Offers a sampling from the pages of "Gastronomica: The Journal of Food and Culture" - including essays, poetry, interviews, memoirs, and a selection of the artwork that has made Gastronomica so distinctive. This book investigates topics from early hominid cooking to Third Reich caterers to the Shiite clergy.
Über den Autor
Darra Goldstein is Editor-in-Chief of Gastronomica: The Journal of Food and Culture and Francis Christopher Oakley Third Century Professor of Russian at Williams College. She is the author of The Georgian Feast: The Vibrant Culture/i> and Savory Food of the Republic of Georgia (UC Press; winner of the International Association of Culinary Professionals' 1994 Julia Child Cookbook of the Year Award), among other books.
Klappentext
Described in the 2008 Saveur 100 as "At the top of our bedside reading pile since its inception in 2001," the award-winning Gastronomica: The Journal of Food and Culture is a quarterly feast of truly exceptional writing on food. Designed both to entertain and to provoke, The Gastronomica Reader now offers a sumptuous sampling from the journal's pagesincluding essays, poetry, interviews, memoirs, and an outstanding selection of the artwork that has made Gastronomica so distinctive. In words and images, it takes us around the globe, through time, and into a dazzling array of cultures, investigating topics from early hominid cooking to Third Reich caterers to the Shiite clergy under Ayatollah Khomeini who deemed Iranian caviar fit for consumption under Islamic law. Informed throughout by a keen sense of the pleasures of eating, tasting, and sharing food, The Gastronomica Reader will inspire readers to think seriously, widely, and deeply about what goes onto their plates.
