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Books on food culture

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  • SheilaAnn
    replied
    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!

    Click image for larger version

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  • Mosca
    commented on 's reply
    STEbbq IDK, never read anything else by him. I’m enjoying the one you linked to me!

  • STEbbq
    commented on 's reply
    Would you recommend his non-food work?

  • Mosca
    commented on 's reply
    Thanks! I’ve always loved his writing.

  • SheilaAnn
    commented on 's reply
    The book on Sicily. Pomp and sustenance. Got it used for only $11.

    Then I quickly closed Amazon.

  • STEbbq
    commented on 's reply
    Well now, you gotta let us know what you got.

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

    Leave a comment:


  • theroc
    replied
    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

    Leave a comment:


  • SheilaAnn
    commented on 's reply
    I have liked everything I have read from Ruth Reichl

  • STEbbq
    replied
    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/
    Last edited by STEbbq; July 4, 2022, 06:20 PM.

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  • Mosca
    commented on 's reply
    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."

  • STEbbq
    commented on 's reply
    Showed this to my wife as she is interested in this area and she said order it! Arrives tomorrow!

  • STEbbq
    commented on 's reply
    Calvin looks excellent. I have a weak spot for New Yorker writers. Thank you!

  • Mosca
    replied
    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.
    Last edited by Mosca; June 24, 2022, 01:31 PM.

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  • Mosca
    replied
    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.

    Leave a comment:

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