"National Dish peels back the layers of myth, commercialization, and fetishization around the great world cuisines. In so doing, it brings us to a deep appreciation of how the country makes the food, and the food the country"-- Provided by publisher. 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...

"Inequality in America manifests in many ways, but perhaps nowhere more than in how we eat. From her years of field research, sociologist and ethnographer Priya Fielding-Singh brings us into the kitchens of dozens of families from varied educational, economic, and ethnoracial backgrounds to explore how--and why--we eat the way we do"-- Provided by publisher

"From the author of Paris to the Moon--one man's quest for the meaning of food in a time obsessed with what to eat. Never before have we cared so much about food. It preoccupies our popular culture, our fantasies, even our moralizing--"You still eat meat?" How could the land of Chef Boyardee have come so far overnight? And where can we possibly go from here? Locating our table ancestry in France, Adam Gopnik traces our rapid evolution from commendable...

Ciezadlo presents a beautifully written, fiercely intelligent memoir exploring the heightened meaning of cooking during wartime.

A food writer travels the Silk Road, immersing herself in a moveable feast of foods and cultures and discovering some surprising truths about commitment, independence, and love.

This book presents an overview of lumpia, from the origin of the food to how it is prepared and enjoyed today.

This book presents an overview of empanadas, from the origin of the food to how it is prepared and enjoyed today.