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 Friday to talk about his book, Cooked, and to explore how this trend affects our planet, our culture, our food, and our health. (Rebroadcast)
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.
