What are chefs watching today on Netflix? There are planned new series on Netflix USA. But every chef, everyone who has something to do with food and every gourmet has seen this one series. It is the four-part documentary COOKED by Michael Pollan.

Cooked Official Trailer

Michael Pollan is an American journalist, professor, and author. The series, which started on Netflix in February, is based on his book of the same name from 2013. We are touring different cultures. The author shows us how it will be different in different countries. He follows the rights, dies in the culinary and food cultures.

Cooking is a memory – each of us has a memory of how it was made. Michael Pollan shows how important the act of cooking is. Cooking and eating together belong to families, bring unknown people to a table and unite them. The art of cooking in the family of the generation and the generation that gives the knowledge. But also tradition, cohesion, and feeling. Cooking is a family thing, an emotional tradition, and traditional knowledge.

COOKED is strong documentation. They remain visually stunning and atmospheric in the audience’s mind. For this series, every cook was shown in the “flicker box” – not only because of the beautiful pictures but because of the message that the documentation will be. Take that cooking and dealing with a certain thing is something, even emotional. And something that you will appreciate, continue and keep.

Cooked by Michael Pollan Reviews

This is not a cookbook, but a book about cooking, and it is very special, says reviewer Fritz Göttler after reading Michael Pollan’s work. Here he reads about cooking as a social event like Homer’s sacrificial meal, learns something from the philosophy of cooking, as discussed by the French philosopher Gaston Bachelard, among others, and forbids Pollan’s explanations of the secret of elementary transformations in which nature and nature culture work together , Here, for example, the critic meets a baker in San Francisco who teaches the author how to always feed the bread dough. This book, which is divided into the four elements water, fire, earth and air, is not a staging of cooking, but a work that also illuminates the sensitivity of minimalist processes. Rarely has the critic read such a wonderful, sometimes fairytale, consistently interesting and educational book about cooking as this work by the journalism professor and New York Times author.