You and I Eat the Same; on the Countless Ways Food and Cooking Connect Us to One

You and I Eat the Same; on the Countless Ways Food and Cooking Connect Us to One


Chris Ying
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The annual MAD Symposium in Copenhagen, founded by René Redzepi, gathers chefs and restaurateurs, artists and scholars, and other people in the global food community to discuss the creation of a social conscience informed by a sense of curiosity, and an appetite for sustainable change in the way we think about food, eating, and dining. This is the first volume in a new yearly series that offers essays inspired by the conversations at MAD. Here, more than twenty contributors explore "the countless ways food and cooking connect us to one another." Along with Redzepi, writers appearing here include Paul Freedman (There is No Such Thing as a Nonethnic Restaurant), Aralyn Beaumont (Everybody Wraps Meat in Flatbread), Osayi Endolyn (Fried Chicken is Common Ground), Cemre Narinn (The Good Stuff Doesn't Sit Still), and David Zilber (You Can't Take the Shoyu Out of Japan). Color photographs throughout. Paperback.
 
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