In his new book "The Tastemakers: Why We're Crazy For Cupcakes But Fed Up With Fondue," author David Sax explores society's obsession with food trends. But it's The New Yorker who's buzzing about Sax, with a full-page plug in its current issue (behind a paywall), following the award-winning Toronto-based writer as he weaves in and out of food shops around the Big Apple. The venues are clearly a great source of inspiration: walking through the aisles of a specialty food shop he traces yogurt's rise from hippiedom to must-have Greek frozen treat; in a corner store, he wonders why Snapple barely exists anymore; and in Heidelberg Restaurant, he recognizes that cheese fondue owes its popularity to "the Pill and swinging." The Tastemakers is widely available at a bookstore near you.
David Sax Gets Followed By The New Yorker
by Nobu Adilman