New Books In Food

When was the last time you ate some chocolate? If you live in the developed world there’s a strong chance that you’ve been munching on some fairly recently. At the basic level chocolate is an everyday treat and at the top end it is a seriously indulgent luxury product. But how much thought have you ever put into where that chocolate comes from and how it touches the lives of those involved in making it – and the countries in which they live? If you live in the parts of Africa at the centre of the world’s cocoa crop it is unlikely that you’ve ever tasted chocolate in its final, consumer form. In places like Cote d’Ivoire and Ghana cocoa is a crop, a commodity and a mainstay of the economy. Orla Ryan‘s Chocolate Nations: Living and Dying for Cocoa in West Africa (Zed Books, 2011) is an attempt to tease out the complex interplay between cocoa, the farmers who grow it and the fortunes of the wider societies. She examines issues like child slavery (a favourite campaign sub

Hobson-Jobson was not just about administration and geopolitics- the language of Empire extended to its culinary endeavours as well. Thus chota hazri, tiffin,and curry puffs at Peliti’s were the things that sustained an army of civil servants as they went about registering land records in the United Provinces, negotiating with Malay sultans or checking out logging operations in Sabah. Cecilia Leong-Salobir’s book, Food Culture in Colonial Asia: A Taste of Empire (Routledge, 2011), looks at the gastronomic side of things in Britain’s tropical, Asiatic Empire -India, Malaya and Singapore. It looks at the things administrators, soldiers and commercial workers ate on various occasions- in the dak bungalow, on camping tours, at grand dinner parties – and how they went about preparing their victuals- mostly with the help of domestic staff, Muslim, Goan, Malay and Chinese, cooks of whom they had criticisms aplenty to make, yet in the end trusted with the task of cooking for their families. An

Cuisine in early modern Japan was experienced and negotiated through literature and ritual, and the uneaten or inedible was often as important as what was actually consumed. Eric Rath‘s recent book Food and Fantasy in Early Modern Japan (University of California Press, 2010) is a rich study of the culture, practices, performance, and literature of food in early modern Japan. Rath takes us from medieval culinary manuscripts penned by men of the knife, all the way to sukiyaki recipes clipped from newspapers in 1950s America. Focusing on late medieval culinary manuscripts and early modern printed cookbooks, Rath shows that cuisine in pre-modern Japan blended the edible with the uneaten, puns with pickles, and rituals with rice cakes. This is a wonderfully written account of the history of food in its many spaces: on the page, on the cutting board, on the tray, in the kitchen, and in transit. In the course of our interview we talked about the practical challenges of researching the history of cuisine in ear

Danyelle Freeman, better known as “Restaurant Girl” and a judge on Top Chef Masters, is single. But if you are considering asking out the petite and spunky brunette, you are going to have to compete with some stiff competition. “I prefer a great steak over a great man,” Danyelle said during an interview I did with her at a Borders bookstore in New York on the occasion of the release of her new book Try This: Traveling the Globe without Leaving the Table (Ecco, 2011) The book is a memoir of Danyelle’s appetite, blending a trip through her experiences with different ethnic foods with some very detailed information about each cuisine. For instance: pick up a piece of nigiri sushi with your fingers – not chopsticks – by the rice and dip only the fish into soy sauce, and only a little, and don’t add wasabi to the sauce but only onto the fish directly in a small amount. Not because this is the proper way, but because this proper way enhances the experience. The interv