Thu, February 8, 2018, 8:00 pm - 10:00 pm
Pollan’s books about food, diet, and industrial agriculture — he is perhaps best known for 2006’s The Omnivore’s Dilemma: A Natural History of Four Meals — have made him an influential voice in America’s food fight over obesity, nutrition, and diabetes, and have made him revered by those who believe that something is fundamentally wrong with how we mass produce and prepare our meals.
Pollan’s last book, Cooked: A Natural History of Transformation, focuses on another aspect of American life we haven’t thought enough about: the kitchen. In his hands, cooking is no longer a workaday chore: it’s alchemy, it’s revolutionary, and it’s what makes us human. Though we’ve tried to shrink kitchen time with microwaves and minute rice, Pollan writes that cooking is “the single most important thing an ordinary person can do to reform the American food system”—and if history is any guide, we’ll soon share his enthusiasm.
Finley Community Center
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