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245th out of 469 books
—
979 voters
Food Heroes: Sixteen Culinary Artisans Preserving Tradition
In Food Heroes, Georgia Pellegrini introduces readers to the lively stories of artisanal food devotees such as New York mushroom forager Marion Burroughs, French fig collector Francis Honore, fish missionary Jon Rowley in Washington State, and Ugo Buzzio in New York City, one of the last makers of traditional dry-cured sausages in the United States. Filled with colorful an...more
Hardcover, 240 pages
Published
September 1st 2010
by Stewart, Tabori and Chang
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This book is a series of short portraits of people in the modern world who work to maintain older traditions of food production, cooking, or preservation.
Overall, the book was interesting, and I learned something about a variety of foods and old fashioned foodways. However, it was a little disappointing because of the inconsistent writing and the sometimes-forced choices for inclusion.
The author traveled around doing short interviews of people in the United States and a few European countries t...more
Overall, the book was interesting, and I learned something about a variety of foods and old fashioned foodways. However, it was a little disappointing because of the inconsistent writing and the sometimes-forced choices for inclusion.
The author traveled around doing short interviews of people in the United States and a few European countries t...more
Although there are only few recipes in this book, I found it inspirational for my own desire to reach into the past to find a more rewarding experience with my gardening and my cooking. It was so inspirational that I formed a group with four others in my community based on the idea that we can have fresher, healthier and artisan type cooking going on in our lives instead of the easier, less healthy and boring cooking that is sometimes the norm. One of our members is dreaming of creating a destin...more
A very good read for food lovers or nature lovers alike. It celebrates the beauty of food as well as the people who are till today trying their very best to preserve the knowledge which they have gained from their forefathers. The author has made an effort to incorporate tested recipes and to connect the readers to the these artisans who are preserving traditions near and far. The book teaches us the difference of buying products from the supermarket shelves, buying organic and growing your own...more
All over the world, impassioned people have put their livelihoods on the line to preserve our endangered food traditions. Each story here is a tale of love and endurance - people who walked away from good jobs, or who have resigned themselves to a lifetime of wrangling with inane bureaucrats; craftsmen who have chosen lives of hard work and little monetary reward in pursuit of their calling. Pellegrini's mini biographies are vivid, capturing these eccentric and devoted craftspeople with all thei...more
Every time it appears that agribusiness and industrial food factories are about to displace traditional farmers and artisanal food producers, some passionate person counters by reviving and continuing the more venerable way. Georgia Pellegrini is so fascinated by these people and their edible products that she traveled around the US and around the world to meet them and taste their offerings. She introduces sixteen of these people, who she calls heroes, in this, her first book. There's the fig g...more
I love this genre of book: part travel writing, part food history, and a little snapshot of the lives of interesting folks mixed in for good measure. Much like American Terroir and other books I've read, Pellegrini seeks out people and places the world over who are doing things the slow way, the old way, or even just the right way in producing excellent food. She ranges from BBQ in the South to figs in France and I enjoyed every story, even if some were a bit more thin than others. Inspiring, ed...more
This is a very interesting book that looks at 16 food artisans who are working to keep long-standing traditions alive - some for hundreds of years. Instead of trying to make things faster and bigger they are working to preserve not only their food, but a way of life that is slipping away. It's a quick read because each person's chapter is only a few pages long and there are also recipes at the end of each chapter as well. A very interesting read and it will definitely make you think.
This book was filled with essays on people who are preserving culinary traditions such as butter-making, bee-keeping, and curing meat. I flagged quite a few of the recipes and am now determined to grow potatoes in a garbage bag. We'll see if it happens; either way, I'll definitely come back to this book.
This is a collection of short stories about people holding on to tradition, to make top notch food.
It had me at the introduction. I now want to make home made butter, grow fig trees (in a climate not meant for them), and drink Stranahan's whiskey (I don't like whiskey). Thoroughly enjoyed savoring this book on artisanl foods
Apr 18, 2013
Shannon
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Jul 29, 2010 10:28am