May 7 2013 7:00 pm
Tuesday, May 7, 7 p.m.EVENT SOLD OUT!
Seat is general admission. Doors will open at 6:30 p.m.
THIS IS A TICKETED EVENT. The $30 ticket admits TWO people and includes a copy of Cooked: A Natural History of Transformation. Additional books will be available for sale at the event.From the renowned author of The Omnivore's Dilemma comes a kitchen-focused exploration of the enduring power of the four classical elements—fire, water, air, and earth—to transform the stuff of nature into delicious things to eat and drink. Pollan apprenticed himself to a succession of culinary masters, learning how to grill with fire, cook with liquid, bake bread, and ferment everything from cheese to beer. In the course of his journey, he discovers that the cook occupies a special place in the world, standing squarely between nature and culture. He argues that by giving over that place to large-scale food production companies, we weaken not only the sustainability of our communities, but also the relationships we have with family and friends. By reclaiming cooking as an act of enjoyment and self-reliance, and learning to perform the magic of these everyday transformations, we can open the door to a more nourishing life.
A longtime contributor to The New York Times Magazine, he is also the Knight Professor of Journalism at the University of California Berkeley. In 2010, Time magazine named him one of the one hundred most influential people in the world.
Presented with Local First Utah, Slow Food Utah, and The Wasatch Cooperative Market