Slow Food O’ahu to Start Book Club

Save the Date: Slow Food O’ahu to Start Book Club
First Meeting February 19, 2017 in Manoa

Slow Food Oahu will begin the New Year in books, and always, food. We are forming a book club for lovers of food and literature and will begin our year with Ruth Reichl’s Tender at the Bone in February. Book Club gatherings will meet quarterly on Sunday at the house of various host.

For Tender at the Bone, a memoir of “growing up at the table” we invite participants to bring a dish that helped you to “make sense of the world” as Reichl puts it. A childhood dish, comfort recipe, or perhaps even an experiment from the book… bring an appetite for conversation and culinary adventure!

Here’s a preview of the book that we have chosen to inaugurate our Club:

“At an early age, Ruth Reichl discovered that “food could be a way of making sense of the world. If you watched people as they ate, you could find out who they were.” Her deliciously crafted memoir, Tender at the Bone, is the story of a life determined, enhanced, and defined in equal measure by a passion for food, unforgettable people, and the love of tales well told.  Beginning with Reichl’s  mother, the notorious food-poisoner known as the Queen of Mold, Reichl introduces us to the fascinating characters who shaped her world and her tastes, from the gourmand Monsieur du Croix, who served Reichl her first soufflé, to those at her politically correct table in Berkeley who championed the organic food revolution in the 1970s.  Spiced with Reichl’s infectious humor and sprinkled with her favorite recipes, Tender at the Bone is a witty and compelling chronicle of a culinary sensualist’s coming-of-age.”

Our inaugural meeting will beheld on Sunday, February 19, 2017 in Manoa.  Future locations will vary.  Look for a sign-up in our next newsletter on EventBrite if you are interested in attending our first meeting. In the meantime, you just might want to purchase the book for a holiday present to yourself.  You’ll have 3 months to read the book.

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