Cooking as a Political Act

Contributor(s): Professor Michael Pollan | The food writer and journalist discusses what is at stake when we let corporations do the cooking, and why we need to take back control of our diets for the sake of our health, our environment and our family and social lives. Michael Pollan is professor of journalism at Berkeley and one of Time Magazine’s one hundred most influential people in the world. His new book is Cooked: a natural history of transformation.