As Literature Reviewed by Adrian Marks Food is adventure. Food is sensuous. Colors, textures and the possibility of watching your medium change character when heat or acidic liquids are applied.
Food is history.
Think about the tamale. It is hardly news that the words food and French are inseparable. Back when heads were piling up in baskets in a Paris square, and revolution in France shook the world as nothing had before a pudgy, balding savant reminded citizens to keep their priorities straight. Great human events are fine, Anthelme Brillat-Savarin observed, but let's not forget lunch. So intones Mort Rosenblum in his very excellent A Goose in Toulouse , a book that is no part cookbook and yet almost entirely concerned with the preparation, the consumption and the philosophy of food.