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Cooked (2013) describes the history of cooking, baking and fermentation. These slates illustrate how cooking, while examining the various techniques that people have tried and mastered to turn the abundance of nature into a tasty and nutritious meal, became an important part of being human.

Michael Pollan is a food writer, bestseller, and journalism professor at University of California at Berkeley. The Omnivore’s Dilemma and In Defense of Food are his other novels.

  • People interested in the history of cooking
  • Foodies very curious to know why we cook the way we do
  • People who like brewing, pickling and fermented products