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Michael Pollan on Cooking

Tuesday, April 23, 2013

Michael Pollan explains that cooking is the most important thing we can do to help reform the American food system to make it more sustainable and healthier and improve the health and well-being of individuals. He discusses how fire, water, air, and earth transform the stuff of nature into delicious things to eat and drink. In his new book Cooked: A Natural History of Transformation, he tracks his effort to master cooking with the four elements: learning from a North Carolina barbecue pit master, a Chez Panisse–trained cook, a celebrated baker, several master fermenters.

Guests:

Michael Pollan
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Comments [13]

Mary Mills from Jersey City

Michael Pollan said you could use a Crueset dutch oven to bake bread. The max temp recommended by the Crueset company is 450°. This is enameled ware and the temperature will hurt the pot. Far better to use is the Lodge double lid pan, cast iron , as recommended in the Tartine book. Its made in the US, and is much cheaper and stronger. I put both pieces in a 500° oven at home for about 45 minutes before putting in the bread, then turn the heat down to 450°. You get an outstanding crust.

Apr. 23 2013 12:53 PM
anonyme

thank you!!!!!!!!!!!!

Apr. 23 2013 12:42 PM
Amy from Manhattan

Seems to me the microwave comparison isn't exactly fair, unless each member of your family normally eats a different dish at the same meal.

Apr. 23 2013 12:41 PM
maggie from Morristown nj

I love the show but have to say, I was having lunch & had to turn the volume down because all the whole body roasting chatter was truly putting me off.
How many people, including your guest have
1.Ever actually spent any time with a hog face to face? I was around farm animals for my entire childhood and can tell you, they are FAR more intelligent and sensitive than dogs, and it's possible to have the same sort of relationship with them as we have to our family pets, who wouldn't be pets if they were tasty.
2. Have seen a hog farm? Where these sentient and extremely bright animals are packed into unthinkable conditions, and further abused by callous humans. I won't do the details, look it up for yourself. Very sad.

The whole process is revolting, from start to the final end that you are discussing at the moment with such delight.

Apr. 23 2013 12:33 PM
Pam

Len--
Tell him of three problems: smoke is carcinogenic; seared fat is carcinogenic; fat in any form causes breast cancer!

Apr. 23 2013 12:31 PM
Henry from Manhattan

I haven’t heard anything new from Pollan in this interview so far..

So, watching other people cook won’t help people cook more, but reading books about other people cooking will?

Hey everyone in New York City, here’s how to roast a whole pig for twenty hours in your front yard!

I’m doubtful that sort of approach is really going to encourage anyone en masse to cook more.

Apr. 23 2013 12:30 PM
Paul from UWS NYC

I have never heard Mr Pollan's official word on Omega 3s, especially EPA and DHA, not readily converted from the ALA found in leafy greens, nor on the glycemic issues associated with grains, especially wheat.

Apr. 23 2013 12:30 PM
Ann - brooklyn from Brooklyn

When I was in graduate school a few students held a pig roast. They bought a pig from a local organic farmer in DC and roasted it in their backyard and charged everyone $10 for all they could eat. It was so delicious and people started giving them money to do it again next year. It's one of my fondest memories of my time in school.

Apr. 23 2013 12:29 PM
Pam

Len--Tell him of two problems: smoke is carcinogenic; seared fat is carcinogenic!

Apr. 23 2013 12:28 PM
jgarbuz from Queens

Humans were quite healthy eating mostly meat for tens of thousands of years, and only began to get fat (a desirable thing then) when wheat and other high carbohydrate plants began to be found and later grown. But it is true, that once aging meant lost teeth and lost energy, death came earlier than today. As noted, cooking made it easier for the aged to survive a bit longer.

Apr. 23 2013 12:25 PM
jgarbuz from Queens

All of this nonsense is only to get broadcast time filled up in the cheapest way possible, as well as to sell cooking and food-related products. All these cooking shows have made me sick of food and cooking altogether!

Apr. 23 2013 12:11 PM
Molly from Brooklyn

Does Michael Pollan Know or has he met Alice Waters? Is he a fan?

Apr. 23 2013 12:10 PM

Food preparation has become a spectator sport!

Apr. 23 2013 12:09 PM

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