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Majumdar - Fed, white, and blue: finding America with my fork

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Majumdar Fed, white, and blue: finding America with my fork
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In Fed, White, and Blue, Simon Majumdar sets off on a trek across the United States to find out what it really means to become an American, using what he knows best: food--

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ABOUT THE AUTHOR Simon Majumdar is a food writer and broadcaster and author of - photo 1
ABOUT THE AUTHOR

Simon Majumdar is a food writer and broadcaster, and author of Eat My Globe and Eating for Britain. He has recurring roles as a judge on Iron Chef, The Next Iron Chef, and Cutthroat Kitchen, and has appeared on Beat Bobby Flay, The Best Thing I Ever Ate, Extreme Chef, and other shows. He is the fine living correspondent for AskMen.com and writes regular features for the Food Network website, in addition to other media outlets. Simon was one of the voices behind the Dos Hermanos blog, which GQ called Michelin starred food blogging. He lives in Los Angeles, California.

Fed white and blue finding America with my fork - image 2

HUDSON STREET PRESS

Published by the Penguin Group

Penguin Group (USA) LLC

375 Hudson Street

New York, New York 10014

Fed white and blue finding America with my fork - image 3

USA | Canada | UK | Ireland | Australia | New Zealand | India | South Africa | China

penguin.com

A Penguin Random House Company

First published by Hudson Street Press, a member of Penguin Group (USA) LLC, 2015

Copyright 2015 by Simon Majumdar

Penguin supports copyright. Copyright fuels creativity, encourages diverse voices, promotes free speech, and creates a vibrant culture. Thank you for buying an authorized edition of this book and for complying with copyright laws by not reproducing, scanning, or distributing any part of it in any form without permission. You are supporting writers and allowing Penguin to continue to publish books for every reader.

Fed white and blue finding America with my fork - image 4 REGISTERED TRADEMA RKMARCA REGISTRADA

ISBN 978-0-698-18645-3

Cover design: Samantha Russo

Cover images: (large sign) Jason Ganser / Getty Images; (small sign) Tom McGhee / Getty Images; (cheeseburger)

Illustration Works / Corbis

While the author has made every effort to provide accurate telephone numbers, Internet addresses, and other contact information at the time of publication, neither the publisher nor the author assumes any responsibility for errors or for changes that occur after publication. Further, publisher does not have any control over and does not assume any responsibility for author or third-party Web sites or their content.

Penguin is committed to publishing works of quality and integrity. In that spirit, we are proud to offer this book to our readers; however, the story, the experiences, and the words are the authors alone.

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This book is dedicated to Baba, Mum, Robin, Auriel, Jeremy, Matt, Evan, and Biba, the family who made me. It is also dedicated to Luz and Pering, the family who accepted me. Most of all, it is dedicated to my beautiful and patient wife, Sybil, without whom none of this would have happened.

LIST OF IMAGES

Page : Leaving my mark on the beach of Cook Inlet, Alaska.

Page : With AJ and Reggie Liongson at Salo-Salo Grill in West Covina, California.

Page : Supporting the Bear at the Wing Bowl.

Page : The Bay Rat and the Rebel in their happy place, out on the water.

Page : Baron Ambrosia, King of the Bronx.

Page : Im just about to be on the receiving end of three hundred pounds of Wampanoag fury at Plimoth Plantation, Plymouth, Massachusetts.

Page : I love the smell of lobster in the morning.

Page : The honorary captain of the girls bed push race team in Pequot Lakes, Minnesota.

Page : Learning all about the money muscle from champion pitmaster Matthew Burt.

Page : Im about to break down a side of beef with Dr. Dennis Burson of the University of Nebraska Animal Science Department.

Page : Breaking bread with Yosef Silver and Mendel BBQ Rabbi Segal at the second annual Kansas City Kosher BBQ Festival.

Page : Cheese maker Andy Hatch of the Uplands Cheese Company showing me why the land and dairy cattle of Wisconsin combine to make world-class cheese.

Page : My night out with the Seoul Sausage Company boys. If I had known how I was going to feel the next morning, I might not have been smiling so much.

Page : Bill Esparza, my expert guide to the Mexican culinary delights of Los Angeles.

Page : With Cynthia Sandberg and my new friends at Love Apple Farms. (Image Tana Butler)

Page : With Skip Madsen and his brewing manager, Dan, enjoying a pint of fantastic beer from the American Brewing Company.

Page : With Dr. Terry Simpson, just after our plane landed at Cook Inlet, Alaska. Thankfully no bears in sight. (Image Katherine Gottlieb)

Page : Farmer Matt Romero showing me why New Mexican chiles are the best in the world.

Page : At my first University of Texas Longhorns game. I probably shouldnt have worn blue.

Page : Helping in the food pantry at Williams Memorial Methodist Church during my visit to Texarkana.

Page : Hunting down in the Delta. No animals were harmed in the taking of this photograph. (Image Jeff Chao Chao Photography LLC)

Page : Riding the pig-mobile with my chum Chef Michele Ragussis as we head to feed the crew of Richard Petty Motorsports (thankfully the beard did not last long).

Page : Flying the flag. I may now be a citizen of the United States, but the journey continues. Any ideas?

FOREWORD

Simon Majumdar and I met on the set of a program called Next Iron Chef back in... well, quite a while ago. When the producers first suggested him as a judge for the series, I had to admit Id never heard of the guy, so off to the webbernetter I ran. Interesting fellow, I thought. I discovered that hed had a serious career in publishing, then went off-res, so to speak, to eat everything on the planet. Hed written a book about it called Eat My Globe, so I figured Id give it a read. After all, what red-blooded male can resist a man/suitcase love story?

Turns out Eat My Globe wasnt a travelogue or a gastro-journal but something much better. This Simon guy went looking for answers, and big ones at that. He was trying to figure out who the hell he was and where he fit in on planet Earth, using his stomach to mine the mysteries. By the time we met on set Id already decided he was a kindred spirit. The only problem was that hes so much smarter than me it was all I could do to keep up. Our first conversation, which, if I recall correctly, concerned the intricate history of chicken tikka masala, solidified my respect for him. Since that big globe head of his seems to retain every fact his being stumbles across, and those jug ears capture every word spoken in a thousand-foot range, Simon is something of an encyclopedia of edibilia. And yet instead of coming across as a know-it-all (nobody likes a know-it-all), he has evolved into an evangelist, a kind of Johnny Appleseed hell-bent on spreading the word of world cuisine.

However, Simons not just about the food. Sure, hes developed the palate of a world-class food critic, and his sharp wit and voluminous vocabulary (not to mention that damned accent) have made him the darling of culinary competition show producers everywhere, but what he really digs are the people behind the food. Simon sees cuisine as the connective tissue that holds humankind together, and hes dedicated himself to traveling the planet in an attempt to map that tissue. In doing so, hes collected enough passport stamps to join the exclusive club to which only the Bourdains and Zimmerns of the world belong. And yet his greatest challenge was still to come, because this citizen of the world has decided to become an American.

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