پخته شده: تاریخ طبیعی دگرگونی

"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 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. "-- "In Cooked, 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. 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"-- "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 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."-- Provided by publisher The New York Times Top Five Bestseller - Michael Pollan's Uniquely Enjoyable Quest To Understand The Transformative Magic Of Cookingin A Culture Of Celebrity Chefs And Food Reality Shows, In Countries Which Are Crammed With Fresh Ingredients Flown In From Every Corner Of The Earth, We Nonetheless Year-on-year Wade Ever Deeper Into A Great Swamp Of Processed Foods. The More We Watch Food On Television, The Less Food We Actually Prepare And Cook.michael Pollan's Marvellous New Book Is A Clarion-call For The Virtues And Values Of Proper Cooking - An Essential, Defining Human Activity Which Sits At The Heart Of Our Cultures, Shapes Family Life And Is In Itself Hugely Enjoyable. Pollan Recreates The Transformative Fundamentals Of How We Cook, Building From The Most Basic Principles: Cooking With Fire, Cooking With Water, Cooking With Air And Cooking With Earth.cooked Is An Extremely Funny And Surprising Plea To Pollan's Readers To Take Control Of Their Own Fates And Revel Again In What Should Be A Lifetime's Engagement With The Almost Magical Activity Of Making Food. And It Is, Of Course, About So Much More - How Cooking Can Transform Both How We Think About Ourselves And About Our Families And Friends.reviews:'pollan's Book Is Many Things, Among Them A Memoir Of Learning To Master The Absolute Basics Of Culinary Creation: Fire, Water, Air And Earth. As Pollan Chats With Cheesemaking Nuns And Discovers Walt Whitman's Views On Composting, He Reminds Us That Cooking Used To Be All About Connection - With The World Around Us, With Other Times And Cultures, And With Those We Cook For ... This Book [is] Both Approachable And Rewarding' Hephzibah Anderson, Prospectabout The Author:michael Pollan Is The Author Of Second Nature, A Place Of My Own, The Botany Of Desire, The Omnivore's Dilemma, In Defence Of Food And Food Rules. He Lives In California. Introduction: Why cook? Part I: Fire : creatures of the flame Part II: Water : a recipe in seven steps Part III: Air : the education of an amateur baker Part IV: Earth : fermentation's cold fire Afterword: Hand taste Appendix I: Four recipes Appendix II: A short shelf of books on cooking.