I’ve discussed before that I’ve got a rather tenuous relationship with non fiction. Luckily, my relationship with bread, wine, and chocolate has always been top notch. Thus, when one of my neighbors chose Bread, Wine, Chocolate: The Slow Loss of Foods We Love by Simran Sethi for book club, my curiosity was piqued.
This tome focuses on a series of five foods- the aforementioned bread, wine, and chocolate, as well as beer and coffee. Sethi takes the reader on a journey to explore the history and cultural importance of each of these foods, as well as delving deeply into the flavor profiles of some of the world’s most complex tastes. From far flung cacao fields to craft beer breweries, Sethi’s research is extensive and thorough. I learned a ridiculous amount from reading this book. I mean, genetic biodiversity? I didn’t even know this was a thing I should be concerned with. And now? I am CONCERNED, y’all.
I will forever sing the praises of listening to non-fiction audio books. I don’t know why they work so much better for me than just, you know, eyeball reading, but they do. I found the scientific bits fascinating and didn’t get bogged down at all even when things got super technical and scientific. My mind was legit blown several times. I mean, do you KNOW how chocolate comes to be? Like REALLY know? I’m willing to bet that a lot of you don’t. I always imagined little beans growing on a bush somewhere that were picked and ground and VOILA chocolate. Oh no. So many more steps. And bizarrely shaped fruits. And fermentation. And don’t even get me started on coffee.
Bread, Wine, Chocolate is the stuff of foodies’ dreams. It’s awesome, though, I’ll admit that NOT being a foodie, some of it was lost on me. I love to eat and drink and all, but I don’t know that I’ll ever be able to muster the intensity and enthusiasm Sethi and the professionals she interviewed had for flavor profiles. If you happen to BE a foodie though? THIS IS YOUR BOOK. SIMRAN SETHI IS YOUR PEOPLE. GO READ THIS.
Talk to me, Bookworms! Are you well versed in wine or does it mostly make you feel like a (tipsy) nincompoop?
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