Contact
Privacy
Book: Cooked: A Natural History of Transformation
Quotes of Book: Cooked: A Natural History of
TOP TAGS :orcservantsmurdererreligion-philosophyyoung-adultall-about-lovebusiness-to-businessrelationship-quotes

  1. Michael Pollan _ Cooked: A Natural History of

    Is there any more feudal, soul eradiating experience than standing before the little window on a microwave oven watching the carousel slowly revolve your frozen block of dinner? Time spent this way might be easier than cooking but it is not enjoyable & surely not ennobling. It is to feel spiritually unemployed, useless to self & humanity.
    book-quotetimefoodhomemade

  2. Michael Pollan _ Cooked: A Natural History of

    It seems to me that one of the great luxuries of life at this point is to do one thing at a time. One thing to which you give yourself wholeheartedly, uni-tasking.
    book-quotetimeluxurymultitasking

  3. Michael Pollan _ Cooked: A Natural History of

    I could, like some of the meat we were cooking, relax into it, clear my mind of competing desires & give myself over to the work... This time became a kind of luxury. And that is precisely when I began to truly enjoy the work of cooking.
    book-quoteself-carefoodie

  4. Michael Pollan _ Cooked: A Natural History of

    Most recipes try to rush the process, promising to wrap things up & get the dish on the table in a couple of hours. These days recipes are steeped in the general sense of panic about time & so have tried to speed things up, the better to suit our busy lives.
    book-quote

  5. Michael Pollan _ Cooked: A Natural History of

    Yet, running just beneath the surface of food industry feminism was an implicit anti-feminist message. Then as now, ads for packaged foods are aimed almost exclusively at women and so reinforced the retrograde idea that responsibility for feeding the family fell to mom. The slick new products would help her do a job that was hers & hers alone.
    book-quotefeminismwomenfood

  6. Michael Pollan _ Cooked: A Natural History of

    This ambivalence about the value of cooking raises an interesting question: Has our culture devalued food-work because it is unfulfilling by it's very nature or because it has traditionally been "women's work"?
    book-quotefeminismwomensociety

  7. Michael Pollan _ Cooked: A Natural History of

    Cheese is all about the dark side of life" - Sister Noella; aka The Cheese Nun
    book-quotelifedeathfood

  8. Michael Pollan _ Cooked: A Natural History of

    It seems as though we can no longer imagine anyone but a professional or an institution or a product supplying our daily needs or solving our problems. This learned helplessness is, of course, much to the advantage of the corporations eager to step forward and do all this work for us.
    book-quote

  9. Michael Pollan _ Cooked: A Natural History of

    The dream of control is seductive but it leads to monoculture in the field and fortified white bread in the supermarket.
    book-quotecontrolfoodmonoculture

  10. Michael Pollan _ Cooked: A Natural History of

    If we're only going to eat the prime cuts of young animals, we're going to have to raise & kill a great many more of them. And indeed, this has become the rule with disastrous results for both the animals & the land... If we are going to eat animals, it behooves us to waste as few and as little as we possibly can. Something that the humble cook-pot allows us to do.
    book-quotephilosophyfoodethics

  11. Michael Pollan _ Cooked: A Natural History of

    I began braising and stewing solo, regularly devoting my Sunday afternoons to cooking various pot dishes on my own. The idea was to make a couple of dinners at a time and freeze them to eat during the week: my own home-meal replacements, homemade. Weeknights, it's often hard to find more than a half hour or so to fix dinner, so I decided to put in a few hours on the weekend, when I would feel less rushed. I also borrowed a couple of minor mass-production techniques from the food industry: I figured that if I was going to chop onions for a mirepoix or soffritto, why not chop enough for two or three dishes? That way, I'd only have to wash the pans, knives, and cutting boards once. Making pot dishes in this way has proved to be the single most practical and sustainable skill-both in terms of money and time spent to eat well-I acquired in my cooking education.
    book-quote

  12. Michael Pollan _ Cooked: A Natural History of

    In the course of a lifetime, sixty tons of food pass through the gastrointestinal tract, an exposure to the world that is fraught with risk.
    book-quote
Categories