Michael Pollan Takes On Cooking

Michael Pollan, the celebrated author of The Omnivore’s Dilemma and Botany of Desire turns his attention to the world of cooking. In his new book Cooked, Pollan embark on a culinary education where he learns not just how to cook, but more importantly why to cook.

Watch as celebrated chefs Mario Batali and Alice Waters, along with food writer Samin Nosrat—who tutored Pollan in the art of pot cooking—discuss this seminal piece of non-fiction writing.

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Comment (40)

  1. I agree. Balance is what human beings have been eating for hundreds of years. I think stay away from processed foods, and foods that cause a reaction to you if you have sensitivities, and everyone should stop overanalyzing like little Carey Hummer there, haha. It's far more pleasant to eat mashed sweet potato or roasted pumpkin that try to eat those things raw! =)

  2. I had not tried an organic carrot at that point. They are sweet. But I'm afraid raw carrots up until that point to me, needed to be grated and coated in dressing for me to enjoy them. Everyone is different though.

  3. Cooked food is easier for the body to process. Takes less effort and you can eat more in general. Your body would use a lot of energy to break down the hard cellulose from raw foods. Not saying you should have zero raw. You need a balance to be healthy.

  4. Many foods have their nutritional value enhanced by the presence of heat, such as beans, grass-fed/organic meats, etc. You do have a point that some vitamins are lost because of heat (Vitamins A, E, C), but changing the way you cook them can preserve or minimize the amount of vitamins that are lost.

  5. I just got an EPIPHANY! Cooking is healthy if you look at it with the aspect of the elements. It uses Fire, Water, Air, and Earth (vegetables or other things you eat). So the very thing you make must be a match to you because you made it, and if you were FELT happily motivated in making it with joy, then it'll GOOD for you imo :D!

  6. So true. Even the common carrots and other vegetables simply are bad tasting eaten uncooked in a big mouthful…. and you have to chew raw food for half an hour unless you have a juicer. (I don't) Fire has existed for a very long time, and nature new how to do it before humans did, but I'm sure it didn't take us long to figure it out

  7. Cooking makes many foods that are not otherwise edible, a valuable source of nutrition. Soybeans are the classic example. Many grains that we couldn't extract nutrition from can be cooked and fermented.

  8. the myth that cooking made our brains bigger has been debunked several times. you can now find the same amount of papers on how cooking actually slowed down our evolution as you find the opposing side. so think twice. the history of cooking is as long as the history of disease. and we get very religious once we talk about our dietary habits.

  9. Another example is: Beef Burritos- often recipes call for "taco seasoning" and prepared tortillas. You can make your own blend of spices easily with minimal sodium and make your own tortillas very easily. It makes me cringe when I see guacamole premade- that green paste that contains avocado flavoring. Or like gross cans for Alfredo sauce.

  10. People need to stop the whole using prepared foods and blending those items into one item (i.e. using canned mushroom soup instead of making a white sauce), because it is more convenient to throw together. I mean, it saves you money to eat at home making your own foods. Even making your own bread or dissecting a whole chicken (3lb. = $14.00), saves you in cost. I mean, if I am feeling overwhelmed or uninspired (all to often), I simplify the food I prepare. Then I spend my money on art supplies.

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