About this item
In this engrossing and timely journey to the crossroads of food and identity award-winning writer 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 work of scintillating connoisseurship and charmWe 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? Recipient of three James Beard awards, Anya von Bremzen has written definitive cookbooks on Russian, Spanish, and Latin American cuisines, as well as her internationally acclaimed memoir Mastering the Art of Soviet Cooking.
About the Author
Anya von Bremzen is one of the most accomplished food writers of her generation: the winner of three James Beard awards; a contributing editor at Travel Leisure magazine; and the author of five acclaimed cookbooks, among them The New Spanish Table, The Greatest Dishes: Around the World in 80 Recipes, and Please to the Table: The Russian Cookbook (coauthored by John Welchman) . Her latest book is Mastering the Art of Soviet Cooking: a Memoir of Food and Longing (Crown, September 17, 2013)
