パンをめぐる旅 [単行本]

おいしいパンが食べたくなる、今すぐ旅に出たくなる！パリッとした皮のバゲットから、史上最強・米軍の「完璧な」パンまで──パンと旅をこよなく愛する著者がおいしく綴ったパンと旅のエッセイ決定版！（レシピ付）

パリっとした皮のバゲット(フランス)から、共同パン窯で焼かれる何百ものパン(モロッコ)、史上最強・米軍の「完璧な」パン(アメリカ)まで。パンと旅をこよなく愛する著者、自称「さすらいのパン好き」が、パンの魅力、パンをつくる人々の情熱、さまざまな土地の日常と文化を、颯爽とおいしく綴る。これまでになかった、パンと旅の魅惑のエッセイ。

おいしいパンが食べたくなる、今すぐ旅に出たくなる! パリッとした皮のバゲットから、史上最強・米軍の「完璧な」パンまで、パンと旅をこよなく愛する著者が美味しく綴ったパンと旅のエッセイ決定版! レシピ付き。

In Going with the Grain Susan Seligson, "wandering bread lover" and well-published journalist, takes us on a trip around the world. The one thing that these far-flung locations and cultures share--from the Jordanian desert to Saratoga Springs, New York to Shanagarry, Ireland--is bread. Each chapter is a short story in itself. Most of them tell the tale of a well-traveled soul, filled with wanderlust and obsessed with bread. The staple of every culture she visits, the breads come in every size, color, shape, texture, and flavor imaginable, but the real stories lie in the making and baking. Some of her destinations have absolutely no other attraction except the bread and its baker, but the richest among them offer much more than that. Seligson is curious and energetic, open-minded and funny--a combination that makes for interesting reading. Explore the magical Brijendra's kitchen in New Delhi; learn the almost confidential recipe for the United States Army's bread (patent 5059432, with a three-year shelf life); and meet Huntsville, Alabama native Aunt Eunice, famous for her Country Biscuits (recipe included). If you love to eat (and not just bread) and love to travel, Seligson is an entertaining companion. --Leora Y. Bloom
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Seligson's no loafer; her quest for bread from French baguettes to lab-crafted field rations courtesy of the U.S. military takes her around the world and across America, five countries and six U.S. cities in all as she explores cultural difference and identity through a common creation. As Seligson explains, "My lifelong love affair with bread has less to do with crust, crumb, and the vagaries of sourdough cultures and more to do with bread as a reflection of people's varied beliefs, daily lives, and blood memories." Serious stuff, but Seligson best known as a journalist and children's book author (Amos: The Story of an Old Dog and His Couch) leavens this offering with keen observations and a wicked sense of humor. She starts off in Morocco, where Fesi women rise at dawn to prepare the dough that will be baked as it has for centuries in huge communal hearths. Stops in the U.S. include Eunice's Country Kitchen in Huntsville, Ala., where the spitfire proprietress helps maintain the down-home feel of the former cotton-farming town turned NASA hub by serving up biscuits, ham and red-eye gravy, and the Wonder Bread plant in Biddeford, Maine, which emits no discernible smell. Seligson ends her tour in Paris, where, after a decade-long denigration of traditional technique, legislation was passed to protect and maintain the art of the boulanger. Seligson's debut essay collection is as smart and evocative as it often is laugh-out-loud funny.
Copyright 2002 Reed Business Information, Inc. --このテキストは、絶版本またはこのタイトルには設定されていない版型に関連付けられています。

To award-winning journalist and tireless traveler Susan Seligson, bread -- whether it's a crusty baguette, a round of pita, or a flat of matzo -- is nothing less than the currency of a culture, a reflection of people's beliefs, their daily lives, and blood memories. Passionately curious, Seligson has an eye for finding meaning in everyday rituals. In Going with the Grain, she stalks pillowy round loaves on their way to and from the communal bakeries of Morocco's ancient city of Fès, witnesses the painstaking creation of what may be the world's most expensive artisanal pain au levain, and tours the gleaming, sterile steel innards of a mammoth Wonder Bread factory.

In prose shaped with conviction and leavened by wit, Seligson introduces us to the food engineer of the U.S. Army bread project working in the laboratory to create a palatable bread with a shelf life of three years and the Alabama octogenarian for whose biscuits devotees happily drive an hour each way for breakfast. From the tents of Jordan's Wad~ Musá to the schmurah matzo factories of Brooklyn, from the kitchens of New Delhi to the granaries of the lush Irish countryside, Seligson braids her adventures with fascinating historical detail and lively personal reflections about this most fundamental of foods. Whether bread appears in its simplest form, a mixture of flour and water baked on a blazing hot surface, or as the product of modern scientific ingenuity, its importance is best expressed by the Arabic word aysh. It is also the word for "life."
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Susan Seligson has written for The New York Times Magazine, The Atlantic Monthly, Redbook, and Outside, among other publications. With her husband, cartoonist Howie Schneider, she is coauthor of four children's books, including the award-winning Amos: The Story of an Old Dog and His Couch. She lives in North Truro, Massachusetts.
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セリグソン,スーザン
ジャーナリスト。1954年、ニューヨーク郊外イースト・メドウに生まれる。『ニューヨーク・タイムズ・マガジン』『アトランティック・マンスリー』『サロン・ドット・コム』など数々の雑誌に寄稿している

市川 恵里
編集者を経て、翻訳者(本データはこの書籍が刊行された当時に掲載されていたものです)