Download PDF Far Afield: Rare Food Encounters from Around the World, by Shane Mitchell

Download PDF Far Afield: Rare Food Encounters from Around the World, by Shane Mitchell

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Far Afield: Rare Food Encounters from Around the World, by Shane Mitchell

Download PDF Far Afield: Rare Food Encounters from Around the World, by Shane Mitchell

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About the Author

Shane Mitchell is a James Beard Foundation Award winner and Saveur Magazine contributing editor. When not on the road, she lives in New York's North Country.

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Excerpt. © Reprinted by permission. All rights reserved.

INTRODUCTON  Umami Road It was not a soft landing. Lying on a grassy patch, the Arctic wind roared around me as the runaway horse, trailing a broken harness, skidded down the rocky incline and disappeared from sight. It took a while to catch my breath. When I sat up, searing pain shot along my left arm, and it was shock enough to knock me flat again. The Vikings found me that way, cradling my arm, cheeks cold and wet from the autumn squall. Sindri, Siggi, and Agnar clustered around. One of them held my taciturn mount. “Come on,” Siggi said gruffly. “Best thing is to get back on the horse.” “Something is wrong with my wrist,” I replied. “It may be hard to stay on.” We were in the glacial highlands, miles from the nearest road. Agnar tossed me into the saddle and led the horse along the steep track while cheerfully recounting how many bones he had broken wrangling Icelandic stallions. Two front teeth, ribs, a shoulder—the same one twice—and a leg. I think he was trying to distract me. No one had told me how hard it was to herd sheep.  The same applies for pulling taro corms out of a pond in a Hawaiian valley or fishing with a hand line on a dhow drifting along the coast of East Africa. But, throughout our travels together on several continents, photographer James Fisher and I were lucky enough to see what life is like for people who are firmly rooted in their culture and landscape, in some of our most isolated or marginal communities, where keeping the food chain vital remains a daily chore. Each profile in this book—as well as James’s remarkable images—represents a distinct tradition or practice not often witnessed by outsiders, some of which are millennia old, reaching far back into the collective culinary memory. It took us almost ten years to locate them all; the search involved a lot of knocking on doors, lurking around farmers’ markets, begging invitations, and detouring from more mainstream assignments into what the poet Robert Service called “the map’s void spaces.” Why go? Researchers claim certain people have a variant DNA sequence, specifically identified as DRD4-7r, which has been tied to the traits of curiosity and restlessness. It is sometimes cited as the underlying predisposition for exploration that drove the first humans to migrate out of Africa. Popularly called the wanderlust gene, it’s as likely a rationale as any for why some of us wind up in fringe places, happily poking into kitchens not our own. Many of the following stories also focus on rituals where hospitality plays a key role. A wedding feast. A luau. Afternoon tea with refugees. A boy’s ascension to warrior. Food for the dead. Food for the gods. Being asked to witness, and occasionally participate in, these celebrations was worth the time and effort it took to get there. Some days, it even involved risking our lives. (James fended off a leopard attack in the Maasai Mara—his camera still has the scratches to prove it.) In creating this book, we didn’t fret over an omission of Southeast Asia, or the Middle East, or more easily accessed communities closer to home. Instead of rushing around in an attempt to be geographically inclusive, we got to sit longer in one green valley and watch a quiet man with such a heightened sense of place that he knew exactly where to position a child’s pinwheel to catch an odd little breeze for his own amusement, while everyone else around him was yammering away, oblivious of this exchange with nature. The recipes in Far Afield are souvenirs of this long journey. They are a highly personal reflection of meals shared in the moment. Most are dishes intended for the family table, eaten with the hand where customary, skewered with a worn but favored utility knife, or scooped with a banana leaf from a cooking pot. The occasional meal at a street stall, a dive bar, or a modest restaurant, often the only one around for miles, easily adapted. Comforting food after a hard day’s labor. They are as simple as a scorched chapati smeared with chile paste shared by goatherders on the verge of the Thar Desert in India; as lavish as a birthday asado (barbecue) on the pampas of Uruguay, with a whole lamb roasting on hot coals and wine flowing like a river. You will note the lack of cookies in this book—but there is amazing pie. And doughnuts. Lime pickle that takes over a month to macerate will become a favorite; the okra dish that will convince you to finally appreciate this slimy member of the mallow family; tangy preserves made from wild rhubarb; and some kickass cocktails. A recipe for Peruvian cuy (guinea pig) didn’t make the cut. Neither did a kaiseki dinner at one of Japan’s most venerable ryokans. Umami, that most elusive flavor, so difficult to translate or transport, is occasionally lost somewhere back on the road. “This isn’t how sheep are mustered in Australia.” During the roundup in Iceland, James offered another perspective on what we were experiencing. (He grew up on a sheep station in the Outback, where penned grazing is the norm.) All day we’d sighted one or two animals at a time, skittering away from the shepherds who hunted them through mossy bogs and rain-slick ravines. We only had smoked lamb on flatkökur bread, the local equivalent of peanut-butter-and-jelly, smashed in our pockets. Hunger made me cranky. “Keep hunting,” I said. “There must be a reason for doing it this way.” Eventually, the two of us learned why Icelandic sheep wander the island at will, but not before my arm wound up in a plaster cast and James played drinking games with singing Vikings. Travel should be about expanding your universe, even if that means venturing beyond other people’s comfort zone. (Not everyone has that variant DNA sequence.) If you’ve chosen this book, however, your appetite for the map’s void spaces is just as insatiable. We’re glad to have you along for the ride.

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Product details

Hardcover: 304 pages

Publisher: Ten Speed Press (October 25, 2016)

Language: English

ISBN-10: 9781607749202

ISBN-13: 978-1607749202

ASIN: 1607749203

Product Dimensions:

9.3 x 1.2 x 11.3 inches

Shipping Weight: 4 pounds (View shipping rates and policies)

Average Customer Review:

4.5 out of 5 stars

15 customer reviews

Amazon Best Sellers Rank:

#350,435 in Books (See Top 100 in Books)

The book takes the reader traveling all over the world with excellent commentary and beautiful pictures. The author describes the commonality of hospitality through visits to vastly different cultures. It is the perfect book to curl up with on a lazy day.

a genuinely gorgeous book

Beautifully illustrated and insightful commentary on food and culture.

Gorgeous photography. Looking forward to trying some very exotic looking recipes.

Excellent product, as described.

Far Afield is much more than a cookbook + coffee table book. The writing is fantstic, more descriptive than effusive, yet evocative of a moment and place in time “far afield.” It’s as though you are really there. The sights, texture, scents and flavors all described perfectly with the full-page photography. After living in Polynesia when I was younger, I especially enjoyed the chapter on taro farming/farmers in the remote Waipiʻo Valley on the Big Island of Hawaiʻi. The beautiful photos really brought my experiences back to me, and the text was just like how it was when I lived there.The accompanying recipes throughout may require a trip to an ethnic market or an online order, but the flavors are rich and fulfilling, like the goat curry from India, or the Icelandic caramelized potatoes with lamb & mushroom gravy. If National Geographic decided to become a cooking magazine, they could only aspire to such beautiful imagery and writing.

What an interesting book! This fascinating book is a mixture of photography, history, and food.This book will take you to different places and let you really experience life there. Shane Mitchell will share with you the fascinating people all over the world and their unique stories and lives. You will be captivating by them as well as the recipes from each place. Some of these have the oldest food traditions.James Fischer captures in photography what Shane Mitchell writes about. So not only do you read about these places, people, and food but you can see them for yourself.I received this book free from the publisher and was not required to write a positive review.

From the cover of this book, you can already tell its going to be beautiful. This rather large book brings with it a beautiful imagery as you step into a new world. You are immersed with beautiful photography and are immediately surrounded by stories from other countries. This beautiful book sits on my coffee table and immediately grabs guests attention as they pick it up to revel in its sheer beauty. The recipes within these pages are fun and found them easy enough to follow. Not only does the reader get a taste of the food but another country as well. Its rich and vivid photographs also bring with it a cultural story and pulls you into the home and life of the people found within the pages. I can not say enough how truly beautiful this book is. It is meant to be left open so all can be pulled in by its rich beauty! The pictures are breath taking! Thank you BFB's for sending me this in exchange for my honest review!

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