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National dish : around the world in search of food, history, and the meaning of home
Book
"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"--
"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" --
"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" --
Available copies
- 9 of 11 copies available at Westchester Library System.
Current holds
1 current hold with 11 total copies.| Location | Call Number / Shelving Location |
Barcode | Status / Due Date |
|---|---|---|---|
| Eastchester Public Library | 394.12 Y (Text) Nonfiction |
31008152577595 |
Available - |
| John C. Hart Memorial Library | 394.12 V (Text) Nonfiction |
31030300033990 |
Available - |
| Larchmont Public Library | 394.12 V (Text) Nonfiction |
31014152626200 |
Available - |
| Mount Pleasant Public Library | 394.12 V (Text) New Book |
31024153451755 |
Checked out 05/08/2024 |
| Mount Vernon Public Library | 394.12 V (Text) Nonfiction |
31018155525236 |
Available - |
| Rye Free Reading Room | HOME - 394.12 VON BREMZEN (Text) Nonfiction |
31028153602226 |
Available - |
| Somers Library | 394.12 V (Text) New Nonfiction |
31031152091987 |
Available - |
| The Field Library | 394.12 V (Text) Nonfiction |
31022152401953 |
Checked out 05/17/2024 |
| White Plains Public Library | 394.12 V (Text) Nonfiction |
31544201095254 |
Available - |
| Yonkers Grinton I. Will Library | 394.12 V (Text) Nonfiction |
31035162800170 |
Available - |
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Showing Item 2 of 2