Foreword Reviews

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Book Review

Anatolia

by Eric Patterson

Somer Sivrioglu and David Dale’s "Anatolia" presents Turkish cuisine in a way that challenges “old theories about Turkish cooking and creat[es] a few new ones.” "Anatolia", from the ancient term for the geographical area now known... Read More

Book Review

Zen in Japanese Culture

by Matt Sutherland

The beeping, flashing, vibrating distractions of technology; densely populated city centers; brash displays of wealth and power among the elites; and societal inequality: such is life in the twenty-first century. Whether modern... Read More

Book Review

Forking Good

by Michelle Anne Schingler

Are its tempting dishes heavenly, or simply bound to land you in caloric hell? Don’t let such arbitrary diametrics detract you from picking up Valya Dudycz Lupescu and Stephen H. Segal’s "Forking Good", a quippy, watch-party-minded... Read More

Book Review

Cedar and Salt

by Rachel Jagareski

Emily Lycopolus and DL Acken’s "Cedar and Salt" showcases Vancouver Island’s impressive local food scene. The large island, located off the coast of British Columbia, has a mild climate that enables year-round foraging and farming,... Read More

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