Are You Really Going to Eat That?
Reflections of a Culinary Thrill Seeker: Essays and Recipes
Robb Walsh
(Author)
21,000+ Reviews
Bookshop.org has the highest-rated customer service of any bookstore in the world
Description
From the top of the Blue Mountains of Jamaica for the perfect cup of coffee to the jungles of Thailand for an encounter with the abominably smelly “stinkfruit,” Robb Wals has traveled the globe, immersing himself in some of the world’s most interesting culinary phenomena. In Are You Really Going to Eat That? Walsh offers a collection of his best essays over the past ten years, along with some of his favorite recipes.
For Walsh, food is a window on culture, and his essays brim with insights into our society and those around us. Whether he’s discussing halal organic farming with Muslims, traversing the steep hills of Trinidad in search of hot-sauce makers, or savoring the disappearing art of black Southern cooking with a inmate-chef in a Texas penitentiary, Walsh has a unique talent for taking our understanding of food to a deeper level.
For Walsh, food is a window on culture, and his essays brim with insights into our society and those around us. Whether he’s discussing halal organic farming with Muslims, traversing the steep hills of Trinidad in search of hot-sauce makers, or savoring the disappearing art of black Southern cooking with a inmate-chef in a Texas penitentiary, Walsh has a unique talent for taking our understanding of food to a deeper level.
Product Details
| Publisher | Anchor |
| Publish Date | November 02, 2004 |
| Pages | 288 |
| Language | English |
| Type |  Paperback / softback |
| EAN/UPC | 9781400077168 |
| Dimensions | 8.0 X 5.2 X 0.6 inches | 0.5 pounds |
About the Author
Robb Walsh, “the Indiana Jones of food writers” (Liane Hanson, NPR), is the restaurant critic for the Houston Press, and occasional commentator for NPR’s Weekend Edition, the former food columnist for Natural History magazine, and former editor in chief of Chile Pepper magazine. He is the author of Legends of Texas Barbecue Cookbook and The Tex Mex Cookbook: A History in Recipes and Photos, and the co-author of several other cooking and travel books. He lives in Houston, Texas.
Reviews
“The Indiana Jones of food writers.” --Liane Hansen, Weekend Edition
“Walsh approaches food as an amateur culinary anthropologist, exploring the origins and preparations of foods, and seasoning his tales with cultural lore. . . . A treat for cooks and food lovers alike.” –The Christian Science Monitor
“[Walsh] can best be described as a cultural anthropologist with a serious face-stuffing issue. . . . The nice thing about Walsh’s writing is that he’s always aware of the big implications lurking around each subject but resists the temptations of didacticism.” –The Atlanta Journal-Constitution
“[Walsh writes] with gusto about everything from the blue-footed chickens of Bresse to Spam musubi on the Kona coast. He ostensibly is discussing food, but is actually taking on far more” –Austin Chronicle
“Walsh approaches food as an amateur culinary anthropologist, exploring the origins and preparations of foods, and seasoning his tales with cultural lore. . . . A treat for cooks and food lovers alike.” –The Christian Science Monitor
“[Walsh] can best be described as a cultural anthropologist with a serious face-stuffing issue. . . . The nice thing about Walsh’s writing is that he’s always aware of the big implications lurking around each subject but resists the temptations of didacticism.” –The Atlanta Journal-Constitution
“[Walsh writes] with gusto about everything from the blue-footed chickens of Bresse to Spam musubi on the Kona coast. He ostensibly is discussing food, but is actually taking on far more” –Austin Chronicle
Earn by promoting books
Earn money by sharing your favorite books through our Affiliate program.
Become an affiliate
