Edible Stories: Book summary and reviews of Edible Stories by Mark Kurlansky

Edible Stories Summary

Paperback Original. In these linked stories, Mark Kurlansky reveals the bond that can hold people together, tear them apart, or make them become vegan: food. Through muffins or hot dogs, an indigenous Alaskan fish soup, a bean curd Thanksgiving turkey or potentially toxic crème brulee, a rotating cast of characters learns how to honor the past, how to realize you're not in love with someone any more, and how to forgive. These women and men meet and eat and love, leave and drink and in the end, come together in Seattle as they are as inextricably linked with each other as they are with the food they eat and the wine they drink.

Kurlansky brings a keen eye and unerring sense of humanity to these stories. And throughout, his love and knowledge of food shows just how important a role what we eat plays in our lives.

Edible Stories Reviews

"While certainly lighter than Kurlansky's engrossing nonfiction, this remains a mostly successful consideration of the role food plays in life." - Publishers Weekly

"Kurlansky fans will not be disappointed, and readers who enjoy Joanne Harris (Chocolat) will find much to devour in his latest effort." - Library Journal

"Starred Review. .A delicious and delectable novel by an award-winning food writer that leaves you wanting more." - Kirkus Reviews

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Mark Kurlansky Author Biography

Mark Kurlansky was born in Hartford, Connecticut. After receiving a BA in Theater from Butler, Kurlansky worked in New York as a playwright, having a number of off-off Broadway productions, and as a playwright-in-residence at Brooklyn College. In the mid 1970s, unhappy with the direction New York theater was taking, he turned to journalism. He worked as a foreign correspondent for The International Herald Tribune, The Chicago Tribune, and others. Based in Paris and then Mexico, he reported on Europe, West Africa, Southeast Asia, Central America, Latin America and the Caribbean.

His articles have appeared in a wide variety of newspapers and magazines, including Time, Harper’s, New York Times Sunday Magazine, Audubon Magazine, Food & Wine, Gourmet, and others....

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