- Häftad (Paperback / softback)
- Antal sidor
- Artisan Division of Workman Publishing
- full-color photographs
- 75 full-colour photographs
- 239 x 163 x 23 mm
- Antal komponenter
- 568 g
Du kanske gillar
The Sum of Us
Bob Woodward, Robert CostaInbunden
On Being Included
The Sum of Us
You and I Eat the Same:
On the Countless Ways Food and Cooking Connect Us to One Another (MAD Dispatches, Volume 1)179
Dispatches is the inspired and ambitious collaboration between MAD, the international nonprofit organization founded by Rene Redzepi, the chef and co-owner of noma, and Lucky Peach cofounder and editor in chief Chris Ying. Each edition of this new series of single-subject books will encourage readers to think about food in new ways and take action to make food better. Each book will unpack a single urgent and interesting topic, from the history of creative cooking to farming in a world changed by global warming. The first book-You and I Eat the Same-proposes that immigration is fundamental to cuisine, and that good food is the common ground between different cultures. The book comprises long-form writing about the ways in which immigration has shaped food, and shorter features that point to our similarities, including the many ways we wrap meat in flatbreads, a basic primer on fire, and a catalog of all the species of animals that we eat. Dispatches is poised to take all our ideas about food to the next level.
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"These essays--by an all-star lineup of writers . . . are concrete and eye-opening, touching on how food affects (and is affected by) migration, immigration, war, flight, history, and home." --The New Yorker, The Best Food Books of 2018 "You and I Eat the Same . . . will engross you, open up your mind, and inspire a feeling of interconnectedness." --Bon Appetit "An impressive collection of essays and stories about how food connects people across political lines and cultural borders. . . . Rene Redzepi penned the foreword, and . . . promotes the idea of venturing outside one's culinary comfort zone. Hear, hear!" --Smithsonian, The Ten Best Books About Food of 2018 "Each one of its stories [shed] light on the ways food can establish common ground. . . . A gentle manifesto. Buy it for anyone for whom food means more than 'what's for lunch.' " --The Guardian, The 20 Best Food Books of 2018 "A welcome message." --Boston Globe, The Best Cookbooks of 2018 "This collection of 18 thought-provoking essays and stories . . . demonstrates how food and cooking connect communities and the power of immigration in a global food community. It's a lovely way to discover how international the love of fried chicken really is, and the value in getting out of your comfort zone." --Plate, The Year's Best Books About Food and Restaurants "A laser-accurate shot of urgency. . . . Ying stitches together a memorable anthology of stories and essays with the goal of delivering a simple message: Humanity is on top of its game when it's inclusive, and exhibit A is our culinary history." --Austin Chronicle "Explore[s] the ways in which immigration is key to creating good food. It argues that cuisine is a shared global, collective human endeavor enhanced by the sharing of ideas, people, and ingredients. Food is essential in bringing us together." --Epicurious "This book looks to food to connect and heal us." --NewWorlder.com, Essential Reading "This incredible collection of stories, research, and ideas proves that food touches everything . . . and had me reaching for my notebook to write down all the aha moments about the power of food to change the world." --Jose Andres "This collection of essays and reflections reminds us that what we eat and how is not only an expression of our identity, but it can also constitute a link to connect to other people and cultures." --Fabio Parasecoli, professor of food studies at NYU
Chris Ying is the cofounder and former editor in chief of Lucky Peach. He has written and edited numerous books about food and other topics. Reni?1/2 Redzepi is the chef and co-owner of noma in Copenhagen, four times recognized as the world's best by the World's 50 Best Restaurants. Redzepi has twice appeared on the cover of Time magazine (and been named one of Time's 100 Most Influential People in the World); been featured in publications from the New York Times to Wired; and been profiled in two feature-length documentaries and countless national and international media outlets. His first book, Noma: Time and Place in Nordic Cuisine, an IACP and James Beard Award winner, has over 150,000 copies in print. He is also the author of A Work in Progress. He lives with his wife, Nadine Levy Redzepi, and their three children. Find him on Instagram @reneredzepinoma and @nomacph. MAD (Danish for "food") is a nonprofit dedicated to bringing together a global food community with an appetite for change. Food is inseparable from some of the most pressing global challenges of our time, and MAD's focus is to help inspire, educate, and find creative solutions that make a real and sustainable difference in restaurants, communities, and the world at large.