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QUESTLOVE, co-founder of hip-hop superstars The Roots and bandleader for Jimmy Fallon'sThe Tonight Show,is one of our great cultural commentators--a wide-ranging mind whose interests span from music to politics to race to design and now, food. Somethingtofoodaboutis a book about art, craft, creativity, and deliciousness- essays and conversations with ten inspiring chefs on what makes their creative clocks tick. BEN GREENMAN is a staff writer atThe New Yorkerand aNew York Timesbestselling author who has written both fiction (The Slippage, Superbad) and nonfiction. He was Questlove's collaborator on the acclaimed hip-hop memoirMo Meta Blues,and most recently coauthored George Clinton's memoir,Brothas Be, Yo Like George Ain't That Funkin' Kinda Hard on You. He lives in Brooklyn and rarely leaves. KYOKO HAMADAwas born in Tokyo and grew up in Chiba, Japan. Hamada came to New York City to study, graduating from the Pratt Institute studying photography and painting. Her subject matter has often been ordinary people and objects stylized and staged into subtle quiet moments. She has been working as a commercial photographer for the last ten years and her work appears several magazines, includingThe New Yorker, Atlanticmagazine,andWall Street Journal Magazine.
It's a fresh ride. --New York Times With somethingtofoodabout, Quest (aka Philadelphia's Ahmir Thompson) dives head first into the topics that get chefs talking: What is creativity? How are art and food related? What does the future hold for food and cooking? Questlove sits down with some of the most exceptional chefs in America, including Daniel Humm (Eleven Madison Park), Dominique Crenn (Atelier Crenn), Michael Solomonov (Zahav), and Daniel Patterson (Coi). Questlove himself plays an equal part in getting the answers, providing examples and references to his own life as a musician and creator as he talks with food luminaries about the thorny questions surrounding creativity. --Eater Somethingtofoodabout is really a passion project. For Questlove, it's not about the food business, but rather the ideas, the concepts, and the imaginations behind the chefs who feed him. There are no recipes and no how-tos. For Questlove, the only how-to you need to know is how to appreciate and understand the taste, the process, and the journey of the idea. --Vogue An enjoyable, frequently surprising exploration of creativity. --Kirkus Reviews
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