Michael Pollan’s ode to cooking

Michael Pollan is one of the most respected writers when it comes to food. Only a few people can communicate the relationship and interdependence of food and science like him. In New York I’ve bought his small book “Food Rules”. In the latest article on Lucky Peach, Michael Pollan talks about his newest book “Cooked“, which I have just ordered.

And he bascially explains in this interview why I love cooking so much. Here are a few snippets that are as true as awesome:

“I want to lure people into the kitchen with the promise of pleasure, and not because it’s an obligation or something you should do. I happen to believe cooking is as interesting as watching TV or being on the computer, which is what people seem to be doing with the time they “save” by not cooking. Cooking isn’t drudgery. It takes real mental engagement; it offers sensual pleasures; it’s very enriching to cook.”

“As a cook, you are a chemist and you are a physicist and you are a cultural historian all at once. And what can seem boring to people is often just a failure to use their imaginations and intellect to understand what’s actually going on, what is at stake.”

“We’re sensorially deprived right now, in modern life. Our eyes are engaged—sometimes our ears—but our bodies? Not so much. These aren’t just bags of bones we’re carrying around. When we cook, when we garden, when we make things with our hands, we’re engaging all of our senses and that has—in ways we don’t really know how to quantify—deeply positive effects on our mental and physical health. We’re hungry for the all the complex sensory information that cooking can provide when approached in the right spirit.”

Thats why I love doing all the things you can see on my Instagram feed. Especially all the new experiments with new kinds of nutritions or hacking intercultural drinks.

And especially when it comes to this, I am counting all the coffee things in there too:

“The food movement is still a young movement. I’m optimistic, and I don’t think we should be discouraged. We’re talking about some really entrenched and powerful interests that need to be dislodged. You look at other comparable movements—the environmental movement or civil rights—and you see that change didn’t happen in a decade; it took generations. And this will take generations, too.”

The movement to really understand the science of coffee is also pretty new and it’s about to get really exciting. Just read all the things of James Hoffmann and Matt Perger and you’ll see what I am talking about.

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Michael Pollan’s ode to cooking