In Netflix’s “Cooked,” from the ever-prolific Alex Gibney’s Jigsaw Productions, bestselling author Michael Pollan (“The Omnivore’s Dilemma,” “In Defense of Food”) travels the globe in search of the nourishing, soulful cuisine that’s been lost in the age of mass-produced food. From Western Australia to Pollan’s Berkeley, Calif. kitchen, the four-part docuseries — arranged around the themes of fire, water, air, and earth — covers as much ground as the streaming service’s terrific “Chef’s Table,” which recounts the careers of six world-renowned chefs.
But “Cooked” is more interested in homemade food than haute cuisine, focusing on techniques and practices that utilize local, fresh, unprocessed ingredients. “When you let a corporation cook your food,” Pollan warns, “they cook differently than people do.” With roasted lizards and cheesemaking nuns, Pollan drives home the surprising pleasures that coexist with his seemingly bland dictum, “Eat food. Not too much. Mostly plants.”