生活与烹饪特殊关系.docVIP

Food 食物 The?sauciers?apprentices 烹饪学徒 Humanitys?relationship?with?cookery?is?unique—andshouldnt?be?lost?By?Michael?Pollan. 生活与烹饪的独特关系—不应被舍弃 Cooked:?A?Natural?History?of?Transformation. 烹饪，转变的自然史 BEFORE?Michael?Pollan?came?along,?eating?as?a?form?of?politics?was?a?fringe?activity.?Dubbed?the“liberal?foodie?intellectual”?by?the?New?York?Times,?the?American?activist?and?author?has?spentthe?last?two?decades?writing?bestselling?books,?such?as?“In?Defence?of?Food”and?“TheOmnivores?Dilemma”,?in?an?effort?to?popularise?cooking?and?highlight?the?defects?of?the?foodindustry?and?the?rich?worlds?bad?eating?habits. 在Michael?Pollan的书火了之前，设饭局已不流行。这位被《纽约时代》称为饕餮知识分子的美国作家兼活动家，花了20年写就了多本畅销书，像是《为食物辩护》和《杂食动物的困境》，他大力推广烹饪，针砭时弊食品工业和发达国家糟糕的饮食习惯。 Mr?Pollans?latest?book, “Cooked”,?is?divided?into?four?sections:?fire,?water,?air?and?earth.Although?something?of?an?authorly?conceit,?these?divisions?allow?him?to?explore?a?range?ofculinary?topics?from?the?joy?of?making?soufflés?that?rise?to?why?bacteria?are?needed?infermentation.?He?also?returns?to?a?conundrum?he?has?previously?described?as?the?“cookingparadox”:?why?it?is?that?people?now?spend?less?time?preparing?food?from?scratch?and?moretime?reading?about?cooking?or?watching?cookery?programmes?on?television. 他的新书《烹饪》分为四个部分：火，水，空气和土。虽然这样分，显得有些自负，不过在每个部分，作者都有关于烹饪的心得，比如从制作起酥的乐趣到为什么发酵中需要细菌。书中同样也探讨了他之前谈到的“烹饪的悖论”—为什么人们花更少的时间下厨，花更多的时间读烹饪书籍或是看电视烹饪节目？ Mr?Pollan?explores?the?same?way?a?naturalist?might,?by?studying?the?animals,?plants?andmicrobes?involved?in?cooking,?and?delving?into?history,?culture?and?chemistry.?With?help?fromexperts?he?masters?the?“whole?hog”?barbecue,?a?loaf?of?bread?and?the?cooking?pot.?Hedescribes?the?remarkable?transformations?that?take?place?in?the?humble?saucepan,?wherefibres?are?broken?down,?seeds?softened?and?rendered?edible,?plants?detoxified,?and?flavoursbrought?together?from?far-flung?taxonomic?kingdoms. 作者研究烹饪中的动物，植物和微生物，钻研历史，文化和化学，就像个博物学者一样。在行家的帮助下，他掌握了如何制作烤猪，长条面包，使用锅子。他描述了发生在炖锅中的奇妙转变，锅中食物的纤维被破坏，种子被煮软，变得可以食用，植物食材的去毒以及多种