A fresh way of looking at the world’s most versatile food, Scanwiches is a declaration of love for that ubiquitous meal between two slices of bread: The Sandwich.
As simple as they are, sandwiches seem to inspire unusual devotion and bitter argument. Debates have lasted decades over the best way to prepare a club, what a true Philly cheesesteak really is, or who deserves credit for inventing the hamburger. But why shouldn’t people be passionate about sandwiches? They’re a food that’s threaded its way into the lives and cuisine of virtually every nation and culture where bread enters the daily diet. From Europe to South America, India to Vietnam, the hamburger and BLT to the wada pav and banh mi, sandwiches are often representative of regional and national identity—the food of the everyman. They reflect the history of the modern age, the story of the working class, and the evolution of mass-produced eats. From the invention of sliced bread to the hamburger assembly lines of modern fast food, sandwiches have unceremoniously taken us into the 21st century in the shadows of more brilliant symbols.
Scanwiches takes the sandwich and spreads it out for all to see. There’s nothing quaint or humble about its presentation. From full-frontal, cross sections of monsters like the Dagwood and club, to minute, geometric tea sandwiches whose construction looks more like minimalist art than culinary creation, Scanwiches presents unabashed food porn that satiates even the most severe sandwich fetish. A supernova of swirling bread, cheese, meat, and lettuce, suspended in a black, vacuous space, and reproduced at actual size, each sandwich lays imposing, exposed, and tantalizing. Complimented by text revealing the origins and development of each sandwich throughout history, you’ll learn to love and lust after these lowbrow delicacies in a whole new way.
Hardcover | $19.95
Published by powerHouse Books Nov 08, 2011| 152 Pages| 7-3/4 x 6-1/2| ISBN 9781576875896
“’I try to capture the view of a sandwich right before you take a bite.’” Jon Chonko, Food & Wine
“Spectacular scans of sandwiches, sliced crosswire to reveal their mouthwatering innards.” Bites on Today.com
“’The sandwich has never appeared more sublime…and that’s why we love the site: for its commitment to proving the beauty inherent in a food that’s often overlooked aesthetically, and for teaching us how to look at sandwiches in a whole new way.” Saveur
“The Best Thing Between Sliced Bread” –The Wall Street Journal
“This highly unusual and unique book is so excellent it is in a class of its own.” -San Francisco & Sacramento Book Review