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Home Cooks vs. Corporations: Michael Pollan's Take on Nutrition

In today's modern world, the art of home-cooked meals is losing ground to quick, convenient, often processed store and restaurant bought solutions. Whether we care to admit it or not, nutrition is rapidly becoming commoditized, and diligently making home-cooked meals to share at the dinner table the exception, not the norm.

Food writer, activist, and Professor of Journalism at UC Berkeley Michael Pollan weighs in on processed vs. prepared food in this video short by The RSA as part of their ongoing series "Espresso for the Mind". The video sets illustrations from Kerry Hyndman to an audio soundbite from Pollan's lecture on the same topic, titled 'How Cooking Can Save Your Life'.

Pollan's argument is a strong one: renouncing processed, corporate food in favour of home-cooked meals using minimally-processed, whole ingredients can have powerful effects on everything from personal health to communities, and ultimately our very food system, in which corporations play a large role.

Pollan has authored a number of books on this and other related subjects, including Cooked: A Natural History of Transformation, In Defense of Food, and The Omnivore's Dilemma.

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