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.