{"product_id":"you-and-i-eat-the-same-on-the-countless-ways-food-and-cooking-connect-us-to-one-another-mad-dispatches-volume-1-paperback","title":"You and I Eat the Same: On the Countless Ways Food and Cooking Connect Us to One Another (Mad Dispatches, Volume 1) - Paperback","description":"\u003cp\u003eby \u003cb\u003eChris Ying\u003c\/b\u003e (Author), \u003cb\u003eRené Redzepi\u003c\/b\u003e (Author), \u003cb\u003eMad\u003c\/b\u003e (Author)\u003c\/p\u003e\u003cp\u003e\u003cb\u003eWinner, 2019 IACP Award for Best Book of the Year in Food Matters\u003c\/b\u003e \u003c\/p\u003e\u003cp\u003e\u003c\/p\u003e\u003cb\u003eNamed one of the Best Food Books of the Year by \u003ci\u003eThe New Yorker\u003c\/i\u003e, \u003ci\u003e Smithsonian\u003c\/i\u003e, \u003ci\u003eThe Boston Globe\u003c\/i\u003e, \u003ci\u003eThe Guardian\u003c\/i\u003e, and more\u003c\/b\u003e \u003cp\u003e\u003c\/p\u003e\u003cb\u003eMAD Dispatches: Furthering Our Ideas About Food\u003c\/b\u003e \u003cp\u003e\u003c\/p\u003e Good food is the common ground shared by all of us, and immigration is fundamental to good food. In nineteen thoughtful and engaging essays and stories, \u003ci\u003eYou and I Eat the Same\u003c\/i\u003e explores the ways in which cooking and eating connect us across cultural and political borders, making the case that we should think about cuisine as a collective human effort in which we all benefit from the movement of people, ingredients, and ideas. \u003cp\u003e\u003c\/p\u003e An awful lot of attention is paid to the differences and distinctions between us, especially when it comes to food. But the truth is that food is that rare thing that connects all people, slipping past real and imaginary barriers to unify humanity through deliciousness. Don't believe it? Read on to discover more about the subtle (and not so subtle) bonds created by the ways we eat. \u003cp\u003e\u003c\/p\u003e\u003cb\u003eEverybody Wraps Meat in Flatbread: \u003c\/b\u003e \u003cbr\u003e From tacos to dosas to pancakes, bundling meat in an edible wrapper is a global practice. \u003cp\u003e\u003c\/p\u003e\u003cb\u003eMuch Depends on How You Hold Your Fork: \u003c\/b\u003e \u003cbr\u003e A visit with cultural historian Margaret Visser reveals that there are more similarities between cannibalism and haute cuisine than you might think. \u003cp\u003e\u003c\/p\u003e\u003cb\u003eFried Chicken Is Common Ground: \u003c\/b\u003e \u003cbr\u003e We all share the pleasure of eating crunchy fried birds. Shouldn't we share the implications as well? \u003cp\u003e\u003c\/p\u003e\u003cb\u003eIf It Does Well Here, It Belongs Here: \u003c\/b\u003e \u003cbr\u003e Chef Ren  Redzepi champions the culinary value of leaving your comfort zone. \u003cp\u003e\u003c\/p\u003e\u003cb\u003eThere Is No Such Thing as a Nonethnic Restaurant: \u003c\/b\u003e \u003cbr\u003e Exploring the American fascination with \"ethnic\" restaurants (and whether a nonethnic cuisine even exists). \u003cp\u003e\u003c\/p\u003e\u003cb\u003eCoffee Saves Lives: \u003c\/b\u003e \u003cbr\u003e Arthur Karuletwa recounts the remarkable path he took from Rwanda to Seattle and back again.\u003ch3\u003eAuthor Biography\u003c\/h3\u003e\u003cp\u003e\u003cb\u003eChris Ying\u003c\/b\u003e is the cofounder and former editor in chief of \u003ci\u003eLucky Peach\u003c\/i\u003e. He has written and edited numerous books about food and other topics. \u003c\/p\u003e\u003cp\u003e\u003c\/p\u003e\u003cb\u003eRené Redzepi\u003c\/b\u003e is the chef and co-owner of noma in Copenhagen, four times recognized as the world's best by the World's 50 Best Restaurants. Redzepi has twice appeared on the cover of \u003ci\u003eTime\u003c\/i\u003e magazine (and been named one of \u003ci\u003eTime'\u003c\/i\u003es 100 Most Influential People in the World); been featured in publications from the \u003ci\u003eNew York Times\u003c\/i\u003e to \u003ci\u003eWired\u003c\/i\u003e; and been profiled in two feature-length documentaries and countless national and international media outlets. His first book, \u003ci\u003eNoma: Time and Place in Nordic Cuisine\u003c\/i\u003e, an IACP and James Beard Award winner, has over 150,000 copies in print. He is also the author of \u003ci\u003eA Work in Progress\u003c\/i\u003e. He lives with his wife, Nadine Levy Redzepi, and their three children. Find him on Instagram @reneredzepinoma and @nomacph. \u003cp\u003e\u003c\/p\u003e\u003cb\u003eMAD\u003c\/b\u003e (Danish for \"food\") is a nonprofit dedicated to bringing together a global food community with an appetite for change. Food is inseparable from some of the most pressing global challenges of our time, and MAD's focus is to help inspire, educate, and find creative solutions that make a real and sustainable difference in restaurants, communities, and the world at large.\u003cdiv\u003e\n\u003cstrong\u003eNumber of Pages:\u003c\/strong\u003e 216\u003c\/div\u003e\u003cdiv\u003e\n\u003cstrong\u003eDimensions:\u003c\/strong\u003e 0.9 x 9.4 x 6.4 IN\u003c\/div\u003e\u003cdiv\u003e\n\u003cstrong\u003eIllustrated:\u003c\/strong\u003e Yes\u003c\/div\u003e\u003cdiv\u003e\n\u003cstrong\u003ePublication Date:\u003c\/strong\u003e October 02, 2018\u003c\/div\u003e","brand":"Books by splitShops","offers":[{"title":"Default Title","offer_id":51771394818336,"sku":"9781579658403","price":19.95,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0974\/9764\/5344\/files\/03550ddd24ac7a22caefea28f887bb4d.webp?v=1780386027","url":"https:\/\/ebocreations.com\/products\/you-and-i-eat-the-same-on-the-countless-ways-food-and-cooking-connect-us-to-one-another-mad-dispatches-volume-1-paperback","provider":"The E-Book Oasis LLC","version":"1.0","type":"link"}