This article first appeared in The Times of Israel.
Some people eat to live. Others live to eat. And then there is food writer David Sax, who doesn’t fall neatly into either categories. He eschews the “foodie” label: His tastes run to the stories where food, business and culture blend.
Sax’s first book, “Save the Deli: In Search of Perfect Pastrami, Crusty Rye, and the Heart of Jewish Delicatessen,” savored smoked meat, matzah ball soup and chopped liver, but also served up a hefty portion of Jewish food history with a side of delicatessen economics.
For his new book, “The Tastemakers: Why We’re Crazy For Cupcakes But Fed Up With Fondue,” Sax employs the same basic ingredients, but applies them more universally, aiming to tickle the taste buds of a broader audience. Not everyone eats kugel and gefilte fish, but almost everyone has given their stomachs over in recent years to the celebrity chef, food truck and super foods trends.
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© 2014 Renee Ghert-Zand. All rights reserved.