Cooked: A Natural History of Transformation

Cooked: A Natural History of Transformation by Michael Pollan

My rating: 3 of 5 stars


Fire, water, wind and earth - the four elements, and four different ways of filling our stomachs. Michael Pollan takes the reader on a tour of his investigation of and experimentation with food, and it is a fascinating and captivating read.

Reading about barbeque, slow-cooking meals, baking bread, and making pickles/cheese/bread through fermentation with the help of some experts in their fields brings some saliva to the mouth. There's a lot to digest (pun intended), and there's a lot of science to back up the many interesting claims and points that he raises, such as the pros and cons of pasteurization.

What I didn't like was the deep forays into his experiments, which made the book a lot longer than it needed to be. While it can be interesting to read some experiences, when they take up more than half the book, it feels like it could be cut down a bit. Limiting that to some extent, this is still a book that is well worth reading and might make you want to try out some recipes and change your eating habits too.



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