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Chapter Overview
Chapter 1: AudiobookHub Recommendation
Chapter 2: Cooking makes raw foods easier to digest and more nourishing for humans.
Chapter 3: What unites smoked bacon, mushrooms, kelp, and anchovies? They showcase intensely savory umami flavors.
Chapter 4: The postwar shift to convenience foods caused a gradual yet steady fall in healthy eating overall.
Chapter 5: Fermenting and baking dough release nutrients, turning bread into an essential staple for humans.
Chapter 6: Industrial baking and white bread’s sugary appeal have left loaves with almost no nutritional content whatsoever.
Chapter 7: Microbes are not just vital for fermentation, but key to maintaining your gut health.
Chapter 8: Humans and animals alike relish a stiff drink, yet some fermented foods require acclimation over time.
Description
Cooked (2013) details the history of humanity’s relationship with cooking, baking and fermentation. These blinks explain how cooking became an essential aspect of being human while exploring the varied techniques people have tried and perfected to turn nature’s bounty into a delicious, nutritious meal.
Who Should Listen
- People interested in culinary history
- Foodies eager to understand why we cook they way we do
- Fans of brewing, pickling or other fermented foods