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If you're not already a member of our rewards program you can learn more about all the ways to earn points and sign up here. * Featured Pre-Order books earn you an extra 150 rewards points, good for $5 off a future purchase. Finally, they land back in their beloved home in Queens, for a dinner centered on Ukrainian borsch, a meal that has never felt more loaded, or more precious and poignant.Ī unique and magical cook’s tour of the world, National Dish brings us to a deep appreciation of how the country makes the food, and the food the country. In Istanbul, a traditional Ottoman potluck becomes a lens on how a former multicultural empire defines its food heritage. Next up, Tokyo, where Anya and her partner Barry explore ramen, rice, and the distance between Japan’s future and its past.įrom there they move to Seville, to search for the community-based essence of Spain’s tapas traditions, and then Oaxaca, where debates over postcolonial cultural integration find expression in maize and mole. From France, she’s off to Naples, to probe the myth and reality of pizza, pasta, and Italian-ness. With an inquisitive eye and unmistakable wit, she ponders the codification of French food and the current tension between locavorism and globalization. Paris is where the whole idea of food as national heritage was first invented, and so it is where Anya must begin. Now in National Dish, she sets out to investigate the truth behind the eternal cliché-“we are what we eat”-traveling to six storied food capitals, going high and low, from world-famous chefs to scholars to strangers in bars, in search of how cuisine became connected to place and identity. But where did those ideas come from? Who decides what makes a national food canon? Recipient of three James Beard awards, Anya von Bremzen has written definitive cookbooks on Russian, Spanish, and Latin American cuisines, as well as her internationally acclaimed memoir Mastering the Art of Soviet Cooking.

We all have an idea in our heads about what French food is-or Italian, or Japanese, or Mexican, or . . . In this engrossing and timely journey to the crossroads of food and identity award-winning writer Anya von Bremzen explores six of the world’s most fascinating and iconic culinary cultures-France, Italy, Japan, Spain, Mexico, and Turkey-brilliantly weaving cuisine, history, and politics into a work of scintillating connoisseurship and charm Here is what the publisher tells us about National Dish:

This is a Featured Pre-order* for a book that will be published June 20th, 2023.

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