Air
by Michael Pollan


Pollan has this remarkably unique way of making even incredibly boring subjects only a little more interesting. The fermentation of bread was a huge focus of this section. I can't say that this was a light pleasure read, but it was interesting to learn more about the science behind this natural process. Despite being a little tedious at times, (interesting bits about the baking surfer-dude notwithstanding) I do appreciate that Pollan went through the effort of so thoroughly explaining and exploring the process. I was especially intrigued that, as of yet, scientists still don't really know how certain microbes and bacterium that contribute to sourdough get there in the first place. Everyone loves a mystery! In typical Pollan fashion he laid out a scientific and historical biography of bread while systematically issuing a rebuttal of the food processing industry and focusing on a type of "purer" foodstuff. The foodstuff in question in this section was a freshly baked loaf of bread, his descriptions of which left me craving some of that fantastic bread that they give you at Outback... Do you agree as Pollan does that wheat is still more important than corn? To me it seemed that Pollan contradicted himself there. Regardless of the language he used in past sections, it appears that, to Pollan, whatever he's talking about at the time is the "most important food in the history of ever."