ARE YOU REALLY GOING TO EAT TH(饮食王的美食历程记)
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基本信息·出版社：Counterpoint Press
·页码：224 页
·出版日期：2003年
·ISBN：1582432783/9781582432786
·条形码：9781582432786
·包装版本：2003-10-14
·装帧：精装
·开本：16开
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内容简介Book Description
From Thailand to Nova Scotia, from Mexico to the American South, two-time James Beard Award-winner Robb Walsh takes a wild and witty journey in the world of adventurous eating.
Robb Walsh has traveled the globe with his backpack and palate, taking stock of the world's culinary phenomena, and offering up a few of his own. In this collection of essays and recipes, he recounts his last few years of seeking out savory adventures. But whether dining in the Deep South or amongst "those Cranky Europeans," Walsh finds that understanding the people and culture behind the dishes is often more challenging than simply digesting the food. And as cities across America become increasingly multicultural, one need not even leave town to unearth the most unusual international cuisine. Seasoned by Walsh's open mind and sly wisdom, Are You Really Going to Eat That? is an ode to the definitive power of food--to heal, communicate, and above all, make us swoon.
From the Inside Flap
From the top of the Blue Mountains of Jamaica for the perfect cup of coffee to the jungles of Thailand for an encounter with the abominably smelly "stinkfruit," Robb Wals has traveled the globe, immersing himself in some of the world's most interesting culinary phenomena. In Are You Really Going to Eat That? Walsh offers a collection of his best essays over the past ten years, along with some of his favorite recipes.
For Walsh, food is a window on culture, and his essays brim with insights into our society and those around us. Whether he's discussing halal organic farming with Muslims, traversing the steep hills of Trinidad in search of hot-sauce makers, or savoring the disappearing art of black Southern cooking with a inmate-chef in a Texas penitentiary, Walsh has a unique talent for taking our understanding of food to a deeper level.
Book Dimension:
length: (cm)21.7 width:(cm)14.7
作者简介Robb Walsh is the restaurant critic of theHouston Press, the former food columnist for Natural History magazine, and former editor in chief ofChile Peppermagazine. He is the author ofLegends of Texas Barbecue Cookbook, and the upcomingThe Tex Mex Cookbook: A History in Recipes(Broadway, 2004), and the co-author of several other cooking and travel books. He lives in Houston.
