The Book of Eating
Adventures in Professional Gluttony
Seiten
2019
|
Large type / large print edition
Newbury House Publishers,U.S. (Verlag)
978-0-06-294488-7 (ISBN)
Newbury House Publishers,U.S. (Verlag)
978-0-06-294488-7 (ISBN)
A wildly hilarious and irreverent memoir of a globe-trotting life lived meal-to-meal by one of our most influential and respected food critics
As the son of a diplomat growing up in places like Hong Kong, Taiwan, and Japan, Adam Platt didn't have the chance to become a picky eater. Living, traveling, and eating in some of the most far-flung locations around the world, he developed an eclectic palate and a nuanced understanding of cultures and cuisines that led to some revelations which would prove important in his future career as a food critic. In Tokyo, for instance--"a kind of paradise for nose-to-tail cooking"--he learned that "if you're interested in telling a story, a hair-raisingly bad meal is much better than a good one.
From dim sum in Hong Kong to giant platters of Peking duck in Beijing, fresh-baked croissants in Paris and pierogi on the snowy streets of Moscow, Platt takes us around the world, re-tracing the steps of a unique, and lifelong, culinary education. Providing a glimpse into a life that has intertwined food and travel in exciting and unexpected ways, The Book of Eating is a delightful and sumptuous trip that is also the culinary coming-of-age of a voracious eater and his eventual ascension to become, as he puts it, "a professional glutton."
As the son of a diplomat growing up in places like Hong Kong, Taiwan, and Japan, Adam Platt didn't have the chance to become a picky eater. Living, traveling, and eating in some of the most far-flung locations around the world, he developed an eclectic palate and a nuanced understanding of cultures and cuisines that led to some revelations which would prove important in his future career as a food critic. In Tokyo, for instance--"a kind of paradise for nose-to-tail cooking"--he learned that "if you're interested in telling a story, a hair-raisingly bad meal is much better than a good one.
From dim sum in Hong Kong to giant platters of Peking duck in Beijing, fresh-baked croissants in Paris and pierogi on the snowy streets of Moscow, Platt takes us around the world, re-tracing the steps of a unique, and lifelong, culinary education. Providing a glimpse into a life that has intertwined food and travel in exciting and unexpected ways, The Book of Eating is a delightful and sumptuous trip that is also the culinary coming-of-age of a voracious eater and his eventual ascension to become, as he puts it, "a professional glutton."
Adam Platt has been a contributing editor and restaurant critic for New York magazine since 2000. He won the James Beard Foundation Journalism Award for Restaurant Reviews in 2010. During the course of nearly twenty-five years in the magazine business, Platt has written for a variety of publications, including The New Yorker, The New York Observer, Esquire, and Conde Nast Traveler. He lives in Greenwich Village with his wife and two pizza-loving daughters.
| Erscheinungsdatum | 20.11.2019 |
|---|---|
| Verlagsort | Independence |
| Sprache | englisch |
| Maße | 150 x 226 mm |
| Gewicht | 363 g |
| Themenwelt | Literatur ► Biografien / Erfahrungsberichte |
| Literatur ► Briefe / Tagebücher | |
| Sachbuch/Ratgeber ► Essen / Trinken | |
| ISBN-10 | 0-06-294488-6 / 0062944886 |
| ISBN-13 | 978-0-06-294488-7 / 9780062944887 |
| Zustand | Neuware |
| Informationen gemäß Produktsicherheitsverordnung (GPSR) | |
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