Cecily Wong is a writer at Atlas Obscura, and the author of the novel Diamond Head, a Barnes & Noble Discover Great New Writers selection, recipient of an Elle Readers' Prize, and voted a best debut of the Brooklyn Book Festival. She lives in New York. Dylan Thuras is the cofounder and creative director of Atlas Obscura, as well as a co-author of Atlas Obscura and The Atlas Obscura Explorer's Guide for the World's Most Adventurous Kid. He lives in Rosendale, NY.
"[Wong and Thuras'] lavishly photographed volume, more eye-opening
than mouthwatering, slakes (and often quells) the armchair
gourmand’s appetite. Combing 120 nations and all the continents...
they have produced a cabinet of culinary curiosities." —The New
York Times Book Review
"You cannot help but be drawn to Gastro Obscura.” —The New York
Times"There’s so much information in this book. If you love food,
the photos are beautiful and for me, it really made me feel like on
my couch like I was getting back out there and traveling again.
That’s why I love this book. They know what they’re doing. These
books are always good, they’re filled with facts, you gotta pick it
up.” —bestselling author Isaac Fitzgerald on the TODAY
Show
"Dylan Thuras and... Cecily Wong pull together some of the most
unique, interesting, and incredible festivals, food and drink, and
culinary obscurities from around the globe, transporting the reader
into parts unknown—both edible and
otherwise."—Smithsonian.com
"[A] colorfully illustrated, totally entertaining tour through
global cuisine, particularly the quirky sort."
— AARP.com
“For the traveler or foodie, this coffee table book can transport
them around the world with wonderful stories and photos that will
leave their stomachs grumbling—all without ever leaving the
couch.” —Food 52 "[A]n enticing read for anyone who is
curious about the world. Like a five-star hotel’s platter-stacked
buffet artfully arranged to please the eye and palate, Gastro
Obscura stimulates aplenty, with hundreds of rich morsels to peruse
and savor." —Forbes.com
"An incredible celebration of diversity in food" —Wine
Enthusiast
"[An] encyclopedic odyssey... This compendium is a must-have."
—Publishers Weekly, starred review
"[Gastro Obscura is a] hard-to-put-down book... Pick a region,
pick a page—you can’t go wrong. Armchair travelers and foodies will
be left hungry, nostalgic, more knowledgeable about dishes from all
over, and, most importantly, ready to try something different,
whether it’s found around the corner or across the world."—Library
Journal
"Irresistible." —Booklist "A tome to be savored" - Foreward
Reviews"[A] casual and fun and yet intelligent treatment of
what essentially is a food encyclopedia on the world and its
cuisines." —Nik Sharma, author of The Flavor Equation
"This captivating book celebrates the incredible global diversity
of food, ingredients, and cooking practices. What could be more
important in this moment in time than to be so delightfully engaged
in the many ways food cultivates—through sometimes eccentric
means!—a profound sense of togetherness.” —Alice Waters, chef and
author of We Are What We Eat: A Slow Food Manifesto
“An ambitious, exciting, and zany anthology of heritage foodways,
Gastro Obscura tells the stories no one else is telling. In
creating a magnum opus that manages to be simultaneously daring as
well as fundamentally delicious, this is a culinary high-wire act
of culinary anthropology that delivers on its promise and then
some. A must-read for anyone who eats.” —Dan Barber, chef and
author of The Third Plate
“This book is an incredible celebration of diversity – the many
fascinating ways that humanity has figured out how to feed itself.
To me, it is really about preservation, the power and importance of
remembering old customs and local traditions in order to help us
better understand our world today … and into the
future.” —José Andrés, chef, restaurateur, and founder of
World Central Kitchen
“Like a great tapas meal, Gastro Obscura is deep yet
snackable, and full of surprises. In these pages, you'll find
riveting stories of human culture ancient and present, history,
climate, mythology, commerce and geography -- all through the lens
of that thing you thought you already knew: food. This
is the book for anyone interested in eating, adventure
and the human condition.” —Tom Colicchio, chef and activist
“Thumbing through this exquisite guide kept me at the breakfast
table until dinner time.” —Kyle Maclachlan, actor and vintner
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