Big Big News! I’m Writing a Book!

It is official: I’m writing my first book. And Simon & Schuster will be my publisher.

SIMON & SCHUSTER. Holy moly.

The manuscript is a long way from done, so you have some waiting to do before you can read it. What’s it about?  I’m breaking down contemporary American cuisine to its basic elements: eight flavors that define our food regardless of ethnicity or regionality  These eight flavors–including ingredients as varied as curry powder and MSG— each became a part of our culinary repertoire chronologically, and through no idle fit of fancy.  They arrived on the scene with a BOOM–a significant event and a cast of characters that turned each of these flavors into an American staple.

I’m going to lead you through the story of the flavor of American food: we’ll travel and cook and eat and perform ill-fated experiments.  And in the end, we’ll all have a better handle on what foods Americans eat and WHY.

Care to guess which eight flavors I’m going to feature?  Leave your thoughts in the comments below.

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