I’m speaking with Fabio Parasecoli about his new book, Gastronativism: Food, Identity, Politics, at the Museum of the City of New York at a session chaired by Krishnendu Ray at 6:30 pm. Information is here and the ticketing link is here. This is a preview of the museum’s forthcoming exhibit, Food in New York: Bigger Than the Plate (opening September 16) and is co-presented by MOFAD (Museum of Food and Drink).
And now…orange juice!
I’ve been hearing about Alyssa Hamilton’s new book (pub date: May 26) for some time now. It’s called “Squeezed: What You Don’t Know About Orange Juice.” From what I can tell, it takes on the orange juice industry for processing the joy out of the juice. Hamilton is currently with the Institute for Agriculture and Trade Policy in Minneapolis. She is Canadian and the Toronto Star has just interviewed her about the book.
I’m looking forward to reading it. My son in California has an orange tree growing in his backyard. The juice from its oranges is delicious even though it doesn’t taste nearly as sweet as commercial orange juice. Orange juice producers want to offer a stable, consistent product. It sounds like this book suggests that the taste-and-health costs of that consistency are pretty high.