Michael Pollan - Cooked - MDC Wolfson Campus Auditorium
May 15 2014 7:30 pm
You will receive a voucher in exchange for your purchase of the paperback edition of Cooked: A Natural History of Transformation ($17 + tax) at any Books & Books location. This voucher entitles you to receive(1) one copy of Cooked and also serves as your entry for (1) one person to Michael Pollan’s talk and book signing on May 15.
Cooked will be published on April 29 and you may claim your copy of the book any time after publication at a Books & Books location, or at the event on May 15. Your voucher will be stamped to reflect whether or not you have claimed your book.
Youmust show your voucher and attached receipt to claim entrance to the event, so please remember to bring it with you that day. Books & Books is NOT responsible for lost or stolen vouchers.
About the Book:
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.
About the Author:
Michael Pollan, who was born in 1955, grew up on Long Island, and was educated at Bennington College, Oxford University, and Columbia University, from which he received a Master’s in English. He lives in the Bay Area with his wife, the painter Judith Belzer, and their son, Isaac.