Author Reading: MICHAEL POLLAN / Cooked: A Natural History of Transformation

Hi all,

I'm going to schedule a few author readings for the next few months. Please message me (Aimee) if you have a suggestion, and if you can also host.

 

I'm very excited to attend this event, and I hope some of you can join me! In order to attend, you must purchase tickets in advance. The event is sponsored by Booksmith, and the link is found here: http://www.brownpapertickets.com/event/333338


NOTE: Only RSVP for this event if you have purchased tickets! Guests are welcome. If there is enough interest, we can plan to meet up after the reading and grab a drink nearby.

 

Cheers,
Aimee


Blurb from the event web page:
"MICHAEL POLLAN / Cooked: A Natural History of Transformation
Fire, water, air, earth -- our most trusted food expert recounts the story of his culinary education

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 Panissetrained 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. We learn 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.

Michael Pollan is the author of six previous books: Second Nature, A Place of My Own, The Botany of Desire, Food Rules, 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."

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  • A former member
    A former member

    So sorry to miss this -- I'm not feeling great. Have fun!

    May 6, 2013

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