For his new book, Cooked: A Natural History of Transformation, Michael Pollan, who has ventured far and wide exploring the inner workings of the food chain, opted to spend more time in the kitchen — including his own in north Berkeley — to focus on what he calls ‘the middle link,’ namely cooking.
Apprenticing himself to a succession of culinary masters, Pollan, a professor at UC Berkeley’s Graduate School of Journalism as well as a highly regarded author, learned how to grill with fire, cook with liquid, bake bread, and ferment everything from cheese to beer.
In the course of his journey he discovered that the cook occupies a special place in the world, standing squarely between nature and culture. His education led Pollan to conclude that 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.
Berkeleyside caught up with Pollan to quiz him a little more about his cooking instruction, and next steps. … Continue reading »