SOBREMESA: A MEMOIR OF FOOD & LOVE IN THIRTEEN COURSES
By Josephine Caminos Oría | Hispanic Heritage Month
Have you discovered Sobremesa? Lauded by Book Riot as “Truly genre-defying! One of the best romance novels I’ve ever read—and it’s not a romance novel!” this magical culinary memoir that serves up a must-taste of Argentina is among the must-read titles this Hispanic Heritage Month. Today kicks off a month of celebrating all things Latin arts and culture. If you enjoy food stories mixed with romance and a ghost or two with a generous sprinkling of saucy River Plate Spanglish, won’t you join us at Sobremesa’s endless table? Everyone is invited.
See what people are saying about Sobremesa:
“Eat, Pray, Love meets The House of Spirits with the iconic Argentine chef Doña Petrona influence.”
— Hip Latina
“Will warm your corazón!”
— Allie Lazar, Pick Up the Fork
“A reminder of love as vast as the Argentine pampas!”
— Foreword Reviews
“Sobremesa reads like a cross between magical realism and the food section of the New York Times. ¡Delicioso! ”
— Beth Ostrosky Stern
Pickup a copy today wherever books are sold.
Josephine Caminos Oría, M.A. ’02, explores her family’s Argentine culinary heritage and tableside traditions in a new memoir of a life lived between two worlds. Read on here.
In a hurried world, there’s nothing quite like sitting around the table after a meal, letting the discussion meander from buzzing gossip to lively debates. For Argentinians, it’s more than a casual way to avoid doing the dishes; it’s a cultural staple called sobremesa. Author Josephine Camino Orìa sums it up gracefully in the introduction of her new book of the same name: “Sobremesa was how I learned to make sense of the world—the good, lo malo, the beautiful, lo feo, the unexpected, lo esperado. Sobremesa wasn’t reserved for holidays or weekends; it happened every day of the week.” Read more…
Foreword This Week
June 3, 2021
Reviewer Kristine Morris Interviews Josephine Caminos Oria, Author of Sobremesa: A Memoir of Food and Love in Thirteen Courses—Part Two
Okay, ladies, top up your coffee cups and then let’s resume your conversation from last week.
Josephine, we especially look forward to hearing about how your ancestors and spirit guides interact with you and influence your life.
Los platos pueden esperar… es algo que Josephine Caminos Oria, autora de libros incluyendo Dulce de leche y el recién estrenado Sobremesa (https://amzn.to/3yZ6bKy), comparte con nosotros explicando que no tenemos que correr a lavarlos sino disfrutar de los momentos y la compañía. También nos dice que debemos estar atentos y abiertos a los cambios y oportunidades ya que muchas veces, la solución al problema más grande de tu negocio lo va a llevar a otro lugar y a otro nivel. La fundadora de La Dorita Cooks, la primera incubadora de empresas de gastronomía en Pittsburg, menciona que somos mucho más fuertes de lo que creemos y que, muchas veces lo que no sabemos y vamos aprendiendo de “a poco” nos permite llegar mucho más lejos. Ella abrió su cocina industrial con la idea de compartir y devolver a la comunidad y recomienda, el emprender a la par que mantienes tu trabajo para poder ir avanzando hasta el punto que el plan B se convierta en el plan Absoluto. La argentina en Estados Unidos y madre de cinco, nos recuerda que puedes ser independiente, mantener a tu familia y disfrutar de los momentos compartidos. Para ella, los olores y sabores se quedan con nosotros. Listen in here…
If you ask Latinas where their favorite empanadas come from, the answers will probably vary. Some might say Colombia, while others might mention Puerto Rican empanadas. While most Latin American countries have their own iteration of this beloved crescent-shaped pastry, Argentina has one of the most recognizable and delicious empanadas of them all. These empanadas are usually jammed pack with mouthwatering fillings such as ground beef, spinach, cheese, and more. For Josephine Caminos Oría, the Argentine-American cookbook author of Sobremesa: A Memoir of Food and Love in Thirteen Course, empanadas were always a big part of her childhood. Her grandma’s infamous recipe, like many Argentine empanadas, called for raisins as an ingredient, something the Latina was never fond of. “I spent most of my childhood avoiding Dorita’s evil stare as I picked them out, one by one, from each empanada that crossed my path,” she shared in her latest memoir. While Josephine still detests raisins in her empanada to this day (definitely not up for discussion), she is reconnecting to her roots by recreating her own version of empanadas — Empanadas al Cuchillo. Read more here…
We sometimes think of our reviewers as explorers—this is your assignment, scribe, if you choose to accept it—venturing off into the uncharted stories and ideas of new books, logging details as the pages slip by, then posting an official communiqué in the form of a review.
Not that it’s dangerous, but on rare occasions the experience is life altering. The ever intrepid Kristine Morris just returned from such a place, where she encountered the Peruvian notion of sobremesa under the guidance of Josephine Oria. Sobre what? you say, just like we did—but here’s where we step away and let Kristine engage Josephine in an extraordinary discussion.
As you’ll see, they got along so well that we decided to break their conversation into two parts, with the second installment coming next Thursday. Read on here.
Some books will make you hungry; some will make you want to cook even if you don’t love cooking; and some will make you wish you’d been born in another country — to a culture where sitting around a table with loved ones is the national pastime. Sobremesa: A Memoir of Food and Love in Thirteen Courses did all three for me. The second book by Argentine-American cookbook author Josephine Caminos Oría, the memoir is a delicious paean to her roots and to the culture that informs her life’s work.
Read the entire review here.