Food Writing
RECIPE
Written by Bloom, Lynn Z
Object Lessons is a series of short, beautifully designed books about the hidden lives of ordinary things. Recipe reveals the surprising lessons that recipes teach, in addition to the obvious instructions on how to prepare a dish or perform a process.
ART OF TEA
Written by 北見宗幸
〈美しい写真とともに茶の湯の姿とこころを伝える〉〈茶の湯の空間で繰り広げられる、心をつくしたもてなしの世界〉茶の湯を知らない日本人、外国人に向けた茶道のビジュアル解説本(英文訳付)。昨今、日本文化が見直され、茶道の経験がなくとも興味を持っている人は多く、そういった人々は美しいイメージ写真だけではなく、具体的に"茶道がどんなものか"という情報や知識を求めています。初心者向けに易しく、そして詩的に説明をしつつ、茶道具や茶室、型の美しさをビジュアルで訴えます。
COCONUT: A GLOBAL HISTORY
Written by Kirker, Constance L
From curries to creamy piña coladas, a delectable global history of the many culinary incarnations of the coconut. The flavor and image of the coconut are universally recognizable, conjuring up sweet, exotic pleasures.
OUR FERMENTED LIVES: A HISTORY OF HOW FERMENTED FOODS HAVE SHAPED CULTURES & COMMUNITIES
Written by Skinner, Julia
From craft beers and sourdough bread to kimchi, coffee, tea, and cheese, fermentation is a popular topic in both food and health circles.
EAT A PEACH: A MEMOIR
Written by Ulla, Gabe
NEW YORK TIMES BESTSELLER - From the chef behind Momofuku and star of Netflix's Ugly Delicious--an intimate account of the making of a chef, the story of the modern restaurant world that he helped shape, and how he discovered that success can be much harder to understand than failure.
TASTE: A BOOK OF SMALL BITES
Written by Dubrow, Jehanne
"Taste is a lyric meditation on one of our five senses, which we often take for granted. Structured as a series of "small bites," the book considers the ways that we ingest the world, how we come to know ourselves and others through the daily act of tasting. Through flavorful explorations of the sweet, the sour, the salty, the bitter, and umami, Jehanne Dubrow reflects on the nature of taste.
GASTRONATIVISM: FOOD, IDENTITY, POLITICS
Written by Parasecoli, Fabio
The Italian political right is outraged by halal tortellini and a pork-free lasagna served at the Vatican. In India, Hindu fundamentalists organize attacks on Muslims who sell beef. European anti-immigrant politicians denounce couscous and kebabs. In an era of nationalist and exclusionary movements, food has become a potent symbol of identity.
THIS IS VEGAN PROPAGANDA: (AND OTHER LIES THE MEAT INDUSTRY TELLS YOU)
Written by Winters, Ed
Every time we eat, we have the power to radically transform the world we live in. Our choices can help alleviate the most pressing issues we face today: the climate crisis, infectious and chronic diseases, human exploitation and, of course, non-human exploitation. Undeniably, these issues can be uncomfortable to learn about but the benefits of doing so cannot be overstated.
CHEESE BOOK: THE WORLD'S CREME DE LA CReME OF RAW MILK CHEESE
Written by Van Tricht, Frederic
- An exquisite selection of raw milk cheeses by cheese refiner Frédéric Van Tricht and cheesemaker Giedo De Snijder - Behind the scene stories of the producers and the products - Includes practical flavor profiles and food pairing tips Making cheese is an art, tasting cheese is a delight.
WE ARE WHAT WE EAT: A SLOW FOOD MANIFESTO
Written by Waters, Alice
From chef and food activist Alice Waters, an impassioned plea for a radical reconsideration of the way each and every one of us cooks and eats In We Are What We Eat, Alice Waters urges us to take up the mantle of slow food culture, the philosophy at the core of her life's work.
New Arrivals
