Jan 13, 2014 — Organizers of the Winter Games are preparing to serve up quite a bit of the hearty, deep-red Russian soup. Which is kind of ironic, says Russian food writer Anya von Bremzen, since borscht carries with it complicated political implications. And not all borschts are created equal, she warns.
Sep 19, 2013 — Anya von Bremzen's new memoir is a delicious narrative of memory and cuisine in 20th century Soviet Union. She writes about her family's own history and contemplates the nation's "complicated, even tortured, relationship with food."
Sep 17, 2013 — Author Anya Von Bremzen's new memoir, Mastering The Art of Soviet Cooking, is a tragic-comic history of a family and a nation as seen through the kitchen window. Everything we ate in the Soviet Union was grown ... by the party state," she says. "So, with the food, inevitably, you ingested the ideology."
Jul 17, 2011 — NPR coverage of The Last Chinese Chef by Nicole Mones. News, author interviews, critics' picks and more.
Aug 20, 2009 — Former New York Times restaurant critic Frank Bruni has had a lifelong self-proclaimed obsession with food. Bruni talks about his memoir, Born Round, his struggle with overeating, and the eating disorders he has overcome.
May 25, 2009 — There's no reason a baby shouldn't eat sushi, bacon-jalapeno pizza or chocolate malt milkshakes. So says Matthew Amster-Burton, the author of a new memoir-style cookbook called Hungry Monkey.
Jun 28, 2007 — The food memoir now has a major shelf in most big bookstores. We asked Ruth Reichl, the editor of Gourmet magazine and the author of two food memoirs, to talk about some of her favorite books about food.
May 6, 2007 — In her new novel, Gourmet magazine writer Nicole Mones uses Chinese culinary history, recipes and tantalizing descriptions of fine cuisine to describe how food can nourish the body and a broken heart.
Nov 24, 2004 — Writer Alan Richman shares a booth with NPR's Karen Grigsby Bates at the famous Los Angeles greasy spoon diner The Pantry to talk about restaurant etiquette and eating well when someone else is cooking. Richman is the author of Fork It Over: The Intrepid Adventures of a Professional Eater.