National Dish: Around the World in Search of Food, History and the Meaning of Home | 誠品線上

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

內容簡介

內容簡介 是食物定義了文化，還是文化定義了食物？俄裔美籍作家安雅．馮．布連姆森以筆尖書寫舌尖旅行，三次榮獲有美食界奧斯卡之譽的詹姆斯比爾德大獎。我們腦海裡都有如何判定什麼是法國菜、義大利菜、日本菜等的想法。這些想法從何而來？又由誰決定國別飲食標準？作者踏查法、義、日、西班牙、墨西哥和土耳其六國美食之都，與廚師、學者、陌生人對話，尋找飲食和土地、認同的連結。In this engrossing and timely journey to the crossroads of food and identity award-winning writer 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 charmWe 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.Paris is where the whole idea of food as national heritage was first invented, and so it is where Anya must begin. With an inquisitive eye and unmistakable wit, she ponders the codification of French food and the current tension between locavorism and globalization. From France, she’s off to Naples, to probe the myth and reality of pizza, pasta, and Italian-ness. Next up, Tokyo, where Anya and her partner Barry explore ramen, rice, and the distance between Japan’s future and its past. From there they move to Seville, to search for the community-based essence of Spain’s tapas traditions, and then Oaxaca, where debates over postcolonial cultural integration find expression in maize and mole. In Istanbul, a traditional Ottoman potluck becomes a lens on how a former multicultural empire defines its food heritage. Finally, they land back in their beloved home in Queens, for a dinner centered on Ukrainian borsch, a meal that has never felt more loaded, or more precious and poignant.A unique and magical cook’s tourof the world, National Dish brings us to a deep appreciation of how the country makes the food, and the food the country.

各界推薦

各界推薦 “A fast-paced, entertaining travelogue, peppered with compact history lessons that reveal the surprising ways dishes become iconic. Reading this book is like traveling with someone who knows the best places to eat and the right people to meet, but who can still find joy in humble, improvised meals . . . Our beloved dishes may not always tell a happy story about who we are, but they tell us what we have to give.” —The New York Times Book Review“Whether she’s getting lost in loud, crowded Italian streets while searching for the most exquisite pasta, dining on ramen amid Japanese septuagenarians or making mole for an unexpected fiesta in Oaxaca, von Bremzen nimbly separates fact from “fakelore” to divine what is important behind the association of cuisine with geography—the character of a place and the memories of those who live there.” —Washington Post“If you’ve ever contemplated the origins and iconography of classic foods, then National Dish is the sensory-driven, historical deep dive for you . . . [an] evocative, gorgeously layered exercise in place-making and cultural exploration, nuanced and rich as any of the dishes captured within.” —Boston Globe“Revealing and richly detailed . . . Fans of food and travel writing will want to sink their teeth into this.” —Publishers Weekly (starred review)“In this piquant platter of a book, von Bremzen tackles questions of culture, history, and the meaning of a good meal . . . Her vivid narrative is packed with intriguing characters, and in some countries, conversations about the food can be as important as the dish itself.” —Kirkus

作者介紹

作者介紹 Anya von BremzenAnya von Bremzen is one of the most accomplished food writers of her generation: the winner of three James Beard awards; a contributing writer at AFAR magazine; and the author of six acclaimed cookbooks, among them The New Spanish Table, The Greatest Dishes: Around the World in 80 Recipes, and Please to the Table: The Russian Cookbook (coauthored with John Welchman). Her memoir, Mastering the Art of Soviet Cooking, has been translated into nineteen languages. Anya has been a contributing editor at Travel+Leisure and Food & Wine, and has written for Saveur, The New Yorker, and Foreign Policy, among other publications. Her work has been anthologized in several editions of Best Food Writing and in The Best American Travel Writing. A former concert pianist, Anya is fluent in four languages and when not on the road divides her time between New York and Istanbul.

商品規格

最佳賣點

最佳賣點 : 紐約時報、出版人週刊推薦！一探“You are What you Eat”背後，食物之於國家、歷史記憶的關係

活動

• 5/9前 全站滿$3,000享92折
• 5/9前 全站滿$1,500享93折
• 5/9前 全站滿$5,000享9折