Corbt Kummer, The Atlantic Forty years ago a young anthropology graduate student named Merry White published a book of recipes she’d used as in the catering jobs she worked to put herself through school. The book was accidental: A publisher saw the sheaf of recipes she’d left lying around, and
Ann Mah, Goodreads “Excellent ingredients, carefully prepared and very elegantly served. A really tasty book.” —Peter Mayle, author of The Marseille Caper and A Year in Provence … READ MORE
GoodReads In Cooked, Michael Pollan explores the previously uncharted territory of his own kitchen. Here, he discovers the enduring power of the four classical elements—fire, water, air, and earth—to transform the stuff of nature into delicious things to eat and drink. Apprenticing himself to a succession of culinary masters, Pollan
Terri Schlichenmeyer, The Spectrum You can just about taste it now. That special food may be the traditional dish Grandma used to make and now your sister does, biscuits from a recipe your mom found in a magazine before you were born or a new favorite brought to the family by
Katie Collins, Wired Chefs usually have a reputation for secrecy, but Adrià is a collaborator. To step forward, he decided, he must step back, go back to the roots of gastronomy by “cooking Bullipedia”. His aim is to create a semantic map to examine the paths of innovation that led
Larissa Dubecki, Stuff Food baby. The newly coined term for the protruding stomach of the over-eater has just been added by the Oxford English Dictionary to its online edition, along with cake pop (a ball of iced cake on a stick) and – curiously – pear cider … READ MORE
Broadway World At-home kitchen dabblers who have ever thought that molecular gastronomy’s innovativeness was beyond their amateur abilities might want to change their way of thinking. MOLECULE-R Flavors has just taken to the next level its mission of bringing this modern way of cooking to the average curious chef … READ MORE
Dwight Garner, The New York Times ‘Anything That Moves,’ on Food Culture, by Dana Goodyear. A book, about being a wallflower at the American food orgy, won me over on its second page. That’s where she admits that, as a kid in the back of the family station wagon, she
Joanne Finkelstein, Columbia University Press Public spaces have become platforms for the invention and display of self-identity, especially in the affluent West where the restaurant, from local café to Michelin-starred establishment, deftly stages these performances. In this follow-up to her classic Dining Out: A Sociology of Modern Manners, Joanne Finkelstein
Gillian Crowther, University of Toronto Press Eating Culture offers a highly engaging overview of how anthropologists understand food. It draws on a wide variety of food examples from different ethnic groups, times, and social contexts, while acknowledging the scholarship of anthropologists working in the field. The book follows a thematic approach
Virginia B. Wood, The Austin Chronicle During my forty year culinary career, there have been a select number of books that became touchstones, volumes that seemed to arrive just when inspiration was needed or direction was appropriate, books that somehow enhanced my sense of having found my calling. The newest
Reliefweb October 14, 2013, Washington D.C.—The developing world is becoming more vulnerable to a variety of shocks and stressors, from extreme weather events, climate change and environmental degradation to population pressures, macroeconomic crises, conflict, and poor governance…READ MORE
FoodWise To better understand community knowledge, attitudes and behaviours about household food waste, 1,200 NSW households were surveyed as part of the ‘Food Waste Avoidance Benchmark Study’. This NSW Government study was the most comprehensive analysis of community knowledge, attitudes and behaviours yet conducted in Australia about food waste…READ MORE
Sharing the best of our culture: food, and going beyond geographical borders. Food is always as sincere as it can be – it will always reveal the true story behind that country or region, and the spirit of it’s people…READ MORE
Liesl Schillinger, The Daily Beast We are what we eat—or dream of eating, in the case of Anya von Bremzen’s attempt to reclaim her motherland, Soviet Russia, through food. Liesl Schillinger is so inspired by her book that she’s going to try fish-in-aspic, again…READ MORE
Brenton Garen, Santa Monica Mirror The Santa Monica Public Library celebrates the seventh annual Green Prize for Sustainable Literature at the special event this Thursday. Titled “An Evening with Frances Moore Lappé: Celebrating Sustainable Literature and Food,” the event will take place at 6:30 pm at the MLK Jr. Auditorium
