100 Books Like Tortillas, Tiswin, and T-Bones

Brian Jabas Smith lived a hard life on society’s margins and developed the ability to see people–the forgotten, the filthy, the addicted, and unattractive–that most of us simply look through on our way to someplace else.

In this wonderful book, Smith writes portraits of the invisible people of Tucson, Arizona, most of them down and out, and all of them with stories to tell. But he never slips into mawkishness and doesn’t expect the reader to “do anything” about society’s problems except pay attention to the human beings who take the worst of it.

His graceful and empathetic prose style makes that easy to ride along, and what’s left is a curious glow of hope. Smith is probably the best working journalist in the Southwest today, finding stories where others would never think to look.

Cities all over the country were busy wrecking their own architectural heritage in the mid-20th century during the heyday of “slum clearance,” but Tucson experienced an especially painful loss: multiple blocks of irreplaceable colonial townhouses in Barro Viejo turned to dust for the sake of an ugly convention center.

Lydia Otero explains how and why this was allowed to happen with the exactitude of a scholar and the muted outrage of one who came from the community mourning the loss.

I loved this road memoir by one of our most gentle and graceful writers, the poet Richard Shelton, who mentored hundreds of incarcerated writers in Arizona prisons.

He writes of a return to the “delightful maze” of the town of Bisbee, where he first worked as a teacher in 1956, a place where the old copper miner's shacks cling to the hillsides of the Mule Mountains as precariously as the villas on a Mediterranean island, and where the people have shrugged off life's hard punches as insouciantly as a prizefighter.

Resplendent with nature writing, you can practically smell the creosote on the sentences. I think this is one of the most tonally accurate volumes ever written about this region.

We take our sunsets seriously in Arizona, enough that we put a variation of one on our state flag. But Bruce Berger's book made me rethink how I look at the smeared colors in the evening sky.

Look not west, he says, but to the mountains in the east: the “decreasing wavelengths and cooling colors–vermillion to salmon to plum” on the slopes that provide a lightbox to the garish display at your back.

This is only the start. In finely wrought prose befitting the author’s other career as a pianist, he renders the harsh beauty of the Southwest in a set of twenty essays that draw a portrait of landscape and memory.

This isn’t just a book—it’s a feat of cultural anthropology, an ark of the world’s wondrous and unique food cultures on the brink of erasure due to the encroachment of industrial food and globalization. The photos are mesmerizing, and the accounts of the families are both fascinating and heartrending.

I keep this book on my desk and open it anytime I have a little downtime. I can disappear into the world of, say, subsistence farmers in Bhutan or marvel over the mouthwatering array of dishes a Turkish mom churns out for her family of six from a one-bedroom apartment in Istanbul. I never cease to be amazed—or hungry.

This was one of the first books that I read that brought home for me how dramatic the transformation has been from how humans ate for hundreds of thousands of years to how they eat today in most parts of the world.

Recognizing that the industrialized food system is really quite new—barely an infant!—made me think about how we got here and maybe how we can change things in healthier directions moving forward.

Vileisis’s descriptions are rich and vivid, and her writing is a pleasure to read. 

I was quite taken by Laudan’s attention to the preparation of foods, from deep time to the present, in many of the regions of the world. She is attentive to mixtures: in any dish, in the kinds of dishes served for meals of different kinds, in the sharing and exchanging of tastes, and in the close relationships between dining and worship.

Beginning with the simple motions of a woman grinding grain on stone for the daily meal, or pounding hulls in a vessel, to the innumerable kitchen attendants needed to turn raw materials into ingredients for palace feasts, or the labor-saving kitchen appliances of fast-paced modernity, the ability to break bread in community has long depended on local ecologies and ways of life, as well as human ability to make the best of what is to hand. In fact, she sees the rise of distinctive world food cultures not as… show more.

Food in History is a pioneer work on the deceptively simple theme. Its purpose is to examine the forces which have shaped the nature of man’s diet throughout the course of thirty thousand years and to show, without special pleading, something of the way in which the pursuit of more and better food has helped to direct – sometimes decisively, more often subtly – the movement of history itself. To demonstrate, in effect, that in some senses, at least food is history.

This book literally walks the reader through the history of food, how we evolved from foraging to an agrarian community, and how supermarkets evolved from farmers markets. Weaving food into politics, religion, and economics Food in History is an expose on humanity's complex relationship with food and our reliance on both produce and meat as the basis of the human omnivore diet.   

I love that Mol weaves together three different narrative voices on the page simultaneously to force me out of my linear perspectives. In the process, I need to explore many of the meanings of food and eating as human activities.

I love gaining a new angle on something that seems so basic, fundamental, and therefore easy—eating. But Mol provides a new set of understandings of eating and all its related processes so that I learn that what I thought was basic and fundamental is instead just a meaning that I make. 

At our house, we love books that allow us to visit new worlds. This book explores food from 13 different countries across the globe and will make you want to travel all the way around the world (or maybe just go to a local restaurant for now) to try all the delicious dishes.

From Sweden to Nigeria and Pakistan to Peru, it’s interesting and tantalizing to learn more about each place through what’s on their plates.