You and I Eat the Same
On the Countless Ways Food and Cooking Connect Us to One Another (MAD Dispatches, Volume 1)
Published on 2. October 2018
160 pages
978-1-57965-856-4 (ISBN)
Description
"These essays ... are concrete and eye-opening, touching on how food affects (and is affected by) migration, immigration, war, flight, history, and home." -The New Yorker
Winner, IACP Award for Best Book of the Year in Food Matters
Named one of the Best Food Books of the Year byThe New Yorker,Smithsonian,The Boston Globe,The Guardian, and more
Good food is the common ground shared by all of us, and immigration is fundamental to good food. In nineteen thoughtful and engaging essays and stories,You and I Eat the Sameexplores the ways in which cooking and eating connect us across cultural and political borders, making the case that we should think about cuisine as a collective human effort in which we all benefit from the movement of people, ingredients, and ideas. Don't believe it? Read on to discover more about the subtle (and not so subtle) bonds created by the ways we eat.
Everybody Wraps Meat in Flatbread:
From tacos to dosas to pancakes, bundling meat in an edible wrapper is a global practice.
Fried Chicken Is Common Ground:
We all share the pleasure of eating crunchy fried birds. Shouldn't we share the implications as well?
If It Does Well Here, It Belongs Here:
Chef René Redzepi champions the culinary value of leaving your comfort zone.
There Is No Such Thing as a Nonethnic Restaurant:
Exploring the American fascination with "ethnic" restaurants (and whether a nonethnic cuisine even exists).
Coffee Saves Lives:
Arthur Karuletwa recounts the remarkable path he took from Rwanda to Seattle and back again.
Winner, IACP Award for Best Book of the Year in Food Matters
Named one of the Best Food Books of the Year byThe New Yorker,Smithsonian,The Boston Globe,The Guardian, and more
Good food is the common ground shared by all of us, and immigration is fundamental to good food. In nineteen thoughtful and engaging essays and stories,You and I Eat the Sameexplores the ways in which cooking and eating connect us across cultural and political borders, making the case that we should think about cuisine as a collective human effort in which we all benefit from the movement of people, ingredients, and ideas. Don't believe it? Read on to discover more about the subtle (and not so subtle) bonds created by the ways we eat.
Everybody Wraps Meat in Flatbread:
From tacos to dosas to pancakes, bundling meat in an edible wrapper is a global practice.
Fried Chicken Is Common Ground:
We all share the pleasure of eating crunchy fried birds. Shouldn't we share the implications as well?
If It Does Well Here, It Belongs Here:
Chef René Redzepi champions the culinary value of leaving your comfort zone.
There Is No Such Thing as a Nonethnic Restaurant:
Exploring the American fascination with "ethnic" restaurants (and whether a nonethnic cuisine even exists).
Coffee Saves Lives:
Arthur Karuletwa recounts the remarkable path he took from Rwanda to Seattle and back again.
More details
Other editions
Additional editions
Chris Ying | Mad | Rene Redzepi
You and I Eat the Same
On the Countless Ways Food and Cooking Connect Us to One Another (MAD Dispatches, Volume 1)
Book
10/2018
Artisan Books
€21.50
Shipment within 3-4 weeks
Persons
Chris Ying is the cofounder and former editor in chief of Lucky Peach. He has written and edited numerous books about food and other topics.
René Redzepi is the chef and co-owner of noma in Copenhagen, four times recognized as the world's best by the World's 50 Best Restaurants. Redzepi has twice appeared on the cover of Time magazine (and been named one of Time's 100 Most Influential People in the World); been featured in publications from the New York Times to Wired; and been profiled in two feature-length documentaries and countless national and international media outlets. His first book, Noma: Time and Place in Nordic Cuisine, an IACP and James Beard Award winner, has over 150,000 copies in print. He is also the author of A Work in Progress. He lives with his wife, Nadine Levy Redzepi, and their three children. Find him on Instagram @reneredzepinoma and @nomacph.
MAD (Danish for "food") is a nonprofit dedicated to bringing together a global food community with an appetite for change. Food is inseparable from some of the most pressing global challenges of our time, and MAD's focus is to help inspire, educate, and find creative solutions that make a real and sustainable difference in restaurants, communities, and the world at large.
Content
- Cover
- Title Page
- Copyright Page
- Contents
- Foreword
- Introduction
- Everybody Wrapes Meat in Flatbread
- Much Depends on Hows You Hold Your Fork
- Mennonite Cheese is Mexican Cheese
- Curry Grows Wherever It Goes
- Your Fire and My Fire Burn the Same
- Fried Chicken is Common Ground
- One Seed Rules Them All
- If It Does Well Here, It Belongs Here
- Leaves Make Things Steamy
- Food Is a Gateway
- Food Changes
- The Good Stuff Doesn't Still
- People Will Eat Anything
- Culinary Difference Makes a Difference
- There Is No Such Thing as a Nonethnic Restaurant
- Cilantro Is Everywhere
- We All Want a Good Story
- You Can Take the Shoyu Out of Japan
- Coffee Saves Lives
- Thank-Yous
- Photography Credits
- About MAD
