Author of the beloved best seller "Paris to the Moon, "Adam Gopnik has been writing for "The New Yorker" since 1986. He is a three-time winner of the National Magazine Award for Essays and for Reviews and Criticism and of the George Polk Award for Magazine Reporting. He lives in New York City with his wife and their two children.
"Adam Gopnik brilliantly weaves together the history, philosophy, and culture of food with his deep passion for cooking and the shared pleasures of the table. Anyone who roasts a chicken at home or eats chocolate mousse in a restaurant will be forever changed by this book. I loved it!"
"I need to read anything that Adam Gopnik writes, and this book on food, eating and--it follows--life is a particular feast. His acuity, grace, sensitive intelligence (in short, his brilliance) are, as ever, dazzlingly displayed and yet with the lightest of touches."
"Gopnik would surely be the world's greatest dinner guest; he can make any subject fascinating, and always backs up his curiosity with unhurried research and an acute eye for the telling detail. As the number of TV cooking shows piles up faster than the empty Pop-Tart wrappers in my kitchen, it's time to ask: Why is the world so fixated on food? Gopnik explores the origins of restaurants, recipes and other grub-centered rituals."
--Julia Keller, "Chicago Tribune"
"The perfect book for any intellectual foodie, a delicious book packed with so much to sink your teeth into"
--Padma Lakshmi, author, actress, model and host of the Emmy-winning "Top Chef"
"Adam Gopnik's "The Table Comes First: France, Family, and the Meaning of Food" indulges gourmands everywhere . . . In Gopnik's distinctive style, it is encyclopedic yet personal and funny, and it drives at deeper truths . . . His story is more ambitious than a history of restaurants--it's about how we taste, dream, and argue about food. He explores the extremes of strict localism (exhibit A: Brooklyn tilapia). He gets into the heads of apparent adversaries--the meatless crowd and the whole-beast fiends, the Slow Food and molecular movements, the New and Old World wine advocates--and gives each its place in the grand foodie pantheon . . . Gopnik's take on what makes eating glorious is at once sweepingl
Longtime New Yorker contributor Adam Gopnik charts the rise and evolution of America's obsessive foodie culture, tracing the roots of "eclectic eating in big cities" back to French manners, describing how the emergence of restaurants affected social norms, and chronicling his own culinary adventures and misadventures in both the United States and Europe. Gopnik is an enthusiastic reader, especially when describing his own experiences, e.g., the wariness in his voice is palpable as he embarks on a possibly illicit mission to procure (and consume) a New York-raised chicken. However, Gopnik's narration is less natural during more academic sections of the book, such as when he attempts to place our relationship with eating in a historical context. In such cases, his reading sounds stilted-as if he's delivering a lecture from his notes. A Knopf hardcover. (Nov.) (c) Copyright PWxyz, LLC. All rights reserved.