You Are What You Cook

Science Friday with Ira Flatow (NPR), May 4, 2013

In his new book Cooked: A Natural History of Transformation, Michael Pollan takes a tour of the most time-tested cooking techniques, from southern whole-hog barbecue and slow-cooked ragus to sourdough baking and pickle making. Listen to Michael on NPR’s Science Friday or read the transcript here.