Named a Best Book of 2023 by Financial Times , The Guardian , and BBC's The Food Programme “Anya von Bremzen, already a legend of food writing and a storytelling inspiration to me, has done her best work yet. National Dish is a must-read for all those who believe in building longer tables where food is what bring us all together.” —José Andrés “If you’ve ever contemplated the origins and iconography of classic foods, then  National Dish  is the sensory-driven, historical deep dive for you . . . [an] evocative, gorgeously layered exercise in place-making and cultural exploration, nuanced and rich as any of the dishes captured within.” — Boston Globe In this engrossing and timely journey to the crossroads of food and identity, award-winning writer Anya von Bremzen explores six of the world’s most fascinating and iconic culinary cultures—France, Italy, Japan, Spain, Mexico, and Turkey—brilliantly weaving cuisine, history, and politics into a work of scintillating connoisseurship and charm We all have an idea in our heads about what French food is—or Italian, or Japanese, or Mexican, or . . .  But where did those ideas come from? Who decides what makes a national food canon?  Anya von Bremzen has won three James Beard Awards and written several definitive cookbooks, as well as her internationally acclaimed memoir Mastering the Art of Soviet Cooking . In National Dish , she investigates the truth behind the eternal cliché—“we are what we eat”—traveling to six storied food capitals, going high and low, from world-famous chefs to culinary scholars to strangers in bars, in search of how cuisine became connected to place and identity. A unique and magical cook’s tour of the world, National Dish brings us to a deep appreciation of how the country makes the food, and the food the country. “A fast-paced, entertaining travelogue, peppered with compact history lessons that reveal the surprising ways dishes become iconic. Reading this book is like traveling with someone who knows the best places to eat and the right people to meet, but who can still find joy in humble, improvised meals . . . Our beloved dishes may not always tell a happy story about who we are, but they tell us what we have to give.” —The New York Times Book Review “Whether she’s getting lost in loud, crowded Italian streets while searching for the most exquisite pasta, dining on ramen amid Japanese septuagenarians or making mole for an unexpected fiesta in Oaxaca, von Bremzen nimbly separates fact from “fakelore” to divine what is important behind the association of cuisine with geography—the character of a place and the memories of those who live there.” — Washington Post “If you’ve ever contemplated the origins and iconography of classic foods, then National Dish is the sensory-driven, historical deep dive for you . . . [an] evocative, gorgeously layered exercise in place-making and cultural exploration, nuanced and rich as any of the dishes captured within.” — Boston Globe “[A] dazzlingly intelligent examination of how foods become national symbols . . . so enlightening—as well as so much fun to read . . . By the end of this remarkable book, you see that the question of national food always touches on deeper issues.” —Financial Times “On a whirlwind tour of six cities . . . Von Bremzen celebrates the colorful histories of canonical dishes. [Her] prose is . . . as bold and richly textured as a steaming bowl of shoyu ramen.” —Saveur “Engrossing . . . A fascinating reflection on the connection between food, place, and what flavors mean to the people who prepare them and those who travel to seek them out.” —Travel + Leisure “Expansive, terrific . . . an ode to the thrill of eating dishes that personify a culture. ” — Bloomberg Businessweek "Incisive, spirited and mouthwatering.” — Howard Chua-Eoan, Bloomberg Opinion “Revealing and richly detailed . . . Fans of food and travel writing will want to sink their teeth into this.” — Publishers Weekly (starred review) “Vivid . . . for readers who appreciate a sensorial journey and eschew arriving at easy conclusions, this will hit the spot.” — Booklist “In this piquant platter of a book, von Bremzen tackles questions of culture, history, and the meaning of a good meal . . . Her vivid narrative is packed with intriguing characters, and in some countries, conversations about the food can be as important as the dish itself.” — Kirkus “This voyage into culinary myth-making and identity is essential reading. Its breadth of scope and scholarship is conveyed with such engaging wit. I couldn’t love it more.” —Nigella Lawson “Anya von Bremzen, already a legend of food writing and a storytelling inspiration to me, has done her best work yet. National Dish is a must-read for all those who believe in building longer tables where food is what bring us all together.” — José Andrés   “Nobody writes about food like Anya Von Bremzen.  In this smart, personal, and compuls