Here are 4 books that Digestate fans have personally recommended if you like
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My twin passions in life have always been food and writing. While I chose poetry and creative writing as my primary fields of expertise, my ten-plus years of working in restaurants are just as important to who I am. I’m hungry for food writing that takes a more literary or creative approach. Cooking is a highly creative and meaningful act, and I love to see writing that aspires to do for the reader what the dedicated cook does for the eater: to nourish not only the body but the more metaphysical elements of our being, which is to say, our hearts, and maybe even our souls.
As a transplant to Atlanta from Los Angeles, I’ve been fascinated by the regional cuisines and culinary traditions of the south. But after being caught up in the romance of pimento cheese, mint juleps, and fried chicken, I knew there was so much more to the story that I was missing.
This book tells that untold story, showing us the immeasurable debt southern food owes to Africa and enslaved peoples brought to America. What I love about this book is not just the history being told but how Twitty tells it, combining a mix of genres, from narrative nonfiction to genealogical documentation, historical account to personal memoir.
Just as cooking is a highly creative act that fuses together diverse flavors and ingredients, writing about food needs to be equally creative and equally diverse.
2018 James Beard Foundation Book of the Year | 2018 James Beard Foundation Book Award Winner inWriting | Nominee for the 2018 Hurston/Wright Legacy Award in Nonfiction | #75 on The Root100 2018
A renowned culinary historian offers a fresh perspective on our most divisive cultural issue, race, in this illuminating memoir of Southern cuisine and food culture that traces his ancestry—both black and white—through food, from Africa to America and slavery to freedom.
Southern food is integral to the American culinary tradition, yet the question of who "owns" it is one of the most provocative touch points in our…
As someone with ADHD, anxiety, and a brain prone to rumination, life can be turbulent. Fantasy has long been my preferred method of escapism, and when I discovered the cozy variety a few years ago, I was immediately enthralled. It gives me that warm-fuzzy feeling I so desire in troubling times, while still providing my dopamine-deficient brain the hits it needs to remain immersed. More than anything, I want to share with others the way that cozy fantasy makes me feel. Crafting such fiction is my purpose.
Within a few chapters, I knew I would love this book. I could smell the coffee, feel the flour on my hands, and taste the pastries each time someone bit into one. The low-stakes trials of opening a cafe were so wonderfully written that I momentarily dreamed of doing so (which, for the record, would be a terrible idea for my chaos-goblin brain).
Even years after reading this book, Thimble and his mannerisms live rent-free in my head, which speaks to the impact this story had on my psyche.
High fantasy, low stakes - with a double-shot of coffee.
After decades of adventuring, Viv the orc barbarian is finally hanging up her sword for good. Now she sets her sights on a new dream - for she plans to open the first coffee shop in the city of Thune. Even though no one there knows what coffee actually is.
If Viv wants to put the past behind her, she can't go it alone. And help might arrive from unexpected quarters. Yet old rivals and new stand in the way of success. And Thune's shady underbelly could make it all…
Food has always been my existential retreat from the world. Whether eating solo or with people, countless meals have been the best hyperbolic time chambers for strengthening relationships with others and with myself. And I’ve always wanted to write, to participate in ageless forums of subject and technique in this great literary tradition of ours. I guess these two art forms and obsessions were bound to lock horns in my aesthetic makeup. In my world, good reading is good eating. It’s that simple. No other qualifications are needed. I inhaled the following books and was made full every time – to eventually take a stab at a couple of recipes also.
If Cooking Gene is the rallying cry, Food: A Love Story is the marching time music.
Gaffigan expands the food observations and shenanigans from his standup routines and this memoir is just as funny as watching the family man on stage. Gaffigan’s food writing maintains a golden dynamic of being approachable and personal at the same time.
It was full of personality and gave me valuable insight into how to shape my character’s food habits as the focal point of literary scrutiny.
“What are my qualifications to write this book? None really. So why should you read it? Here’s why: I’m a little fat. If a thin guy were to write about a love of food and eating I’d highly recommend that you do not read his book.”
Bacon. McDonalds. Cinnabon. Hot Pockets. Kale. Stand-up comedian and author Jim Gaffigan has made his career rhapsodizing over the most treasured dishes of the American diet (“choking on bacon is like getting murdered by your lover”) and decrying the worst offenders (“kale is the early morning of foods”). Fans flocked to his New York…
Food has always been my existential retreat from the world. Whether eating solo or with people, countless meals have been the best hyperbolic time chambers for strengthening relationships with others and with myself. And I’ve always wanted to write, to participate in ageless forums of subject and technique in this great literary tradition of ours. I guess these two art forms and obsessions were bound to lock horns in my aesthetic makeup. In my world, good reading is good eating. It’s that simple. No other qualifications are needed. I inhaled the following books and was made full every time – to eventually take a stab at a couple of recipes also.
I have this weird rule. It’s more of a habit I developed while reading for the last few years: for every fiction book I read, I alternate with a nonfiction book afterward. It’s not that strange of a rule, but it has been what has felt right since 2019. And for nonfiction works, I tend to feast on memoirs by comedians. It’s just my thing.
Maniscalco’s coming-of-age memoir recounts his journey of venturing to LA as a humble youngin’, grinding away, to eventually develop his full-fledged star status. Food is an interesting device in this one, as it’s the backdrop, the motif, and the recipe for not only staying afloat but daring to thrive also.
Another good example of developing voice when it comes to food as an amorphous topic.
This inspiring, honest, uproarious collection of essays traces Sebastian Maniscalco’s career from playing boxing rings and bowling alleys to reaching the pinnacles of comedy success.
At twenty-four, Sebastian Maniscalco arrived in LA with a suitcase and saved up minimum wages. He knew no one and nothing about standup comedy, but he was determined to go for it anyway.
At forty-four, he’s on the Forbes’ list of highest earning comedians, sells out arenas, and has starred in four hit comedy specials including Why Would You Do That? on Showtime.
Stay Hungry tells the story of the twenty years in between. On…
