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ROBB WALSH has traveled the globe,immersing himself in some of the world s oddest culinary phenomena.And hes brought back some absorbing observati***:Who knew that the ongo peppers of Trinidad looked like shrunken heads?That Buenos Aires had awesome pizzerias?Or that the best place to look for fading black Southern cooking tradi ti*** was on Texas prison farm?

In this collection of essays and recipes,Walsh takes us along on more than a decade s worth of his sometimes esoteric,sometimes peculiar culinary expediti***.Whether eating lunch on a fishing boat off the coast of Chile ,or searching for the soul of sauerkraut in Alsace,his greatest satisfaction comes not from the eating itself ,but from understand-ing what the food and the cooking have to say about the people and culture.

Onthe home front,Walsh ponders what happens when immigrants from Mexico,Pakistan when immigrants from Mexico,Pakistan,Vietnam and Manhattan bring their barbaco,brain masala,bong lau and bagels to Houston shopping centers,In these ethnic eateries,he discusses authentic Mexican food with Mexicans,halal ***anic ranching with Muslims ,the war in Vietnam with Vietnamese-American kids,and gets screamed at by a New Yorker.

Seasoned by Walshs open mind and slyhumor,Are You Really Going to Eat Tbat?is an ode to the aweszome power of food to enchant,to communicate,and above all,to bring us together.

Acknowledgments

Introduction

Part One:A Chowhound on the Scent

Hot Sauce Safari

One Night in Trinidad

The Ultimate Cup of Coffee

The King of Cabrito

A Taste of Antiquity

Wild and Wilder

Part Two:Ill Have What Hes Having

Stinkfruit

That You May Know Heaven

Prickly Paradox

A Rose by Any Other Name Would Taste as Sweet

M***ans Extra Special Tasty Dulse

Ewe Bet

The Tropic of Spam

Keep On Shuckin

Part Three:Chicken-Fried Soul

Dinnerat Darrington:The Dying Art of Black Southerm Cooking

Summer and Smoke

Chicken-Fried Honor

Creole Country

The Inkblot Test

Folk Art on Bread

Pods of the Gods

Blue Crab Standard Time

Third Ward Fried

Part Four:Those Cranky Europeans

The War of the Cheeses

Sauetkraut Pilarims

The Best Restaurant on Earth

King Chicken

Seeking Le Truffe

Part Five:Indiana Jones in the Suburbs

Hello,Houston

The Aroma of Authenticity

Loco for Loroco

Bagels Rip My Flesh

Home of the Squealer

When Jeffrey Met Thelma

The Things We Still Carry

Part Six:You Are What You Eat

A Tale of Two Knishes

Chile Duel

Bread of the Dead

Universal Pizza Truths

A Ruthenian Christmas Carol

ROBB WALSH,"the Indiana Jones of food writers"(Liane Hanson,NPR),is the restaurant critic of the Houston Press,and occasional commentator for NPRs Weekend Edition,the former food columnist for Natural History magazine and former editor in chief of cbile P

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书籍介绍

Book Description

From Thailand to Nova Scotia, from Mexico to the American South, two-time James Beard Award-winner Robb Walsh takes a wild and witty journey in the world of adventurous eating.

Robb Walsh has traveled the globe with his backpack and palate, taking stock of the world's culinary phenomena, and offering up a few of his own. In this collection of essays and recipes, he recounts his last few years of seeking out savory adventures. But whether dining in the Deep South or amongst "those Cranky Europeans," Walsh finds that understanding the people and culture behind the dishes is often more challenging than simply digesting the food. And as cities across America become increasingly multicultural, one need not even leave town to unearth the most unusual international cuisine. Seasoned by Walsh's open mind and sly wisdom, Are You Really Going to Eat That? is an ode to the definitive power of food--to heal, communicate, and above all, make us swoon.

From the Inside Flap

From the top of the Blue Mountains of Jamaica for the perfect cup of coffee to the jungles of Thailand for an encounte***ith the abominably smelly "stinkfruit," Robb Wals has traveled the globe, immersing himself in some of the world's most interesting culinary phenomena. In Are You Really Going to Eat That? Walsh offers a collection of his best essays over the past ten years, along with some of his favorite recipes.

For Walsh, food is a window on culture, and his essays brim with insights into our society and those around us. Whether he's discussing halal ***anic farming with Muslims, traversing the steep hills of Trinidad in search of ***-sauce makers, or savoring the disappearing art of black Southern cooking with a inmate-chef in a Texas penitentiary, Walsh has a unique talent for taking our understanding of food to a deeper level.

Book Dimension:

length: (cm)21.7 　　　 　　 　　　　　 　 width:(cm)14.7