Cooked: a natural history of transformation
(Book)
"Fire, water, air, earth--our most trusted food expert recounts the story of his culinary education In Cooked, Michael Pollan explores the previously uncharted territory of his own kitchen. Here, he discovers the enduring power of the four classical elements--fire, water, air, and earth--to transform the stuff of nature into delicious things to eat and drink. Apprenticing himself to a succession of culinary masters, Pollan learns how to grill with fire, cook with liquid, bake bread, and ferment everything from cheese to beer. In the course of his journey, he 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. Each section of Cooked tracks Pollan's effort to master a single classic recipe using one of the four elements. A North Carolina barbecue pit master tutors him in the primal magic of fire; a Chez Panisse-trained cook schools him in the art of braising; a celebrated baker teaches him how air transforms grain and water into a fragrant loaf of bread; and finally, several mad-genius "fermentos" (a tribe that includes brewers, cheese makers, and all kinds of picklers) reveal how fungi and bacteria can perform the most amazing alchemies of all. The reader learns alongside Pollan, but the lessons move beyond the practical to become an investigation of how cooking involves us in a web of social and ecological relationships: with plants and animals, the soil, farmers, our history and culture, and, of course, the people our cooking nourishes and delights. Cooking, above all, connects us. The effects of not cooking are similarly far reaching. Relying upon corporations to process our food means we consume huge quantities of fat, sugar, and salt; disrupt an essential link to the natural world; and weaken 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. Reclaiming cooking as an act of enjoyment and self-reliance, learning to perform the magic of these everyday transformations, opens the door to a more nourishing life. "--
"In Cooked, Pollan explores the previously uncharted territory of his own kitchen. Here, he discovers the enduring power of the four classical elements--fire, water, air, and earth--to transform the stuff of nature into delicious things to eat and drink. In the course of his journey, he 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"--
In this book the author, a food expert recounts the story of his culinary education in this book the author explores the previously uncharted territory of his own kitchen. Here, he discovers the enduring power of the four classical elements, fire, water, air, and earth, to transform the stuff of nature into delicious things to eat and drink. Apprenticing himself to a succession of culinary masters, he learns how to grill with fire, cook with liquid, bake bread, and ferment everything from cheese to beer. In the course of his journey, he 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. Each section tracks his effort to master a single classic recipe using one of the four elements. A North Carolina barbecue pit master tutors him in the primal magic of fire; a Chez Panisse-trained cook schools him in the art of braising; a celebrated baker teaches him how air transforms grain and water into a fragrant loaf of bread; and finally, several mad-genius "fermentos" (a tribe that includes brewers, cheese makers, and all kinds of picklers) reveal how fungi and bacteria can perform the most amazing alchemies of all. The reader learns alongside, but the lessons move beyond the practical to become an investigation of how cooking involves us in a web of social and ecological relationships: with plants and animals, the soil, farmers, our history and culture, and, of course, the people our cooking nourishes and delights. Cooking, above all, connects us. The effects of not cooking are similarly far reaching. Relying upon corporations to process our food means we consume huge quantities of fat, sugar, and salt; disrupt an essential link to the natural world; and weaken our relationships with family and friends. In fact, the book 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. Reclaiming cooking as an act of enjoyment and self-reliance, learning to perform the magic of these everyday transformations, opens the door to a more nourishing life..
"In Cooked, Pollan explores the previously uncharted territory of his own kitchen. Here, he discovers the enduring power of the four classical elements--fire, water, air, and earth--to transform the stuff of nature into delicious things to eat and drink. In the course of his journey, he 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"--Provided by publisher.
Notes
Pollan, M. (2013). Cooked: a natural history of transformation. New York, The Penguin Press.
Chicago / Turabian - Author Date Citation (style guide)Pollan, Michael. 2013. Cooked: A Natural History of Transformation. New York, The Penguin Press.
Chicago / Turabian - Humanities Citation (style guide)Pollan, Michael, Cooked: A Natural History of Transformation. New York, The Penguin Press, 2013.
MLA Citation (style guide)Pollan, Michael. Cooked: A Natural History of Transformation. New York, The Penguin Press, 2013.
Record Information
Last Sierra Extract Time | Mar 18, 2024 09:01:36 AM |
---|---|
Last File Modification Time | Mar 18, 2024 09:01:52 AM |
Last Grouped Work Modification Time | Apr 17, 2024 08:56:04 PM |
MARC Record
LEADER | 10883cam a2200829 i 4500 | ||
---|---|---|---|
001 | 796756055 | ||
003 | OCoLC | ||
005 | 20140311110434.0 | ||
008 | 130104s2013 nyu b 001 0 eng | ||
010 | |a 2012039705 | ||
019 | |a 844187900 | ||
020 | |a 9781594204210|q (hardback) | ||
020 | |a 1594204217|q (hardback) | ||
035 | |a (OCoLC)796756055|z (OCoLC)844187900 | ||
040 | |a DLC|b eng|e rda|c DLC|d YDX|d BTCTA|d YDXCP|d BDX|d OCLCO|d IEP|d IHX|d JQM|d BUR|d KZF|d UAF|d CDX|d WKM|d NSB|d IAK|d OCLCF|d BEDGE|d P4I|d COM | ||
042 | |a pcc | ||
049 | |a COMA | ||
050 | 0 | 0 | |a TX652|b .P646 2013 |
082 | 0 | 0 | |a 641.5|2 23 |
084 | |a SOC055000|2 bisacsh | ||
100 | 1 | |a Pollan, Michael.|0 https://id.loc.gov/authorities/names/n85346809 | |
245 | 1 | 0 | |a Cooked :|b a natural history of transformation /|c Michael Pollan. |
264 | 1 | |a New York :|b The Penguin Press,|c 2013. | |
300 | |a 468 pages ;|c 25 cm | ||
336 | |a text|2 rdacontent | ||
337 | |a unmediated|2 rdamedia | ||
338 | |a volume|2 rdacarrier | ||
504 | |a Includes bibliographical references (pages 447-458) and index. | ||
505 | 0 | |a Introduction: Why cook? -- Part I: Fire : creatures of the flame -- Part II: Water : a recipe in seven steps -- Part III: Air : the education of an amateur baker -- Part IV: Earth : fermentation's cold fire -- Afterword: Hand taste -- Appendix I: Four recipes -- Appendix II: A short shelf of books on cooking. | |
505 | 0 | |a Why cook? -- Fire Creatures of the flame -- Water: a recipe in seven steps -- Air: The education of an amateur baker -- Earth: fermentation's cold fire -- Hand Taste -- Four Recipes -- A short shelf of books on cooking. | |
520 | |a "Fire, water, air, earth--our most trusted food expert recounts the story of his culinary education In Cooked, Michael Pollan explores the previously uncharted territory of his own kitchen. Here, he discovers the enduring power of the four classical elements--fire, water, air, and earth--to transform the stuff of nature into delicious things to eat and drink. Apprenticing himself to a succession of culinary masters, Pollan learns how to grill with fire, cook with liquid, bake bread, and ferment everything from cheese to beer. In the course of his journey, he 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. Each section of Cooked tracks Pollan's effort to master a single classic recipe using one of the four elements. A North Carolina barbecue pit master tutors him in the primal magic of fire; a Chez Panisse-trained cook schools him in the art of braising; a celebrated baker teaches him how air transforms grain and water into a fragrant loaf of bread; and finally, several mad-genius "fermentos" (a tribe that includes brewers, cheese makers, and all kinds of picklers) reveal how fungi and bacteria can perform the most amazing alchemies of all. The reader learns alongside Pollan, but the lessons move beyond the practical to become an investigation of how cooking involves us in a web of social and ecological relationships: with plants and animals, the soil, farmers, our history and culture, and, of course, the people our cooking nourishes and delights. Cooking, above all, connects us. The effects of not cooking are similarly far reaching. Relying upon corporations to process our food means we consume huge quantities of fat, sugar, and salt; disrupt an essential link to the natural world; and weaken 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. Reclaiming cooking as an act of enjoyment and self-reliance, learning to perform the magic of these everyday transformations, opens the door to a more nourishing life. "--|c Provided by publisher. | ||
520 | |a "In Cooked, Pollan explores the previously uncharted territory of his own kitchen. Here, he discovers the enduring power of the four classical elements--fire, water, air, and earth--to transform the stuff of nature into delicious things to eat and drink. In the course of his journey, he 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"--|c Provided by publisher. | ||
520 | |a In this book the author, a food expert recounts the story of his culinary education in this book the author explores the previously uncharted territory of his own kitchen. Here, he discovers the enduring power of the four classical elements, fire, water, air, and earth, to transform the stuff of nature into delicious things to eat and drink. Apprenticing himself to a succession of culinary masters, he learns how to grill with fire, cook with liquid, bake bread, and ferment everything from cheese to beer. In the course of his journey, he 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. Each section tracks his effort to master a single classic recipe using one of the four elements. A North Carolina barbecue pit master tutors him in the primal magic of fire; a Chez Panisse-trained cook schools him in the art of braising; a celebrated baker teaches him how air transforms grain and water into a fragrant loaf of bread; and finally, several mad-genius "fermentos" (a tribe that includes brewers, cheese makers, and all kinds of picklers) reveal how fungi and bacteria can perform the most amazing alchemies of all. The reader learns alongside, but the lessons move beyond the practical to become an investigation of how cooking involves us in a web of social and ecological relationships: with plants and animals, the soil, farmers, our history and culture, and, of course, the people our cooking nourishes and delights. Cooking, above all, connects us. The effects of not cooking are similarly far reaching. Relying upon corporations to process our food means we consume huge quantities of fat, sugar, and salt; disrupt an essential link to the natural world; and weaken our relationships with family and friends. In fact, the book 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. Reclaiming cooking as an act of enjoyment and self-reliance, learning to perform the magic of these everyday transformations, opens the door to a more nourishing life.. | ||
520 | |a "In Cooked, Pollan explores the previously uncharted territory of his own kitchen. Here, he discovers the enduring power of the four classical elements--fire, water, air, and earth--to transform the stuff of nature into delicious things to eat and drink. In the course of his journey, he 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"--Provided by publisher. | ||
650 | 0 | |a Cooking.|0 https://id.loc.gov/authorities/subjects/sh2010008400 | |
650 | 0 | |a Cooks.|0 https://id.loc.gov/authorities/subjects/sh85032173 | |
650 | 7 | |a SOCIAL SCIENCE / Agriculture & Food.|2 bisacsh | |
650 | 7 | |a Cooking.|2 fast|0 (OCoLC)fst01754966 | |
650 | 7 | |a Cooks.|2 fast|0 (OCoLC)fst00878051 | |
856 | 4 | 2 | |3 Cover image|u ftp://ppftpuser:welcome@ftp01.penguingroup.com/Booksellers and Media/Covers/2008_2009_New_Covers/9781594204210.jpg |
907 | |a .b3803914x | ||
948 | |a MARCIVE Comp, in 2022.12 | ||
948 | |a MARCIVE August, 2017 | ||
948 | |a MARCIVE extract Aug 5, 2017 | ||
989 | |1 .i7611501x|b 3482600181501|d srnf|g -|m |h 32|x 2|t 0|i 19|j 18|k 130402|n 10-10-2023 22:25|o -|a 641.5 POL | ||
989 | |1 .i7619985x|b 1130003145895|d pc|g -|m |h 16|x 0|t 0|i 2|j 2|k 130412|n 10-07-2018 18:41|o -|a 641.5|r P771 | ||
989 | |1 .i76250404|b 39948002722028|d grgan|g -|m |h 18|x 1|t 0|i 15|j 7|k 130422|n 04-01-2023 21:07|o -|a 641.5|r POL|u 641.5POLklp11039948002722028grgan$27.95pp243092 | ||
989 | |1 .i7625155x|b 39948002668924|d grfan|g -|m |h 14|x 0|t 0|i 8|j 7|k 130422|n 11-15-2022 17:28|o -|a 641.5|r POL|u 641.5POLklp11039948002668924grfan$27.95pp243092 | ||
989 | |1 .i76273362|b 1060005446961|d eva|g -|m |h 17|x 0|t 0|i 13|j 70|k 130423|n 10-08-2020 15:45|o -|a 641.5|r POL | ||
989 | |1 .i76273374|b 1060005446952|d eve|g -|m |h 13|x 0|t 0|i 4|j 70|k 130423|n 12-05-2022 16:43|o -|a 641.5|r POL | ||
989 | |1 .i76282922|b 1220004720138|d gcsnf|g -|m |h 21|x 2|t 0|i 10|j 70|k 130424|n 12-16-2023 18:12|o -|a 641.5|r POL|u 1220004720138gcsnb092641.5POL701151p$27.95p | ||
989 | |1 .i76285170|b 1230002325781|d tlwnf|g -|m |h 22|x 1|t 0|i 13|j 7|k 130424|n 02-06-2023 20:59|o -|a 641.5|r POLLAN|u 641.5POLLAN871230002325781tlwexp27.95p250092 | ||
989 | |1 .i76311958|b 1160002594002|d vlnf|g -|m |h 16|x 0|t 0|i 4|j 70|k 130429|n 03-28-2023 13:18|o -|a 641.5|r POL | ||
989 | |1 .i76336839|b 1030003266997|d cml|g -|m |h 8|x 0|t 0|i 2|j 18|k 130501|n 01-04-2014 21:53|o -|a TX652 .P646 2013 | ||
989 | |1 .i76717343|b 1200001980767|d susnf|g -|m |h 11|x 0|t 0|i 9|j 7|k 130521|n 11-29-2021 17:03|o -|a 641.5|r POL | ||
989 | |1 .i76753773|b 1010002107380|d as|g -|m |h 2|x 0|t 0|i 0|j 18|k 130528|n 08-19-2013 14:04|o -|a TX652 .P646 2013 | ||
989 | |1 .i76863232|b 1240052421642|d ssbnf|g -|m |h 37|x 1|t 1|i 31|j 7|k 130611|n 03-09-2024 19:08|o -|a 664|r POL | ||
989 | |1 .i77969170|b 1220004790570|d gccnf|g -|m |h 26|x 0|t 0|i 17|j 70|k 130730|n 01-04-2022 21:40|o -|a 641.5|r POL|u 1220004790570gccnb092641.5POL701151p$27.95p | ||
989 | |1 .i80024397|b 1030003229868|d cmg|g n|m 220603|h 2|x 0|t 0|i 0|j 18|k 131015|n 05-05-2016 15:33|o -|a TX652 .P646 2013 | ||
989 | |1 .i82852649|b 1080005977697|d culmb|g -|m |h 8|x 0|t 0|i 8|j 18|k 140311|n 09-04-2020 16:10|o -|a TX652|r .P646 2013 | ||
989 | |1 .i86674699|b 31202000552963|d bvabn|g -|m |h 12|x 1|t 1|i 15|j 7|k 141203|n 03-18-2024 15:00|o -|a 641.5|r Pol|u ftp://ppftpuser:welcome@ftp01.penguingroup.com/Booksellers and Media/Covers/2008_2009_New_Covers/9781594204210.jpg | ||
989 | |1 .i94512243|b 1070004094869|d flgmn|g -|m |h 6|x 0|t 0|i 1|j 18|k 150516|n 06-17-2020 18:26|o -|a TX652|r .P646 2013 | ||
989 | |1 .i123600340|b 31813004575782|d below|g -|m |h 29|x 2|t 0|i 9|j 300|k 190216|n 10-17-2023 22:06|o -|a 641.5 POLLAN,M | ||
989 | |1 .i13433453x|b 3325301563274|d dpanf|g -|m |h 36|x 0|t 0|i 0|j 300|k 201210|n 01-21-2022 21:15|o -|a 641.5 POLLAN | ||
994 | |a C0|b COM | ||
995 | |a Loaded with m2btab.ltiac in 2022.12 | ||
995 | |a Loaded with m2btab.ltiac in 2017.08 | ||
995 | |a Exported from Connexion by CMU | ||
995 | |a Initial Bemis load m2btab.test019 in 2019.02 | ||
995 | |a Loaded with m2btab.migrate in 2019.10 | ||
995 | |a Loaded with m2btab.migrate 2020.12 | ||
998 | |e -|f eng|a as|a be|a bv|a cm|a cmg|a cml|a cu|a d|a ev|a eva|a eve|a fl|a gc|a gcc|a gcs|a gr|a grf|a grg|a pc|a sr|a ss|a ssb|a su|a sus|a tl|a tlw|a vl |