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National Dish

Anya von Bremzen
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Andalusian tapas
Anya von Bremzen
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bee wilson
best food writing
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consider the fork
cooking
cooking around the world
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culinary anthropology
culinary identity
cultural heritage through food
dan saladino
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eating to excinction
entertaining non-fiction
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felicity cloake
food and cultural identity
food and identity
food and nationalism
food and politics
food and travel writing
Food and Wine
food history
food myths and stories
food travelogue
food writing
fuschia dunlop
global food culture
globalisation and cuisine
international food writing
Istanbul
James Beard Award
James Beard Award winning author
jeremy lee
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legend of pizza
mastering the art of soviet cooking
meeting chefs
Mexican mole
Mexico mole history
michael pollan
multicultural cuisine
multiculturalism
myths behind national dishes
Naples
Naples pizza legend
national cuisine
national dishes history
national identity
nigella lawson
Oaxaca
one more croissant for the road
origins of food
ottelenghi
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Paris
pot au feu decline
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ramen
ramen global rise
Seville
shark's fin and sichuan pepper
softlaunch
Spanish tapas culture
stephanie danler
the edible atlas
the omnivore's diet
Tokyo
travel food narrative
travelogue
Turkish meze identity
Ukrainian borsch
Ukrainian borsch meaning
ukrainian borscht
world cuisine exploration

Product details

  • ISBN 9781911590903
  • Dimensions: 129 x 198mm
  • Publication Date: 18 Jul 2024
  • Publisher: Pushkin Press
  • Publication City/Country: GB
  • Product Form: Paperback
  • Language: English
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Description

A Book of the Year in the FT, Guardian, Observer and on BBC Radio 4's The Food Programme

'I couldn't love this more' Nigella Lawson

'Enchanting, fascinating and humorous' Claudia Roden

Is there really such a thing as an authentic dish? In a mouth-watering journey stretching from Paris to Tokyo, join award-winning food writer Anya von Bremzen as she chews over the legend of Margherita pizza, indulges in the craze for high-end noodles and digs into the postcolonial paradoxes of Mexico's mole.

Full of eye-opening tales and sparkling wit, National Dish explores the politics of national pride that tie food to place, untangling the myths and misunderstandings around some of the world's most famous cuisines.

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PRAISE FOR NATIONAL DISH:

'Sparklingly intelligent' SPECTATOR

'A delightfully engaged and engaging writer' OBSERVER

'So enlightening... so much fun to read' FT

'A fast-paced, entertaining travelogue' NEW YORK TIMES

'Playful, erudite and mouthwatering' FUSCHIA DUNLOP
About Anya von Bremzen
Anya von Bremzen is the winner of three James Beard Awards for her books and journalism. She is the author of six acclaimed cookbooks and a memoir-Mastering the Art of Soviet Cooking-which won the Guild of Food Writers 2014 Food Book of the Year. She has written for Food & Wine, Travel+Leisure, Saveur, the New Yorker, and the Guardian among other publications. She was born in Russia and emigrated to the USA as a child. When not on the road, Anya divides her time between New York and Istanbul.

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