The publisher Col&Col inaugurates a new editorial line that reflects on the act of eating. He does it with the birth of Cabbage Leaves, a collection of short essays where gastronomy is approached from different perspectives and reflects in an open way. For this he has consecrated pens and new voices.
The writer and journalist Alicia Kennedy premieres this collection with From my desk, a compilation of his best essays published between 2020 and 2023. In addition to some of his collaborations with specialized media translated into Spanish.
Alicia Kennedy starts this new Col&Col line that reflects on gastronomy
The young New York author, of Puerto Rican origin, sends the homonymous newsletter to more than 28.000 subscribers weekly From the Desk of Alicia Kennedy. This first volume brings together the best texts that address the intersection between food, ethics and capitalism. All this with the current and committed perspective of someone who belongs to a new generation of gastronomic journalists. The future of food, meat consumption, the relationship between the media and gastronomic businesses, the figure of male and female chefs, domestic cooking. The more emotional side of eating are also some of the tips of the iceberg that Kennedy covers in this title.
“It is exciting to have this collection of essays available in Spanish,” explains the author of the also recent No Meat Required: The Cultural History and Culinary Future of Plant-Based Eating (Bacon Press). Furthermore, the author hopes that gastronomy will occupy the position it deserves in literary production and that the number of translations of works on the subject will increase. All this "Through food I can know myself", she admits in the prologue of From my desk, "and it's exciting to see my items together in the same space, where they can sit still for a while."
From my desk, now available in bookstores and digital platforms, thus begins this fertile and diverse journey around the world of gastronomy. In this way, it gives way, in the coming months, to accurate signatures such as those of the Mexican gastronomic journalist Ana Luisa Islas, the writer Mercedes Cebrián or the Basque sociologist Iñaki Martínez de Albeniz.
