National Dish : : Around the World in Search of Food, History, and the Meaning of Home

Locations
Call Number: 394.12 Vo, Adult Book / Nonfiction / Cooking / Essays & Narratives / Von Bremzen, Anya
On Shelf At: Downtown Library, Pittsfield Branch

Location & Checkout Length	Call Number	Checkout Length	Item Status
Downtown 2nd Floor 4-week checkout	394.12 Vo	4-week checkout	On Shelf
Downtown 2nd Floor 4-week checkout	394.12 Vo	4-week checkout	On Shelf
Downtown 2nd Floor 4-week checkout	394.12 Vo	4-week checkout	On Shelf
Downtown 2nd Floor 4-week checkout	394.12 Vo	4-week checkout	Due 05-18-2024
Pittsfield Adult Books 4-week checkout	Adult Book / Nonfiction / Cooking / Essays & Narratives / Von Bremzen, Anya	4-week checkout	On Shelf
Malletts Adult Books 4-week checkout	Adult Book / Nonfiction / Cooking / Essays & Narratives / Von Bremzen, Anya	4-week checkout	Due 05-13-2024
Traverwood Adult Books 4-week checkout	Adult Book / Nonfiction / Cooking / Essays & Narratives / Von Bremzen, Anya	4-week checkout	Due 04-13-2024
Westgate Adult Books 4-week checkout	Adult Book / Nonfiction / Cooking / Essays & Narratives / Von Bremzen, Anya	4-week checkout	Due 05-03-2024

Introduction: Paris: pot on the fire -- Naples: pizza, pasta, pomodoro -- Tokyo: ramen and rice -- Oaxaca: maize, mole, mezcal -- Istanbul: the ottoman potluck -- Epilogue: national dish.
"National Dish peels back the layers of myth, commercialization, and fetishization around the great world cuisines. In so doing, it brings us to a deep appreciation of how the country makes the food, and the food the country"-- Provided by publisher.
Anya von Bremzen explores six of the world's most fascinating and iconic culinary cultures--France, Italy, Japan, Spain, Mexico, and Turkey--brilliantly weaving cuisine, history, and politics into a work of scintillating connoisseurship and charm. We all have an idea in our heads about what French food is--or Italian, or Japanese, or Mexican, or... But where did those ideas come from? Who decides what makes a national food canon? Recipient of three James Beard awards, Anya von Bremzen has written definitive cookbooks on Russian, Spanish, and Latin American cuisines, as well as her internationally acclaimed memoir Mastering the Art of Soviet Cooking. Now in National Dish, she sets out to investigate the truth behind the eternal cliché--"we are what we eat"--traveling to six storied food capitals, going high and low, from world-famous chefs to scholars to strangers in bars, in search of how cuisine became connected to place and identity.

REVIEWS & SUMMARIES

Booklist Review
Publishers Weekly Review
Summary / Annotation
Table of Contents
Excerpt
Author Notes

COMMUNITY REVIEWS

No community reviews. Write one below!