{"id":51642,"date":"2017-02-10T14:28:59","date_gmt":"2017-02-10T22:28:59","guid":{"rendered":"http:\/\/www.110pounds.com\/?p=51642"},"modified":"2017-02-10T14:28:59","modified_gmt":"2017-02-10T22:28:59","slug":"cooked","status":"publish","type":"post","link":"https:\/\/www.110pounds.com\/?p=51642","title":{"rendered":"Cooked"},"content":{"rendered":"

Michael and I recently watched a documentary series on Netflix called “Cooked<\/a>.” It was done by Michael Pollan, of “In Defense of Food<\/a>” and “The Omnivore’s Dilemma<\/a>” fame.<\/p>\n

While I wasn’t a huge fan of his books (granted, I read them a long time ago and maybe if I re-read them now I’d feel differently?), I really enjoyed the documentary series. I found him more compelling and interesting in the TV show than on paper. Go figure.<\/p>\n

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It’s in four parts, each have a theme and tell the history of cooking and discuss issues that face humans for the future of food. A common threat — processed foods and the growing number of people with Type 2 Diabetes.<\/p>\n

“Humans have been cooking since prehistoric times. But cuisine only developed when pots and pans were created that could stand up to the heat of fire. That made it possible to combine ingredients, creating flavor combinations that were unique to specific places.”<\/span><\/p><\/blockquote>\n

I really liked that each part of the series took place in a different part of the world and gave insight into the different cultures and histories of food there.<\/p>\n

Fire<\/strong> <\/span>– This episode began in Australia with aboriginal people who go into the bush to reclaim their old tribal ways with hunting and cooking in the wild– with fire, obviously. It also told the story of a Pitmaster in the American south who learned how to BBQ as a child.<\/p>\n\n\t\t