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We are Big Idea Hunters…

We live in a time of information abundance, which far too many of us see as information overload. With the sum total of human knowledge, past and present, at our fingertips, we’re faced with a crisis of attention: which ideas should we engage with, and why? Big Think is an evolving roadmap to the best thinking on the planet — the ideas that can help you think flexibly and act decisively in a multivariate world.

A word about Big Ideas and Themes — The architecture of Big Think

Big ideas are lenses for envisioning the future. Every article and video on bigthink.com and on our learning platforms is based on an emerging “big idea” that is significant, widely relevant, and actionable. We’re sifting the noise for the questions and insights that have the power to change all of our lives, for decades to come. For example, reverse-engineering is a big idea in that the concept is increasingly useful across multiple disciplines, from education to nanotechnology.

Themes are the seven broad umbrellas under which we organize the hundreds of big ideas that populate Big Think. They include New World Order, Earth and Beyond, 21st Century Living, Going Mental, Extreme Biology, Power and Influence, and Inventing the Future.

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12,000+ Expert Videos

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Browse videos featuring experts across a wide range of disciplines, from personal health to business leadership to neuroscience.

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World Renowned Bloggers

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Big Think’s contributors offer expert analysis of the big ideas behind the news.

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Big Think Edge

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Big Think’s Edge learning platform for career mentorship and professional development provides engaging and actionable courses delivered by the people who are shaping our future.

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The Stories in Our Food

The Big Idea for Wednesday, June 04, 2014

Michael Pollan has earned a devoted following writing about what we eat and where it comes from. The author of The Omnivore's Dilemma and his latest, Cooked, Pollan takes a deeper look at our food. And this is important: from factory farms to GMOs, the way we eat is rapidly changing. But in the case of barbecue, sometimes the best recipes endure.

In an exclusive three-part series for Big Think, Pollan shares his stories about searching for pure barbecue--the kind that our ancient ancestors ate when they would sit around the fire and tell stories about the latest hunt and hunts of legend.

"I was looking for the most unreconstructed cooking I could find, cooking as it's been practiced for thousands, if not millions of years," Pollan told us. And he found it in "The Vestibule of Hell" in North Carolina.

For his story, and more on the stories in our food, explore today's big idea.

 

Perspectives

  1. 1 "The Vestibule of Hell"
    Big Think Editors Think Tank
  2. 2 EuroVision for Food
    Frank Jacobs Strange Maps
  3. 3 Healthy Eating Should Be Delicious
    Big Think Editors Think Tank
  4. 4 Why You Need to Eat More Plants
    Kas Thomas Devil in the Data
 

The Stories in Our Food

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