~SUSTAINABLE LIVING FOR CHALLENGING TIMES

[sumisu]

Michael Pollan reads a passage from his new book, "Cooked," in which he tells the story of how he learned to make homemade traditional kimchi. His teacher, a Korean woman, taught him the difference between "tongue taste" vs. "hand taste" and the role of the cook in developing the flavors.

How Michael Pollan Learned to Make Traditional Korean Kimchi

In "Cooked: A Natural History of Transformation," 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.

I have to get Pollan's book!

PS: Just bought Cooked: A Natural History of Transformation and The Omnivore's Dilemma: A Natural History of Four Meals

PPS: I get second hand books on https://www.thriftbooks.com/ using Paypal.