From France, she’s off to Naples, to probe the myth and reality of pizza, pasta, and Italian-ness. With an inquisitive eye and unmistakable wit, she ponders the codification of French food and the current tension between locavorism and globalization. Paris is where the whole idea of food as national heritage was first invented, and so it is where Anya must begin. Now in National Dish, she sets out to investigate 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 scholars to strangers in bars, in search of how cuisine became connected to place and identity. 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. We all have an idea in our heads about what French food is-or Italian, or Japanese, or Mexican, or . . . 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 charm
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