Cooked - A Natural History of Transformat Part 28

Uncorking the Past: The Quest for Wine, Beer, and Other Alcoholic Beverages, by Patrick E. McGovern

Wild Fermentation, by Sandor Katz

Selected Sources

Listed below, by chapter, are the princ.i.p.al works referred to in the text, as well as others that supplied me with facts or influenced my thinking. Web site URLs are current as of September 2012. Any articles of mine cited here are available at michaelpollan.com.

INTRODUCTION: WHY COOK?

I explored the "Cooking Paradox" in a 2009 essay for the New York Times Magazine:

Pollan, Michael. "Out of the Kitchen, Onto the Couch." New York Times Magazine, August 2, 2009.

ON COOKING AS A DEFINING HUMAN ACTIVITY

Flammang, Janet A. The Taste for Civilization: Food, Politics, and Civil Society. Urbana, IL: University of Illinois Press, 2009. An important book, by a political scientist, on the gender politics, and implications for civic life, of "food work."

Levi-Strauss, Claude. The Origin of Table Manners. New York: Harper & Row, 1978. See especially the chapter t.i.tled "A Treatise on Culinary Anthropology."

---. The Raw and the Cooked. New York: Harper & Row, 1975.

Wrangham, Richard, et al. "The Raw and the Stolen: Cooking and the Ecology of Human Origins." Current Anthropology (1999): 40, 56794.

Wrangham, Richard W. Catching Fire: How Cooking Made Us Human. New York: Basic, 2009.

ON THE DIVISION OF LABOR AND SELF-RELIANCE

Berry, Wendell. "The Pleasures of Eating," in What Are People For? Berkeley: Counterpoint, 2010. My discussion of the division of labor and self-reliance owes a large debt to Wendell Berry's entire body of work.

Pollan, Michael. "Why Bother?" New York Times Magazine, April 20, 2008.

Zagat, Tim and Nina. "The Burger and Fries Recovery." Wall Street Journal, January 25, 2011.

ON THE CONTINUING RELEVANCE OF THE CLa.s.sICAL ELEMENTS

Bachelard, Gaston. Air and Dreams. Dallas: Dallas Inst.i.tute, 2011.

---. Earth and Reveries of Will. Dallas: Dallas Inst.i.tute, 2002.

---. The Psychoa.n.a.lysis of Fire. Boston: Beacon, 1964.

---. Water and Dreams. Dallas: Pegasus Foundation, 1983.

Macauley, David. Elemental Philosophy: Earth, Air, Fire and Water as Environmental Ideas. New York: SUNY Press, 2010.

PART I: FIRE

The literature on American barbecue is vast. The Web site of the Southern Foodways Alliance (http://southernfoodways.org/) offers a wealth of excellent material, including short films of pit masters at work and oral histories of North Carolina pit masters, such as Ed Mitch.e.l.l and the Joneses. (http://www.southernbbqtrail.com/north-carolina/index.shtml)I found these books and journals on Southern barbecue particularly illuminating:Egerton, John. Southern Food: At Home, on the Road, in History. New York: Knopf, 1987.

Elie, Lolis Eric. Smokestack Lightning: Adventures in the Heart of Barbecue Country. New York: Farrar, Straus, & Giroux, 1996.

---, ed. Cornbread Nation 2: The United States of Barbecue. Chapel Hill, NC: University of North Carolina Press, 2009.

Engelhardt, Elizabeth Sanders Delwiche. Republic of Barbecue: Stories Beyond the Brisket. Austin, TX: University of Texas, 2009.

Kaminsky, Peter. Pig Perfect: Encounters with Remarkable Swine and Some Great Ways to Cook Them. New York: Hyperion, 2005.

McSpadden, Wyatt. Texas Barbecue. A book of photographs, with a foreword by Jim Harrison and an essay by John Morthland. Austin, TX: University of Texas, 2009.

Reed, John Shelton, and Dale Volberg Reed with William McKinney. Holy Smoke: The Big Book of North Carolina Barbecue. Chapel Hill, NC: University of North Carolina, 2008.

Southern Cultures, The Edible South, Vol. 15, No. 4, Winter 2009. Special issue on Southern food.

On the Early History and Evolutionary Implications of Cooking

Carmody, Rachel N., et al. "Energetic Consequences of Thermal and Nonthermal Food Processing." Proceedings of the National Academy of Sciences of the United States of America 108, 48 (2011): 19199203.

Carmody, Rachel N., and Richard W. Wrangham. "Cooking and the Human Commitment to a High-Quality Diet." Cold Spring Harbor Symposia on Quant.i.tative Biology, 74 (2009): 42734. Epub October 20, 2009.

---. "The Energetic Significance of Cooking." Journal of Human Evolution 57 (2009): 37991.

Fernandez-Armesto, Felipe. Near a Thousand Tables: A History of Food. New York: Free Press, 2002.

Berna, Francesco, et al. "Microstratigraphic Evidence of in Situ Fire in the Acheulean Strata of Wonderwerk Cave, Nothern Cape Province, South Africa." Proceedings of the National Academy of Sciences of the United States of America 109, 20 (2012): E121520.

Jones, Martin. Feast: Why Humans Share Food. Oxford: Oxford University Press, 2007.

Symons, Michael. A History of Cooks and Cooking. Urbana, IL: University of Illinois, 2000.

Wrangham, Richard, et al. "The Raw and the Stolen: Cooking and the Ecology of Human Origins." Current Anthropology 40 (2009): 56794.

Wrangham, Richard W. Catching Fire: How Cooking Made Us Human. New York: Basic Books, 2009.

A Few More Practical Books on Cooking with Fire

Mallmann, Francis, and Peter Kaminsky. Seven Fires: Grilling the Argentine Way. New York: Artisan, 2009.

Raichlen, Steven. The Barbecue! Bible. New York: Workman, 1998.

---. Planet Barbecue! New York: Workman, 2010.

Rubel, William. The Magic of Fire: Hearth Cooking-One Hundred Recipes for the Fireplace or Campfire. Berkeley: Ten Speed Press, 2002.