5 Books about Food (not Cookbooks) to add to your Library!

(from Eater.com) This season’s most notable food books — some with recipes dotting each prose-filled chapter, and some without — apply that line of thinking. Timely, poignant, and brave, they speak to what it means to dine in the U.S. today. They tackle issues related to immigration law (The Monk of Mokha), how private wealth can shape a city (In Chocolate We Trust), and the ever-shifting multi-cultural diasporas that dot the American landscape (Buttermilk Graffiti).

The Monk of Mokha
Dave Eggers
Knopf, out now

Ritz and Escoffier: The Hotelier, The Chef, and the Rise of the Leisure Class
Luke Barr
Clarkson Potter, out now

Edna Lewis: At the Table with an American Original
Sara B. Franklin
The University of North Carolina Press, April 2018

Buttermilk Graffiti: A Chef’s Journey to Discover America’s New Melting-Pot Cuisine
Edward Lee
Artisan, April 2018

Hippie Food: How Back-to-the-Landers, Longhairs, and Revolutionaries Changed the Way We Eat
Jonathan Kauffman.
William Morrow Cookbooks, Out now

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