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"Engrossing.... A fascinating reflection on the connection between food, place, and what flavors mean to the people who prepare them and those who travel to seek them out." -- Travel + Leisure -
Here's an engrossing, foodie-friendly road trip along Route 66...with plenty of stops at diners, supper clubs, and roadside stands; the book also describes how and why such venues came and went over the years...and even offers kitchen-tested recipes from various historic eateries along the way. -
Here's an engrossing, foodie-friendly road trip along Route 66...with plenty of stops at diners, supper clubs, and roadside stands; this book also describes how and why such venues came and went over the years...and even offers kitchen-tested recipes from various historic eateries along the way. -
"In this charming, extraordinary, and riveting guide to nutritional psychiatry, Dr. Naidoo shares her deep personal insights, broad research findings, and profound wisdom. [This book] is destined to be a must-read for anyone who wants to care for themselves and their body." -- Dr. Lynda Gratton, co-author of "The 100-Year Life" -
"Instagram has become much more than a fun medium for selfies, food porn, and branding. This volume shows how the digital app and the kind of food representations it supports contribute to building identities and negotiating social and economic relationships." -- Fabio Parasecoli, author of "Bite Me: Food in Popular Culture" -
What are we talking about when we talk about "American" food? -
"Readers will come away with an appreciation of how crucial -- and how cool -- chemistry actually is." -- Publishers Weekly -
"No mere dessert, king cake in New Orleans is a beloved tradition, a creative muse, and an emblem of home. King cake culture runs deep, and Matt Haines gives you an inside look at what makes it so vibrant and delicious." -- The Times-Picayune/The New Orleans Advocate -
"No mere dessert, king cake in New Orleans is a beloved tradition, a creative muse, and an emblem of home. King cake culture runs deep, and Matt Haines gives you an inside look at what makes it so vibrant and delicious." -- The Times-Picayune/The New Orleans Advocate
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