Michael Pollan: You Are What You Cook

29:51 minutes

Food writer Michael Pollan once advised, “Eat food. Not too much. Mostly plants.” Now, he tells us how to cook it. In his new book Cooked: A Natural History of Transformation, he takes a tour of the most time-tested cooking techniques, from southern whole-hog barbecue and slow-cooked ragus to sourdough-baking and pickle-making.

Segment Guests

Michael Pollan

Michael Pollan is the author of multiple books, including The Omnivore’s Dilemma. A longtime contributor to The New York Times, he is also the Knight Professor of Journalism at Berkeley.

Meet the Producer

About Christopher Intagliata

Christopher Intagliata is Science Friday’s senior producer. He once served as a prop in an optical illusion and speaks passable Ira Flatowese.

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