Food journalist Michael Pollan has been writing about what and how we eat for the past decade in books like The Botany of Desire, In Defense of Foodand The Omnivore's Dilemma. His latest book—Cooked—takes a slightly different tact. It follows Pollan’s journey to understand the scientific and historical processes behind what and why we cook. It’s a chronicle of Pollan’s cooking education, as he explores four classical elements—earth, air, fire and water—and the way each is used to cook. To do this, he spends time with bakers, braisers, brewers and barbeque masters.Pollan will be in the WFPL Performance Studio today for a live news special. You can listen live today at 3:oo; here's a link.
