Food Writing
HOW TO EAT: ALL YOUR FOOD AND DIET QUESTIONS ANSWERED
Written by Katz, David
Bestselling author Mark Bittman and physician David Katz cut through all the noise on food, health, and diet to give you the real answers you need
HOW TO BE A CONSCIOUS EATER: MAKING FOOD CHOICES THAT ARE GOOD FOR YOU, OTHERS, AND THE PLANET
Written by Egan, Sophie
A radically practical guide to making food choices that are are good for you, others, and the planet.
UNCERTAIN HARVEST: THE FUTURE OF FOOD ON A WARMING PLANET
Written by Fraser, Evan D G
A menu for an edible future. In a world expected to reach a staggering population of 9 billion by 2050, and with global temperatures rising fast, humanity must fundamentally change the way it grows and consumes food. But can we produce enough food to feed ourselves sustainably for an uncertain future? How will agriculture adapt to a climate change?
CHILE PEPPER IN CHINA: A CULTURAL BIOGRAPHY
Written by Dott, Brian R
Chinese cuisine without chile peppers seems unimaginable. Entranced by the fiery taste, diners worldwide have fallen for Chinese cooking. In China, chiles are everywhere, from dried peppers hanging from eaves to Mao's boast that revolution would be impossible without chiles, from the eighteenth-century novel Dream of the Red Chamber to contemporary music videos.
MEALS MATTER: A RADICAL ECONOMICS THROUGH GASTRONOMY
Written by Symons, Michael
Until the early nineteenth century, political philosophy and economics were dining companions. Both took up fundamental questions of how we should feed one another. But with the rise of corporate capitalism, modern economics lost sight of its primary task and turned away from the complexities of real people's sustenance in favor of the single-minded pursuit of money.
RESTAURANT: A 2,000-YEAR HISTORY OF DINING OUT
Written by Sitwell, William
Award-winning food critic and writer William Sitwell chronicles the fascinating global history of dining out, from the Roman wine taverns of ancient Pompeii to today's high-tech molecular gastronomy. Have you ever wondered where the first coffee shop sprung up, or when the sushi conveyor belt was invented?
JAY RAYNER'S LAST SUPPER
Written by Rayner, Jay
You're about to die. What would your final meal be? This question has long troubled Jay Rayner. As a man more obsessed with his lunch than is strictly necessary, the idea of a showpiece last supper is a tantalizing prospect. But wouldn't knowledge of your imminent demise ruin your appetite? So, Jay decided to cheat death.
GARLIC, MINT, & SWEET BASIL
Written by Izzo, Jean-Claude
"What makes Izzo's work haunting is his extraordinary ability to convey the tastes and smells of Marseilles."--The New Yorker In a newly designed package, a reissue of one of the most heartbreaking and heartfelt books on the cultures of the Mediterranean ever written.
BURN THE PLACE: A MEMOIR
Written by Regan, Iliana
LONGLISTED FOR THE 2019 NATIONAL BOOK AWARD A singular, powerfully expressive debut memoir that traces one chef's struggle to find her place. Burn the Place is a galvanizing memoir that chronicles Iliana Regan's journey from foraging on the family farm to running her Michelin-starred restaurant, Elizabeth.
NOTES FROM A YOUNG BLACK CHEF: A MEMOIR
Written by Onwuachi, Kwame
By the time he was twenty-seven years old, Kwame Onwuachi had opened--and closed--one of the most talked about restaurants in America. He had sold drugs in New York and been shipped off to rural Nigeria to "learn respect." He had launched his own catering company with twenty thousand dollars made from selling candy on the subway and starred on Top Chef.
New Arrivals
