Land of Milk and Honey
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- 12,99 €
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- 12,99 €
Descrizione dell’editore
A rapturous novel about a young chef whose discovery of pleasure alters her life and, indirectly, the world
'A rich novel of ideas' GUARDIAN
'A tasty treat' iNEWS
'A genius balance of page-turning and lyrical prose' INDEPENDENT
'A sharp, sensual piece of art. When I read I'm always searching for pleasure, for the want, and this book helped me feel something' RAVEN LEILANI
'It's rare to read anything that feels this unique. A richly imagined, ambitious, and haunting novel' GABRIELLE ZEVIN
'Truly exceptional' ROXANE GAY
A smog has spread. Food crops are disappearing. A chef escapes her career in London to take a job at a decadent mountaintop colony seemingly free of the world's troubles. There, her enigmatic employer and his visionary daughter have built a lush new life for the global elite, one that reawakens the chef to the pleasures of taste, touch and her own body.
In this atmosphere of hidden wonders and seductive violence, the chef's boundaries undergo a thrilling erosion. Soon she is pushed to the center of a startling attempt to reshape the world far beyond the plate.
Sensuous and surprising, joyous and bitingly sharp, told in alluring language, Land of Milk and Honey is a striking novel about food, sex and the intricacies of desire and longing.
Praise for C Pam Zhang:
'A blazing writer' Daisy Johnson
'Truly gifted' Sebastian Barry
'An arrestingly original writer' Sunday Times
PUBLISHERS WEEKLY
Zhang's exquisite and seductive second novel (after How Much of These Hills Is Gold) centers on an unnamed chef, 29, who is trying to survive in the wake of an environmental catastrophe that wreaked havoc on the earth's biodiversity. Raised in Los Angeles by a single immigrant mother, the chef chased complex flavors and busy kitchens since she was 19. But when the disaster decimated kitchen ingredients and shuttered borders, she was left cooking with years-old fish and bioengineered flour: "Chef had lost its meaning... like fresh." In a desperate attempt to change her surroundings, she takes a head chef position at a secretive food research community on the mountainous Italian-French border, which holds a surprising storeroom with the world's last strawberries, Parmigiano, and boar meat. Her transition to cooking for investors she cannot meet is difficult—she has no access to the outside world and she can't stomach the rich food. But she becomes preoccupied with Aida, the boss's mischievous 20-year-old daughter, who shows up to test her cooking. Aida and her father see their facility as the planet's last hope, and the chef soon learns that her role extends beyond food to enabling a world that caters to their ambition. Wrestling with her desire for both excitement and stability, the chef must squash the inner voice that asks, "Hadn't I meant to feed anyone else?" Emotionally captivating and raw, this masterpiece will be enjoyed to the last bite.
