Book
Pollan M. Cooked: A Natural History of Transformation. New York: Penguin Press; 2013. 480 p.
Why we cite it
Pollan’s argument that home cooking is the single most important step for reclaiming control over diet and health. Structured around four classical elements (Fire, Water, Air, Earth), the book demonstrates that corporations “cook” very differently from people — using far more sugar, fat, salt, and chemical additives — and that the decline of home cooking correlates directly with the rise of diet-related chronic disease.
About the author
Michael Pollan (BA Bennington College, MA Columbia) is the Knight Professor Emeritus of Science and Environmental Journalism at UC Berkeley, where he co-founded the UC Berkeley Center for the Science of Psychedelics. He also holds appointments at Harvard as Professor of the Practice of Non-Fiction. Named one of Time’s 100 most influential people (2010), he has received a Guggenheim Fellowship and the James Beard Leadership Award. He is the author of eight books, six of them New York Times bestsellers, including The Omnivore’s Dilemma and In Defense of Food.
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