- Hardcover: 224 pages
- Publisher: Counterpoint LLC (October 2003)
- Language: English
- ISBN-10: 1582432783
- ISBN-13: 978-1582432786
- Product Dimensions: 8.6 x 5.8 x 1 inches
- Shipping Weight: 1.1 pounds (View shipping rates and policies)
- Average Customer Review: 4.3 out of 5 stars See all reviews (15 customer reviews)
- Amazon Best Sellers Rank: #2,951,474 in Books (See Top 100 in Books)
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Are You Really Going to Eat That? Hardcover – October 14, 2003
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“The Indiana Jones of food writers.” --Liane Hansen, Weekend Edition
“Walsh approaches food as an amateur culinary anthropologist, exploring the origins and preparations of foods, and seasoning his tales with cultural lore. . . . A treat for cooks and food lovers alike.” –The Christian Science Monitor
“[Walsh] can best be described as a cultural anthropologist with a serious face-stuffing issue. . . . The nice thing about Walsh’s writing is that he’s always aware of the big implications lurking around each subject but resists the temptations of didacticism.” –The Atlanta Journal-Constitution
“[Walsh writes] with gusto about everything from the blue-footed chickens of Bresse to Spam musubi on the Kona coast. He ostensibly is discussing food, but is actually taking on far more” –Austin Chronicle
--This text refers to the Paperback edition.
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 encounter with 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 organic farming with Muslims, traversing the steep hills of Trinidad in search of hot-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. --This text refers to the Paperback edition.
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Top Customer Reviews
About a year after I decided to rethink the way I thought about food, I picked up this book before going on vacation in Hawai'i. The essay about Spam Musubi compelled me to read it out loud to my wife. The next day we walked down to the local 7-11 and bought a slick, sweet piece of rice and spam wrapped in seaweed. As I got deeper into the book, I started asking vendors at farmer's markets, waitresses at restaurants, and the guy dishing up poke at deli what they thought about food, how it was served, and what they liked about it. I learned a lot. Even more, this book encouraged to keep asking questions, challenge my own assumptions, and learn as much as I can about food and culture.
The book is laid out in 5-6 page articles and profiles different ethnicities, countries, and esoteric cuisine. This book is great for a gourmand, foodie, but also for those who like learning about culture and people. Walsh highlights not only the foods but the cultivating, cooking, and traditions of this foods. For example stinkfruit is a delicacy to the Thai, sauerkraut to Austrians, spam to Hawaiins, and knishes to the Jewish yet these are probably not mainstays in your kitchen and probably not appealing to your senses.
I would recommend this book to anyone who is interested in different foods and likes culinary writing. Walsh is a true culinary thrill seeker and it is definately exciting to read this collection.
This compilation of humorous, informative pieces comes mostly from the "Houston Chronicle," and two magazines, "American Way," and "Natural History." Walsh explores food's chemistry (Hawaii's love affair with Spam; seaweed's association with McDonalds, or Martinis) and culture (stuffed cabbage lovers may not have even that in common; one man's greasy spoon is another's comfort zone), and shares the adventure of tracking to the source, be it the world's best coffee beans, sitting unsaleable in a Jamaican warehouse, or cagey French truffle hunters, or neighborhood restaurants from Houston to New York and beyond.
Witty, eclectic, and opinionated, Walsh is ready to try anything so you won't have to.