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Cooked
- A Natural History of Transformation
- Narrateur(s): Michael Pollan
- Durée: 13 h et 25 min
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Pollan lets you into his calm mind.
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In 1637, one Dutchman paid as much for a single tulip bulb as the going price of a town house in Amsterdam. Three and a half centuries later, Amsterdam is once again the mecca for people who care passionately about one particular plant—though this time the obsessions revolves around the intoxicating effects of marijuana rather than the visual beauty of the tulip. How could flowers, of all things, become such objects of desire that they can drive men to financial ruin?
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Throughly enjoyed it!
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In Defense of Food
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Food. There's plenty of it around, and we all love to eat it. So why should anyone need to defend it? Because in the so-called Western diet, food has been replaced by nutrients, and common sense by confusion—most of what we’re consuming today is longer the product of nature but of food science. The result is what Michael Pollan calls the American Paradox: The more we worry about nutrition, the less healthy we see to become.
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Some good messages but very preachy
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The Omnivore's Dilemma
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"What should we have for dinner?" To one degree or another, this simple question assails any creature faced with a wide choice of things to eat. Anthropologists call it the omnivore's dilemma. Choosing from among the countless potential foods nature offers, humans have had to learn what is safe, and what isn't. Today, as America confronts what can only be described as a national eating disorder, the omnivore's dilemma has returned with an atavistic vengeance.
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Incredibly well written and interesting
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With this updated edition of his earlier book, A Place of My Own, listeners can revisit the inspired, intelligent, and often hilarious story of Pollan’s realization of a room of his own—a small, wooden hut, his “shelter for daydreams” — built with his admittedly unhandy hands. Inspired by both Thoreau and Mr. Blandings, A Place of My Own not only works to convey the history and meaning of all human building, it also marks the connections between our bodies, our minds, and the natural world.
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Fine, but overlaps In Defence of Food
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- Version intégrale
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The Omnivore's Dilemma
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- Version intégrale
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Au global
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Performance
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Au global
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Performance
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269 Cooking & Kitchen Tips, Tricks & Techniques
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Histoire
It's no secret a lot of people are stressed out about making food. Not understanding how to navigate the kitchen, recipes, and ways to cook can make it more intimidating. But the problem is that we still have to eat, no matter how much we try to avoid it. Do you want to spend less time in the kitchen with better results?
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- Version intégrale
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Au global
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Performance
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Histoire
Over the past several decades, globalization has homogenized what we eat, and done so ruthlessly. The numbers are stark: Of the roughly 6,000 different plants once consumed by human beings, only nine remain major staples today. Just three of these - rice, wheat, and corn - now provide 50 percent of all our calories. Dig deeper and the trends are more worrisome still.
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Histoire
When Michael Pollan set out to research how LSD and psilocybin (the active ingredient in magic mushrooms) are being used to provide relief to people suffering from difficult-to-treat conditions such as depression, addiction, and anxiety, he did not intend to write what is undoubtedly his most personal book. But upon discovering how these remarkable substances are improving the lives not only of the mentally ill but also of healthy people coming to grips with the challenges of everyday life, he decided to explore the landscape of the mind in the first person as well as the third.
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Educational, enlightening, and optimistic.
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A visionary new master class in cooking that distills decades of professional experience into just four simple elements, from the woman declared "America's next great cooking teacher" by Alice Waters.
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Best cookbook for folks don't follow recipes
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Food: A Cultural Culinary History
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- Production originale
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Histoire
Eating is an indispensable human activity. As a result, whether we realize it or not, the drive to obtain food has been a major catalyst across all of history, from prehistoric times to the present. Epicure Jean-Anthelme Brillat-Savarin said it best: "Gastronomy governs the whole life of man."
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This is a Western food history course
- Écrit par Utilisateur anonyme le 2019-05-15
Auteur(s): Ken Albala, Autres
Description
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 listener 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.
PLEASE NOTE: When you purchase this title, the accompanying material will be available in your Library section along with the audio.
Ce que les critiques en disent
"Pollan narrates his book in a conversational style filled with conviction and eagerness that drive the listener to join his evolutionary quest." (AudioFile)
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Ce que les auditeurs disent de Cooked
Moyenne des évaluations de clientsÉvaluations – Cliquez sur les onglets pour changer la source des évaluations.
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- A
- 2021-03-30
he must be getting paid by the word
If you are familiar with Michael Pollan you might have an idea of what you are getting into here. If not, please understand that while I agree with his general argument about the importance of cooking our own food, I can see how some people would not like his style. He can sound pretentious (maybe unintentionally) and he is definitely verbose. I feel I'm getting a better deal with longer books, but this particular one would probably be better at half the length. Overall, with this book he is likely preaching to the choir, as he was with me, and his style is likely to frustrate more than convert people who do not already care about what they are eating.
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1 personne a trouvé cela utile
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- Louis
- 2021-02-21
Exquisite
Intoxicating prose, mouthwatering descriptions, well delivered. One of Michael Pollan's best, and most thought provoking.
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Au global
- Barbara Appleton
- 2020-09-19
Fire, Water, Air, Earth Cooking!
Excellent thoughts on cooking being more than tasting, smelling, eating...it is about the love put into the making of amazing foods! Thank you!
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