What the four elements have to do with corporate exploitation and the story arc of culinary craft.
In 2006, Michael Pollan penned what became the most important food politics book of the past half-century, which spawned everything from a motion graphics tribute to an exquisite sequel illustrated by Maira Kalman. Now, Pollan returns with Cooked: A Natural History of Transformation (public library) — a powerful manifesto for reclaiming food in a way that liberates us from our reliance on consumer culture while at the same time strengthening our shared sense of belonging and connection. At the heart of his case is the conviction that cooking — as well as understanding the ecosystem which food occupies — is not only one of the most interesting things we do, but also one of the most human.
Intrigued by the disconnect between the dramatic drop of home cooking in the past fifty years and the increased interest that has turned food preparation into a spectator sport elevating professional chefs into celebrity status, Pollan sets out to investigate what he terms “the Cooking Paradox” and emerges with several hypotheses. First, he traces the age-old roots of our culinary voyeurism, lingering over the nostalgic memories of watching his mother cook as he considers the narrative arc of cooking:
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