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$4.06The Story
In this engrossing and timely journey to the crossroads of food and identity, award-winning writer Anya von Bremzen explores six of the worldâs most fascinating and iconic culinary culturesâFrance, Italy, Japan, Spain, Mexico, and Turkeyâbrilliantly 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 isâor Italian, or Japanese, or Mexican, or . . . But where did those ideas come from? Who decides what makes a national food canon?  Anya von Bremzen has won three James Beard Awards and written several definitive cookbooks, as well as her internationally acclaimed memoir Mastering the Art of Soviet Cooking. In National Dish, she investigates the truth behind the eternal clichĂ©ââwe are what we eatââtraveling to six storied food capitals, going high and low, from world-famous chefs to culinary scholars to strangers in bars, in search of how cuisine became connected to place and identity.
A unique and magical cookâs tour of the world, National Dish brings us to a deep appreciation of how the country makes the food, and the food the country.
Paperback | 352 pages | 5.26" x 7.94"
Description
In this engrossing and timely journey to the crossroads of food and identity, award-winning writer Anya von Bremzen explores six of the worldâs most fascinating and iconic culinary culturesâFrance, Italy, Japan, Spain, Mexico, and Turkeyâbrilliantly 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 isâor Italian, or Japanese, or Mexican, or . . . But where did those ideas come from? Who decides what makes a national food canon?  Anya von Bremzen has won three James Beard Awards and written several definitive cookbooks, as well as her internationally acclaimed memoir Mastering the Art of Soviet Cooking. In National Dish, she investigates the truth behind the eternal clichĂ©ââwe are what we eatââtraveling to six storied food capitals, going high and low, from world-famous chefs to culinary scholars to strangers in bars, in search of how cuisine became connected to place and identity.
A unique and magical cookâs tour of the world, National Dish brings us to a deep appreciation of how the country makes the food, and the food the country.
Paperback | 352 pages | 5.26" x 7.94"
