A reading list for exploring the recipes, anecdotes and history of dining around the world.
Exploring global food books unveils a vast array of culinary traditions, recipes, and cultural insights that traverse continents and centuries. From the ale houses of Britain to the unemployed chefs post-the- French- Revolution to the ruins of Pompeii, we learn about the history and importance of food culture to previous generations of diners.
Noteworthy authors such as Bee Wilson, Ruth Reichl, and William Sitwell deliver a treasure trove of knowledge and captivating narratives that shed light on the stories behind our beloved cuisines. Through immersing yourself in the writings of these esteemed authors, you acquire a deeper comprehension of the history, techniques, and innovations that have sculpted the diverse culinary landscapes around the world.
Whether you aim to recreate authentic dishes in your own kitchen or simply broaden your gastronomic horizons, these global food books serve as indispensable companions for any expedition into the realm of food.
Here are a few recommendations usually available in-store or online at Potts Point Bookshop, if your a local Sydneysider, or online at independent booksellers around the globe.
Consider the Fork
By Bee Wilson
Published by Penguin
Bee Wilson delves into the secret history of kitchens, illustrating how various technologies - spanning from the humble fork to the innovative microwave and beyond - have profoundly influenced not only how we eat but what we eat.
Throughout history, humans have utilised tools such as sharp knives, fire, and grindstones to convert raw ingredients into palatable dishes. Wilson provides readers with a captivating and amusing journey through the global evolution of cooking, uncovering the often overlooked stories behind everyday culinary objects.
Beyond high-tech kitchen gadgets, Wilson highlights the significance of more commonplace tools like wooden spoons, skillets, chopsticks, and forks in shaping our food habits. By interweaving history, science, and personal experiences, Wilson explains the origins of our culinary practices and how these tools have played a pivotal role in shaping contemporary food culture.
From harnessing fire to mastering intricate kitchen utensils, this book offers a delightful exploration of the intricate relationship between technology and the way we consume food.
Comfort Me with Apple
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By Ruth Reichl
Published by Allen & Unwin
In the follow-up to her best-selling memoir Tender at the Bone, renowned author Ruth Reichl delves deeper into her culinary escapades, chronicling her evolution from chef to esteemed food writer. Journeying through various restaurants across Bangkok, Paris, and Los Angeles, Reichl shares her experiences that not only revolve around food but also the connections she forms along the way.
This sequel, Comfort Me with Apples, captures Reichl's adventures, ranging from delightful to challenging, yet consistently captivating. From sharing a summer meal with M.F.K Fisher to navigating bustling produce markets with Wolfgang Puck or indulging in a garlic-infused feast with Alice Waters - each encounter is infused with humour and insight.
Unapologetic in her dismantling of the facades of food critics, Reichl approaches each dining experience with wit and wisdom, creating an engaging narrative that appeals to both newcomers and connoisseurs alike.
The Restaurant - a History of Eating Out
By William Sitwell
Published by Simon & Schuster
Tracing back to its origins in Pompeii, where Sitwell marvels at the sophistication of the dining culture, this journey through history uncovers the key players and significant events that have shaped our modern eating habits.
Sitwell, renowned restaurant critic for the Daily Telegraph and a familiar face from the popular BBC series Master Chef, approaches this vast topic with his trademark wit and precision.
Drawing inspiration from ancient travellers of the Muslim world, exploring the impact of the French Revolution on fine dining, delving into the post-World War II dining landscape in the UK, and delving into the emergence of mindful gastronomy during the 1960s American counterculture.
This narrative celebrates humanity's resourcefulness as individuals strive to satisfy the most basic human need: nourishment. It weaves together elements of art, politics, revolution, necessity, and indulgence.