Michael Pollan is a great food writer. In his previous three books he enlightened me and changed my attitude towards food and the food industry. He got me started on the road to eating food that my grandparents would have recognised as food (avoiding today’s cornucopia of processed foods when possible) and to worrying about the way food is mass-produced and animals are mistreated.
His fourth book, ‘Cooked’ continues some of these themes but from a slightly different angle. He looks at foods corresponding to the four classical elements: fire, water, air and earth. For ‘fire’, he chooses traditional barbecue of hogs in the Deep South. For ‘water’, he looks at meals cooked in a pot. ‘Air’ is bread, and ‘earth’ is foods relying on the action of microorganisms (e.g. fermentation to make alcohol or acidification to make cheese).
It’s an interesting and enjoyable book. A rambling, meandering, thoughtful piece about what food means to us as humans. But, unlike his other work, it doesn't really have one central point or idea that he’s trying to prove.
For this reason, it comes over as being slightly contrived and a bit aimless. You can’t help thinking that Pollan needed to write another book and was a bit stuck for a central idea, and then he thought about the four elements and that was good enough. The result is a Sunday Supplement magazine article that stimulates your appetite, but doesn't really bite like his earlier works. But it’s a best seller, so what do I know? In any case, it’s good enough to deserve a listen, so go ahead.
16 of 16 people found this review helpful
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As a long-time foodie, home chef, and serial do-it-yourselfer, I greatly enjoyed Michael Pollan's treatise on food alchemy. The story is engaging, I learned a few new things, and Pollan does an excellent job of narrating in a natural, conversational tone. I only listen to audiobooks during my long commute, and I found myself anxious to get back on the road so I could listen to it some more. If you're passionate about food and cooking, you won't be disappointed!
9 of 9 people found this review helpful
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I found this book to be fascinating. Masterfully blending biology, chemistry, politics, history, health and culture (pun intended) Micheal Pollan bakes an airy loaf of wisdom that's also entertaining. Cooked is about how we humans interact with our food. It's something we all do but unless you're a professional foodie something we seldom think about. I highly recommend this read and especially this audio version read by Pollan.
6 of 6 people found this review helpful
This book was not as transformative a listen as Botany of Desire, but I really enjoyed it and found myself talking about it a lot with friends. (always a good sign) It made me want to get into my kitchen on a weekend and experiment with long-ago clipped recipes. Very enjoyable.
4 of 4 people found this review helpful
Great book. Michael Pollan fans will love it. BUT, in the past, his books were narrated by Scott Brick, who is fantastic. I wish the author didn't narrate the audiobook.
9 of 10 people found this review helpful
I am enjoying this book so much I decided to write a review before I finished. I usually am skeptical of author-narrated books since they don't always compare well with professionally narrated audios. This is definitely not the case with COOKED. I like the author's narration very much, he reads at a perfect speed, his voice is pleasant and he sounds like he knows what he's talking about. There's an aspect of direct communication and connection that really adds a lot to the audio.
Further, this is such a fascinating exploration of food and the history of cooking that I cannot stop listening and re-listening to some parts of the book a second time. I really like the way Pollan approaches his topics, illustrating his points through experiences with individuals who are experts at doing the kind of cooking he is studying and scientific studies on different chemical reactions that take place during cooking. I also enjoy the historical perspective.
I am almost halfway through the book and well into the chapter on water, or pot-cooking after having very much appreciated both the introduction and the section on cooking with fire. One of my favorite ways to listen to audiobooks is when I am cooking, which makes listening to this particular audiobook especially nice. Highly recommended read for anyone who loves to cook, loves to eat, or is interested in the role of cooking in human history.
3 of 3 people found this review helpful