Cooked: A Natural History of Transformation (英語) ペーパーバック – 2014/4/3
Kindle 端末は必要ありません。無料 Kindle アプリのいずれかをダウンロードすると、スマートフォン、タブレットPCで Kindle 本をお読みいただけます。
THE INSPIRATION FOR THE NEW NETFLIX SERIES
'It's not often that a life-changing book falls into one's lap ... Yet Michael Pollan's Cooked is one of them.' SundayTelegraph
'This is a love song to old, slow kitchen skills at their delicious best' Kathryn Huges, GUARDIAN BOOKS OF THE YEAR
The New York Times Top Five Bestseller - Michael Pollan's uniquely enjoyable quest to understand the transformative magic of cooking
Michael Pollan's Cooked takes us back to basics and first principles: cooking with fire, with water, with air and with earth.
Meeting cooks from all over the world, who share their wisdom and stories, Pollan shows how cooking is at the heart of our culture and that when it gets down to it, it also fundamentally shapes our lives.
Filled with fascinating facts and curious, mouthwatering tales from cast of eccentrics, Cooked explores the deepest mysteries of how and why we cook.
It's not often that a life-changing book falls into one's lap ... Yet Michael Pollan's Cooked is one of them. One it's impossible to read and not act on ... Embrace bacteria, cook thoughtfully and slow, and taste some of the most luscious food you've ever eaten, this powerful book says. And do it for the people you love as well as the invisible soldiers inside you who are fighting to keep you strong. Cooked is a book of revelations for today's hungry human animal. Be changed by it (Sunday Telegraph)
In Cooked, Pollan continues his campaign to get us to eat properly and pleasurably by making meals from scratch ... a warm, thoughtful narrative in which Pollan encounters everything from a surfing baker who makes the perfect sourdough to a cheese-making nun. This is a love song to old, slow kitchen skills at their delicious best (Kathryn Hughes Guardian BOOKS OF THE YEAR)
[A] rare, ranging breed of narrative that manages to do all ... In Pollan's dexterous hands, we get the science, the history, the inspiration, ultimately the recipe. What feels like all of it. It doesn't hurt that he also happens to be very funny (Boston Globe)
Pollan's book is many things, among them a memoir of learning to master the absolute basics of culinary creation: fire, water, air and earth. As Pollan chats with cheesemaking nuns and discovers Walt Whitman's views on composting, he reminds us that cooking used to be all about connection - with the world around us, with other times and cultures, and with those we cook for ... this book [is] both approachable and rewarding (Hephzibah Anderson Prospect)
As in The Omnivore's Dilemma, Pollan is never less than delightful, full of curiosity, insight, and good humor. This is a book to be read, savoured, and smudged with spatterings of olive oil, wine, butter, and the sulfuric streaks of chopped onion (Outside)
Pollan eloquently explains how grilling with fire, braising (water), baking bread (air), and fermented foods (earth) have impacted our health and culture ... Engaging and enlightening (Publishers Weekly)
A thoughtful meditation on cooking that is both difficult to categorize and uniquely, inimitably his ... Intensely focused yet wide ranging, beautifully written, thought provoking, and, yes, fun, Pollan's latest is not to be missed by those interested in how, why, or what we cook and eat (Library Journal)
Having described what's wrong with American food in his best-selling The Omnivore's Dilemma (2006), New York Times contributor Pollan delivers a more optimistic but equally fascinating account of how to do it right ... A delightful chronicle of the education of a cook who steps back frequently to extol the scientific and philosophical basis of this deeply satisfying human activity (Booklist)
[Pollan] explores the same way a naturalist might, by studing the animals, plants and microbes involved in cooking, and delving into history, culture and chemistry ... he describes the remarkable transformations that take place in the humble saucepan ... Side by side with Mr Pollan the naturalist is the author as activist ... his book is a hymn to why people should be enticed back into the kitchen (Economist)
Delicious (Jay Rayner Guardian)
構成は、火の料理ＢＢＱ，水の料理煮込み料理というか、男の私には色々変身可能な野菜スープの基礎、空気としてパン、そして発酵のサワークラウト。 ＢＢＱは河原でフランクフルトを焼き、焼きそばを作る等と思っては大間違い。 厳選した豚一頭をじっくり火加減に注意しながら丸焼きにするものだと教えられる。 しかも、その行為こそ、人間が生命を犠牲にして生きることの現実を直視し、神への感謝を感じるべき時なのだとも。 料理をしながら、哲学的な思考をし、玉ねぎを刻みながら禅の修行にもなることを学び、最後は自分でキムチをつくろうか、蜂蜜酒を作ろうか等とワクワクさせてくれる。
英語はビジネス書に特化した単語能力では知らない単語が多く、これはkindle で読むべき原書かなとも思った。 いずれにせよ、厨房好きの男性にお薦めの一書。
Eat food. Not too much. Mostly plants.
This was the bottom line, and it was satisfying to have found it, a piece of hard ground deep down at the bottom of the swamp of nutrition science: seven words of plain English, no biochemistry degree required. But it was also somewhat alarming, because my publisher was expecting a few thousand words more than that. Fortunately for both of us, I realized that the story of how simple a question as what to eat had ever gotten so complicated was one worth telling, and that became the focus of that book.
The focus of this book is very different. It is much less about theory, history, and science than it is about our daily lives and practice. In this short, radically pared-down book, I unpack those seven words of advice into a comprehensive set of rules, or personal policies, designed to help you eat real food in moderation and, by doing so, substantially get off the Western diet. The rules are phrased in everyday language; I deliberately avoid the vocabulary of nutrition or biochemistry, though in most cases there is scientific research to back them up.”
~ Michael Pollan from Food Rules
Michael Pollan is the author of a number of New York Times best-selling books on nutrition (including In Defense of Food and The Omnivore’s Dilemma). He’s a longtime New York Times contributor and Professor of Journalism at Berkeley. In 2010, Time magazine named him one of the one hundred most influential people in the world.
If you’re looking for a SUPER compact, witty look at the primary rules on how to eat well, this is it. I HIGHLY recommend you pick up a copy as I think it’s the page-for-page best guide on the basic fundamentals of nutrition.
It’s a fun, witty, concise guide to eating well featuring 64 food rules structured around Pollan’s seven words of wisdom:
Part 1 = Eat food.
Part 2 = Mostly plants.
Part 3 = Not too much.
I'm excited to share some of favorite Big Ideas:
1. Nutrition: 2 Facts - Everyone agrees on.
2. Rule #1: Eat Food - Not edible foodlike substances.
3. Low-Fat - Made us fat.
4. Will Your Food Rot? - Good test.
5. 66% - 80% - Not too much.
Let’s have fun optimizing our food rules as we eat food... not too much... mostly plants!
More goodness— including PhilosophersNotes on 300+ books in our *OPTIMIZE* membership program. Find out more at brianjohnson . me.
The links between diet and health according to this novel is that individuals who eat a Western diet (lots of processed food, food with added sugar and fat, and lots of refined grains) will suffer from Western diseases such as obesity, Type 2 diabetes, cancer and cardio diseases. That totally makes sense to me but I didn’t know it was known as a Western diet. The second link is that if you eat a traditional diet (a lot of different varieties here) you will not suffer from these diseases. Which basically means, no one diet is perfect but as humans we have adapted to different diets to make them work for us. The Western diet, as it stands now, is the diet which makes everyone ill. Inside this novel, there are 64 rules to live by to eat a healthy diet. These rules are explained further with a brief explanation, if needed.
Some of these rules I had heard about before but about half of them were new to me. There are three parts to the novel: What to eat? What kinds of food should I eat? And How should I eat? Each of these parts have different rules to follow. I liked that these rules are, for the most part, something I could memorize on my own and therefore, I could recall when need be. There is the rule about not eating food that you cannot say, rule about eating a variety of colors, and a rule about eating at a table, these are a few of the rules I already knew.
Here are a few of the rules that I really enjoyed:
Avoid food products containing ingredients that no ordinary human would keep in the pantry.
So, cellulose, thiamine mononitrate is not something I would have on hand, therefore this product should not be in my house.
Avoid food products that contain more than 5 ingredients.
Wow, that would eliminate a lot of the processed foods I have on hand.
Avoid food products that contain ingredients that a third-grader cannot pronounce.
Again cellulose, thiamine mononitrate are out and I need to start thinking simple.
Cook food that has only been cooked by humans.
Again, lots of preservatives, added sugar, and other interesting items are added which we don’t need.
Eat all the junk food you want as long as you cook it yourself.
This one is a killer. I have literally cut down on the number of French fries I eat as I think this rule says it all. I’m not physically making French fries out of potatoes every time I want them, it’s too time consuming and too much work. The novel says there is nothing wrong with sweets, soda and other sweet snacks as long as you prepare them yourself. If I had to prepare potato chips, snack crackers, or cookies as much as I consume them, my consumption would really go down.
Spend as much time enjoying your meal as it took to prepare it.
I think this book has a lot to offer, things you might know and things that you should know. I like the short and sweet aspect of the novel, it’s not a wordy or a complex read, the author gives his readers just the facts in an easy way to think about them and how to apply them to their own lives. I’m ready to jump on board and I know it will take some time, strength and willpower to incorporate these rules but I know the benefits will be worth it.
Stay away from "factory made food"!.....
Shop the perimeter of the supermarket. Shop produce, go to dairy, then meat department and the to the checkout. Most everything in the center is factory made, and in a can, bag, or box.