Name: You and i eat the Same: On the Countless Ways Food and Cooking Connect us to one Another (Mad Dispatches, Volume 1) (en Inglés)
Price: 13.97 USD
Availability: InStock
Author: Chris Ying; René Redzepi; Mad
ISBN: 9781579658403

portada You and i eat the Same: On the Countless Ways Food and Cooking Connect us to one Another (Mad Dispatches, Volume 1) (en Inglés)

Formato

Libro Físico

Editorial

Artisan

Autor

Chris Ying; René Redzepi; Mad

Categoría

Política y Ciencias Sociales

Año

2018

Idioma

Inglés

N° páginas

216

Encuadernación

Tapa Blanda

ISBN13

9781579658403

You and i eat the Same: On the Countless Ways Food and Cooking Connect us to one Another (Mad Dispatches, Volume 1) (en Inglés)

Chris Ying; René Redzepi; Mad (Autor) · Artisan · Tapa Blanda

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$ 13.97

$ 19.95

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Reseña del libro "You and i eat the Same: On the Countless Ways Food and Cooking Connect us to one Another (Mad Dispatches, Volume 1) (en Inglés)"

Named one of the Best Food Books of the Year by The New Yorker, Smithsonian, The Boston Globe, The Guardian, and more MAD Dispatches: Furthering Our Ideas About Food Good food is the common ground shared by all of us, and immigration is fundamental to good food. In nineteen thoughtful and engaging essays and stories, You and I Eat the Same explores the ways in which cooking and eating connect us across cultural and political borders, making the case that we should think about cuisine as a collective human effort in which we all benefit from the movement of people, ingredients, and ideas. An awful lot of attention is paid to the differences and distinctions between us, especially when it comes to food. But the truth is that food is that rare thing that connects all people, slipping past real and imaginary barriers to unify humanity through deliciousness. Don’t believe it? Read on to discover more about the subtle (and not so subtle) bonds created by the ways we eat. Everybody Wraps Meat in Flatbread: From tacos to dosas to pancakes, bundling meat in an edible wrapper is a global practice. Much Depends on How You Hold Your Fork: A visit with cultural historian Margaret Visser reveals that there are more similarities between cannibalism and haute cuisine than you might think. Fried Chicken Is Common Ground: We all share the pleasure of eating crunchy fried birds. Shouldn’t we share the implications as well? If It Does Well Here, It Belongs Here: Chef René Redzepi champions the culinary value of leaving your comfort zone. There Is No Such Thing as a Nonethnic Restaurant: Exploring the American fascination with “ethnic” restaurants (and whether a nonethnic cuisine even exists). Coffee Saves Lives: Arthur Karuletwa recounts the remarkable path he took from Rwanda to Seattle and back again.