IN THIS NOSE-TO-TAIL culinary confessional, acclaimed novelist and reluctant gourmet Timothy Taylor makes a three-course meal out of our food-obsessed culture. When and how did we all get so hyped up about eating? What drives our foodie fixations? And is it possible to make an edible meal cribbed entirely from mid-seventies cookbooks? Foodville recounts Taylor"s fascination with food critic culture, his recollection of meals miserable and sublime, and his experimentation with cooking at the cutting edge (and in the deepest recesses of the out-of-fashion). Feast your way through dining rooms from Vancouver to Spain with this critical and affectionate portrait of what we really talk about when we talk about food. Это и многое другое вы найдете в книге Foodville
