Synopses & Reviews
From the New York Times
bestselling author who "powerfully demonstrates the defining role food plays in history and culture" (Atlanta Journal-Constitution
In the throes of the Great Depression, a make-work initiative for authors — called "America Eats" — was created by the WPA to chronicle the eating habits, traditions, and struggles of local Americans. Mark Kurlansky, author of Salt and Cod, unearths this forgotten literary treasure, chronicling a bygone era when Americans had never heard of fast food or grocery superstores. Kurlansky brings together the WPA contributions — featuring New York automats and Georgia Coca-Cola parties, Maine lobsters and Montana beaver tails — and brilliantly showcases them with authentic recipes, anecdotes, and photographs.
"A genuine culinary and historical keepsake: in the late 1930s the WPA farmed out a writing project with the ambition of other New Deal programs: an encyclopedia of American food and food traditions from coast-to-coast similar to the federal travel guides. After Pearl Harbor, the war effort halted the project for good; the book was never published, and the files were archived in the Library of Congress. Food historian Kurlansky (Cod; The Big Oyster) brought the unassembled materials to light and created this version of the guide that never was. In his abridged yet remarkable version, he presents what some of the thousands of writers (among them Eudora Welty, Zora Neale Hurston and Nelson Algren) found: America, its food, its people and its culture, at the precise moment when modernism and progress were kicking into gear. Adhering to the administrators' original organization, the book divides regionally; within each section are entries as specific as 'A California Grunion Fry,' and as general and historical as the one on 'Sioux and Chippewa Food.' Though we've become a fast-food nation, this extraordinary collection at once history, anthropology, cookbook, almanac and family album provides a vivid and revitalizing sense of the rural and regional characteristics and distinctions that we've lost and can find again here." Publishers Weekly (Copyright Reed Business Information, Inc.)
"[V]ivid and playful dispatches from pre-interstate, pre-fast-food America, when food was local and cuisine regional. Kurlansky selected zesty writings, factual and imaginative, describing barbecues, fries, and feasts....Fun, illuminating, and provocative." Booklist
“Fantastic stories about a broad range of cuisines . . . Engaging and illuminating, and the food cries out to be cooked.” —Yotam Ottolenghi, author of Plenty and Jerusalem
“There are cookbooks that teach you to cook, others that help you to understand gastronomy. The World on a Plate feeds your soul.” —Ferran Adrià, author of The Family Meal and A Day at elBulli
“Not only a delight to read but also peppered with delicious recipes, facts and flavors from around the world.” —Rachel Khoo, author of The Little Paris Kitchen
“Deserves a place on every serious cooks bookshelf. Intelligent, informative, entertaining, and very handsome. Mina Hollands prose is as engaging as her recipes. She is an exciting and authoritative new voice in the world of cookery and food writing.” —Russell Norman, author of Polpo
“Amiably executed and attractively plated up . . . Holland is a resoundingly enthusiastic guide. . . . Most importantly, The World on a Plate makes you hungry.” —The Guardian
“Gastronomic heaven.” —Observer New Review
“A fascinating look at whos eating what, and why, across the globe . . . A heady mix of history, anecdotes and recipes for beginners to confident cooks alike.” —Daily Mail
From the New York Times-bestselling author of Salt and Cod comes a remarkable portrait of American food before World War II.
Bestselling author Mark Kurlansky paints a detailed picture of Depression-era Americans through the food that they ate and the local traditions and customs they observed when planning and preparing meals.
Eat your way around the world without leaving your home in this mouthwatering cultural history of 100 classic dishes
When we eat, we travel.” Thus begins this irresistible tour of the cuisines of the world, revealing what people eat and why in forty cultures. Whats the origin of kimchi in Korea? Why do we associate Argentina with steak? Why do people in Marseille eat bouillabaisse? Whats the story behind the curries of India? Bubbling over with anecdotes, trivia, and lorefrom the role of a priest in the genesis of camembert to the Mayan origins of the word chocolate”The World on a Plate serves up a delicious mélange of recipes, history, and culinary wisdom to be devoured by food lovers and armchair travelers alike.
About the Author
Mark Kurlansky is the New York Times bestselling author of many books, including The Food of a Younger Land, Cod: A Biography of the Fish That Changed the World; Salt: A World History; 1968: The Year That Rocked the World; and The Big Oyster: History on the Half Shell. He lives in New York City.