Eli Goh’s Reviews > Cooked: A Natural History of Transformation > Status Update

Now that I'm in the last element of the book: Earth, the author splits this part into several ingredients. It's interesting to read about the fermentation of vegetables and how certain groups tried to claim that the consumption of fermented vegetables can improve the overall well being of people and that it lacks scientific research. I can't relate much to fermentation save for yeast when it comes to baking.

I love how the author describes the process of baking and the wee bits of history behind Wonder Bread.

Part II of the book, in my opinion, was even more captivating than Part I. The author ends the part with a braise that he cooked in a terra cotta pot and how only braised food could do wonders in having family members who are centrifugal, and individualistic gravitate towards the kitchen for it and how slow-cooked food militates against fast-eating when everyone at the table would take their time enjoying the dish.

I love how the author writes about cooking with water. I'm really glad I got this book at 10 ringgit at a booksale!

I love the introduction to the book and how the author chooses to deal with each cooking element by order of history and how the author talks about cooking in light of the division of labour in our complex economy.

I love the introduction to the book and how the author chooses to deal with each cooking element by order of history and how the author talks about cooking in light of the division of labour in our complex economy.