You and I Eat the Same:: On the Countless Ways Food and Cooking Connect Us to One Another (MAD Dispatches, Volume 1)

(Paperback)

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Description

Dispatches is the inspired and ambitious collaboration between MAD, the international nonprofit organisation founded by Ren Redzepi, the chef and co-owner of Noma, and Lucky Peach cofounder and editor in chief Chris Ying. Each edition of this new series of single-subject books will encourage readers to think about food in new ways and take action to make food better. Each book will unpack a single urgent and interesting topic, from the history of creative cooking to farming in a world changed by global warming.

The first bookYou and I Eat the Same: On the Countless Ways Food and Cooking Connect Us to One Anotherproposes that immigration is fundamental to cuisine, and that good food is the common ground between different cultures. The book comprises long-form writing about the ways in which immigration has shaped food, and shorter features that point to our similarities, including the many ways we wrap meat in flatbreads, a basic primer on fire, and a catalog of all the species of animals that we eat. Dispatches is poised to take all our ideas about food to the next level.

Reviews

These essaysby an all-star lineup of writers . . . are concrete and eye-opening, touching on how food affects (and is affected by) migration, immigration, war, flight, history, and home.
The New Yorker, The Best Food Books of 2018

You and I Eat the Same . . . will engross you, open up your mind, and inspire a feeling of interconnectedness.
Bon Apptit

An impressive collection of essays and stories about how food connects people across political lines and cultural borders. . . . Ren Redzepi penned the foreword, and . . . promotes the idea of venturing outside ones culinary comfort zone. Hear, hear!
Smithsonian, The Ten Best Books About Food of 2018

Each one of its stories [shed] light on the ways food can establish common ground. . . . A gentle manifesto. Buy it for anyone for whom food means more than whats for lunch.
The Guardian, The 20 Best Food Books of 2018

A welcome message.
Boston Globe, The Best Cookbooks of 2018

This collection of 18 thought-provoking essays and stories . . . demonstrates how food and cooking connect communities and the power of immigration in a global food community. Its a lovely way to discover how international the love of fried chicken really is, and the value in getting out of your comfort zone.
Plate, The Years Best Books About Food and Restaurants

A laser-accurate shot of urgency. . . . Ying stitches together a memorable anthology of stories and essays with the goal of delivering a simple message: Humanity is on top of its game when its inclusive, and exhibit A is our culinary history.
Austin Chronicle

Explore[s] the ways in which immigration is key to creating good food. It argues that cuisine is a shared global, collective human endeavor enhanced by the sharing of ideas, people, and ingredients. Food is essential in bringing us together.
Epicurious

This book looks to food to connect and heal us.
NewWorlder.com, Essential Reading

This incredible collection of stories, research, and ideas proves that food touches everything . . . and had me reaching for my notebook to write down all the aha moments about the power of food to change the world.
Jos Andrs

This collection of essays and reflections reminds us that what we eat and how is not only an expression of our identity, but it can also constitute a link to connect to other people and cultures.
Fabio Parasecoli, professor of food studies at NYU

These essaysby an all-star lineup of writers . . . are concrete and eye-opening, touching on how food affects (and is affected by) migration, immigration, war, flight, history, and home.
The New Yorker, The Best Food Books of 2018

You and I Eat the Same . . . will engross you, open up your mind, and inspire a feeling of interconnectedness.
Bon Apptit

An impressive collection of essays and stories about how food connects people across political lines and cultural borders. . . . Ren Redzepi penned the foreword, and . . . promotes the idea of venturing outside ones culinary comfort zone. Hear, hear!
Smithsonian, The Ten Best Books About Food of 2018

Each one of its stories [shed] light on the ways food can establish common ground. . . . A gentle manifesto. Buy it for anyone for whom food means more than whats for lunch.
The Guardian, The 20 Best Food Books of 2018

A welcome message.
Boston Globe, The Best Cookbooks of 2018

This collection of 18 thought-provoking essays and stories . . . demonstrates how food and cooking connect communities and the power of immigration in a global food community. Its a lovely way to discover how international the love of fried chicken really is, and the value in getting out of your comfort zone.
Plate, The Years Best Books About Food and Restaurants

A laser-accurate shot of urgency. . . . Ying stitches together a memorable anthology of stories and essays with the goal of delivering a simple message: Humanity is on top of its game when its inclusive, and exhibit A is our culinary history.
Austin Chronicle

Explore[s] the ways in which immigration is key to creating good food. It argues that cuisine is a shared global, collective human endeavor enhanced by the sharing of ideas, people, and ingredients. Food is essential in bringing us together.
Epicurious

This book looks to food to connect and heal us.
NewWorlder.com, Essential Reading

This incredible collection of stories, research, and ideas proves that food touches everything . . . and had me reaching for my notebook to write down all the aha moments about the power of food to change the world.
Jos Andrs

This collection of essays and reflections reminds us that what we eat and how is not only an expression of our identity, but it can also constitute a link to connect to other people and cultures.
Fabio Parasecoli, professor of food studies at NYU

Author Bio

Chris Ying is the cofounder and former editor in chief of Lucky Peach. He has written and edited numerous books about food and other topics.

Ren Redzepi is the chef and co-owner of Noma in Copenhagen, four times recognised as the worlds best by the Worlds 50 Best Restaurants. Redzepi has twice appeared on the cover of Time magazine (and been named one of Times 100 Most Influential People in the World); been featured in publications from the New York Times to Wired; and profiled in two feature-length documentaries and countless national and international media outlets. His previous book Noma: Time and Place in Nordic Cuisine, an IACP and James Beard Award winner, has over 150,000 copies in print. He lives with his wife, Nadine Levy Redzepi, and their three children. Find him on Instagram @reneredzepinoma and @nomacph.

MAD is a nonprofit organization founded by Ren Redzepi as an annual symposium of food professionals with an appetite for knowledge. Every summer, 300 chefs, restaurateurs, servers, entrepreneurs, farmers, artists, and writers gather in a red circus tent in Copenhagen to discuss the nature of food. Founded in 2011, the organisation is dedicated to creating a global cooking community with a social conscience, a sense of curiosity, and an appetite for change. Find MAD on Instagram @themadfeed.