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Finding the Flavors We Lost From Bread to Bourbon, How Artisans Reclaimed American Food

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 							 Finding the Flavors We Lost From Bread to Bourbon, How Artisans Reclaimed American
Food 
  
  
  
  
 
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  Finding the Flavors We Lost:
From Bread to Bourbon, How Artisans Reclaimed American Food 
  by Patric Kuh
  2016 | ISBN: 0062219545 |
English | 288 pages | EPUB/PDF | 2 MB
  
  
  The multiple-James Beard Award–winning restaurant
critic for Los Angeles Magazine delivers an arresting exploration of our cultural demand for “artisanal”
foods in a world dominated by corporate agribusiness.
  
  We hear the word “artisanal” all the
time—attached to cheese, chocolate, coffee, even fast-food chain sandwiches—but what does it actually
mean? We take “farm to table” and “handcrafted food” for granted now but how did we get here? In
Finding the Flavors We Lost, acclaimed food writer Patric Kuh profiles major figures in the so-called
“artisanal” food movement who brought exceptional taste back to food and inspired chefs and restaurateurs to
redefine and rethink the way we eat.
  
  Kuh begins by narrating the entertaining stories of countercultural
“radicals” who taught themselves the forgotten crafts of bread, cheese, and beer-making in reaction to the
ever-present marketing of bland, mass-produced food, and how these people became the inspiration for today’s crop
of young chefs and artisans. Finding the Flavors We Lost also analyzes how population growth, speedier transportation,
and the societal shifts and economic progress of the twentieth century led to the rise of supermarkets and giant food
corporations, which encouraged the general desire to swap effort and quality for convenience and quantity.
  

 Kuh examines how a rediscovery of the value of craft and individual effort has fueled today’s popularity and
appreciation for artisanal food and the transformations this has effected on both the restaurant menu and the dinner
table. Throughout the book, he raises a host of critical questions. How big of an operation is too big for a food
company to still call themselves “artisanal”? Does the high cost of handcrafted goods unintentionally make
them unaffordable for many Americans? Does technological progress have to quash flavor? Eye-opening, informative, and
entertaining, Finding the Flavors We Lost is a fresh look into the culture of artisan food as we know it
today—and what its future may be.
  
   
  
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