The Desk Salon Series Invites Anya von Bremzen
Join me (Alicia Kennedy) and author Anya von Bremzen for a one-hour conversation about her work and the 2025 Desk Book Club pick Mastering the Art of Soviet Cooking: A Memoir of Food and Longing.
There will be a 20- to 30-minute guided conversation, and then the space will open for a Q&A. The conversation will be recorded and transcribed for paid subscribers to From the Desk of Alicia Kennedy.
Paid subscribers attend free using the discount code found in their email headers or can contact me directly to obtain it. There are limited slots open for others.
WHEN
Sunday, July 20
1 p.m. EST
WHERE
Zoom—a link will be sent to attendees one hour before the event
ABOUT ANYA
Anya von Bremzen is one of the most accomplished food writers of her generation: the winner of three James Beard awards; a contributing writer at AFAR magazine; and the author of six acclaimed cookbooks, among them The New Spanish Table, The Greatest Dishes: Around the World in 80 Recipes, and Please to the Table: The Russian Cookbook (coauthored with John Welchman). Her memoir, Mastering the Art of Soviet Cooking, has been translated into nineteen languages. Anya has been a contributing editor at Travel+Leisure and Food & Wine, and has written for Saveur, The New Yorker, and Foreign Policy, among other publications. Her work has been anthologized in several editions of Best Food Writing and in The Best American Travel Writing. A former concert pianist, Anya is fluent in four languages and when not on the road divides her time between New York and Istanbul.
ABOUT ALICIA
Alicia Kennedy is a food and culture writer. She is the author of the bestselling book No Meat Required: The Cultural History and Culinary Future of Plant-Based Eating and the forthcoming On Eating: The Making and Unmaking of My Appetites. Desde mi escritorio, a collection of her essays in translation, was published in Spain, and her recipes have been included in Mastering the Art of Plant-Based Eating and the 50th anniversary edition of Diet for a Small Planet.
Her work has been published in Harper’s Bazaar, Mold, The New York Times, The Washington Post, Lux, and the Oxford Research Encyclopedia of Food Studies, and it has been anthologized in Best American Food Writing. She has given talks at MIT, Tufts University, Boston University, UC Berkeley, and more.
From the Desk of Alicia Kennedy, her weekly newsletter on culture, media, and politics, has 40,000 subscribers and has been mentioned in The New York Times, Vogue, The Nation, The Atlantic, and more outlets.
Join me (Alicia Kennedy) and author Anya von Bremzen for a one-hour conversation about her work and the 2025 Desk Book Club pick Mastering the Art of Soviet Cooking: A Memoir of Food and Longing.
There will be a 20- to 30-minute guided conversation, and then the space will open for a Q&A. The conversation will be recorded and transcribed for paid subscribers to From the Desk of Alicia Kennedy.
Paid subscribers attend free using the discount code found in their email headers or can contact me directly to obtain it. There are limited slots open for others.
WHEN
Sunday, July 20
1 p.m. EST
WHERE
Zoom—a link will be sent to attendees one hour before the event
ABOUT ANYA
Anya von Bremzen is one of the most accomplished food writers of her generation: the winner of three James Beard awards; a contributing writer at AFAR magazine; and the author of six acclaimed cookbooks, among them The New Spanish Table, The Greatest Dishes: Around the World in 80 Recipes, and Please to the Table: The Russian Cookbook (coauthored with John Welchman). Her memoir, Mastering the Art of Soviet Cooking, has been translated into nineteen languages. Anya has been a contributing editor at Travel+Leisure and Food & Wine, and has written for Saveur, The New Yorker, and Foreign Policy, among other publications. Her work has been anthologized in several editions of Best Food Writing and in The Best American Travel Writing. A former concert pianist, Anya is fluent in four languages and when not on the road divides her time between New York and Istanbul.
ABOUT ALICIA
Alicia Kennedy is a food and culture writer. She is the author of the bestselling book No Meat Required: The Cultural History and Culinary Future of Plant-Based Eating and the forthcoming On Eating: The Making and Unmaking of My Appetites. Desde mi escritorio, a collection of her essays in translation, was published in Spain, and her recipes have been included in Mastering the Art of Plant-Based Eating and the 50th anniversary edition of Diet for a Small Planet.
Her work has been published in Harper’s Bazaar, Mold, The New York Times, The Washington Post, Lux, and the Oxford Research Encyclopedia of Food Studies, and it has been anthologized in Best American Food Writing. She has given talks at MIT, Tufts University, Boston University, UC Berkeley, and more.
From the Desk of Alicia Kennedy, her weekly newsletter on culture, media, and politics, has 40,000 subscribers and has been mentioned in The New York Times, Vogue, The Nation, The Atlantic, and more outlets.
Join me (Alicia Kennedy) and author Anya von Bremzen for a one-hour conversation about her work and the 2025 Desk Book Club pick Mastering the Art of Soviet Cooking: A Memoir of Food and Longing.
There will be a 20- to 30-minute guided conversation, and then the space will open for a Q&A. The conversation will be recorded and transcribed for paid subscribers to From the Desk of Alicia Kennedy.
Paid subscribers attend free using the discount code found in their email headers or can contact me directly to obtain it. There are limited slots open for others.
WHEN
Sunday, July 20
1 p.m. EST
WHERE
Zoom—a link will be sent to attendees one hour before the event
ABOUT ANYA
Anya von Bremzen is one of the most accomplished food writers of her generation: the winner of three James Beard awards; a contributing writer at AFAR magazine; and the author of six acclaimed cookbooks, among them The New Spanish Table, The Greatest Dishes: Around the World in 80 Recipes, and Please to the Table: The Russian Cookbook (coauthored with John Welchman). Her memoir, Mastering the Art of Soviet Cooking, has been translated into nineteen languages. Anya has been a contributing editor at Travel+Leisure and Food & Wine, and has written for Saveur, The New Yorker, and Foreign Policy, among other publications. Her work has been anthologized in several editions of Best Food Writing and in The Best American Travel Writing. A former concert pianist, Anya is fluent in four languages and when not on the road divides her time between New York and Istanbul.
ABOUT ALICIA
Alicia Kennedy is a food and culture writer. She is the author of the bestselling book No Meat Required: The Cultural History and Culinary Future of Plant-Based Eating and the forthcoming On Eating: The Making and Unmaking of My Appetites. Desde mi escritorio, a collection of her essays in translation, was published in Spain, and her recipes have been included in Mastering the Art of Plant-Based Eating and the 50th anniversary edition of Diet for a Small Planet.
Her work has been published in Harper’s Bazaar, Mold, The New York Times, The Washington Post, Lux, and the Oxford Research Encyclopedia of Food Studies, and it has been anthologized in Best American Food Writing. She has given talks at MIT, Tufts University, Boston University, UC Berkeley, and more.
From the Desk of Alicia Kennedy, her weekly newsletter on culture, media, and politics, has 40,000 subscribers and has been mentioned in The New York Times, Vogue, The Nation, The Atlantic, and more outlets.