It's barbeque season, which can only mean one thing: slabs of meat bringing people together around smoky grills. It's a practice as old as hunting and one that once honored the fabric of ancient cultures and the stories that explained the world's existence.
Do we still have that connection to our meat-covered grills? Michael Pollan doesn't think so. He stopped by the Big Think studio to talk about his latest book, Cooked: A Natural History of Transformation, and discuss the ancient roots of one of our favorite warm-weather pastimes. "The word in Greek for priest and butcher and cook is the same: mageiros," says Pollan. "The word magic is buried in that word, the origins for the word magic, because it was magic. It was transformation of this carcass, dead animal into this food fit for the gods."
For how to get the "magic" back and change our relationship with our food in the age of factory farming, we explore today's big idea: rethinking our food.