Cooked

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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:
頁數:480
译者:
出版時間:2013-4-23
價格:USD 27.95
裝幀:Hardcover
isbn號碼:9781594204210
叢書系列:
圖書標籤:
  • 食物 
  • 營養學 
  • 文化 
  • MichaelPollan 
  • 飲食 
  • Food 
  • 吃 
  • 食 
  •  
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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.

具體描述

讀後感

評分

看完《雜食者的兩難》就看這本 也看了《廚房記》 http://goo.gl/DL9upM 我是愛吃鬼 加上之前的《舞麥!麵包師的12堂課》 http://goo.gl/ggScZl 我就真的抓起天然酵母做麵包了 用枸杞抓到酵母 然後用麵包機和麵發酵要到八小時 很成功很好吃 我想強調的是 理解食物的過程是相當...  

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﹣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...  

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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...

評分

看完《雜食者的兩難》就看這本 也看了《廚房記》 http://goo.gl/DL9upM 我是愛吃鬼 加上之前的《舞麥!麵包師的12堂課》 http://goo.gl/ggScZl 我就真的抓起天然酵母做麵包了 用枸杞抓到酵母 然後用麵包機和麵發酵要到八小時 很成功很好吃 我想強調的是 理解食物的過程是相當...  

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用戶評價

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Not surprised at all Pollan wrote yet another sampling history of mushroom decade later. Good journalism is anything but getting hands and minds dirty. On the point of food research, Michael is a hell good souschef.

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每一章一道菜 看不下去瞭 我本來以為是講金木水火土的

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Michael Pollan是我2019年上半年最佳作者瞭應該w希望本人能齣自己朗讀的有聲書(?)

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總體說來還行。有幾章比如講全豬燒烤和泡菜/酸菜的比較有意思。奶酪和釀酒那兩部分不熟悉,匆匆掠過。裏麵提到的一些飲食觀念令人有所思考,特彆是有關現代人細菌真菌太少,有可能是導緻過敏、哮喘、肥胖的原因。

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水火土風四大元素原來是這麼玩的,看完pollan我去發酵瞭一堆麵包,酵母紅茶,奶酪,泡菜。今天又是細菌滿滿的小叮當

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