This is exactly the kind of book that appeals to my historian self. Yes, I’d love to read 300 pages about how the various technologies we use in cooking have changed over the course of recorded history. It’s also a boon to me when these types of books qualify as research for work and I am able to spend a couple days reading happily at work. I have done just that and with 10 pages of typed notes I have lots to work with as […]
Good food and good eating are about risk
There’s a certain amusement that comes from knowing more than the teller of a story. I don’t often suggest reading memoirs or the like so far after their publication dates (see my experience with Denis Leary’s Why We Suck earlier this year). But, there was a delicious sort of fun to be had reading Anthony Bourdain’s Kitchen Confidential and knowing what his life would turn out like in the decade which followed the book’s publication in 2000. He certainly, had no idea. You’re likely familiar […]