Customer Review

20 of 22 people found the following review helpful
5.0 out of 5 stars Fascinating and engaging, 21 May 2013
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This review is from: Cooked: A Natural History of Transformation (Hardcover)
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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.
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4.3 out of 5 stars (66 customer reviews)
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Pardo
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Location: Kent

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