National Dish
We 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? Anya von Bremzen has won three James Beard Awards and written several definitive cookbooks, as well as her internationally acclaimed memoir Mastering the Art of Soviet Cooking. In National Dish, she investigates 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 culinary scholars to strangers in bars, in search of how cuisine became connected to place and identity.
A unique and magical cook’s tour of the world, National Dish brings us to a deep appreciation of how the country makes the food, and the food the country.
We 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? Anya von Bremzen has won three James Beard Awards and written several definitive cookbooks, as well as her internationally acclaimed memoir Mastering the Art of Soviet Cooking. In National Dish, she investigates 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 culinary scholars to strangers in bars, in search of how cuisine became connected to place and identity.
A unique and magical cook’s tour of the world, National Dish brings us to a deep appreciation of how the country makes the food, and the food the country.
We 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? Anya von Bremzen has won three James Beard Awards and written several definitive cookbooks, as well as her internationally acclaimed memoir Mastering the Art of Soviet Cooking. In National Dish, she investigates 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 culinary scholars to strangers in bars, in search of how cuisine became connected to place and identity.
A unique and magical cook’s tour of the world, National Dish brings us to a deep appreciation of how the country makes the food, and the food the country.
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Hardcover
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June 20, 2023
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352 pages
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Penguin Press
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978-0735223165
