February 19, 2016
With help from Aboriginal hunters and a barbecue pit master, Pollan shows how fire shaped human gastronomy, and weighs our duty to the animals we eat.
Pollan looks to the kitchens of India for a lesson in the value of pot cooking and examines the consequences of eating highly processed food.
Visit food labs and Moroccan fields as Pollan delves into the science of bread-making and the nature of gluten.
Discover how microbes help turn raw ingredients into delicacies like chocolate and cheese as Pollan tackles the mysterious process of fermentation.