A follow-up to The
omnivore’s dilemma (one of all-time my favorite books), Pollan casts his
wide net over how humans have learned to make potential food ingredients more
palatable and nutritious. Or in the case
of modern processed food, succeeded all-too-well in doing the exact opposite as
far as nutrition goes. One take-away, bacon is a veritable “umami bomb.” We all knew that. Divided into Fire, Water, Air, and Earth, he discusses
food cooked over heat, concentrating on barbecue; by water, the magic of
combining vegetables, meat, and various herbs and spices in a long-cooking
braise; air, the chemistry and complexity of baking a loaf of bread that is
both appealing and has retained and intensified the nutrition available in ground
whole wheat; and earth – fermentation in all its forms, wine, beer, cheese,
pickles, sauerkraut, etc. – how “rot”
both preserves food and has a strong cultural tie for most human groups. Every page is brings another surprising fact,
observation, or lovely image. I knew there
was a reason I love anything pickled, and mourned the passing of my 35 year-old
bread starter. Highly recommended. 480 pp.
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