In the winter of 1879, Mark Twain paused during a European tour to compose a fantasy menu of the American dishes he missed the most. In Twain's Feast, Andrew Beahrs chooses eight of these forgotten regional specialties, retracing Twain's footsteps as he sets out to discover whether the author's favorite foods can still be found on American tables. Twain's menu, he finds, was also a memoir and a map. Weaving together passages from Twain's famous works and Beahrs's own adventures, Twain's Feast takes us on a journey into America's past, to a time when foods taken fresh from grasslands, woods, and waters were at the heart of American cooking.
Borsch expects the literary food events to continue. "We have noticed more and more books on the subject of the vast amount of crap that's in the food we often eat (Fast Food Nation by Eric Schlossler, books by Michael Pollan, etc.), but there are also a lot of food writers that have been covering the more personal and possibly even emotional side of eating. We have Ruth Reichl, who has been writing food memoirs for years, covering everything from her mother's poisonous cooking disasters to the often humorous secret world of being a food critic. But we also have newer writers, like Julie Powell who explore other ways of how food and cooking can change a person's life. The growing interest in celebrity chefs has also increased the glamour, I think, of food and food writing."
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