Books on food culture

[SheilaAnn]

pkadare and Spinaker have inspired me to do a banh mi (stay tuned). And I picked up a cookbook I haven’t cracked open in a long time. amazing read!

[Mosca]

IFindZeroBadCooks IDK, never read anything else by him. I’m enjoying the one you linked to me!

[IFindZeroBadCooks]

Would you recommend his non-food work?

[Mosca]

Thanks! I’ve always loved his writing.

[SheilaAnn]

The book on Sicily. Pomp and sustenance. Got it used for only $11.

Then I quickly closed Amazon.

[IFindZeroBadCooks]

Well now, you gotta let us know what you got.

[SheilaAnn]

Dang this thread…. It is an enabler to a similar malady… MBS More Book Sysdrom

[theroc]

Pomp and Sustenance: Twenty-Five Centuries of Sicilian Food
Mary Taylor Smith

Popes, Peasants, and Shepards: Recipes and Lore from Rome and Lazio
Oretta Zanini De Vita

Both available on Amazon

[SheilaAnn]

I have liked everything I have read from Ruth Reichl

[IFindZeroBadCooks]

Mosca Well, "The Tummy Trilogy" dead-tree version is on its way as I couldn't resist after thinking about it for a few days. Thank you!

I did want to let you know that he published a later book of food essays in 2003 that is only $4.99 on the Kindle right now. I am reading it now, and it is excellent. Great way to pass the time until the trilogy arrives!

https://www.amazon.com/Feeding-Yen-S...dp/B004SOVBAC/

[Mosca]

Trillin is responsible for the popularity of burnt ends. From Wiki, "Kansas City native Calvin Trillin is often credited with popularizing burnt ends. In a 1972 article he wrote for Playboy about Arthur Bryant's restaurant in Kansas City, he wrote: "The main course at Bryant's, as far as I'm concerned, is something that is given away free – the burned edges of the brisket."

[IFindZeroBadCooks]

Showed this to my wife as she is interested in this area and she said order it! Arrives tomorrow!

[IFindZeroBadCooks]

Calvin looks excellent. I have a weak spot for New Yorker writers. Thank you!

[Mosca]

Tender at the Bone: Growing Up at the Table, by Ruth Raichl.

Blood, Bones, and Butter: the Education of a Reluctant Chef, by Gabrielle Hamilton.

Give a Girl a Knife, by Amy Thielen.

All three are excellent.

[Mosca]

I don’t know how I missed this, it’s one of my favorite topics.

Julia Child’s My Life In France. No explanation needed.

Calvin Trillin’s The Tummy Trilogy. This is his great set of books from the latter part of the 20th century: American Fried, Alice, Let’s Eat, and Third Helpings. It’s still amazing. His article written after Alice’s passing is great, and utterly heartbreaking.