cooked-imgCooked: A Natural History of Transformation
by Michael Pollan

Michael Pollan explores the previously uncharted territory of his own kitchen, and 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. 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. But the lessons move beyond the practical to become an investigation of how cooking involves us in a web of social and ecological relationships. Cooking, above all, connects us. 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.


We will combine this book Club with a Terra Madre talk presented by Emma Stopher-Griffin, Matt Kottenstette and Mike Gillespie at the Hotchkiss Library, Jan 14, 6pm.

Listen to Emma, Matt and Mike’s stories about their experiences at Slow Food’s Terra Madre conference in Italy, then stay afterward for a short gathering of Book Club. And for those who were planning to attend Book Club, please bring a dessert to share for this event, instead of a potluck dish based on the book.

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