A01=Stephen Henderson
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Author_Stephen Henderson
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Category1=Non-Fiction
Category=JBFC
Category=JBFD
Category=JFFA
Category=JFFB
Category=WB
charitable cookery
cooking essays
cooking for quantity
cooking narratives
COP=United States
Delivery_Delivery within 10-20 working days
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eq_food-drink
eq_isMigrated=2
eq_nobargain
eq_non-fiction
eq_society-politics
feeding thSoup kitchen
food drive
food for the hungry
gastro charity
gastro philanthropy
gastrophilanthropist
gastrophilanthropy
Language_English
nonprofit charity
nonprofit organizations
nonprofit philanthropy
PA=Available
Price_€10 to €20
PS=Active
social work
softlaunch
Soup kitchen
volunteer work
Product details
- ISBN 9781635767469
- Weight: 311g
- Dimensions: 152 x 229mm
- Publication Date: 05 Oct 2021
- Publisher: Diversion Books
- Publication City/Country: US
- Product Form: Paperback
- Language: English
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Stephen Henderson describes a fascinating series of culinary adventures, during which he spent time laboring alongside many gastrophilanthropists, or chefs who make feeding the needy their form of charity. Part memoir, and part how-to guide, Henderson’s field reports from across the globe show how much joy a good meal will give to a homeless and hungry person.
It was when traveling on assignment in India that journalist Stephen Henderson first learned of soup kitchens operated by Sikh houses of worship (or gurudwaras). After volunteering for a week at the Gurudwara Bangla Sahib in Delhi—which feeds 20,000 men, women, and children every day—Henderson became curious to research global gastrophilanthropy, or the very different ways in which hungry people are served free meals around the world.
When newspaper and magazine work dispatched him to places across America and abroad, Henderson would add days to his itineraries to learn about local customs of charitable cookery. This intriguing series of field reports reveals the clamor, chaos, and compassion of kitchens in places such as Iran, Israel, and South Korea, as well as those in Austin, Los Angeles and Pittsburgh. While the recipes, culinary methods, and clientele may vary, all the soul-stirring experiences share a common theme: a great way to show love to the needy is through the gift of food.
Written with a huge heart, and an even bigger appetite, these chapters—sad and funny, sometimes both—may inspire you to embark on your own acts of gastrophilanthropy.
Now released in paperback, Stephen Henderson's revised edition adds two new chapters reflecting on the COVID-19 pandemic and its effect on food insecurity and homelessness. His latest perspective demonstrates even further the necessity for all to step up in any way they can. After all, someone, somewhere, is always hungry.
It was when traveling on assignment in India that journalist Stephen Henderson first learned of soup kitchens operated by Sikh houses of worship (or gurudwaras). After volunteering for a week at the Gurudwara Bangla Sahib in Delhi—which feeds 20,000 men, women, and children every day—Henderson became curious to research global gastrophilanthropy, or the very different ways in which hungry people are served free meals around the world.
When newspaper and magazine work dispatched him to places across America and abroad, Henderson would add days to his itineraries to learn about local customs of charitable cookery. This intriguing series of field reports reveals the clamor, chaos, and compassion of kitchens in places such as Iran, Israel, and South Korea, as well as those in Austin, Los Angeles and Pittsburgh. While the recipes, culinary methods, and clientele may vary, all the soul-stirring experiences share a common theme: a great way to show love to the needy is through the gift of food.
Written with a huge heart, and an even bigger appetite, these chapters—sad and funny, sometimes both—may inspire you to embark on your own acts of gastrophilanthropy.
Now released in paperback, Stephen Henderson's revised edition adds two new chapters reflecting on the COVID-19 pandemic and its effect on food insecurity and homelessness. His latest perspective demonstrates even further the necessity for all to step up in any way they can. After all, someone, somewhere, is always hungry.
Stephen Henderson is a P.K. (preacher’s kid) who has worked as a public relations professional and journalist since graduating from Wheaton College in 1979, and Yale Divinity School in 1987. In a highly circuitous career, he’s worked on everything from Avon Books’ romance novels, Arrow men’s dress shirts, and Maxwell House coffee, to the Radio City Rockettes, Union Theological Seminary, and The John Templeton Foundation. His writing has appeared in The New York Times, Town & Country, Food & Wine, and elsewhere.
