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 [Independent bookstores|Amazon], The Omnivore's Dilemma [Independent bookstores|Amazon|Audible], and Cooked: A Natural History of Transformation [Independent bookstores|Amazon|Audible]. He is a long-time contributor to the New York Times and the Knight Chair in Science and Technology Reporting at the University of California Berkeley.
