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The Best American Food and Travel Writing 2025 has descriptive copy which is not yet available from the Publisher.

What is the most unsayable thing you have ever wanted to say to your parents? For newly single food journalist Candice Chung, there’s been one thing on her mind lately: ‘If anything happens, I love you.’ Simple. Reasonable. If only her estranged Cantonese parents weren't so allergic to the word ‘love’. Still, she’s determined to tackle what's left unsaid. To find a way to unscramble what her family has been trying to tell each other all along – not in Cantonese or English, but with food.

Exploring issues from the #MeToo movement, gender bias in division of labor and the workplace, and the underrepresentation of women of color in leadership, to cultural trends including food and travel shows, the intersection of fashion and food, and the evolution of food writing in the last few decades, Women on Food brings together food's most vital female voices.

Through the eyes of a reporter and the stomach of a hungry gay man, Dining Out examines the rise, impact and legacies of the nation's gay restaurants past, present, and future, connecting meals with memories. Hamburger Mary’s, Florent, a suburban Denny’s queered by kids: Piepenburg explores how these and many other gay restaurants, coffee shops, diners, and unconventional eateries have charted queer placemaking and changed the modern LGBTQ civil rights movement for the better.

Il futurismo italiano, padre di numerosi futurismi e avanguardisti esteri, non rimane prigioniero delle vittorie mondiali ottenute "in venti anni di grandi battaglie artistiche politiche spesso consacrate col sangue" come le chiamò Benito Mussolini. Il futurismo italiano affronta ancora l'impopolarità con un programma di rinnovamento totale della cucina.

Prepare to unearth the hidden truths of whiskey history in Whiskey Lore: Volume One, a groundbreaking exploration of 24 popular whiskey myths that have shaped our understanding of the world’s great spirits. With meticulous research and a talent for captivating storytelling, Drew Hannush takes listeners on a journey through the forgotten corners of whiskey’s past, shedding light on the stories that are too often oversimplified or misunderstood.

Are you excited about planning your next trip? Do you want an edible experience? Would you like some culinary guidance from a local? If you answered yes to any of these questions, then this Eat Like a Local book is for you. Eat Like a Local - Copenhagen by author Erik Frandsen offers the inside scoop on food in Copenhagen.

One ordinary day, out of the blue, the heart-shaped tin in which Bee Wilson baked her wedding cake falls to the ground. This should have been unremarkable, except that two months earlier her husband left her for another woman. In a search of others who had also invested kitchen objects with strong meanings and emotions, Wilson found that this way of thinking might be the rule rather than the exception. Even those who believe they’re not at all sentimental might have a weak spot – a grandmother’s wooden spoon or a salt shaker inherited from a parent.

Desde la recolección hasta el momento en que llegan al plato, platicamos con Josefina López Méndez, chef oaxaqueña, acerca de la práctica ancestral de comer insectos y su importancia en la alimentación.

Hoy son tan habituales que cuesta creer que alguna vez fueron objetos de lujo. Hoy están en todas las cocinas, como algo más, a veces incluso olvidadas. Hablamos de las especias, una mercancía no demasiado útil, carentes de valor nutricional o medicinal, que durante muchos siglos fueron un bastión de la economía. Viajeros y aventureros fueron la punta de lanza de la actividad comercial más lucrativa de la historia.

In The Meaning of Beer, award-winning beer writer Jonny Garrett tells the stories of incredible human moments and inventions, taking listeners to some of the best-known beer destinations in the world–Munich and Oktoberfest, Carlsberg Brewery's historic laboratory, St Louis and the home of Budweiser–as well as those lesser-known, from a 5,000 year old brewery in the Egyptian desert to Arctic Svalbard, home to the world's most northerly pub.

Hoje, depois de décadas de pesquisas científicas e questionamentos à indústria do fast-food, sabemos que os alimentos ultraprocessados são grandes promotores de doenças crônicas não transmissíveis, como diabetes e hipertensão, além de contribuírem para a destruição da natureza, já que se apoiam sobre monoculturas de commodities como soja, trigo, milho e cana-de-açúcar. Também sabemos que a comida de panela feita em casa com ingredientes frescos ou minimamente processados é a melhor opção para nutrir o corpo, fortalecer as culturas regionais e respeitar o meio ambiente.

Interweaving forgotten colonial history and long-buried indigenous traditions, Dafilmmaker Jill Damatac takes us through her time in America, cooking her way through Filipino recipes in her kitchen as she searches for a sense of self and renewed possibility. With emotional intelligence, clarity, and grace, Dirty Kitchen explores fractured memories to ask questions of identity, colonialism, immigration, belonging, and to find ways in which the ritual, tradition, and comfort of food, can answer them.

Eat Like a Local—Baltimore, Maryland by Julia Harris offers the insider’s dish and the heavy scoop on the foods and fun found in Charm City. Culinary tourism is an important aspect of any travel experience. Food has the ability to tell you a story of a destination, its landscapes, and culture on a single plate. Most food guides tell you how to eat like a tourist. Although there is nothing wrong with that, as part of the Eat Like a Local series, this book will give you a food guide from someone who has lived at your next culinary destination.

국내 최고의 요리연구가 백종원 대표, 문학평론가 정재찬 교수, 건축가 유현준 교수, 베스트셀러 『지대넓얕』시리즈의 저자 채사장, K-POP의 레전드 동방신기 최강창민이 한국인이 가장 사랑하는 소울푸드 8가지의 비밀을 찾기 위해 떠난 미식의 여정을 담아 시청자들로부터 사랑을 받았던 JTBC 교양프로그램 8부작 [양식의 양식]이 책으로 출간되었다. 미국, 스페인, 중국, 태국, 프랑스, 인도네시아 등지를 누비며 촬영된 [양식의 양식]은 한국에서 방송된 이후 지금까지 무려 총 18개국에서도 방송되며 전 세계적으로 대한민국을 대표하는 '웰메이드 음식교양 프로그램'이라는 찬사를 받았다.

Este audiolibro compendia la historia de España a través de sus cocinas y despensas, desde los caníbales y carroñeros de la cueva de Atapuerca hasta la increíble —y sin embargo cierta— invención de la tortilla de patatas sin patatas y sin huevos de nuestra más reciente posguerra.

The book is in three sections. Elizabeth Robins Pennell (February 21, 1855 - February 7, 1936) was an American writer who, for most of her adult life, made her home in London.

A groundbreaking combination of travel writing, memoir, and cookbook, The Last Sweet Bite uncovers how humanity’s appetite for violence shapes what’s on our plate. Animated by touching personal interviews, original reporting, and extraordinary recipes from modern-day conflict zones across the globe, Shaikh reveals the stories of how genocide, occupation, and civil war can disappear treasured recipes, but also introduces us to the extraordinary yet overlooked home cooks and human rights activists trying to save them.

La responsabilidad de los comensales es preguntarse de dónde viene el producto que consumen en sus mesas. La gastronomía es una fuente de empoderamiento social, nos comentan Benjamín Castro y Gabriela Rentería, dos activistas.

Elsa Navarrete, una mamá viajera, periodista y experta en viajes nos platica acerca de algunos consejos para viajar con niños; destinos recomendados y los miedos que hay que trascender.