Michael Pollan talks about his new book ‘Cooked’

| May 16, 2013 | 0 Comments
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Michael Pollan. Photo: Alia Malley/michaelpollan.com

Michael Pollan. Photo: Alia Malley/michaelpollan.com

As in his previous books, Michael Pollan argues in “Cooked” that relying on processed food disrupts our link to the natural world and weakens our interpersonal relationships. But this time he takes a more hands-on approach, doing apprenticeships with a variety of culinary masters who teach him the fine points of fermentation, the benefits of bacteria, and other secrets of honest cuisine. He joins KQED’s Forum in the studio.

Listen to the Story from KQED’s Forum:
Original Broadcast: Thursday, May 16, 2013 — 10:00 AM

    Host: Michael Krasny

    Guest:

  • Michael Pollan, professor of journalism at UC Berkeley and author of “Cooked: A Natural History of Transformation”


Excerpted from COOKED by Michael Pollan. Reprinted by arrangement with The Penguin Press, a member of Penguin Group (USA), Inc. Copyright (c) Michael Pollan, 2013.

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About the Author ()

I am the Senior Interactive Producer for KQED's online Food properties. I have designed and produced food-related websites and blogs for KQED including Bay Area Bites; Check, Please! Bay Area; Jacques Pepin's websites; Weir Cooking in the City and KQED.org's Food portal. When I am not creating and managing food websites I am taking photos of Bay Area Life and designing online navigation systems. My professional education and training includes: clinical psychology, photography, commercial cooking, web design, information architecture and UX . You can find me engaged in social media on Twitter @bayareabites and on Facebook at Bay Area Bites. I can also be found photoblogging at look2remember.