Food Gurus: 20 People Who Changed the Way We Eat and Think About Food

A fascinating overview of culinary history exploring the lives of twenty people who have impacted the way we dine.

“An intriguing dip into the lives and obsessions of an eclectic round up of ancient and modern food heroes whose tastes affect ours. Easy to digest, great recipes and some surprises.” —Lindsey Bareham, The Times (London)

Centuries ago, humankind thought of food as mere sustenance, but over time, it has evolved into something bigger. Now single dishes and entire cuisines can become trendy, cultural phenomena and media obsessions around the world. Why? How did we get here? Throughout history, there have been individuals who, for better or worse, have transformed how we eat and how we think about what we eat.

In Food Gurus, author Stephen Vines delves into the culinary past and examines the careers and legacies of twenty of these influential people. They are chefs, writers, entrepreneurs, and other icons of the food world. Vines discusses each guru’s personal journey, their character and passion, and the social events and history that shaped their approach to food. There are even recipes to better illustrate the type of cooking they produced—or had someone make for them.

Among the gurus are the inventor of molecular gastronomy, Ferran Adria; one of Britain’s most influential cookery writers, Isabella Beeton; the “mother of American cooking” and voice for sustainable agriculture, Alice Waters; and food industry innovator and entrepreneur Henry Heinz. Other featured gurus include:

• Robert Atkins • James Beard • Paul Bocuse • Antonin Carême • Julia Child • Elizabeth David • Raymond “Ray” Kroc • Catherine de Medici • Jamie Oliver • Gordon Ramsay • And more!

Whether you enjoy history, eating, or sociology, Food Gurus has something to sate your appetite.

“[Vines’s] choice of gurus is canny, amusing and well-researched, telling the reader not only about his heroes’ virtues but also their clay feet.” —Paul Levy, co-author of The Official Foodie Handbook

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Rafbók: 5 augusti 2025