Chris Ying is the cofounder and former editor in chief of
Lucky Peach. He has written and edited numerous books about food
and other topics.
René Redzepi is the chef and co-owner of Noma in Copenhagen,
four times recognised as the world’s best by the World’s 50 Best
Restaurants. Redzepi has twice appeared on the cover of Time
magazine (and been named one of Time’s 100 Most Influential People
in the World); been featured in publications from the New York
Times to Wired; and profiled in two feature-length documentaries
and countless national and international media outlets. His
previous book Noma: Time and Place in Nordic Cuisine, an IACP and
James Beard Award winner, has over 150,000 copies in print. He
lives with his wife, Nadine Levy Redzepi, and their three children.
Find him on Instagram @reneredzepinoma and @nomacph.
MAD is a nonprofit organization founded by René Redzepi as
an annual symposium of food professionals with an appetite for
knowledge. Every summer, 300 chefs, restaurateurs, servers,
entrepreneurs, farmers, artists, and writers gather in a red circus
tent in Copenhagen to discuss the nature of food. Founded in 2011,
the organisation is dedicated to creating a global cooking
community with a social conscience, a sense of curiosity, and an
appetite for change. Find MAD on Instagram @themadfeed.
“These essays—by an all-star lineup of writers . . . are concrete
and eye-opening, touching on how food affects (and is affected by)
migration, immigration, war, flight, history, and home.”
—The New Yorker, The Best Food Books of 2018
“You and I Eat the Same . . . will engross you, open up your mind,
and inspire a feeling of interconnectedness.”
—Bon Appétit
“An impressive collection of essays and stories about how food
connects people across political lines and cultural borders. . . .
René Redzepi penned the foreword, and . . . promotes the idea of
venturing outside one’s culinary comfort zone. Hear, hear!”
—Smithsonian, The Ten Best Books About Food of 2018
“Each one of its stories [shed] light on the ways food can
establish common ground. . . . A gentle manifesto. Buy it for
anyone for whom food means more than ‘what’s for lunch.’ ”
—The Guardian, The 20 Best Food Books of 2018
“A welcome message.”
—Boston Globe, The Best Cookbooks of 2018
“This collection of 18 thought-provoking essays and stories . . .
demonstrates how food and cooking connect communities and the power
of immigration in a global food community. It’s a lovely way to
discover how international the love of fried chicken really is, and
the value in getting out of your comfort zone.”
—Plate, The Year’s Best Books About Food and Restaurants
“A laser-accurate shot of urgency. . . . Ying stitches together a
memorable anthology of stories and essays with the goal of
delivering a simple message: Humanity is on top of its game when
it’s inclusive, and exhibit A is our culinary history.”
—Austin Chronicle
“Explore[s] the ways in which immigration is key to creating good
food. It argues that cuisine is a shared global, collective human
endeavor enhanced by the sharing of ideas, people, and ingredients.
Food is essential in bringing us together.”
—Epicurious
“This book looks to food to connect and heal us.”
—NewWorlder.com, Essential Reading
“This incredible collection of stories, research, and ideas proves
that food touches everything . . . and had me reaching for my
notebook to write down all the aha moments about the power of food
to change the world.”
—José Andrés
“This collection of essays and reflections reminds us that what we
eat and how is not only an expression of our identity, but it can
also constitute a link to connect to other people and
cultures.”
—Fabio Parasecoli, professor of food studies at NYU
“These essays—by an all-star lineup of writers . . . are concrete
and eye-opening, touching on how food affects (and is affected by)
migration, immigration, war, flight, history, and home.”
—The New Yorker, The Best Food Books of 2018
“You and I Eat the Same . . . will engross you, open up your mind,
and inspire a feeling of interconnectedness.”
—Bon Appétit
“An impressive collection of essays and stories about how food
connects people across political lines and cultural borders. . . .
René Redzepi penned the foreword, and . . . promotes the idea of
venturing outside one’s culinary comfort zone. Hear, hear!”
—Smithsonian, The Ten Best Books About Food of 2018
“Each one of its stories [shed] light on the ways food can
establish common ground. . . . A gentle manifesto. Buy it for
anyone for whom food means more than ‘what’s for lunch.’ ”
—The Guardian, The 20 Best Food Books of 2018
“A welcome message.”
—Boston Globe, The Best Cookbooks of 2018
“This collection of 18 thought-provoking essays and stories . . .
demonstrates how food and cooking connect communities and the power
of immigration in a global food community. It’s a lovely way to
discover how international the love of fried chicken really is, and
the value in getting out of your comfort zone.”
—Plate, The Year’s Best Books About Food and Restaurants
“A laser-accurate shot of urgency. . . . Ying stitches together a
memorable anthology of stories and essays with the goal of
delivering a simple message: Humanity is on top of its game when
it’s inclusive, and exhibit A is our culinary history.”
—Austin Chronicle
“Explore[s] the ways in which immigration is key to creating good
food. It argues that cuisine is a shared global, collective human
endeavor enhanced by the sharing of ideas, people, and ingredients.
Food is essential in bringing us together.”
—Epicurious
“This book looks to food to connect and heal us.”
—NewWorlder.com, Essential Reading
“This incredible collection of stories, research, and ideas proves
that food touches everything . . . and had me reaching for my
notebook to write down all the aha moments about the power of food
to change the world.”
—José Andrés
“This collection of essays and reflections reminds us that what we
eat and how is not only an expression of our identity, but it can
also constitute a link to connect to other people and
cultures.”
—Fabio Parasecoli, professor of food studies at NYU
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