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9781579658403

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An impressive collection of essays and stories about how food connects people across political lines and cultural borders. . . . Ren Redzepi penned the foreword, and . . . promotes the idea of venturing outside one's culinary comfort zone. Hear, hear! --Smithsonian, The Ten Best Books About Food of 2018 You and I Eat the Same . . . will engross you, open up your mind, and inspire a feeling of interconnectedness. --Bon App tit A laser-accurate shot of urgency. . . . Ying stitches together a memorable anthology of stories and essays with the goal of delivering a simple message: Humanity is on top of its game when it's inclusive, and exhibit A is our culinary history. --Austin Chronicle Explore[s] the ways in which immigration is key to creating good food. It argues that cuisine is a shared global, collective human endeavor enhanced by the sharing of ideas, people, and ingredients. Food is essential in bringing us together. --Epicurious This book looks to food to connect and heal us. --NewWorlder.com, Essential Reading This incredible collection of stories, research, and ideas proves that food touches everything . . . and had me reaching for my notebook to write down all the aha moments about the power of food to change the world. --Jos Andr s This collection of essays and reflections reminds us that what we eat and how is not only an expression of our identity, but it can also constitute a link to connect to other people and cultures. --Fabio Parasecoli, professor of food studies at NYU

Explore[s] the ways in which immigration is key to creating good food. It argues that cuisine is a shared global, collective human endeavor enhanced by the sharing of ideas, people, and ingredients. Food is essential in bringing us together. --Epicurious This incredible collection of stories, research, and ideas proves that food touches everything . . . and had me reaching for my notebook to write down all the aha moments about the power of food to change the world. --Jos Andr s This collection of essays and reflections reminds us that what we eat and how is not only an expression of our identity, but it can also constitute a link to connect to other people and cultures. --Fabio Parasecoli, professor of food studies at NYU

This incredible collection of stories, research, and ideas proves that food touches everything . . . and had me reaching for my notebook to write down all the aha moments about the power of food to change the world. --Jos Andr s

Author Information

Chris Ying is the cofounder and former editor in chief of Lucky Peach. He has written and edited numerous books about food and other topics. René Redzepi is the chef and co-owner of Noma in Copenhagen, four times recognised as the world’s best by the World’s 50 Best Restaurants. Redzepi has twice appeared on the cover of Time magazine (and been named one of Time’s 100 Most Influential People in the World); been featured in publications from the New York Times to Wired; and profiled in two feature-length documentaries and countless national and international media outlets. His previous book Noma: Time and Place in Nordic Cuisine, an IACP and James Beard Award winner, has over 150,000 copies in print. He lives with his wife, Nadine Levy Redzepi, and their three children. Find him on Instagram @reneredzepinoma and @nomacph. MAD is a nonprofit organization founded by René Redzepi as an annual symposium of food professionals with an appetite for knowledge. Every summer, 300 chefs, restaurateurs, servers, entrepreneurs, farmers, artists, and writers gather in a red circus tent in Copenhagen to discuss the nature of food. Founded in 2011, the organisation is dedicated to creating a global cooking community with a social conscience, a sense of curiosity, and an appetite for change. Find MAD on Instagram @themadfeed.

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