Very pleasing to see reviews/articles such as this appearing: evidence of the ‘trickle down effect’ of discussions about the connection between Cooking and Consciousness starting to filter into mainstream media. Here, in the form of an interview/review of Michael Pollan’s new book: Cooked: A Natural History of Transformation. I haven’t read the book, but it looks to be a continuation of a series of books he has written which broach issues around our relationship with food. In this case, a quite practical, hands-on exploration into traditional strands of cooking, exploring the transformative nature of the different techniques, whilst also hinting at the transformative nature of the effects of engaging with cooking: in terms of home, family, and community life. I was intrigued, yet not remotely surprised, at the dismissive tone of Observer critic Jay Rayner in his review of the book. He appears to confuse Pollan’s ‘pursuit of authenticity’ as some search for an illusory ‘holy grail’ of traditional, authentic recipes – rather than an advocation for a deeper engagement with the act and art of cooking as a channel to provide a more authentic connection with ourselves and others. Sure, this is my reading – having not even read the book – but this is the territory Pollan has been exploring for some time. Check out the full Observer article or have a look at Jay Rayner’s review.
