A food writer and activist, Pollan was named as one of Time magazine’s hundred most influential people in the world in 2010. Pollan is a longtime contributor to The New York Times and the author of six previous books, including Food Rules, In Defense of Food, The Omnivore’s Dilemma, and The Botany of Desire.
In Cooked, Michael Pollan explores how our reliance upon corporations to process our food means we consume huge quantities of fat, sugar, and salt; disrupts an essential link to the natural world; and weakens our relationships with family and friends. In fact, Cooked argues, taking back control of cooking may be the single most important step anyone can take to help make the American food system healthier and more sustainable. Pollan suggests we reclaim cooking as an act of enjoyment and self-reliance, learning to perform the magic of these everyday transformations, and opens the door to a more nourishing life. Beginning with the previously uncharted territory of his own kitchen, Pollan discovers that the cook occupies a special place in the world, standing squarely between nature and culture. Both realms are transformed by cooking, and so, in the process, is the cook.
The speaker was introduced by Esther Foer.
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