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).
Weekend reading: A guide to good food
Margaret Wittenberg. The Essential Good Food Guide: The Complete Resource for Buying and Using Whole Grains and Specialty Flours, Heirloom Fruits and Vegetables, Meat and Poultry, Seafood, and More. Ten Speed Press, 2013.
Wittenberg is the vice president for quality standards and public affairs at Whole Foods. She’s been with the company since its beginnings in the early 1980s when it was just a sawdust-on-the-floor counterculture grocery in Austin.
How Whole Foods got from there to here is the next book she should write. In the meantime, we have this one.
Its well organized and useful. I blurbed it:
At last we have Margaret Wittenberg to answer our most basic questions about any food we see: what is it and what do I do with it. The Essential Good Food Guide is an extraordinarily comprehensive guide to foods, ingredients, and their handling. Sophisticated cooks as well as beginners will be grateful to have this indispensable book at hand.