Food, Bullshit, and. Other Complications (Paperback). This item is unavailable.
Language: English
Published by Foodnbullshit, 2026
- Softcover
- New
Seller: Grand Eagle Retail, Bensenville, IL, U.S.A.Grand Eagle Retail
AbeBooks seller since October 12, 2005
Condition: New
£ 19.93
Item description from seller
Paperback. I'm a French chef. Exiled in the United States for twenty years. I did not say expatriated for a reason. I watch my country from a distance and carry the absence like an open wound that refuses to heal. Here, I'm also a restaurant customer. I do my grocery shopping like everyone else. And I watch this world change-aisle by aisle, plate by plate.A republic isn't built only in parliament, congress, or senate-but at the counter, at the table, and in a kitchen.That's why this book wasn't written from a kitchen but while sitting at a restaurant table. It talks about what we order, what we eat, and above all-what we've lost without even noticing.A journey between two worlds. Two countries. Two ways of eating. Two ways of living.On one side: a world where traditional cooking gets deboned by apps, where you order in three clicks what you no longer want to cook. A world where you eat while driving, while working, while chasing time.On the other: bistros, brasseries, neighborhood cafes, and old-school restaurants. Dining rooms that vibrate, kitchens that catch fire, servers hanging on, and cooks entrenched behind their stoves. And customers, torn between quinoa and beef bourguignon. A muffled but merciless war between the butter nostalgics and the gluten-free converts.This book is also about the dishes that tell a story about an era. About what we no longer dare serve or say. Food lovers looking for comfort on a plate and craftsmen holding the line.Those who do their grocery shopping like a pilgrimage and find each other at a table, around a dish in sauce, like around a compass.A culinary tale for those who love to eat, who know that food says more about us than any speech ever could.A love letter to a cuisine that still has flavor. Seasoned, as always, with sarcasm and venom.Because they're part of the taste.I'm not looking for either disciples, or followers. I'm looking for guests. This item is printed on demand. Shipping may be from multiple locations in the US or from the UK, depending on stock availability.…
Seller Inventory # 9798993109572
- Title
- Food, Bullshit, and. Other Complications (Paperback)
- Author
- Alex Fenot
- Publisher
- Foodnbullshit
- Publication year
- 2026
- Condition
- new
- Binding
- Paperback
- Language
- English
- ISBN 13
- 9798993109572
I'm a French chef. I’ve been living and working in the U.S. for 20 years. But I carry the absence of my country’s food and its way of life like an open wound that refuses to heal. But I’ve been here long enough to have noticed that things have been getting weird.
I see it in my kitchen, order after order. In restaurants, plate by plate, and at the supermarket, aisle by aisle.
What the hell happened to food?
Before: a dish.
Today: a concept. A tribe. An ideological statement. We count calories, scan ingredients, debate ethics, track macros, and photograph our meals.
This is not a recipe book or a food guide; I won’t preach anything.
I don’t have to. Because our food says more about us than any speech ever could, and cravings tell far more than appetite ever will.
This is about what we order, what we eat, and, above all, what we've lost without even noticing. About what we no longer dare to serve, say. About restaurants, grocery stores, family tables, food trends, old recipes, and new obsessions. And all the bullshit we pile on top of food. The foam. The morality. The panic.
It’s a journey between two worlds. Two ways of eating. Two ways of living.
On one side, traditional cooking gets deboned by apps; we order in three clicks what we no longer want to cook. We eat while driving, while working, while chasing time.
On the other side, food lovers who do grocery shopping like a pilgrimage and find each other at a table around a dish in sauce, like around a compass.
In between, customers who are torn between quinoa and beef bourguignon. Stuck between their conscience and their stomach. Between vice and virtue.
This is a love letter to dining rooms and kitchens that vibrate: bistros, brasseries, and local dives where servers and cooks hold the line, entrenched in their craft.
A culinary tale by a heretic junkie hooked on baguette, butter, cheese, and recipes that rattle the soul, who doesn’t recognize his job and the world anymore. Because the more we have tools to simplify our lives, the more we complicate the simple things. And usually food ends up being the victim of this muffled but merciless war between the butter nostalgics and the gluten-free converts.
An unapologetic chronicle, seasoned with tenderness, sarcasm, and venom.
Because they're part of the taste.
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