I'm trying to read a book a week this year. So far, I'm a little ahead, having read since January 1st: Empire Falls by Richard Russo, Night Flight by Antoine de Saint-Exupéry, The Man With the Golden Arm by Nelson Algren, and How We Die by Sherwin B. Nuland.
Notice a problem? None of those books are very food-related.
I've got Cod: A Biography of the Fish That Changed the World by Mark Kurlansky in the offing, and last year I read Salt: A World History also by Mark Kurlansky, and The Secret Life of Lobsters by Trevor Corson, but I need more food-related material for the upcoming year.
What are your favorite food books that aren't cookbooks? What should I be reading this year? What would you like to see reviewed here on Too Many Chefs?
Allright, allright, I know this is something of a throwaway post, though I really do want suggestions on foodie books.
Pretty slick stuff, I must say. I may need a tomato shirt.