Cooked

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

页数:480

出版时间:2013-4-23

价格:USD 27.95

装帧:Hardcover

isbn号码:9781594204210

图书标签:食物营养学文化MichaelPollan饮食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.

读后感

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...  

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...  

﹣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...  

用户评价

厨艺好到一定程度都变哲学家

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.

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.

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.

烹饪是连接自然世界与人类文明的节点，原本每人都要亲力亲为，而现代商品社会的精细分工似乎告诉我们：把做饭这件事交给工厂和专业厨师是最有效率的，也会更好吃。Michael Pollan以他一贯通俗轻快的笔法说明了为什么自己做饭这件事很重要，与纯科普书不同，本书还提供了烤肉、烘焙、煮、发酵等多种recipe。