Food For Thought Resumes With ‘Cooked’ Talk Sept. 6

“Cooked: A Natural History of Transformation” by Michael Pollan will be the book to be discussed by the Food For Thought Book Club when it resumes meeting Sept. 6, at 6 p.m., in the Gozzer Room at the library.
Pollan explores the previously uncharted territory of his own kitchen. Here, he discovers 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.
Apprenticing himself to a succession of culinary masters, Pollan learns 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. Both realms are transformed by cooking, and so, in the process, is the cook.
Held in partnership with the Inland Northwest Food Network, discussions are open to anyone interested in the science, cultivation, and preparation of food.
Upcoming titles and their discussion dates include: “An Unlikely Vineyard: The Education of a Farmer and Her Quest for Terroir” by Deirdre Heekin, Oct. 4; “Salt, A World History” by Mark Kurlansky, Nov. 1; and “My Organic Life” by Nora Pouillon, Dec. 6.
For more information visit www.inwfoodnetwork.org.