Volume 3: Foodways

S&B_3_Cover.jpg
S&B_3_Cover.jpg

Volume 3: Foodways

16.00

We share so much more than nutrients in a meal! Food and drink tell stories of the soil, science, history, and people that made them. Anthropologists describe the ways people cook and eat in different times or places as “foodways.” Whether you learned to cook from television or from your grandmother, foodways are a part of your life. They might trace how something gets from the farm (or test tube) to our table, how historical events and cultural traditions shape a cuisine, how new technologies have changed what we eat, or simply how our experiences influence the way we cook.

Each story in this edition of Sweets & Bitters showcases a different kind of foodway. Mira Evnine tells us about a love that changed her life and her cooking, and serves up a spicy green mole with handmade tortillas. Devra Ferst takes us on a reminiscent trip to Tel Aviv for brunch at a beachside table cluttered with savory morsels. And we follow grains of rye from a farm in upstate New York to a distillery in Brooklyn, where we host a rustic cocktail party. The Small Bites section invites you to nibble on ways that history and culture shape how we eat.

Quantity:
Add To Cart