You and I Eat the Same: On the Countless Ways Food and Cooking Connect Us to One Another

You and I Eat the Same: On the Countless Ways Food and Cooking Connect Us to One Another

edited by Chris Ying, 216 pages, 6½x9½, softcover. Whether you are an avid recipe hunter or an ur-foodie, you probably hunger not just flavor but story. This unique collection of ethno-culinary investigations reveals the common threads running through our overwhelmingly diverse cooking traditions. Chapter titles speak for themselves: “Everybody wraps meat in flatbread.” “Your fire and my fire burn the same.” “There is no such thing as a nonethnic restaurant.” Diverging from the notion of culinary difference, this book brings together stories and histories of food and people from around the world in the light of their archetypal and incidental similarities. In your travels you will find Mennonites making cheese in Mexico, a Nashvillian serving fried chicken in Australia, a Nepalese steaming momos in San Fransisco, along with curious histories of sesame seeds, soy sauce and even curry. Chris Ying in his introduction makes it clear: “Deliciousness is an undeniable benefit of immigration. When people move around, food gets better.” Cherish the beautiful center-fold photographs of leaf-wrapped foods from around the world, but don’t expect recipes. -Aktan Askin


9831 You and I Eat the Same: On the Countless Ways Food and Cooking Connect Us to One Another
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