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July 11 • 12:00 pm
The acclaimed international food writer and award-winning author of Anya von Bremzen explores the history and future of six of the world’s most fascinating and iconic food cultures—France, Italy, Japan, Spain, Mexico, and Turkey—in her new book National Dish. She’ll take us on a fascinating journey to the heart of those storied food traditions, going high and low, from world-famous chefs to people on the street, in search of how cuisine became connected to place. A book of astonishing range and connoisseurship, National Dish peels back the layers of myth, commercialization, and fetishization around these great world cuisines. In so doing, it brings us to a deep appreciation of how the country makes the food, and the food the country.
Virtual: Choose your own price for non-members. Free for members. REGISTER HERE.
Copies of National Dish are available for purchase through the Mark Twain Store; proceeds benefit The Mark Twain House & Museum. Books will be shipped after the event. We regret that we are NOT able to ship books outside the United States as it is cost-prohibitive to do so.
About the Author: Anya von Bremzen is one of the most accomplished food writers of her generation: the winner of three James Beard awards; a contributing writer at AFAR magazine; and the author of six acclaimed cookbooks, among them The New Spanish Table, The Greatest Dishes: Around the World in 80 Recipes, and Please to the Table: The Russian Cookbook (coauthored with John Welchman). Her memoir, Mastering the Art of Soviet Cooking, has been translated into nineteen languages. Anya has been a contributing editor at Travel+Leisure and Food & Wine, and has written for Saveur, The New Yorker, and Foreign Policy, among other publications. Her work has been anthologized in several editions of Best Food Writing and in The Best American Travel Writing. A former concert pianist, Anya is fluent in four languages and when not on the road divides her time between New York and Istanbul.
About the Moderator: Andrew Beahrs is the author of two novels, and his work has appeared in The New York Times, Gastronomica, Virginia Quarterly Review, The Writer’s Chronicle, Ocean Magazine, Food History News, and Living Bird. He received his M.A. in anthropology- archaeology from the University of Virginia and his M.F.A. in fiction from Spalding University.
Programs at The Mark Twain House & Museum are made possible in part by support from CT Humanities; the Connecticut Department of Economic and Community Development, Office of the Arts; Ensworth Charitable Foundation, Bank of America, N.A., Trustee; the Greater Hartford Arts Council’s United Arts Campaign; The Hartford; The Mark Twain Foundation; The National Endowment for the Humanities; and Travelers.