Alison Fryer returns with a Cookbook Store round-up of new and notable cookbooks. This is an abbreviated version of a “40 Cookbooks in 40 Minutes” event Fryer and colleague Jennifer Grange will present live at the store on Monday, November 14.
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In the late 70’s, interesting things started to happen with food because of the era and the influx of immigration, Olga says. People also started to think about the health conscious aspects of food. Alice Waters in California was one of the first people to drive the local food movement. Olga deems the 80’s as the beginning of a food revolution. “The focus moved away from Britain and France,” she said. “People in North America were discovering their roots, the food of their heritage, the food their grandmothers cooked. Spices, herbs, garlic – garlic! started to enter our vocabularies. It was a highly experimental time.”
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