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: Reinventing the (Cheese) Wheel
Bronwen and Frances Percival. Reinventing the Wheel: Milk, Microbes, and the Fight for Real Cheese. University of California Press, 2017.
In this book, the Percivals take a serious deep dive into the culinary history, sociology, politics, terroir, microbiology, and how-to of the making and eating of cheeses, raw and pasteurized. Both kinds, when done right, can be delicious and safe. This book should convince anyone that the making of wondrous cheeses is a science as well as an art.