I pick up these sorts of books so that I can get re-energized around a topic. Again, Michael Pollan delivers. <\/p>\n
Two quotes before I pass the book to the other side of the bed: <\/p>\n
“To ferment your own food is to lodge a small but eloquent protest — on behalf of the senses and the microbes — against the homogenization of flavors and food experiences now rolling like a great, undifferentiated lawn across the globe. It is also a declaration of independence from an economy that would much prefer we remain passive consumers of standardized commodities, rather than creators of idiosyncratic products expressive of ourselves and of the places where we live, because your pale ale or sourdough bread or kimchi is going to taste nothing like mine or anyone else’s.” (pp.414-5) <\/p>\n
“As a form of cooking (baking) seemed way too demanding — of exactitude and patience, neither a personal strong suit. Baking was the carpentry of cooking and I’ve always gravitated towards pursuits that leave considerably more room for error. Gardening, cooking, writing, all are roomy in their way, amenable to revision and mid-course correction.” (p.210) <\/p>\n
1. Michael Pollan, Cooked: A Natural History of Transformation<\/em> (New York: The Penguin Press, 2013).<\/p>\n","protected":false},"excerpt":{"rendered":" I pick up these sorts of books so that I can get re-energized around a topic. Again, Michael Pollan delivers. Two quotes before I pass the book to the other side of the bed: “To ferment your own food is to lodge a small but eloquent protest — on behalf of the senses and the … Continue reading Two more quotes from M. Pollan<\/span>