I suppose the lingering question is: barring a wider distribution of Depression Era grandmothers, can you learn to cook out of a book? Or a blog…
These are simple things with only a few steps. The microbial communities are robust and resilient, so they can be neglected for days or weeks and then brought back to life. They yield more than one product we find useful. In short, perfect ferments for beginners.
In the process of changing our habits we change the way business does business. The majority of the consumption of resources is done by the world’s most developed economies.
A good stint at home cooking should be a prerequisite for anyone who’s a city food policy practitioner. Home cooking deserves to be on the front burner of good food policy.
Cooking may seem like an act of self-preservation, an act that is both self-serving and necessary, but if you look beyond the immediate and beyond the narrow definition of what cooking is, you can see that cooking is and has always been an act of resistance.
We speak today of food felons, for they walk anonymously among us. Their despicable, unimaginable, reprehensible crime against society: a lifelong disrespect and disregard for producing and indulging in good food. Like the dying punk in “Repo Man,” I blame society.
In Cooked: A Natural History of Transformation, Michael Pollan describes his personal journey of stepping away from processed and packaged foods toward cooking from scratch, and highlights the grievous consequences of industrial modernity in the daily arena of eating and drinking.
If you had less than £3 per day to spend on food, what would you eat?
Until relatively recently in human history, making cheese was an intensely local, home or village craft passed down and adapted generation to generation.
How does the food we eat affect us as people?
If you’re young and hard up, eating a varied, delicious and high quality diet can seem a starry-eyed dream, never mind trying to eat consciously or sustainably. But with a little time and thought, it need not be so.
Writing books and essays about food, I hear a lot of stories about what people ate growing up.