Food

Foodies Rejoice For Lonely Planet’s “Ultimate Eats”

Sampling delicious pintxos along the grid of narrow streets in San Sebastián’s old town has been named the #1 best food experience in the world, according to global travel authority Lonely Planet’s Ultimate Eats (Lonely Planet), available to purchase August 21. In the much-anticipated follow-up to Lonely Planet’s Ultimate Travel (Lonely Planet) Ultimate Eats:…

BookTribAugust 17, 2018

Miscellany

Barnes & Noble Kitchen: Bookseller’s Perfect Pairing of Books and Food is Our New Favorite Thing

What goes better with a good book than food (other than a little wine)? Barnes & Noble Kitchen is answering the call of the new wave literati and pairing its bookstores with a variety of food choices for book-loving foodies in four major U.S. cities. This week, the retail chain…

Rachel Fogle De SouzaNovember 13, 2017

Miscellany

#NationalCandyCornDay: Yup, It’s a Thing!

#NationalCandyCornDay is trending on Twitter and I do not understand why. I am a picky eater with many food allergies and culinary idiosyncrasies. Among my allergies are: nuts, fuzzy fruits and veggies, shellfish, and certain legumes. Since I like living, I stay away from these. Even smelling a peach makes…

Aisha K. StaggersOctober 30, 2017

Miscellany

Tasty Food and Book Pairings for Every Literary Genre

There are food and wine pairings, book and wine pairings, and even book and coffee pairings but no one knows what to eat with a book! What should you munch on while reading Mockingjay? Or nibble while reading New Moon? Well, lick your lips and attack a snack, because here…

Rachael ElmyAugust 1, 2017

Miscellany

Dining with: The Giver

What would it be like to dine with The Giver? BookTrib steps into his world to explore... During one of his most intense training sessions with The Giver, 12-year-old Jonas was introduced to the vibrant diversity of food. As a dynamic parade of fruits and vegetables, teaming platters of sumptuous,…

Amanda AldingerAugust 15, 2014

Nonfiction Nonfiction - Featured

“Eating to Extinction” Proves the Necessity of More Efforts to Conserve Cultural Cuisines

Despite access to what feels like every type of cuisine globally, our modern diets are less varied than ever. Of more than 6,000 species of plants once consumed by humans, only nine remain staples today. Of those nine, rice, wheat and corn now make up over half of our calories.…

Wyatt SemenukFebruary 9, 2022

Nonfiction Save the World

Free Love and a Food Revolution in the U.S. Diet

We’re all just a bunch of easygoing hippies--at least where are stomachs are concerned. Skeptical? Jonathan Kauffman, IACP and James Beard Award-winning food writer, unpacks the impact of this colorful group of people on our current diet in his book Hippie Food: How Back-to-the-Landers, Longhairs, and Revolutionaries Changed the Way We…

Rebecca ProulxJanuary 23, 2019

Nonfiction

BookTrib Q&A: Dr. David Friedman on Diet Myths, “Food Sanity’ and Living a Food-Positive Lifestyle

Every year, a new diet trend guaranteed to help us live healthier lifestyles an shed some pounds emerges. But even with all the diets out there, a lot of the time they are replications of the tried and true methods we know: counting calories and exercising. Some focus on carb-loading, others on…

Rachel Fogle De SouzaJanuary 19, 2018

Nonfiction

Chef Nobu Matsuhisa’s New Memoir is Comfort Food for the Literary Soul

Not many people have lead a life like that of Nobu Matsuhisa. Born in Saitama, Japan, he and his brother were raised solely by their mother, their father dying in a traffic accident when Matsuhisa was just seven years old. After graduating high school, he worked at a restaurant for seven…

Rachel Fogle De SouzaNovember 9, 2017

Nonfiction

The Life of Pie: Linda Lomelino Scores a Hit with ‘Lomelino’s Pies’

Who doesn't love pie? My nephew, that's who! One of my mother's favorite stories to tell about her grandchildren (and one we never let this particular one forget) is how he asked her if they could make a pie together. My mother really enjoys doing these things with her…

Aisha K. StaggersOctober 12, 2017

Nonfiction

Gaffigan’s Humor is Simply Delicious in ‘Food: A Love Story’

You would think that being a snob about food and restaurants, I would turn up my nose at a book about the love of junk food, Pizza Hut, and hunks of overcooked meat on a bun. But you would be wrong. First of all, Gaffigan is funnier ‘n shit no…

Sherri DaleySeptember 11, 2017

Nonfiction

A Teen Girl’s Journey: Learning to Love Iran Through its Food

I shish you not, when I first stepped foot in Iran my jaw dropped to the sandy floor because of the Third World foods being prepared for sale in restaurants and kiosks. In my mind, the odors of intestines, brains and tongues of sheep could possibly cause nerve damage. I…

BookTrib Guest AuthorOctober 6, 2015

Nonfiction

Review: Ruth Reichl Shares the Recipes that Saved Her Life in My Kitchen Year

What is it about Ruth Reichl that makes her feel like an old friend? If anyone else had lost what might have been the most amazing job in the world—editor-in-chief of Conde Nast’s Gourmet magazine—we might have greeted the announcement with a little schadenfreude. Really, who among us has a…

JeriAnn GellerSeptember 28, 2015

Nonfiction

Philpott’s Campfire Cookbook is Your Trailside Friend

If you’ve ever found yourself in the middle of a grueling hike without any power snacks, (cue hangry, trail-side rage rant) or if you’ve ever awkwardly made sandwiches on your knees because you ran out of table space, (there were so many ants on the ground!) or if you couldn’t…

Amanda HarknessJuly 18, 2015

Nonfiction

Honoring our mothers: History and health on the menu in Soul Food Love

“The kitchen has historically been a fraught place for many black Americans. Our family is among the many,” write New York Times best-selling author Alice Randall and her daughter, Caroline Randall Williams, in their new book, Soul Food Love: Healthy Recipes Inspired by One Hundred Years of Cooking in a…

Michael RuscoeFebruary 21, 2015

Nonfiction

How fish sauce traveled the world and became ketchup in The Language of Food

It took a while for academia to acknowledge the role food of in history. In his 2003 memoir, The Apprentice, Jacques Pépin tells of the long-ago Columbia University professor who forbade him to focus on the history of French food when the then-young chef was studying for his Ph.D. (Yes,…

Karen BermanOctober 17, 2014

Foodies Rejoice For Lonely Planet’s “Ultimate Eats”

Barnes & Noble Kitchen: Bookseller’s Perfect Pairing of Books and Food is Our New Favorite Thing

#NationalCandyCornDay: Yup, It’s a Thing!

Tasty Food and Book Pairings for Every Literary Genre

Dining with: The Giver

“Eating to Extinction” Proves the Necessity of More Efforts to Conserve Cultural Cuisines

Free Love and a Food Revolution in the U.S. Diet

BookTrib Q&A: Dr. David Friedman on Diet Myths, “Food Sanity’ and Living a Food-Positive Lifestyle

Chef Nobu Matsuhisa’s New Memoir is Comfort Food for the Literary Soul

The Life of Pie: Linda Lomelino Scores a Hit with ‘Lomelino’s Pies’

Gaffigan’s Humor is Simply Delicious in ‘Food: A Love Story’

A Teen Girl’s Journey: Learning to Love Iran Through its Food

Review: Ruth Reichl Shares the Recipes that Saved Her Life in My Kitchen Year

Philpott’s Campfire Cookbook is Your Trailside Friend

Honoring our mothers: History and health on the menu in Soul Food Love

How fish sauce traveled the world and became ketchup in The Language of Food

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