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Book Summary
The multiple-James Beard Award—winning restaurant critic forLos Angeles Magazine
delivers an arresting exploration of our cultural demand for "artisanal" foods
in a world dominated by corporate agribusiness.
We hear the word "artisanal" all the time—attached to cheese, chocolate, coffee,
even fast-food chain sandwiches—but what does it actually mean? We take "farm to
table" and "handcrafted food" for granted now but how did we get here? InFinding
the Flavors We Lost, acclaimed food writer Patric Kuh profiles major figures in
the so-called "artisanal" food movement who brought exceptional taste back to
food and inspired chefs and restaurateurs to redefine and rethink the way we
eat.
Kuh begins by narrating the
- ISBN-13
- 9780062219558
- Language
- English
- Binding
- Paper Back
- Publisher
- Ecco
- Publishing Date
- 2017-05-02
- Total Pages
- 320
Finding the Flavors We Lost: From Bread to Bourbon, How Artisans Reclaimed American Food
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Product Specifications
Book Summary
The multiple-James Beard Award—winning restaurant critic forLos Angeles Magazine
delivers an arresting exploration of our cultural demand for "artisanal" foods
in a world dominated by corporate agribusiness.
We hear the word "artisanal" all the time—attached to cheese, chocolate, coffee,
even fast-food chain sandwiches—but what does it actually mean? We take "farm to
table" and "handcrafted food" for granted now but how did we get here? InFinding
the Flavors We Lost, acclaimed food writer Patric Kuh profiles major figures in
the so-called "artisanal" food movement who brought exceptional taste back to
food and inspired chefs and restaurateurs to redefine and rethink the way we
eat.
Kuh begins by narrating the
Book Specifications
- ISBN-13
- 9780062219558
- Language
- English
- Binding
- Paper Back
- Publisher
- Ecco
- Publishing Date
- 2017-05-02
- Total Pages
- 320