Description
Travelling from Paris to Tokyo, from Seville, Oaxaca and Naples to Istanbul, she investigates the rapid decline of France's pot-au-feu, the misconstrued beginnings of pizza, the meeting of indigenous and European lineages in mole, and the complex legacy of multi-culturalism in a meze potluck.
"Never have we been more cosmopolitan about what we eat - and yet more essentialist, locavore, and particularist." With a witty mix of anecdote and research, Anya von Bremzen reassess the fascinating role that food can play in our cultural heritage, and uncovers how as a nation's political and social identity are called into question, so too is its palate.
'A fast-paced, entertaining travelogue, peppered with compact history lessons that reveal the surprising ways dishes become iconic' -New York Times
'This dazzlingly intelligent examination of how foods become national symbols . . . so enlightening - as well as so much fun to read . . . Von Bremzen is a superb describer of flavours and textures - but she also understands that food is never just about food' -Bee Wilson in Financial Times
About the Author
Anya von Bremzen is the winner of three James Beard Awards for her books and journalism. She is the author of six acclaimed cookbooks and a memoir - Mastering the Art of Soviet Cooking - which won the Guild of Food Writers 2014 Food Book of the Year in UK. She has written for Food & Wine, Travel+Leisure,Saveur, the New Yorker, and the Guardian among other publications. She was born in Russia to Ukrainian parents, and emigrated to the USA as a child. When not on the road Anya divides her time between New York and Istanbul.
Reviews
'*** - Praise for Mastering the Art of Soviet Cooking' - ***
'Heartbreakingly poignant and laugh-out-loud funny. This is an important book, a must read!' - Heston Blumenthal
'Moving and darkly comic' - Sunday Times
'This poignant memoir is an education in the richness of eastern European cuisine, and the story of Soviet communism, through the lens of family experience' - Observer
'A breathtaking balancing act...Von Bremzen is as much a virtuoso in her writing as her mother is in her cooking' - Masha Gessen
Book Information
ISBN 9781911590910
Author Anya von Bremzen
Format Paperback
Page Count 352
Imprint ONE
Publisher Pushkin Press
Weight(grams) 430g
"Never have we been more cosmopolitan about what we eat - and yet more essentialist, locavore, and particularist." With a witty mix of anecdote and research, Anya von Bremzen reassess the fascinating role that food can play in our cultural heritage, and uncovers how as a nation's political and social identity are called into question, so too is its palate.
'A fast-paced, entertaining travelogue, peppered with compact history lessons that reveal the surprising ways dishes become iconic' -New York Times
'This dazzlingly intelligent examination of how foods become national symbols . . . so enlightening - as well as so much fun to read . . . Von Bremzen is a superb describer of flavours and textures - but she also understands that food is never just about food' -Bee Wilson in Financial Times
About the Author
Anya von Bremzen is the winner of three James Beard Awards for her books and journalism. She is the author of six acclaimed cookbooks and a memoir - Mastering the Art of Soviet Cooking - which won the Guild of Food Writers 2014 Food Book of the Year in UK. She has written for Food & Wine, Travel+Leisure,Saveur, the New Yorker, and the Guardian among other publications. She was born in Russia to Ukrainian parents, and emigrated to the USA as a child. When not on the road Anya divides her time between New York and Istanbul.
Reviews
'*** - Praise for Mastering the Art of Soviet Cooking' - ***
'Heartbreakingly poignant and laugh-out-loud funny. This is an important book, a must read!' - Heston Blumenthal
'Moving and darkly comic' - Sunday Times
'This poignant memoir is an education in the richness of eastern European cuisine, and the story of Soviet communism, through the lens of family experience' - Observer
'A breathtaking balancing act...Von Bremzen is as much a virtuoso in her writing as her mother is in her cooking' - Masha Gessen
Book Information
ISBN 9781911590910
Author Anya von Bremzen
Format Paperback
Page Count 352
Imprint ONE
Publisher Pushkin Press
Weight(grams) 430g
