, and feel faddish here). His grasp of the basic science, too, at times seems a little shaky.
Overall, however, Cooked is excellent work of food writing, and highly recommended to any reader with an interest in the topic. Whilst long, it is densely-packed, always entertaining, and occasionally profound. It can segue into self-indulgence, and certainly is not a balanced analysis of the issues involved, but Pollan has nevertheless successfully produced here a foodie manifesto. Such is Cooked's passion and eloquence, only a flinty-hearted reader could remain unmoved by its rallying cry for a healthier attitude to food, and a reassertion of its role at the centre of human wellbeing.
1 of 1 people found the following review helpful
on 16 May 2014
The first book by Michael Pollan that I read was called the Food Rules and could be summarised in seven words: Eat Food. Not too much. Mostly Plants. His latest book Cooked is a banquet of ideas with lavish digressions and an amazing cast of real life characters as he explores how people cook with fire, with water, with air and with earth.
“People call things cooking today that would roll their grandmother in her grave,” food industry market researcher Harry Balzer tells Pollan. “Like heating up a can of food or microwaving a frozen pizza.”
And this idea is why local shop owners find themselves in the food business.
Balzer goes on to say: “A hundred years ago chicken for dinner meant going out and catching, killing, plucking and gutting a chicken. Do you know anyone who still does that? It would be considered crazy! Well that’s exactly how cooking will seem to your grandchildren. Like sewing or darning socks-something people used to do when they had no other choice. Get over it!”
Balzer’s company now defines making a sandwich as cooking (it is the most popular meal in America) and washing a head of lettuce and pouring dressing on it as cooking. But not microwaving a pizza. Today Americans spend 27 minutes a day on food preparation and another four minutes cleaning up.
And this is why local shop owners find themselves in the food business.
Pollan is on a crusade. He observes that Americans have abandoned the kitchen “handing the preparation of most of our meals to the food industry” yet spend so much of their time watching people cook it on television.
“First we cooked our food and then our food cooked us,” he writes. “Corporations cook very differently from how people do. Industrial cooking has taken a substantial toll on our health and well-being.”
However Pollan uses this starting point to show how many people now cook because they want to. “My wager in Cooked is that the best way to recover the reality of food, to return it to a proper place in our lives, is by attempting to master the physical processes by which it has traditionally been made.”
Reading Cooked will help both types of retailers: the ones who want to know what type of processed foods to offer and the ones who want to provide shoppers with the ingredients they need to cook from scratch. Understanding how cooking works is to understand how people work.
In his chapter on fire he visits hog roasts around America and meets Ed Mitchell, a famous chef. How did Ed Mitchell get started? His parents ran a corner shop in Wilson, North Carolina and after his father died Ed drove his mother to the shop daily. Business was bad. One day she made $19, mainly from food stamps. To cheer her up he said he would come the next day and do a barbecue lunch.
“While we were enjoying our barbecue someone came into the grocery store wanting some hot dogs. But when the man saw the pail of barbecue he said ‘Mrs Mitchell y’all got barbecue too?’ Mother looked over at me. I had my mouth full so I couldn't speak but I nodded. I figured what she needed was to make some money so yeah sell the man some barbecue. She made the man a couple of sandwiches and he left.
“When I came back that evening to escort her home Mama was all bubbly. ‘I made some money today,’ she said. ‘I sold all that barbecue.’
“As we were locking up that night a stranger came to the front door. I thought maybe the man was here to rob us. [He asked if we had more barbecue.] ‘No we don’t have no more today but we’ll have some more tomorrow.’ And that is how Ed Mitchell got into the barbecue business.”
The money can be out there. Cooked may help you find it and you may find yourself in the food business.
For more go to [...].
1 of 1 people found the following review helpful
This book is quite a personal narrative by the author and draws to a major extent on his own experiences and anecdotes he has picked up along the way. As is observed quite early in the book, cooking is a defining human activity since we are the only species which cooks - homo sapiens could be viewed as the cooking human. Cooking is not just a matter of sustaining ourselves, but it is a very social activity and has developed and changed as society has developed and changed.
The author goes on to consider his subject by division into the four ancient elements, Fire, Water, Air and Earth which is a novel way of approaching the subject of cooking. He looks at how our current approach to cooking has come about, sometimes for economic reasons, sometimes social, sometimes purely practical. All this narrative is peppered with anecdotal examples of people involved in the process of food preparation.
This is not a recipe book, although there are plenty of ideas to pursue should you so wish and there are, at the end, four representative recipes, one for each of the elements. There is a suggested bibliography for further reading together with suggested sources which the author has drawn upon which may inspire you to read further on the subject.
This is an extremely well researched book, which has been thoughtfully and intelligently put together to make it into an interesting compendium. It will certainly make you think more about what, where and why you are eating.
1 of 1 people found the following review helpful
on 17 December 2013
I have been wanting to read Pollan's latest book for some time. "Cooked" reached the top of the New York Times bestseller list and has been creating quite a buzz. The book is divided into four parts which each correspond to the four classical elements of fire, water, air and earth. At the end of the book, there are four recipes, one for each of the elements.
"Cooked" is a well-researched book but it is not at all dry or tiresome to read. The content is flavoursome with plenty of succulent detail. I particularly enjoyed Pollan's personal anecdotes of his time spent in the kitchen and his descriptions of the people and situations he encounters when out and about learning about food. Part III: Air interested me a lot because Pollan spends most of the chapter talking about bread. As I enjoy baking different types of bread (when I have the time!), Pollan's investigation into the art of bread making is a thought-provoking and enjoyable read.
"Cooked" is a very wide-ranging book and it covers a lot of ground. At its heart is a message about the importance of cooking. The preparation of food is part of what makes us human and Pollan talks about the disadvantages of modern-day lifestyles: being too busy to sit and eat breakfast in the morning and too tired to cook and share food with family in the evening. I rate this as an excellent read.
6 of 7 people found the following review helpful
...he will in no way have increased his knowledge". Pollan thus quotes philosopher Gaston Bachelard in a footnote at one point in the book and I was at that point, about a third of the way through this, feeling the very same way about this book itself. Much of it, especially up to then, seems like a creative writing exercise devoid of genuine content, and I was on the verge of giving up entirely. It does however pick up thereafter, but it's a shame that the first section, "Fire", discussing hog roast is so dull. The subsequent parts, "Water" (on braising and in particular sugo), "Air" (bread) and "Earth" (fermentation - sauerkraut, kimchi, cheese & alcohol) do discuss the chemistry of cooking more deeply.
Pollan is known for his pithy remark simplifying modern anxiety about food: "Eat food. Not too much. Mostly plants." The message of "Cooked" could probably be summed up similarly laconically: "Eat food. Home made. By you."