VividSimon Simply Perfect

CommentsXp Best movie ever!

Sexyloutak Absolutely the worst movie.

Mandeep Tyson The acting in this movie is really good.

jorgitovk The initial approaching is quite exciting, an anthropologist journey into the origins of the cuisine culture itself,... I like the idea.Unfortunately you will find yourself socked by the prejudice male sexist speech of the author. All served with abundant ethnocentrism, and 'pearls' like "how barbecue's build our manhood" and worse. Very offensive for women, and an insult to the intelligence and critical thinking in general.

bellebones-33752 Spoiler alert - I couldn't continue watching after an aboriginal woman snapped a giant lizards legs "so he wouldn't scratch" her while she carried him around. If you're going to eat the poor thing at least don't torture it. That scene made me want to vomit. It's disheartening because I was genuinely looking forward to learning about cooking on a meta scale, but I'd rather research on my own without having to view the shocking image of a woman being cruel. It seems that if our brains were so large and advanced that we would stop being so archaic. Anyone who holds reptiles especially close to their hearts will be devastated by the manner in which they are still tortured and killed - even now when this film was made in 2016.

oneseat I always like the way Michael Pollan divides him musings into food categories that connect to cultural beliefs and historical discoveries, as he did, for instance in Botany of Desire. He did this in Cooked by devoting each episode to one of the ancient elements of fire, water, air, and earth. I won't say what foods and cultures they correspond to; discover the connections yourself. Allow Pollan to take you to unexpected places of cooking excellence and expertise. I grew up in a large, somewhat stressed family that relied on prepared convenience food much of the time. I am talking Tater Tots, Hamburger Helper, fish sticks, pot pies, and canned chili, so I don't have great role models for cooking food that is fresh and natural, eco-friendly, and nutritious. Nevertheless, I aspire to do so.If you are like me, you can't always cook an evening meal, but this series inspires me to try to do so a little more often.

Navaf What I really relished watching this series is when he backtracks the basic inventions like bread making to its best origins. How the modern mass scale industrial production had ruined the basic essence of bread making. How some basic techniques were discarded to speed up the process but in doing so we were actually making a backtracking interms of the nutrition processing in its natural raw form. Its almost as if the importance of sour dough is rediscovered. The gluten scare maybe born of skipping this step.The same journey with that of natural fermentation of cheese.Its a delight to watch.