- Taschenbuch: 336 Seiten
- Verlag: Vintage (21. August 2012)
- Sprache: Englisch
- ISBN-10: 0307476960
- ISBN-13: 978-0307476968
- Größe und/oder Gewicht: 13,2 x 1,8 x 20,3 cm
- Durchschnittliche Kundenbewertung: 1 Kundenrezension
- Amazon Bestseller-Rang: Nr. 384.923 in Fremdsprachige Bücher (Siehe Top 100 in Fremdsprachige Bücher)
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The Table Comes First: Family, France, and the Meaning of Food (Englisch) Taschenbuch – 21. August 2012
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“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.”
“At once sweeping and intimate. . . . Gopnik’s story is more ambitious than a history of restaurants—it’s about how we taste, dream, and argue about food. . . . The Table Comes First indulges gourmands everywhere. And it’s a refreshing defense of the nation responsible in so many ways for the way we eat now. In Gopnik’s distinctive style, it is encyclopedic yet personal and funny, and it drives at deeper truths.”
—The New York Times
“Exuberant. . . . What flows through [The Table Comes First] is a deep fascination with gastronomy as a life force and with the way it’s awakened and flourished over the last couple of centuries. . . . Gopnik acts as reporter, historian, participant and philosopher as he leads us on a kind of walking tour of the food world.”
“Unapologetically intelligent yet charmingly witty . . . [here is] history, nutrition, philosophy, anthropology, and sociology all rolled up into one delectable streusel of insight and illumination.”
“Gopnik is the nearest thing there is—in the English-speaking world, at any rate—to a philosopher of food. . . . These essays blend enormous erudition with great elegance of expression, and pack intellectual firepower too.”
“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.”
“Compelling. . . . Gopnik gets elbow deep in heady theory, culinary history, and his own passions. . . . He is a champion at making connections, wild and free-ranging. Among the allusions are revelations.”
—The Boston Globe
“The perfect book for any intellectual foodie, a delicious book packed with so much to sink your teeth into.”
“Entertaining. . . . Gopnik’s long experience with France and fine dining yields some fine observations. . . . [Reading The Table Comes First,] you feel as if you’re sitting across the table from an amusing friend recounting his adventures.”
—Minnesota Star Tribune
“Gopnik’s discussions on the changing nature of tastes and how it defines what we believe to be ‘good’ and ‘right’ in food are a timely study on the divergent yet complementary trends in modern cooking.”
“Gopnik’s writing about food is highly intellectual and profoundly witty, while also being warm and personal and rooted in common sense. He thinks hard about the routines of the table, and makes you think too.”
—John Lanchester, author of The Debt to Pleasure
“Those who share Gopnik’s twin affections for food and reading will find plenty to savor in The Table Comes First. . . . He’s an essayist in the grand tradition, throwing out pithy sentences that offer the reader plenty to argue about, and then blithely contradicting himself on the next page. It’s easy to imagine how pleasant a table companion he must be.”
—The Columbus Dispatch
Über den Autor und weitere Mitwirkende
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.Alle Produktbeschreibungen
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Nevertheless I do feel there are some weaknesses in this book that are not characteristic of Gopnik's best writing. His meditations on the art of fine cooking and dining are indeed enticing, but they do tend to wax overlong at times and indeed become somewhat repetitious. I enjoyed much of his history of the development of the modern restaurant during the French Revolution, but I was disappointed that he didn't carry that history on with as much fine detail. And unfortunately "Family" and "France" take something of a back seat to "the meaning of Food" as far as emphasis and development go.
I did enjoy The Table Comes First very much, especially its reiteration of something that I had forgotten: that so much of what we now consider fine cuisine has its origins in the simplest of peasant cooking. This is a book to be read and savored, and if not kept on a shelf with your cookbooks, at least kept comfortably close by.
I became enamored by Adam Gopnik’s writing in the New Yorker and thus I looked forward to reading this book. However there is a world of difference between the short form of the New Yorker and the long form of a book. I was entranced by his dazzling use of the English language. But the length of the book may be too much of a good thing, depending on your patience.
You can seek the interesting parts and then go back and read the skipped sections if your motivation is there. In this spirit I recommend reading successively, all eight chapters beginning with the words “E-Mail to Elizabeth Pennel -----“. These chapters include a discussion of food preparation, which is of interest to more readers, and they constitute a complete sub-book.
Even so, Gopnik can not resist running his discussion into the far reaches of relevancy. Thus it happens that the seventh of said chapters discusses the appearance of anti-Semitism between old and new Jewish immigrants to the East Coast. This was a revelation to me; Salmon with Broccoli took a back seat.
Gopnik shows that Elizabeth Pennel lived in the late 19th century, and was “the first to see the Cookbook as a literary form”. Pages 62-74 discuss the life of Elizabeth Pennel and are an appropriate introduction to the imaginary “E-Mail” chapters, as well as to the rest of the book.
It is remarkable to experience the effortless flow of complex English that comes from the mind of Adam Gopnik . He dedicates his book in part to Calvin Trillin “who set the standard”. I was a fan of Trillin before I read Gopnik, and I do not understand.