Acclaimed food writer Michael Pollan, author of “The Omnivore’s Dilemma,” returns to Utah on May 7 to discuss his new book.
“Cooked: A Natural History of Transformation” follows Pollan’s journey learning how to grill will fire, cook with liquid, bake bread and ferment cheese and beer.
According to the publisher’s description, the book argues that take back control of cooking from corporations — which inject large amounts of fat, sugar and salt — “may be the single most important step anyone can take to help make the American food system healthier and more sustainable. Reclaiming cooking as an act of enjoyment and self-reliance, learning to perform the magic of these everyday transformations, opens the door to a more nourishing life.”
When Pollan visited Utah in 2008, more than 2,200 came to see him at Abravanel Hall. This time, he’s expected to fill the 575 seats at Rowland Hall School.
Pollan’s visit is presented by The King’s English Bookshop, Local First Utah, Slow Food Utah and Wasatch Cooperative Market.
When • Tuesday, May 7, 7 p.m.
Where • 843 Lincoln Street, Salt Lake City.
Cost • $30 includes a copy of the book and two tickets.
Details • Tickets available at The King’s English, 1511 S. 1500 East, Salt Lake City, 801-484-9100; or at http://www.kingsenglish.com/event/michael-pollan-cooked Slow Food Utah and Wasatch Cooperative Market