Michael Pollan: “Cooked”

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Author Michael Pollan has been criticizing food for some time, but not in the velvety, salivation-inspiring way PW’s Brian Freedman does it after visiting a favorite dining spot. Moreover, Pollan, who’s been named to Time’s “100 Most Influential People” list, has dedicated his intellectual writings—like his books The Omnivore’s Dilemma: A Natural History of Four Meals and In Defense of Food: An Eater’s Manifesto—to criticizing the production and business of food in modern society. In particular, Pollan’s 2006 Omnivore’s Dilemma focused on how agribusiness has lost touch with what he calls the natural cycles of farming, hitting on all those subjects that make us uncomfortable when a hankering for a Big Mac comes along (corn derivatives, high fructose corn syrup, factory farming) and argues that people in Washington, D.C., and on Wall Street are to blame for so much of our society’s nutritious aberrations. In his brand new book, Cooked: A Natural History of Transformation, Pollan goes back to basics—we’re talking really basic—learning to cook using the four classical elements—water, fire, air, earth—and creating dishes while apprenticing for several master chefs from around the world, including a North Carolina barbecue pit master, a celebrated baker and a chef from the acclaimed Chez Panisse in California. Pollan will be reading from Cooked, and a signed copy comes with the ticket price. / Randy LoBasso

7:30pm. $30. Free Library of Philadelphia, Central Branch. 1901 Vine St. freelibrary.org

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EVENT DETAILS

WHEN
Friday, April 26, 2013
Recurring: ONCE

TIME & PRICE
7:30pm. $30

WHERE
Central Library , 1901 Vine St., Philadelphia, PA
One time only on 04/26/2013. .

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