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      Michael Pollan -- Cooked: A Natural History of Transformation in San Francisco

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      May 6, 2013

      Monday   7:30 PM - 9:00 PM

      1187 Franklin
      San Francisco, California 94109

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      Michael Pollan -- Cooked: A Natural History of Transformation

      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. We learn 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.

      Michael Pollan is the author of six previous books: Second Nature, A Place of My Own, The Botany of Desire, Food Rules, and the national bestellers, The Omnivore's Dilemma, and In Defense of Food.

      A longtime contributing writer to The New York Times Magazine, Pollan is also the Knight Professor of Journalism at UC Berkeley. His writing on food and agriculture has won numerous awards, including the Reuters/World Conservation Union Global Award in Environmental Journalism, the James Beard Award, and the Genesis Award from the American Humane Association.

      At First UUSF (1187 Franklin at Geary, San Francisco)
      Map Parking (in addition to on-street parking)

      Tickets available in the store and online at Brown Paper Tickets or 800-838-3006
      Seat and one copy of Cooked $35
      Two seats and one copy of Cooked $40
      PRESENTED by THE BOOKSMITH

      Cost: Payment required - $35-$40 (includes book)

      Categories: Food & Wine | Performing Arts

      Event details may change at any time, always check with the event organizer when planning to attend this event or purchase tickets.
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