donderdag 28 november 2013

Eat My Globe: One Year in Search of the Most Delicious Food in the World - Simon Majumdar (Boek)

From Publishers Weekly
Starred Review. In this ballsy, often hilarious foodie travelogue, British blogger Majumdar sets out on a yearlong, round-the-world flavor forage. At the age of 40, Majumdar found his old note-to-self: go everywhere and eat everything. In search of out-of-comfort-zone foodstuffs like Mongolian fermented mare's milk, he quit his loathed publishing job and, still mourning his mother's recent death, he sketched out, booked and impressively adhered to an itinerary from the U.K. to every continent except Antarctica. Unpleasant surprises included cod sperm sushi in Kyoto, but his experiences and descriptions, however brief, of the global gastronomic sublime, such as his sunset supper in the Filipino countryside, are appetite-whetting, and his take-no-prisoners attitude and opinions match the project's ambitions. He champions street-food surprises over more urbane examples of cuisine, while his affection and gratitude for the individuals and families met and the hospitality received amply humanized both his wanderings and writings. Majumdar's comic-yet-brazen voice carries the reader swiftly and winningly from foul to fowl in a book that's funny and delectable. (May 19)
Copyright © Reed Business Information, a division of Reed Elsevier Inc. All rights reserved. --This text refers to the Hardcover edition.

From Booklist
Having exhausted the culinary possibilities of his native London, blogger and omnivore Majumdar takes off work for a year and travels the world in search of food. He’s not into the most bizarre tastes that he can find; he’s more attracted to the most typical foods of a place, the sorts of things one might find elsewhere but are never as good as they are in their native habitats. He goes to Ireland for cheese. In Australia, Majumdar enjoys meat pies despite the country’s incessant boosterism. Japan offers sweet eel and perfect tempura. He becomes a salesperson at Zingerman’s Delicatessen in Ann Arbor to understand why workers there wax so enthusiastic. In New Orleans, he observes that local food still conquers despite ongoing depredations from Katrina. In Goa, genuine vindaloo teaches him that the dish is about much more than a superfluity of chili peppers. Majumdar’s irrepressible humor sparkles through every bite. --Mark Knoblauch --This text refers to the Hardcover edition.

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