You and I Eat the Same: On the Countless Ways Food and Cooking Connect Us to One Another
Simply link your Qantas Frequent Flyer membership number to your Booktopia account and earn points on eligible orders. Either by signing into your account or linking your membership details before your order is placed. Your points will be added to your account once your order is shipped. Click on the cover image above to read some pages of this book! Each edition of this new series of single-subject books will encourage readers to think about food in new ways and take action to make food better. Each book will unpack a single urgent and interesting topic, from the history of creative cooking to farming in a world changed by global warming.
Chris Ying is one of the founders of the food magazine Lucky Peach , and is the editor of an essay collection called, You and I Eat the Same. The subtitle of the book explains that the writings within consider the countless ways food and cooking connect us to one another. So Francis Lam asked Ying to come on the show to talk about it. Chris Ying: Well, you and I don't eat the same. That's the truth of the matter. On our day to day experience, what you had for lunch today and what I had for lunch today are very different. What you grew up eating is different from what I grew up eating — although I would wager that what you and I grew up eating is pretty similar.
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Most cookie-cutter travel shows center on the prevailing sense that wherever you are in the world, food is a pillar of familiarity and togetherness. But You and I Eat the Same takes the idea of cultural unity, puts it in its crosshairs, and delivers a laser-accurate shot of urgency. While the book doesn't shove the political implications of an all-embracing mindset down your throat, it doesn't shy away from it either.