“Part memoir, part philosophy, part love letter to cooking, To Taste is the rare book that is as delightful to read as the meals it celebrates: witty, generous, and rich with captivating stories. In approachable prose, Samuelson reveals how cooking, eating, and conviviality illuminate the deepest questions of human existence and invite us to rediscover our place in the living world.”

Andrea Borghini, director of Culinary Mind, Center for the Philosophy of Food at the University of Milan

“Can our relationship with food elevate our consciousness and state of being, playing the starring role in the good life to which all humanity aspires? In this engaging and thought-provoking book, Samuelson answers in the affirmative with a beautifully intertwined series of stories relating food to the nature of relationships, ethics, philosophy, family, friendship, community, reconciliation, sex, and death. Both memoir and philosophy, the writing is so engaging it will serve as a guiding light to gourmands for years to come.”

Paul Fehribach, author of 'Midwestern Food: A Chef’s Guide to the Surprising History of a Great American Cuisine, with More Than 100 Tasty Recipes'

“Taste and cooking have for too long been at the margins of philosophical concern. To Taste brings them to the center with clarity, ambition, and argumentative care. Some may find its central claim—that cooking and eating generate practices that constitute a good life—provocative, but it is argued with enough nuance to invite serious debate. To Taste is ethically insightful and an inspiration to all who cook or eat.”

Dwight Furrow, author of 'American Foodie: Taste, Art, and the Cultural Revolution'