Cecily Wong, Thuras, Atlas Obscura
We’ve been stuck at home for long enough! It’s time to get out and taste the world again. From those ever-curious, ever-quirky minds behind the #1 New York Times bestselling Atlas Obscura, with over TK copies in print, comes an unputdownable guide that marries our endless appetite for travel with our insatiable interest in food. Continent by continent, country by country, Gastro Obscura takes up the mantle of Atlas Obscura to radically expand our sense of wonder about the world–in this case, what humans eat and drink, which turns out to be far more marvelous that we could ever imagine.
Created by the founders of AtlasObscura.com, GastroObscura.com delivers fresh food stories daily to the millions of Atlas Obscura readers and Facebook fans, along with its own burgeoning dedicated email newsletter that is currently reaching over TK. And it is now serving up the best of it in a lavishly illustrated food-lover’s gift of nearly 500 dishes, ingredients, traditions, and experiences.
Discover English bog butter. “Threads of God” pasta (only three women know how to make it). The best black bean fritter restaurant in Brazil. The world’s largest floating restaurant. A croissant museum in Poland. Focusing as much on food’s place in our lives as well as our bellies, the book covers history–the network of ancient Roman fish sauce factories. Culture–picture four million women gathering to make rice pudding. Travel–scale China’s Mount Hua to reach a sacred tea house. Festivals–chase a wheel of double Gloucester at Britain’s annual Cooper’s Hill cheese rolling competition. And such truly surprising delicacies as sturgeon spinal cord, blood tofu, stinkbug tacos, and more.
“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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