Finding the Flavors We Lost

<p><strong>The multiple-James Beard Award--winning restaurant critic for <em>Los Angeles Magazine</em> delivers an arresting exploration of our cultural demand for artisanal foods in a world dominated by corporate agribusiness.</strong></p><p>We hear the word artisanal all the time--attached to cheese chocolate coffee even fast-food chain sandwiches--but what does it actually mean? We take farm to table and handcrafted food for granted now but how did we get here? In <em>Finding the Flavors We Lost</em> acclaimed food writer Patric Kuh profiles major figures in the so-called artisanal food movement who brought exceptional taste back to food and inspired chefs and restaurateurs to redefine and rethink the way we eat.</p><p>Kuh begins by narrating the entertaining stories of countercultural radicals who taught themselves the forgotten crafts of bread cheese and beer-making in reaction to the ever-present marketing of bland mass-produced food and how these people became the inspiration for today's crop of young chefs and artisans. Kuh examines how a rediscovery of the value of craft and individual effort has fueled today's popularity and appreciation for artisanal food and the transformations this has effected on both the restaurant menu and the dinner table. Throughout the book he raises a host of critical questions. How big of an operation is too big for a food company to still call themselves artisanal? Does the high cost of handcrafted goods unintentionally make them unaffordable for many Americans? Does technological progress have to quash flavor? </p><p> </p><p>Eye-opening informative and entertaining <em>Finding the Flavors We Lost</em> is a fresh look into the culture of artisan food as we know it today--and what its future may be.</p><p> </p>