Sophie Egan, “Devoured: How What We Eat Defines Who We Are” (William Morrow, 2017)
In Devoured: How What We Eat Defines Who We Are (William Morrow Books, 2017), food writer and Culinary Institute of America program director Sophie Egan takes readers on an eye-opening journey through the American food psyche, examining the connections between… Read More
Michael W. Twitty, “The Cooking Gene: A Journey through African American Culinary History in the Old South” (Amistad, 2017)
The “ownership” of Southern food is a divisive cultural issue, reflective of the ongoing struggle for racial justice in America. Michael Twitty shares with us that struggle in The Cooking Gene: A Journey Through African American Culinary History in the Read More
Diana Kennedy, “Nothing Fancy: Recipes and Recollections of Soul-Satisfying Food” (U of Texas Press, 2016)
Diana Kennedy, Nothing Fancy: Recipes and Recollections of Soul-Satisfying Food (University of Texas Press, 2016). Don’t be misled by this title. Its author, Diana Kennedy, has written nine cookbooks and spent forty years researching, preserving, and protecting the cuisines… Read More
Demet Guzey, “Food on Foot: A History of Eating on Trails and in the Wild” (Rowman and Littlefield, 2017)
Napoleon famously stated that an army marches on its stomach. Of no less importance is the food that keeps exploration moving, whether polar, desert, or on pilgrimage. Demet Guzey‘s Food on Foot: A History of Eating on Trails and Read More
Michaela DeSoucey, “Contested Tastes: Foie Gras and the Politics of Food” (Princeton UP, 2016)
A heritage food in France, and a high-priced obscurity in the United States. But in both countries, foie gras, the specially fattened liver of a duck or goose, has the power to stir a remarkable array of emotions and produce… Read More
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