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Show Notes
Today on Flavors Unknown, I’m talking with Matt Sartwell, owner of Kitchen Art and Letters in Manhattan. He shares insights on the evolving world of food books, the importance of niche markets, and the future of culinary literature. Discover how curated bookstores thrive in the digital age, the impact of diverse culinary cultures like Madagascar, and practical advice for aspiring authors and chefs.
Key topics
The role of niche bookstores in the digital age
The significance of food culture books about Madagascar
How chefs and culinary professionals engage with food literature
The challenges and opportunities in food publishing
The future of culinary books and the importance of diversity
What you'll learn from Matt Sartwell
- 00:00 Introduction to Culinary Literature and Book Publishing
- 06:12 The Evolution of Book Publishing in the Culinary World
- 10:51 The Role of Curated Bookstores in a Digital Age
- 15:40 Influence of Chefs on Culinary Literature
- 20:19 The Curious Chef: Reading Habits and Innovation
- 22:37 Generational Perspectives in Culinary Arts
- 24:04 Essential Reads for Aspiring Chefs
- 25:10 Exploring Hospitality and Leadership in Restaurants
- 26:27 Culinary Exploration in Madagascar
- 31:57 Uncovering Underrated Cuisines
- 34:07 Rapid Fire Insights on Food Literature
- 40:27 Outro Episode 207.mp3
Beyond the Mic: My Stories in Print
A Taste of Madagascar: Culinary Riches of the Red Island invites readers to join me on his unforgettable journey across the island of Madagascar, where a vibrant culture and stunning ecosystem intertwine to create an extraordinary culinary experience. Explore the unique ingredients and traditions that define Madagascar and discover their profound impact on the global culinary landscape. Alongside the captivating stories, the book presents a collection of exciting recipes that showcase the incredible flavors and ingredients of Madagascar.
Publication date: Tuesday, January 27, 2026
Pre-order the book here!
“Conversations Behind the Kitchen Door” is my debut book, published in Fall 2022. It features insights from chefs and culinary leaders interviewed on the Flavors Unknown podcast, offering a behind-the-scenes look at creativity, culture, and the future of the hospitality industry.
Get the book here!
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