Cooked

Cooked pdf epub mobi txt 电子书 下载 2025

Michael Pollan is the author of five books: Second Nature, A Place of My Own, The Botany of Desire, which received the Borders Original Voices Award for the best nonfiction work of 2001 and was recognized as a best book of the year by the American Booksellers Association and Amazon, and the national bestellers, The Omnivore's Dilemma, and In Defense of Food.

A longtime contributing writer to The New York Times Magazine, Pollan is also the Knight Professor of Journalism at UC Berkeley. His writing on food and agriculture has won numerous awards, including the Reuters/World Conservation Union Global Award in Environmental Journalism, the James Beard Award, and the Genesis Award from the American Humane Association.

出版者:The Penguin Press
作者:Michael Pollan
出品人:
页数:480
译者:
出版时间:2013-4-23
价格:USD 27.95
装帧:Hardcover
isbn号码:9781594204210
丛书系列:
图书标签:
  • 食物 
  • 营养学 
  • 文化 
  • MichaelPollan 
  • 饮食 
  • Food 
  • 吃 
  • 食 
  •  
想要找书就要到 图书目录大全
立刻按 ctrl+D收藏本页
你会得到大惊喜!!

In Cooked, Michael Pollan explores the previously uncharted territory of his own kitchen. Here, he 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. In the course of his journey, he discovers that the cook occupies a special place in the world, standing squarely between nature and culture. Both realms are transformed by cooking, and so, in the process, is the cook.

Each section of Cooked tracks Pollan’s effort to master a single classic recipe using one of the four elements. 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: with plants and animals, the soil, farmers, our history and culture, and, of course, the people our cooking nourishes and delights. Cooking, above all, connects us.

The effects of not cooking are similarly far reaching. Relying upon corporations to process our food means we consume huge 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. Reclaiming cooking as an act of enjoyment and self-reliance, learning to perform the magic of these everyday transformations, opens the door to a more nourishing life.

具体描述

读后感

评分

听的电子书,环境里声音大,比如洗澡啊,炒菜啊,就成词成句的漏掉了,但是听到的部分还是非常有趣。而且,写的太好了。 主要是从火 (美国南方BBQ猪肉), 水,空气 (面包,这一部分写的好细腻,印象深刻),earth (各种fermantation,主要关于微生物,泡菜,酿酒)。很生活气...  

评分

民以食为天,在经济发展较好、生活物质水平提高的今天,“吃货”已不再是贬义词,甚至有种我是吃货我幸福的理直气壮之感。提到吃,那自然离不开“烹饪”二字,如今各种类型以食为主题的书籍可谓层出不穷。在这繁花乱眼的境遇中倒也发现了一个“饮食觉醒系列”,那就在此浅淡一...  

评分

﹣首先很值得一讚的是譯者的功力。之前讀過作者的英文著作 the botany of desire, 感覺這一本的中文翻譯挺能把作者的那種節湊甚至幽默感傳達出來,十分不錯! ﹣對於作者把烹飪說成為人與自然的連接,也把自己煮飯理解為自主、對自己生活的掌控等的想法,與本人工作機構談的理...  

评分

民以食为天,这话适用于全人类。饮食伴随着人类进化繁衍过程的始终,如今人们依旧在吃什么、怎么吃方上不断思考,饮食的营养健康、烹饪的工具方法等一直是人们不断讨论的话题。人们的饮食生活也在社会发展中逐渐改变着。 现代人生活节奏加快,生活方式多样,平时有精力有意愿自...

评分

文/赵客 如果说中国是美食第二大国,那么估计世界上的其他国家都不敢自称为第一,一部《舌尖上的中国》不知吸引了多少美食爱好者在的目光。中国地域辽阔,食材种类众多,煎炒烹炸蒸溜糟炖醉,中国的语言当中关于烹饪方法的词汇就有有几十种。从这些字的偏旁部首上,基本可以看...  

用户评价

评分

坦白说看的很过瘾,虽然有些章节细节太多,但是还是很有启发。关于材料的转化,人/物之间的关系转圜,仪式感,历史.

评分

水火土风四大元素原来是这么玩的,看完pollan我去发酵了一堆面包,酵母红茶,奶酪,泡菜。今天又是细菌满满的小叮当

评分

水火土风四大元素原来是这么玩的,看完pollan我去发酵了一堆面包,酵母红茶,奶酪,泡菜。今天又是细菌满满的小叮当

评分

总体说来还行。有几章比如讲全猪烧烤和泡菜/酸菜的比较有意思。奶酪和酿酒那两部分不熟悉,匆匆掠过。里面提到的一些饮食观念令人有所思考,特别是有关现代人细菌真菌太少,有可能是导致过敏、哮喘、肥胖的原因。

评分

总体说来还行。有几章比如讲全猪烧烤和泡菜/酸菜的比较有意思。奶酪和酿酒那两部分不熟悉,匆匆掠过。里面提到的一些饮食观念令人有所思考,特别是有关现代人细菌真菌太少,有可能是导致过敏、哮喘、肥胖的原因。

本站所有内容均为互联网搜索引擎提供的公开搜索信息,本站不存储任何数据与内容,任何内容与数据均与本站无关,如有需要请联系相关搜索引擎包括但不限于百度google,bing,sogou

© 2025 book.wenda123.org All Rights Reserved. 图书目录大全 版权所有