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.