（続）食の安全の旗手の新刊

マイケル・ポーランさんがNewsHourに出ていました。この方の立場は明確です。工業化、産業化された食産業を自分たちの手に取り戻し、健康や生活を取り戻すというもので、今回の新刊も例外ではなさそうです。

"The decline of everyday home cooking doesn't only damage the health of our bodies and our land but also our families, our communities, and our sense of how our eating connects us to the world."
-- MICHAEL POLLAN, AUTHOR OF "COOKED"

キンドル版もでたことですし、近いうち読んでみようと思います。この本を読んでも、料理をするようにはならないでしょうか（滝汗）



（スクリプト）
JEFFREY BROWN: Now, the book -- and we're not going to go into all the -- but you divide it into classical categories of fire, barbecue, water, cooking in pots, air, baking, and earth, right, various forms of fermentation.

And you make yourself a sort of food -- a cook-to-be tourist, I guess, or not tourist, but ...

MICHAEL POLLAN: A student, apprentice.

JEFFREY BROWN: Student, yes, yes.

MICHAEL POLLAN: So what I did was a found a master of each of -- I divided cooking into these four big important transformations. These are the common denominators of anything you would make.

And then I looked for masters in each one, and I apprenticed myself and learned at their feet. And the book is really the story of my education.

You know, I'm willing to call it reporting, but it was really just fun. And I have never had more fun working on a book.

次の部分が肝になるでしょうか。アメリカ人の平均調理時間は２７分で、テレビの料理番組を見る時間が平均時間３０分なのでそちらの方が多いという逆転現象から話をすすめます。彼にとって、料理とはアウトソースすべきではないもののようです。

JEFFREY BROWN: One of the most amazing phenomenon of our time, I think -- and you do write about it -- you call it the cooking paradox.

MICHAEL POLLAN: Yes.

JEFFREY BROWN: That we watch so much -- that cooks, chefs are celebrities, that proliferation of all these programs about cooking, that we end up watching more than we actually cook ourselves.

MICHAEL POLLAN: Yes.

The average American today cooks only 27 minutes a day, puts that much time into preparing food, four minutes for cleanup. Your average Food Network show is 30 minutes or an hour.

JEFFREY BROWN: Why do you think this happens?

MICHAEL POLLAN: Well, to me, it was a very important clue about the importance of cooking, because there are many things in our lives we have outsourced and we haven't looked back, sewing our clothing, changing the oil in your car.

JEFFREY BROWN: Right.

MICHAEL POLLAN: We're very happy to outsource that and, OK, that's fine.

Cooking is different. I think people have very strong feelings about cooking. We all have memories of being in the kitchen when our mom was preparing a meal or our grandmother and watching those alchemies unfold and that wonderful smell and the feeling of love as she presented the thing she worked hard on.

So I don't think we're quite ready to let it go. And I think that's one of the reasons we're obsessing about it. The mystery is, why don't we do it? And I think a lot of people feel daunted. It's -- one of the interesting things about those cooking shows is they don't actually motivate you to cook. They make it look too hard.

ニューズアワーに登場した作家は必ず抜粋を読んでくれます。キムチの作り方で、"tongue taste"ではなく、 "hand taste"することの重要性を訴えているところです。



Michael Pollan reads an excerpt from his new book, "Cooked," in which he tells the story of how he learned to make kimchi, the difference between "tongue taste" vs. "hand taste" and the cook's role in developing flavor.

"hand taste"というとインド料理など手で食べる料理かと思ったらそうではなく、下ごしらえなど準備も含めたものを指しているようです。