The Tastemakers by David Sax

the-tastemakersTen years ago books about food weren’t really a thing. Or at least not a think like they are now. Now every chef worth his or her weight in bacon has a book out. Often it is a cookbook to accompany a television show they have on the food network, but increasingly it is a memoir about how they got to where they are or a philosophical reflection on eating practices – ┬áthink Anthony Bourdain or Michael Pollan. And that is just one trend David Sax explores in his new book The Tastemakers. Continue reading