21 April 2013

Interview: Michael Pollan, Author Of 'Cooked' : NPR



"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."

Interview: Michael Pollan, Author Of 'Cooked' : NPR


Cooked: A Natural History of Transformation

     
  • Michael Pollan


    • ISBN-13: 9781594204210
    • Publisher: Penguin Group (USA)
    • Publication date: 4/23/2013
    • Pages: 480




Available online from Amazon.com.



07 April 2013

Why You Shouldn't Wrinkle Your Nose At Fermentation : NPR



Okay, if you've never tried kimchee, get to it. Stick with the natural varieties of the fermented cabbage and veggies, and you'll not only have a new taste sensation but will also benefit from the probiotics. It's available in larger supermarkets and of course, Asian markets.

"Fermentation is the process in which bacteria and yeasts feed on the sugars in food. That creates lactic acid, a preservative. It is what Bill Schindler, a fermenter and anthropology professor at Washington College, calls "controlled rotting." The results are the probiotic foods you hear about: miso, tempeh, the fermented tea called kombucha."

More from NPR:

Why You Shouldn't Wrinkle Your Nose At Fermentation : NPR

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