Fire, water, air, and earth – these are the classical elements of cooking. According to food journalist Michael Pollan, they help us transform stuff from the natural world into delicious food and drink. But increasingly, cooking isn't done in the home; it’s done by corporations and restaurants, and that’s disconnecting us from the very idea of food and how we eat it. Pollan joins us Wednesday with his newest book, Cooked, to explore how this trend affects our planet, our culture, our food, and our health.
Michael Pollan will be in Salt Lake City next week to read from his new book Cooked: A Natural History of Transformation. The event takes place at Rowland Hall's Lincoln Street campus on Tuesday, May 7, at 7 p.m. Limited tickets are available, and they can be had by purchasing a copy of the book at the King's English Book Shop. Follow this link for more details.
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Michael Pollan is the author of seven books, including Food Rules, The Omnivore's Dilemma, and his newest title, Cooked: A Natural History of Transformation. He is a long-time contributor to the New York Times and the Knight Professor of Journalism at the Berkeley Graduate School of Journalism.
