Fed, White, and Blue
Finding America with My Fork
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Narrated by:
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Tim Andres Pabon
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By:
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Simon Majumdar
About this listen
Simon Majumdar is probably not your typical idea of an immigrant. As he says, "I'm well rested, not particularly poor, and the only time I ever encounter 'huddled masses' is in line at Costco." But immigrate he did, and thanks to a Homeland Security agent who asked if he planned to make it official, the journey chronicled in Fed, White, and Blue was born. In it, Simon sets off on a trek across the United States to find out what it really means to become an American, using what he knows best: food.
Simon stops in Plymouth, Massachusetts, to learn about what the pilgrims ate (and that playing Wampanoag football with large men is to be avoided); a Shabbat dinner in Kansas; Wisconsin to make cheese (and get sprayed with hot whey); and LA to cook at a Filipino restaurant in the hope of making his in-laws proud. Simon attacks with gusto the food cultures that make up America - brewing beer, farming, working at a food bank, and even finding himself at a tailgate.
Full of heart, humor, history, and of course food, Fed, White, and Blue is a warm, funny, and inspiring portrait of becoming American.
©2015 Simon Majumdar (P)2015 Gildan Media LLCListeners also enjoyed...
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Story
In 2007 chef Grant Achatz seemingly had it made. He had been named one of the best new chefs in America by Food & Wine in 2002, received the James Beard Foundation Rising Star Chef of the Year Award in 2003, and in 2005 he and Nick Kokonas opened the conceptually radical restaurant Alinea, which was named Best Restaurant in America by Gourmet magazine. Then, Achatz was diagnosed with stage IV squamous cell carcinoma - tongue cancer.
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A Tasteless World?
- By Exec. Chef 'Special K' on 03-18-14
By: Grant Achatz, and others
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Rice, Noodle, Fish
- Deep Travels Through Japan's Food Culture (Roads & Kingdoms Presents, Book 1)
- By: Matt Goulding
- Narrated by: Will Damron
- Length: 7 hrs and 49 mins
- Unabridged
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An innovative new take on the travel guide, Rice, Noodle, Fish decodes Japan's extraordinary food culture through a mix of in-depth narrative and insider advice. In this 5,000-mile journey through the noodle shops, tempura temples, and teahouses of Japan, Matt Goulding, cocreator of the enormously popular Eat This, Not That! book series, navigates the intersection between food, history, and culture, creating one of the most ambitious and complete books ever written about Japanese culinary culture from the Western perspective.
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Starts strong tapers off
- By Craig Bryan on 01-02-21
By: Matt Goulding
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Out of Line
- A Life of Playing with Fire
- By: Barbara Lynch
- Narrated by: Christina Delaine
- Length: 9 hrs and 48 mins
- Unabridged
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Out of Line describes Lynch's remarkable process of self-invention, including her encounters with colorful characters of the food world, and vividly evokes the magic of creation in the kitchen. It is also a love letter to South Boston and its vanishing culture, governed by Irish Catholic mothers and its own code of honor. Through her story, Lynch explores how the past - both what we strive to escape from and what we remain true to - can strengthen and expand who we are.
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Hardheaded, arrogant, profane.
- By Minneapolis listener on 10-26-22
By: Barbara Lynch
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Provence, 1970
- M.F.K. Fisher, Julia Child, James Beard, and the Reinvention of American Taste
- By: Luke Barr
- Narrated by: John Rubinstein
- Length: 9 hrs and 7 mins
- Unabridged
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Provence, 1970 is about a singular historic moment. In the winter of that year, more or less coincidentally, the iconic culinary figures James Beard, M.F.K. Fisher, Julia Child, Richard Olney, Simone Beck, and Judith Jones found themselves together in the South of France. They cooked and ate, talked and argued, about the future of food in America, the meaning of taste, and the limits of snobbery.
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Superb Narration, Engrossing Tale
- By Robert R. on 10-22-13
By: Luke Barr
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Back of the House
- The Secret Life of a Restaurant
- By: Scott Haas
- Narrated by: Johnny Heller
- Length: 7 hrs and 59 mins
- Unabridged
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Food writer and clinical psychologist Scott Haas wanted to know what went on inside the mind of a top chef - and what kind of emotional dynamics drove the fast-paced, intense interactions inside a great restaurant. To capture all the heat and hunger, he spent 18 months immersed in the kitchen of James Beard Award-winner Tony Maws's restaurant, Craigie on Main, in Boston. He became part of the family, experiencing the drama first-hand.
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Truly horrible narration
- By Fidge on 03-28-15
By: Scott Haas
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Chefs, Drugs and Rock & Roll
- How Food Lovers, Free Spirits, Misfits and Wanderers Created a New American Profession
- By: Andrew Friedman
- Narrated by: Roger Wayne
- Length: 14 hrs and 34 mins
- Unabridged
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Chefs, Drugs and Rock & Roll transports listeners back in time to witness the remarkable evolution of the American restaurant chef in the 1970s and 1980s. Andrew Friedman goes inside Chez Panisse and other Bay Area restaurants to show how the politically charged backdrop of Berkeley helped spark this new profession; into the historically underrated community of Los Angeles chefs, including a young Wolfgang Puck; and into the clash of cultures between established French chefs in New York City and the American game changers.
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the reader makes the audiobook - unfortunately
- By Lawrie Thicke on 04-20-19
By: Andrew Friedman
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My Twenty-Five Years in Provence
- Reflections on Then and Now
- By: Peter Mayle
- Narrated by: John Lee
- Length: 4 hrs and 3 mins
- Unabridged
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A celebration of 25 years of Provençal living - of lessons learned and changes observed - with his final book, Peter Mayle has crafted a lasting love letter to his adopted home, marked by his signature warmth, wit, and humor.
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The narrator ruins it for me.
- By Flossiesmommy on 07-05-18
By: Peter Mayle
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The Story of Sushi
- An Unlikely Saga of Raw Fish and Rice
- By: Trevor Corson
- Narrated by: Brian Nishii
- Length: 10 hrs and 6 mins
- Unabridged
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Trevor Corson takes us behind the scenes at America's first sushi-chef training academy, as eager novices strive to master the elusive art of cooking without cooking. He delves into the biology and natural history of the edible creatures of the sea, and tells the fascinating story of an Indo-Chinese meal reinvented in 19th-century Tokyo as a cheap fast food.
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Lame, Lame, Lame
- By hermanous on 10-02-10
By: Trevor Corson
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Chop Suey
- A Cultural History of Chinese Food in the United States
- By: Andrew Coe
- Narrated by: Eric Martin
- Length: 8 hrs and 16 mins
- Unabridged
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In 1784, passengers on the ship Empress of China became the first Americans to land in China and the first to eat Chinese food. Today there are over 40,000 Chinese restaurants across the United States - by far the most plentiful among all our ethnic eateries. Now, in Chop Suey, Andrew Coe provides the authoritative history of the American infatuation with Chinese food, telling its fascinating story for the first time.
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Wanted to like this
- By Irene on 02-13-21
By: Andrew Coe
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The Tastemakers
- Why We’re Crazy for Cupcakes but Fed Up with Fondue (Plus Baconomics, Superfoods, and Other Secrets from the World of Food Trends)
- By: David Sax
- Narrated by: David Sax
- Length: 10 hrs and 52 mins
- Unabridged
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In this eye-opening, witty work of reportage, David Sax uncovers the world of food trends: Where they come from, how they grow, and where they end up. Traveling from the South Carolina rice plot of America’s premier grain guru to Chicago’s gluttonous Baconfest, Sax reveals a world of influence, money, and activism that helps decide what goes on your plate.
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Informative - Engaging - Entertaining!
- By Rena on 09-01-14
By: David Sax
What listeners say about Fed, White, and Blue
Average customer ratingsReviews - Please select the tabs below to change the source of reviews.
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- Myron Tuman
- 01-04-16
Amateurish all-around
What disappointed you about Fed, White, and Blue?
Only made 3 chapters -- amazed by lack of real content, and wasted words.
How could the performance have been better?
There's supposed to be tension about an outsider learning about America but the narrator has a flat mid-Western American accent, so all the possible tension is lost. I thought this was a book about an Indian learning about the U.S. I bought this as a Daily Special; otherwise I'd return it.
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- patricia
- 12-13-15
Just not for me
I could not get into this book. It did not hold my interest regarding story development, character development nor interest in travel. I tried several times. It was very calming to fall asleep to.
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1 person found this helpful
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- Linda J. Tracy
- 03-01-16
Meh
What could have made this a 4 or 5-star listening experience for you?
Nothing. It's pretty much irredeemable
Has Fed, White, and Blue turned you off from other books in this genre?
I like books about food and have listened to lots of them. This is just thoroughly mediocre.
What didn’t you like about Tim Andres Pabon’s performance?
Why would you have an American narrate a book about a Brit's search for the essence of America? It certainly doesn't ring true as he mentions his accent and over and over again, the fact that he is British when the reader is clearly American
What character would you cut from Fed, White, and Blue?
The main character - the author
Any additional comments?
the author is smug, self-important and an uninspired writer, over and over saying how pleased his hosts were when he liked their food, how privileged he felt upon receiving so many invitations, and the prodigious quantities of alcohol he drank. I did learn some things about food but looking back I would listen to something else. But I was working in the garden so I guess it occupied my attention
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- Annie Fitt
- 12-04-15
Wrong narrator for this book!
What did you like best about Fed, White, and Blue? What did you like least?
Interesting, if slightly disjointed. I'd have liked a more in depth discussion of the people and their foods.
What was the most interesting aspect of this story? The least interesting?
I'd like to read more about the individual subjects and why they were involved with what they did.
What did you like about the performance? What did you dislike?
The narrator was actually quite good, just the wrong person to read this. I found it jarring how often the author mentions his upbringing in the UK, and his British accent, and this is said in a VERY American accent.
Did Fed, White, and Blue inspire you to do anything?
I'm going to look for more books about American foodways.
Any additional comments?
I'd like to see more continuity from chapter to chapter. It reads a bit like a series of blog posts.
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5 people found this helpful
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- Amazon Customer
- 01-15-16
Slice of Americana
Probably should have been longer. Overall though it's a nice series of vignettes from off the beaten culinary path. Worth a credit if you like unconventional travel stories, or are just a fan of food and all that goes into it.
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- k matthews
- 02-06-16
Good book, good narrator, wrong combination.
How did the narrator detract from the book?
Narrator seemed to read the book almost like a fairy tale. When he pronouced, Bloody, he lost my interest competely. Should have been a Brit reading.
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- karen
- 01-24-16
Very uneven. Parts very good, others not.
First of all, I concur with most other listeners: the narrator should have had an English accent. What were they thinking??
I also give the narrator a little tick for quirky pronunciation throughout. He went out of his way to over-exaggerate the Spanish/Mexican words, but then massacred other languages. A Filipino reader complained about his tortured pronunciation of Filipino foods, and I have to chime in on the Jewish/Hebrew words. Very very nice that he included this section at all, grateful for that. His section on the Shabbat dinner was mostly well done -- except for the strange pronunciations. How tough can it be to master the word "Shabbat"?
I took out my earbuds during two sections -- he was just about to give a "disturbing" account of slaughterhouses -- which I didn't need -- and another on hunting, which I also didn't need. I eat meat -- not much, but some. I just don't need to hear the anguishing details of how it arrives on my plate. Is that hypocritical? I don't think so. If I needed extensive surgery, I wouldn't need a precisely detailed step by step account of what was going to be done to me, either. The basics will do just fine -- just make it happen, y'know? Since I didn't listen to these parts, I have no idea how well he actually did these sections.
There were great parts: I got a kick out of his account of spending time with the "Seoul Sausage" kids - as it happens, I did see that season of The Great Food Truck Race, and was pulling for them the whole time. It was fun to see this other side of the guys. That was well done. I enjoyed the account of fishing in Alaska, the chili-fixation in New Mexico, and the barbecue whenever it happened. All of those were interesting.
And it's difficult, I know, to strike a balance between heaping praise on one's hosts, and not making it sound self-serving, that all these people went so far out of their way because he was such an important guy. Some of that praise was laid on with a trowel -- I understand, they were welcoming, generous and kind. Got that, over and over. It got a little heavy handed at times.
Will I listen again? Probably not. But this was a "Daily Deal" so for whatever I paid for it, it was fine.
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2 people found this helpful
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- Jesse Hudzik
- 01-08-16
I enjoyed it but...
While I enjoyed Fed, White and Blue it is not without its flaws. The two biggest are not big mistakes but they keep the recording solidly in the good category and keep it from being excellent. The first misstep is the recording performer. He's fine. He did not do anything wrong. His speech was clear and he tried to interject emotion where appropriate. Problem is he almost couldn't be further from Simon Majumdar. The narrator was even and pleasant whereas Simon has a natural snark that gives his criticism bite and an almost childlike surprise and glee when he finds something he enjoys. Sadly the performer they got could not quite match that.
The other problem I have with this book might be a natural extension of the format. So much of this book was positive. I can fully understand why. Who wouldn't be overwhelmed by the gracious generosity shown to the author throughout the trip. How could he not have his experience buoyed by the outpouring of support? Problem is when there is chapter after chapter of positives it starts to cheapen the value of those responses. Still I can hardly blame the author for not wanting to attack people who have shared what must be a point of pride with him.
All in all worth it and enjoyable but sadly short of 5 stars.
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- Life in Brunswick Maine
- 03-02-16
Wrong reader
I've enjoyed Simon Majumdar on various Food Network shows and can't understand why the book was read by an American.
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- Remi Fasolati
- 12-01-15
Why does the narrator have an American accent?
I liked the book but that ruined it for me. The author is British, right?
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4 people found this helpful