A new book by one of our go-to food writers in a publication new to us:
The following is an excerpt from Michael Pollan’s Cooked: A Natural History of Transformation, out from the Penguin Press on April 23.
As I grew steadily more comfortable in the kitchen, I found that, much like gardening, most cooking manages to be agreeably absorbing without being too demanding intellectually. It leaves plenty of mental space for daydreaming and reflection. One of the things I reflected on is the whole question of taking on what in our time has become, strictly speaking, optional, even unnecessary work, work for which I am not particularly gifted or qualified, and at which I may never get very good. This is, in the modern world, the unspoken question that hovers over all our cooking: Why bother? Continue reading











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