Food Studies 2009

LETTERS FROM THE HIVEAn Intimate History of Bees, Honey, and Humankind

By Stephen Buchmann and Banning Repplier

In Letters from the Hive, Buchmann explores the fascinating role of bees in human culture and mythology, following the “honey hunters” of native culturesin Malaysia, the Himalayas, and the Australian Outback as they risk life andlimb to locate a treasure as valuable as any gold. Told with wit and wisdom, and rich with examples drawn from many different cultures and times, Lettersfrom the Hive presents an illuminating study of humankind’s relationship withthe honey bee.

Bantam • TR • 978-0-553-38266-2 • 288pp. $14.00/$18.95 Can. • Exam Copy: $3.00

THE DEVIL’S CUPA History of the World According to Coffee

By Stewart Lee Allen

In this captivating book, Stewart Lee Allen treks three-quarters of the wayaround the world on a caffeinated quest to answer these profound questions: Didthe advent of coffee give birth to an enlightened western civilization? Is coffee,indeed, the substance that drives history? From the cliffhanging villages ofSouthern Yemen, where coffee beans were first cultivated eight hundred yearsago, to a cavernous coffeehouse in Calcutta, the drinking spot for two of India’sthree Nobel Prize winners, Allen wittily proves that the world was wired longbefore the Internet.

Ballantine • TR • 978-0-345-44149-2 • 240pp. $14.95/$19.95 Can. • Exam Copy: $3.00

IN THE DEVIL’S GARDENA Sinful History of Forbidden Food

By Stewart Lee Allen

From the tempting fruit in the Garden of Eden to the divine foie gras, here is a look at forbidden foods that have defined cultures around the world. Matchingeach of these taboo dishes to one of the Seven Deadly Sins, author Stewart Lee Allen illustrates that when a pleasure as primal as eating is criminalized,the history surrounding that criminalization speaks volumes of various historical periods.

“Allen adeptly draws from a range of disciplines, including biology, sociology, history, religion, anthropology, and literature, for examples to illuminate the individual food tales. Readers will devour his writing....”

—Library Journal


HISTORY OF FOOD

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A TRADITION OF SOUPFlavors from China’s Pearl River Delta

By Teresa M. Chen; Foreword by Martin Yan

Through recipes that use time-honored medicinal ingredients, A Tradition of Soup provides a fascinating narrative of the Southern Chinese immigrantswho came to the United States in large numbers during the last half century,the struggles they faced and overcame, and the soups they used to heal and nourish their bodies. The book highlights recipes that serve a widerange of purposes, from gaining or shedding weight to healing acne and preventing wrinkles.

North Atlantic Books • TR • 978-1-55643-765-6 • 416pp.$24.95/$27.95 Can. • Exam Copy: $12.50

THE UNITED STATES OF ARUGULAThe Sun-Dried, Cold-Pressed, Dark-Roasted, Extra Virgin Story of the American Food Revolution

By David Kamp

Amazingly enough, just twenty years ago eating sushi was a daring novelty andmany Americans had never even heard of salsa. Today, we don’t bat an eye at aconstruction worker dipping a croissant into robust specialty coffee, city dwellersbuying just-picked farm stand produce, or suburbanites stocking up on artisanalcheeses and extra virgin oils at supermarkets. This is a wickedly entertaining,hunger-inducing, behind-the-scenes story of the revolution in American food thathas made exotic ingredients, celebrity chefs, rarefied cooking tools, and destinationrestaurants familiar aspects of our everyday lives.

Broadway • TR • 978-0-7679-1580-9 • 416pp. $14.95/$21.00 Can. • Exam Copy: $3.00

Also by David Kamp and Marion Rosenfeld:THE FOOD SNOB’S DICTIONARYAn Essential Lexicon of Gastronomical KnowledgeIllustrated by Ross MacdonaldBroadway • TR • 978-0-7679-2691-1 • 144pp.$12.95/$16.95 Can. • Exam Copy: $3.00

THE TASTE OF CONQUESTThe Rise and Fall of the Three Great Cities of Spice

By Michael Krondl

The Taste of Conquest offers up a riveting, globe-trotting tale of unquenchable desire, fanatical religion, raw greed, fickle fashion, and mouthwatering cuisine–in short, the very stuff of which our world is made. In this engaging, enlightening,and anecdote-filled history, Michael Krondl, a noted chef turned writer and foodhistorian, tells the story of three legendary cities–Venice, Lisbon, and Amster-dam–and how their single-minded pursuit of spice helped to make (and remake)the Western diet and set in motion the first great wave of globalization.


For more titles visit our website: www.randomhouse.com/academic 3

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THE BIG OYSTERHistory on the Half Shell

By Mark Kurlansky

Award-winning author Mark Kurlansky tells the remarkable story of New York by following the trajectory of one of its most fascinating inhabitants–the oyster.Filled with cultural, historical, and culinary insight–along with historic recipes,maps, drawings, and photos–this dynamic narrative sweeps readers from theseventeenth-century founding of New York to the death of its oyster beds and therise of America’s environmentalist movement, from the oyster cellars of therough-and-tumble Five Points slums to Manhattan’s Gilded Age dining chambers.

Random House • TR • 978-0-345-47639-5 • 336pp.$14.95/$19.95 Can. • Exam Copy: $3.00

THE LAST FISH TALEThe Fate of the Atlantic and Survival in Gloucester, America’s Oldest Fishing Port and Most Original Town

By Mark Kurlansky

Mark Kurlansky turns his attention to a disappearing way of life: fishing–howit has thrived in and defined one particular town for centuries, and what its imper-iled future means for the rest of the world. Engagingly written and filled with richhistory, delicious anecdotes, colorful characters, and local recipes, The LastFish Tale is a heartfelt tribute to what Kurlansky calls “socio-diversity” and alament that “each culture, each way of life that vanishes, diminishes the richnessof civilization.”

Ballantine • HC • 978-0-345-48727-8 • 304pp. $25.00/$28.00 Can. • Exam Copy: $12.50

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BAKING AND BAKERIESBy H.G. Muller

Baking and Bakeries charts the history of baking, from the ancient breads cooked with grain-paste through the introduction of yeast, to modernday variations. The author describes the different methods used in baking and the range of tools and machinery used. Focusing chiefly on the industrialbakeries of the Victorian era, with a final chapter addressing modern day improvements, this book takes a look at the development of the industry aswell as the traditions of baking that have survived for centuries.

Shire • TR • 978-0-852-63801-9 • 40pp. $11.95/$13.50 Can. • Exam Copy: $3.00

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HISTORY IN A GLASSSixty Years of Wine Writing from Gourmet

Edited by Ruth Reichl and Gourmet Magazine Editors

When Gourmet magazine debuted in the 1940s, America’s wineries were still reeling from the lingering effects of Prohibition and the loss of wines from war-tornEurope. The bleak postwar years were actually a prelude to today’s unprecedentedand widespread appreciation for the grape. New York Times bestselling authorRuth Reichl reread sixty-five years of wine articles in Gourmet to select the bestfor History in a Glass. The result is a rollicking tale of great meals, great walks,and wonderful drinks as Americans discover the pleasures of wine.

Modern Library • TR • 978-0-8129-7194-1 • 400pp. $16.95/$21.00 Can. • Exam Copy: $3.00

FOOD IN HISTORYBy Reay Tannahill

An enthralling world history of food from prehistoric times to the present. A favorite of gastronomes and history buffs alike, Food in History is packed with intriguing information, lore, and startling insights—like what cinnamon had to do with the discovery of America, and how food has influenced popula-tion growth and urban expansion.

Three Rivers Press • TR • 978-0-517-88404-1 • 448pp. $16.95/$23.95 Can. • Exam Copy: $3.00


FARMING, SLOW FOOD, SUSTAINABLE EATING

THE ONE-STRAW REVOLUTIONBy Masanobu Fukuoka

Masanobu Fukuoka’s book about growing food has been changing the lives of readers since it was first published in 1978. It is a call to arms, a manifesto, and a radical rethinking of the global systems we rely on to feed us all. At the same time, it is the memoir of a man whose spiritual beliefs underpinand inform every aspect of his innovative farming system.

NYRB Classics • TR • 978-1-59017-313-8 • 400pp. $15.95/$18.95 Can. • Exam Copy: $3.00Do not order before 5/26/2009.

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STUFFED AND STARVEDThe Hidden Battle for the World Food System

By Raj Patel

It’s a perverse fact of modern life: There are more starving people in the worldthan ever before (800 million) while there are also more people overweight (1 billion). To find out how we got to this point and what we can do about it, Raj Patel launched a comprehensive investigation into the global food network.What he found was shocking, from the false choices given us by supermarkets tothe real reasons for famine in Asia and Africa. Patel explains the steps to regaincontrol of the global food economy and rebalance global sustenance.

Melville House • TR • 978-1-933-63349-7 • 448pp. $19.95/NCR • Exam Copy: $3.00

DIET FOR A SMALL PLANETBy Frances Moore Lappé

With the new emphasis on environmentalism in the 1990’s, Lappe stresses howher philosophy remains valid, and how food remains the central issue throughwhich to understand world politics. Here is the extraordinary book that taughtAmerica the social and personal significance of a new way of eating—one thatremains a complete guide for eating well. Featuring: simple rules for a healthydiet; a streamlined, easy-to-use format; delicious food combinations of protein-rich meals without meat; hundreds of recipes, and much more.


Ballantine • MM • 978-0-345-32120-6 • 528pp. $7.99/$10.99 Can. • Exam Copy: $3.00

AMERICAN ARTISANALFinding the Country’s Best Real Food, from Cheese to Chocolate

By Rebecca Gray; Foreword by Ethan Becker

This book celebrates eighteen of America’s leading food artisans–from WoodPrairie Farms potatoes in Maine to L. L. Lanier Honey in Florida. These are folkswho are returning to the basics of sustainable, small-scale, or just plain high quality production. Food is a second career for many of these producers, who decided to drop out of the office rat race and pursue their real passion, literally in the field. In their inspirational stories we also can see the emergence of a true national cuisine.

Rizzoli • HC • 978-0-8478-2934-7 • 272pp. $26.95/$32.95 Can. • Exam Copy: $13.50

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SLOW FOOD NATIONWhy Our Food Should Be Good, Clean, and Fair

By Carlo Petrini; Foreword by Alice Waters

In this book, charismatic leader of the Slow Food movement, Carlo Petrini, outlines many different routes by which we may take back control of our food.The three central principles of the Slow Food plan are these: food must be sus-tainably produced in ways that are sensitive to the environment, those who producethe food must be fairly treated, and the food must be healthful and delicious.Petrini has witnessed firsthand the many ways that native peoples are feedingthemselves without making use of the harmful methods of the industrial complex.

Rizzoli Ex Libris • HC • 978-0-8478-2945-3 • 304pp. $22.50/$30.00 Can. • Exam Copy: $11.25

SLOW FOOD REVOLUTIONA New Culture for Dining and Living

By Carlo Petrini in conversations with Gigi Padovani

Slow Food not only focuses on a slower, more natural and organic lifestyle thatcomplements nature, but also works to preserve dying culinary traditions, conservenatural biodiversity, and protect fading agricultural practices threatened in thisage of mass consumerism. The book takes the reader on a gastronomic journeythrough the practices and traditions of the world’s ethnic cuisines. It includestestimonies from Slow Food representatives—such as Alice Waters of ChezPanisse—illustrating exactly what they are doing—and what still needs to bedone—to preserve them.

Rizzoli • HC • 978-0-8478-2873-9 • 312pp. $26.95/$35.95 Can. • Exam Copy: $13.50


PLENTYEating Locally on the 100-Mile Diet

By Alisa Smith and J.B. Mackinnon

The remarkable, amusing, and inspiring adventures of a Canadian couple whomake a year-long attempt to eat foods grown and produced within a 100-mile radius of their apartment. sing this food-focused experiment as a way to thinkabout globalization, monoculture, the oil economy, environmental collapse, andcommunity, the authors reveal a meaningful way to relate to the very essence ofhuman survival: the food we eat.

“A funny, warm, and seductive account of how we might live better—better forthis earth, better for the community, better for our bellies!” —Bill McKibben

Visit website: www.100milediet.org

Three Rivers Press • TR • 978-0-307-34733-6 • 272pp. $13.95/NCR • Exam Copy: $3.00

SCIENCE & BIOLOGY

EDIBLEAn Illustrated Guide to the World’s Food Plants

By National Geographic

A natural choice for the millions of people turning to a healthier lifestyle,this book invites readers on a sumptuously illustrated walk through theworld garden to discover the story of some 250 food plants from field totable. Illustrated with more than 500 images and written by top interna-tional horticultural and culinary experts, the sumptuous Edible explores the origins, history, and contemporary cultural and culinary uses of fruits,vegetables, nuts, grains, beverage plants, herbs, and spices.

National Geographic • HC • 978-1-4262-0372-5 • 360pp. $40.00/$45.00 Can. • Exam Copy: $20.00

HEIRLOOMNotes from an Accidental Tomato Farmer

By Tim Stark

Situated beautifully at the intersection of Michael Pollan, Ruth Reichl, and Barbara Kingsolver, Heirloom is an inspiring, elegiac, and well-written memoir about rediscovering an older and still vital way of life. Fourteen yearsago, Tim Stark was living in Brooklyn, working days as a management consultant.One evening, he built a germination rack for thousands of heirloom tomatoseedlings. That was just beginning. Today Tim’s tomatoes have been featured on the menus of New York City’s most demanding chefs and have even made the cover of Gourmet magazine.

Broadway • HC • 978-0-7679-2706-2 • 240pp. $24.00/$28.00 Can. • Exam Copy: $12.00

Broadway • TR • 978-0-7679-2707-9 • 240pp.$14.00/$16.50 Can. • Exam Copy: $3.00Paperback forthcoming July 2009. Do not order before 7/14/2009.

SUSTAINABLE SUSHIA Guide to Saving the Oceans One Bite at a Time

By Casson Trenor

Sustainable Sushi answers the question on the minds of millions who enjoy eating fish:how can we indulge the desire to dine well while keeping our health and the health ofthe oceans in mind? With painstaking research found in no other book on the market todate, this pocket-size guide profiles dozens of the most common fish and shellfish onemight encounter at a sushi bar, details where and how they are caught, whether or notthey are safe, and how they figure in the current fishery crisis.

North Atlantic Books • TR • 978-1-55643-769-4 • 128pp. $15.95/$17.95 Can. • Exam Copy: $3.00

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THE BOTANY OF DESIREA Plant’s-Eye View of the World

By Michael Pollan

The Botany of Desire examines our species’ role in nature and challenges the idea that people are the soledrivers of domestication. Pollan looks closely at our relation-ship with the apple, the tulip, marijuana, and the potato, and shows how each plant has evolved to gratify human desires and thus has enticed us to help themmultiply. Just who, he asks, is domesticating whom? Chronicling the evolutionaryadvantages enjoyed by plants that develop qualities favored by people, Pollanleads the reader to consider how we stand in relation to our fellow species.

“Pollan shines a light on our own nature as well as on our implication in the natural world.”

—The New York Times

“[Pollan] has a wide-ranging intellect, an eager grasp of evolutionary biology and a subversive streak that helps him to root out some wonderfullycounterintuitive points. His prose both shimmers and snaps, and he has aknack for finding perfect quotes in the oddest places...Best of all, Pollan really loves plants.”

—The New York Times Book Review

Random House • TR • 978-0-375-76039-6 • 304pp. $15.00/$17.00 Can. • Exam Copy: $3.00

• Teacher’s Guide Available

FOOD OF THE GODSThe Search for the Original Tree of Knowledge A Radical History of Plants, Drugs, and Human Evolution

By Terence McKenna

Why, as a species, are humans so fascinated by altered states of conscious-ness? Can altered states reveal something to us about our origins and our placein nature? In Food of the Gods, ethnobotanist Terence McKenna’s research onman’s ancient relationship with chemicals opens an entry to the divine, and per-haps a solution for saving our troubled world. McKenna provides a revisionistlook at the historical role of drugs in the East and West, from the ancient spice,sugar, and rum trades to marijuana, cocaine, synthetics, and even television—illustrating the human desire for the “food of the gods” and the powerful potential to replace abuse of illegal drugs with a shamanic understanding, insistence on community, reverence for nature, and increased self-awareness.

“Deserves to be a modern classic on mind-altering drugs and hallucinogens.”

—The Washington Post



BRAIN-BUILDING NUTRITIONHow Dietary Fats and Oils Affect Mental, Physical, and Emotional Intelligence

By Michael A. Schmidt, Ph.D.; Foreword by Jeffrey Bland

In this new, updated edition of a classic text, Dr. Michael Schmidt provides practical dietary information and new, groundbreaking research on brain performance and nutrition.

Remarkably, the human brain is nearly 60% fat. Explaining the role of fat in thebrain’s operation and helping students distinguish between harmful and beneficialfats, Dr. Schmidt outlines the effects of nutrition on brain function and presentsstrategies for enhancing mental performance through the use of a healthy diet.

Frog Books • TR • 978-1-58394-181-2 • 336pp. $18.95/$24.95 Can. • Exam Copy: $3.00

AN APPLE A DAYThe Myths, Misconceptions, and Truths About the Foods We Eat

By Joe Schwarcz, Ph.D.

Dr. Joe Schwarcz, the expert in connecting chemistry to everyday life has takenhis thorough knowledge of food chemistry and applied it to today’s top foodfears, trends, and questions, and leavened it with his trademark lighthearted approach. The result is both an entertaining revelation of the miracles of sciencehappening in our bodies every time we bite into a morsel of food, and a tellingexploration of the myths, claims, and misconceptions surrounding our obsessionwith diets, nutrition, and weight.

Other Press • HC • 978-1-590-51311-8 • 368pp.$23.95/NCR • Exam Copy: $12.00

MINDFUL EATINGA Guide to Rediscovering a Healthy and Joyful Relationship with Food

By Jan Chozen Bays, M.D.

Mindful eating is an approach that involves bringing one’s full attention to theprocess of eating—becoming fully present to the tastes, smells, thoughts, andfeelings that arise during a meal. Preliminary research funded by the National Institutes of Health indicates that mindfulness is effective in treating eating disorders. Dr. Bays, a physician and Zen teacher, offers a wonderfully clear presentation of what mindfulness is and how it can help us create a healthierrelationship with food. Along the way she reviews the relevant research, offersmedical information, and presents numerous practical exercises.

Shambhala • TR • 978-1-59030-531-7 • 240pp.$16.95/$18.95 Can. • Exam Copy: $3.00

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HEALTH & NUTRITION

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MINDLESS EATINGWhy We Eat More Than We Think

By Brian Wansink, Ph. D.

In this illuminating and groundbreaking new book, food psychologist BrianWansink shows why we may not realize how much we’re eating, what we’reeating—or why we’re even eating at all. Wansink has spent a lifetime studyingwhat we don’t notice: the hidden cues that determine how much and why peo-ple eat. Using ingenious and clever experiments like the “bottomless soupbowl,” Wansink takes us on a fascinating tour of the secret dynamics behindour dietary habits. He explains how packaging influences how much we eat,why most diets are doomed to fail, and how we can use the “mindless margin”to lose—instead of gain—ten to twenty pounds over the span of one year.

Mindless Eating will change the way we look at food, and will provide the factswe need to easily make smarter, healthier, more mindful and enjoyable choices.



THE SURPRISING POWER OF FAMILY MEALSHow Eating Together Makes Us Smarter, Stronger, Healthier and Happier

By Miriam Weinstein

The Surprising Power of Family Meals is the first book to take a complete look ata ritual that was virtually universal a generation ago but has undergone a strikingtransformation. No longer honored by society as a time of day that must be setaside, some families see family supper as little more than a quaint relic. But others are beginning to recognize it as a lifeline—a way to connect with theirloved ones on a regular basis and to get more enjoyment out of family life.

This book presents stories, studies, and arguments from the fields of psychology, education, nutrition, family therapy, anthropology, sociology, linguistics, and religion.

Steerforth • TR • 978-1-58642-113-7 • 280pp. $14.95/$21.00 Can. • Exam Copy: $3.00

SUPERFOODSThe Food and Medicine of the Future

By David Wolfe

Superfoods are vibrant, nutritionally dense foods that have recently become widelyavailable and which offer tremendous dietary and healing potential. Well-knownraw-foods guru David Wolfe profiles delicious and incredibly nutritious plant productssuch as goji berries, hempseed, cacao beans (raw chocolate), maca, spirulina,bee products, and a host of others. As powerful sources of clean protein, vitamins,minerals, enzymes, antioxidants, good fats and oils, essential fatty and amino acids, andother nutrients, they represent a uniquely promising piece of the nutritional puzzle.

North Atlantic Books • TR • 978-1-55643-776-2 • 160pp.$14.95/$16.95 Can. • Exam Copy: $3.00

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CLEMENTINE IN THE KITCHENBy Samuel Chamberlain; Introduction by Ruth Reichl

The Chamberlain family spent a dozen blissful years in pre-World War II France,with their beloved cook, Clementine. When war rumblings sent them scurryingStateside, Clementine refused to be left behind and made a new home for herself in Marblehead, Massachusetts, where she introduced the initially suspicious Yankees to the pleasures of la cuisine de bonne femme. First published in 1943, Clementine in the Kitchen is ultimately a charming portrait of a family of gastronomic adventurers.

Modern Library • TR • 978-0-375-75664-1 • 288pp.$16.00/$19.00 Can. • Exam Copy: $3.00

HALLELUJAH! THE WELCOME TABLEA Lifetime of Memories with Recipes

By Maya Angelou

Throughout Maya Angelou’s life, from her childhood in Stamps, Arkansas,to her world travels as a bestselling writer, good food has played a centralrole. Preparing and enjoying homemade meals provides a sense of purposeand calm, accomplishment and connection. Now in Hallelujah! The Welcome Table, Angelou shares memories pithy and poignant–and therecipes that helped to make them both indelible and irreplaceable.


THE ANATOMY OF DESSERTWith a Few Notes on Wine

By Edward A. Bunyard

Introduced by Michael Pollan, The Anatomy of Dessert is a cornucopia of wisdom that’s never out of season. First published in 1929, the book givesabove-the-title billing to “afters”… not the cakes, cookies and pies, often associated with dessert but instead the apples and apricots, gooseberries andstrawberries Bunyard claims are equally, if not more so, delectable and sinful.

“Filled with quirky surprises and things you would have never thought toask, Bunyard’s celebration of fruit is endlessly entertaining.”

–Mark Kurlansky, author of Salt, Cod, and The Big Oyster


MEMOIR/BIOGRAPHY

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FAIR SHARES FOR ALLA Memoir of Family and Food

By John Haney

In this beautifully written, vividly rendered memoir, John Haney, Gourmetmagazine’s copy chief, describes his family’s day-to-day struggles, from the twilight of Queen Victoria’s reign to the dawn of the third millennium, in London’sleast affluent working-class enclaves and suburbs, including a place called theIsle of Dogs–and reflects on how his family’s affection for the past and the foodthey loved kept them together.


UNDER THE TUSCAN SUNBy Frances Mayes

In the spirit of Peter Mayle’s A Year in Provence this is an enchanting and lyrical look at the life, the traditions, and the cuisine of Tuscany. Frances Mayesentered a wondrous new world when she began restoring an abandoned villa in the spectacular Tuscan countryside. In Under the Tuscan Sun, she brings thelyrical voice of a poet, the eye of a seasoned traveler, and the discerning palateof a cook and food writer to invite readers to explore the pleasures of Italian lifeand to feast at her table.


BITTERSWEETLessons from My Mother’s Kitchen

By Matt McAllester

Matt McAllester lost his mother, Ann, long before she died, as mental illnesssnatched the once-elegant woman away and destroyed his childhood. In thisbeautifully written memoir, the Pulitzer Prize–winning journalist chronicles thejourney he took to forgiveness, which brought him straight to the place thatevoked his happiest memories of his mother: the kitchen. Recounting the pleasures of his early days, culinary and otherwise, McAllester weaves an unforgettable tale of family, food, and love.

The Dial Press • HC • 978-0-385-34218-6 • 224pp. $25.00/$28.95 Can. • Exam Copy: $12.50

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SEASONS AMONG THE VINESLife Lessons from the California Wine Country

By Paula Moulton

Seasons Among the Vines explores the pleasures and pitfalls of following a lifelong dream. For Paula Moulton it was the dream of leaving the city for the California wine country to take up viticulture and gardening. In the process, she finds unexpected frustrations in running a farm and seeks help from someskeptical farmers who initially challenge her. As she finds her stride, her story resonates with her passion for the outdoors and the rewards of risk-taking.

Frog Books • TR • 978-1-58394-082-2 • 240pp.$16.95/$20.95 Can. • Exam Copy: $3.00

MONSOON DIARYA Memoir with Recipes

By Shoba Narayan

Shoba Narayan’s Monsoon Diary weaves a fascinating food narrative that combinesdelectable Indian recipes with tales from her life, stories of her delightfully eccentric family, and musings about Indian culture. Narayan recounts her child-hood in South India, her college days in America, her arranged marriage, and visits from her parents and in-laws to her home in New York City. Tantalizingrecipes for potato masala, dosa, and coconut chutney, among others, emergefrom Narayan’s absorbing tales about food and the solemn and quirky customsthat surround it.


THE UNPREJUDICED PALATEClassic Thoughts on Food and the Good Life

By Angelo M. Pellegrini; Edited by Ruth Reichl

Introduction by Mario Batali

First issued in 1948, when soulless minute steaks and quick casseroles were becoming the norm, The Unprejudiced Palate inspired a seismic culinary shift in how America eats. Written by a food-loving immigrant from Tuscany, thismemoir-cum-cookbook articulates the Italian American vision of the good life: a backyard garden, a well-cooked meal shared with family and friends, and apassion for ingredients and cooking that nourish the body and the soul.


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TENDER AT THE BONEGrowing Up at the Table

By Ruth Reichl

At an early age, Ruth Reichl discovered that “food could be a way of makingsense of the world...If you watched people as they ate, you could find out whothey were.” Her deliciously crafted memoir, Tender at the Bone, is the story of alife determined, enhanced, and defined in equal measure by a passion for food,unforgettable people, and the love of tales well told. Spiced with Reichl’s infec-tious humor and sprinkled with her favorite recipes, this is a witty and compelling chronicle of a culinary sensualist’s coming-of-age.


ALICE, LET’S EATFurther Adventures of a Happy Eater

By Calvin Trillin

In this delightful and delicious book, Calvin Trillin, guided by an insatiable appetite, embarks on a hilarious odyssey in search of “something decent to eat.” Across time zones and cultures, and often with his wife, Alice, at his side,Trillin shares his triumphs in the art of culinary discovery, including Dungenesscrabs in California, barbecued mutton in Kentucky, potato latkes in London, blaffd’oursins in Martinique, and a $33 picnic on a no-frills flight to Miami.


FEEDING A YENSavoring Local Specialties, from Kansas City to Cuzco

By Calvin Trillin

Calvin Trillin has never been a champion of the “continental cuisine”. What he treasures is the superb local specialty. And he will go anywhere to find one.Some of his favorite dishes can be found only in their place of origin. Join Trillin on his charming, funny culinary adventures as he samples fried marlin in Barbados and the barbecue of his boyhood in Kansas City. Travel alongside as he hunts for the authentic fish taco, and participates in a “boudin blitzkrieg” Louisiana.



ANTHOLOGIES

REMEMBRANCE OF THINGS PARISSixty Years of Writing from Gourmet

By Gourmet Magazine Editors; Edited by Ruth Reichl

For sixty years the best food writers have been sending dispatches from Paris to Gourmet. At once unique and universal, these essays by Joseph Wechsberg,Naomi Barry, and Diane Johnson, among others, present tantalizing glimpses ofculinary life in the world capital of love and food.

From unforgettable vignettes of resourceful chefs feeding hungry Parisians afterWorld War II to the birth and rise of nouvelle cuisine–it’s all here: the old-timebourgeois dinners, the tastemakers, the hero-chefs, and, of course, Paris in all its charm, arrogance, and splendid refinement.


FEED ME!Writers Dish About Food, Eating, Weight, and Body Image

Edited by Harriet Brown

This collection of essays, from some of the most talented and popular writersworking today, tackle the universal subjects of eating and food obsession withhumor, longing, and compassion. Joyce Maynard writes about learning to make pie with her complex but adored mother. Caroline Leavitt’s chilling piece describesthe overlap between power and eating. Ophira Edut explains how an outspoken“body outlaw” wound up on Jenny Craig. Diana Abu-Jaber writes about aban-doning her Bedouin customs for America’s silverware and table manners–andmissing the physical, hands-on connection with food.


ENDLESS FEASTSSixty Years of Writing from Gourmet

By Gourmet Magazine Editors; Edited and with an Introduction by Ruth Reichl

By editor and bestselling author Ruth Reichl, this is an enchanting compendiumof food and travel essays from the magazine’s extensive archives. Contributors toendless feasts include: James Beard/Cooking with James Beard: Pasta; RayBradbury/Dandelion Wine; Robert P. Coffin/Night of Lobster; Laurie Colwin/AHarried Cook’s Guide to Some Fast Food; Pat Conroy/The Romance of Umbria;Elizabeth David/Edouard de Pomiane; M.F.K. Fisher/Three Swiss Inns; Ruth Hark-ness/In a Tibetan Lamasery; Madhur Jaffrey/An Indian Reminiscence; AnitaLoos/Cocktail Parties of the Twenties; George Plimpton/I, Bon Vivant, Who, Me?;E. Annie Proulx/The Garlic War; Claudia Roden/The Arabian Picnic; Jane andMichael Stern/Two for the Road: Havana, North Dakota; Paul Theroux/AllAboard! Cross the Rockies in Style.


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SECRET INGREDIENTSThe New Yorker Book of Food and Drink

Edited by David Remnick

Since its earliest days, The New Yorker has been a tastemaker–literally. As thehome of A. J. Liebling, Joseph Wechsberg, and M.F.K. Fisher, who practically invented American food writing, the magazine established a tradition that is car-ried forward today by irrepressible literary gastronomes, including Calvin Trillin,Bill Buford, Adam Gopnik, Jane Kramer, and Anthony Bourdain. Now, in this indispensable collection, The New Yorker dishes up a feast of delicious writing on food and drink, seasoned with a generous dash of cartoons.

Modern Library • HC • 978-1-4000-6547-9 $30.00/$34.00 Can. • Exam Copy: $15.00

Modern Library • TR • 978-0-8129-7641-0 • 608pp. $18.00/$22.00 Can. • Exam Copy: $3.00Paperback coming November 2009. Do not order before 11/1/2009.

BANANA HEART SUMMER: A NovelBy Merlinda Bobis

Twelve-year-old Nenita is hungry for everything: food, love, life. Growing upwith five sisters and brothers, she searches for happiness in the magical smellof the deep-frying bananas of Nana Dora, who first tells Nenita the myth of the banana heart and in the pungent aromas of the dishes she prepares for the most beautiful woman on Remedios Street. To Nenita, food is synonymouswith love but in this summer of broken hearts change will be as sudden and explosive as the monsoon that marks the end of the sweltering heat.

Delta • TR • 978-0-385-34112-7 • 272pp. $12.00/$14.00 Can. • Exam Copy: $3.00

FRIED GREEN TOMATOES AT THE WHISTLE STOP CAFE: A NovelBy Fannie Flagg

Folksy and fresh, endearing and affecting, this now-classic novel is the story of irrepressibly daredevilish tomboy Idgie and her friend Ruth—who back in thethirties ran a little place in Whistle Stop, Alabama.

“Airplanes and television have removed the Threadgoodes from the South-ern scene. Happily for us, Fannie Flagg has preserved a whole communityof them in a richly comic, poignant narrative…”

—Harper Lee, Author of To Kill a Mockingbird

Ballantine • TR • 978-0-449-91135-8 • 432pp.$15.00/$17.00 Can. • Exam Copy: $3.00

FICTION/LITERATURE

ROSEWATER AND SODA BREADA Novel

By Marsha Mehran

Marjan, Bahar, and Layla, are Iranian sisters who have sought refuge in thequaint Irish town of Ballinacroagh. Opening the beguiling Babylon Café, theycharm the locals with their warm hearts and delectable Persian cuisine, bringinga saffron-scented spice to the once-sleepy village. Filled with mouthwateringrecipes and enchanting details of life in Ireland, Rosewater and Soda Bread is infused with a lyrical warmth that radiates from the Aminpour family and theirbig-hearted Italian landlady, Estelle, to the whole of Ballinacroagh–and the world beyond.


THE BELLY OF PARISBy Emile Zola; Translated by Mark Kurlansky

New York Times bestselling author Mark Kurlansky’s deft translation brings new life to Emile Zola’s rich characters and stunning depiction of Les Halles, the food markets of 1850s Paris. The Belly of Paris is the dramatic story of Florent Quenu, a convict who has miraculouslyescaped imprisonment on Devil’s Island after being falsely accused of a killingduring a political demonstration. Back in Paris after his long confinement, Florent moves in with his brother’s family in the newly rebuilt Les Halles market.

Modern Library • TR • 978-0-8129-7422-5 • 368pp. $15.00/$17.50 Can. • Exam Copy: $3.00Forthcoming May 2009. Do not order before 5/12/2009.

ComingMay 2009

SLOWLife In A Tuscan Town

By Douglas Gayeton; Preface by Carlo Petrini and Alice Waters

Slow is a unique portrayal of rural Italian life, and a tribute to the region’s kaleidoscope of charming localcharacters whose livelihoods and shared culture centeron the growing, preparing, eating, and everyday pleasures of food.

Welcome Books • HC • 978-1-59962-072-5 • 176pp. $50.00/NCR • Exam Copy: $25.00Forthcoming September 2009. Do not order before 9/22/2009.

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Food Studies 2009