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The Last Sweet Bite: Stories and Recipes of Culinary Heritage Lost and Found
War changes every part of human culture: art, education, music, politics. Why should food be any different? For nearly twenty years, Michael Shaikh’s job was investigating human rights abuses in conflict zones. Early on, he noticed how war not only changed the lives of victims and their societies, it also unexpectedly changed the way they ate, forcing people to alter their recipes or even stop cooking altogether, threatening the very survival of ancient dishes.
A groundbreaking combination of travel writing, memoir, and cookbook, The Last Sweet Bite uncovers how humanity’s appetite for violence shapes what’s on our plate. Animated by touching personal interviews, original reporting, and extraordinary recipes from modern-day conflict zones across the globe, Shaikh reveals the stories of how genocide, occupation, and civil war can disappear treasured recipes, but also introduces us to the extraordinary yet overlooked home cooks and human rights activists trying to save them. From a sprawling refugee camp in Bangladesh and a brutal civil war in Sri Lanka to the drug wars in the Andes and the enduring effects of America’s westward expansion, Shaikh highlights resilient diasporic communities refusing to let their culinary heritage become another casualty of war.
Much of what we eat today or buy in a market has been shaped by violence; in some form, someone’s history and politics is on the dinner table. The Last Sweet Bite aims to tell us how it got there. Weaving together histories of food, migration, human rights, and recipes, Shaikh shows us how reclaiming lost cuisines is not just a form of resistance and hope but also how cooking can be a strategy for survival during trying times.
A groundbreaking combination of travel writing, memoir, and cookbook, The Last Sweet Bite uncovers how humanity’s appetite for violence shapes what’s on our plate. Animated by touching personal interviews, original reporting, and extraordinary recipes from modern-day conflict zones across the globe, Shaikh reveals the stories of how genocide, occupation, and civil war can disappear treasured recipes, but also introduces us to the extraordinary yet overlooked home cooks and human rights activists trying to save them. From a sprawling refugee camp in Bangladesh and a brutal civil war in Sri Lanka to the drug wars in the Andes and the enduring effects of America’s westward expansion, Shaikh highlights resilient diasporic communities refusing to let their culinary heritage become another casualty of war.
Much of what we eat today or buy in a market has been shaped by violence; in some form, someone’s history and politics is on the dinner table. The Last Sweet Bite aims to tell us how it got there. Weaving together histories of food, migration, human rights, and recipes, Shaikh shows us how reclaiming lost cuisines is not just a form of resistance and hope but also how cooking can be a strategy for survival during trying times.
320 pages, Hardcover
Published June 24, 2025
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Displaying 1 - 30 of 65 reviews
February 5, 2025
(Note: I received an advanced reader copy of this book courtesy of NetGalley)
This book in many ways is a collection of stories of repression, if not flat-out attempted genocide at times, so much so that at times it was almost uncomfortable to read on multiple different levels. The chapter on the Rohingya people’s persecution and resulting statelessness broke my heart, and right after that reading about the systematic and multi-layered oppression weighed upon the Uyghur by the Chinese government in Beijing stirred genuine anxiety in me. However, The Last Sweet Bite is also very, very much a collection of stories of resilience that include individual parents striving to pass recipes to their children, talented and passionate chefs reviving, reinventing, and shining spotlights on their native cuisines, and tireless activists from all walks of life.
And overall, it’s a book that packs a mighty informative punch to the mind. Shaikh shares everything from glimpses into several cultural traditions, musings on the importance of cuisine to cultural identity, and also of course reminders about the myriad injustices that wrought so much pain and led to the endangerment of the cuisines highlighted here in the first place. This is definitely my first read of 2025 that I can sincerely and without hesitation call eye-opening in the best, most appreciate way possible.
This book in many ways is a collection of stories of repression, if not flat-out attempted genocide at times, so much so that at times it was almost uncomfortable to read on multiple different levels. The chapter on the Rohingya people’s persecution and resulting statelessness broke my heart, and right after that reading about the systematic and multi-layered oppression weighed upon the Uyghur by the Chinese government in Beijing stirred genuine anxiety in me. However, The Last Sweet Bite is also very, very much a collection of stories of resilience that include individual parents striving to pass recipes to their children, talented and passionate chefs reviving, reinventing, and shining spotlights on their native cuisines, and tireless activists from all walks of life.
And overall, it’s a book that packs a mighty informative punch to the mind. Shaikh shares everything from glimpses into several cultural traditions, musings on the importance of cuisine to cultural identity, and also of course reminders about the myriad injustices that wrought so much pain and led to the endangerment of the cuisines highlighted here in the first place. This is definitely my first read of 2025 that I can sincerely and without hesitation call eye-opening in the best, most appreciate way possible.
August 3, 2025
Thank you Crown Publishing for sending me a free copy!
Michael Shaikh’s job as a human rights investigator has taken him all over the world. He has frequently worked in areas in the midst of conflict and crisis. In THE LAST SWEET BITE he discusses how turmoil and upheaval have an effect on the food people eat.
The Soviet invasion of the country formerly known as Czechoslovakia led to cooking standards being put in place. The cuisine in this country was severely stifled during this period as certain ingredients were hard to find and you risked getting in trouble if you deviated from the rules.
The US war on drugs has had a negative impact for South American farmers of the coca plant. While it can be refined to make cocaine, there are many therapeutic uses as well. While the US gives Coca-Cola free rein to use the plant, unfair restrictions financially cripples the farmers wanting to grow it for reasons not related to drug trade.
Food is a big part of every culture. It can be a source of joy and a sign of love. It’s sad how some cooking styles have been lost and forgotten due to years of people being forced into survival mode. Recipes handed down from generation to generation are treasures. A sliver of hope is how oftentimes the importance of traditions are recognized and people will fight to preserve them.
Recommend reading to any food or history lover. An added bonus is quite a few recipes from the regions featured are included in the book.
Michael Shaikh’s job as a human rights investigator has taken him all over the world. He has frequently worked in areas in the midst of conflict and crisis. In THE LAST SWEET BITE he discusses how turmoil and upheaval have an effect on the food people eat.
The Soviet invasion of the country formerly known as Czechoslovakia led to cooking standards being put in place. The cuisine in this country was severely stifled during this period as certain ingredients were hard to find and you risked getting in trouble if you deviated from the rules.
The US war on drugs has had a negative impact for South American farmers of the coca plant. While it can be refined to make cocaine, there are many therapeutic uses as well. While the US gives Coca-Cola free rein to use the plant, unfair restrictions financially cripples the farmers wanting to grow it for reasons not related to drug trade.
Food is a big part of every culture. It can be a source of joy and a sign of love. It’s sad how some cooking styles have been lost and forgotten due to years of people being forced into survival mode. Recipes handed down from generation to generation are treasures. A sliver of hope is how oftentimes the importance of traditions are recognized and people will fight to preserve them.
Recommend reading to any food or history lover. An added bonus is quite a few recipes from the regions featured are included in the book.
May 8, 2026
I found out about this book at the Tucson Festival of Books, one of my favorite yearly events last held in March 2026. The author Michael Shaikh, a writer and human rights investigator who has traveled and worked all over the world was on two panels that I attended. This was a different historical novel for me as it concerned how different nations and ethnic groups have lost their cultures, traditions and identities when their native food sources or dishes were taken away from them. The author focused his writing on six different areas in the world: The Czech Republic; Sri Lanka and the Tamil Diaspora; Myanmar and Bangladesh; China and the Uyghurs; Bolivia and the Andes and the Pueblo Nations in New Mexico. This was an informative and eye opening read for me. I was frequently struck at how cruel people in the world can be against those of different ethnicities and religions. And how inhumane to deny people something so basic as their unique dishes, passed down through generations. This book is very well researched and informative with the author visiting the countries, interviewing cooks, tasting their food and hearing their stories. A number of recipes are included.
My two favorite chapters were on the Bolivians and Pueblo Nations. The Coca Leaf is a staple of Bolivian culture and food source. Historically used without incidence as a food source, tea and to combat the effects of high altitude sickness, cultivating the leaves by indigenous peoples eventually became a battleground. In 1860, a German scientist isolated the cocaine alkaloid from many pounds of coca leaf and using this discovery, an American pharmacist formulated powdered cocaine. The drug subsequently became known as an effective anesthetic during surgery. But after WW II, when cocaine grew in popularity in the U.S., the war on drugs began and the coca leaf growers in Bolivia became targets. Interestingly, the only company legally allowed in the United States to use coca leaves is Coca Cola. A number of years ago, my husband was given a souvenir from a "certain someone we knew" who had just come back from traveling in Peru. It was a small bag of coca leaves. We found this funny and of course the bag was at some point thrown away unused,
but I couldn't help thinking back on that when reading this section.
New Mexico has a special place in my heart as one of my favorite states with visiting Native American historical sites as one of my favorite travel experiences. So, the chapter on Pueblo Nations and how their food culture was destroyed was of particular interest. One of their important food sources was Amaranth, a grain with nutritious seeds and leaves; a plant that produces beautiful, tall red plumed flowers. I first learned about Amaranth when volunteering at a heritage garden in the Tucson area several years ago. Now that I have read about it again, I want to find some seeds/plants and try to grow it in my pollinator garden. The destruction of land and food sources for the Pueblo people has caused serious health consequences including rampant obesity, heart disease, diabetes, autoimmune diseases and depression.
This book also details how the development and testing of nuclear bombs in Los Alamos, New Mexico changed the culture, food production and health of native peoples. Nuclear fallout and debris has caused contamination of water, soil, animals and fish, causing Pueblo people to question the safety of using their own land and water. The high incidence of cancer in families along with other diseases and health concerns associated with radioactivity in some parts of the state has been an ongoing problem.
Five stars for a well written novel on an important topic.
My two favorite chapters were on the Bolivians and Pueblo Nations. The Coca Leaf is a staple of Bolivian culture and food source. Historically used without incidence as a food source, tea and to combat the effects of high altitude sickness, cultivating the leaves by indigenous peoples eventually became a battleground. In 1860, a German scientist isolated the cocaine alkaloid from many pounds of coca leaf and using this discovery, an American pharmacist formulated powdered cocaine. The drug subsequently became known as an effective anesthetic during surgery. But after WW II, when cocaine grew in popularity in the U.S., the war on drugs began and the coca leaf growers in Bolivia became targets. Interestingly, the only company legally allowed in the United States to use coca leaves is Coca Cola. A number of years ago, my husband was given a souvenir from a "certain someone we knew" who had just come back from traveling in Peru. It was a small bag of coca leaves. We found this funny and of course the bag was at some point thrown away unused,
but I couldn't help thinking back on that when reading this section.
New Mexico has a special place in my heart as one of my favorite states with visiting Native American historical sites as one of my favorite travel experiences. So, the chapter on Pueblo Nations and how their food culture was destroyed was of particular interest. One of their important food sources was Amaranth, a grain with nutritious seeds and leaves; a plant that produces beautiful, tall red plumed flowers. I first learned about Amaranth when volunteering at a heritage garden in the Tucson area several years ago. Now that I have read about it again, I want to find some seeds/plants and try to grow it in my pollinator garden. The destruction of land and food sources for the Pueblo people has caused serious health consequences including rampant obesity, heart disease, diabetes, autoimmune diseases and depression.
This book also details how the development and testing of nuclear bombs in Los Alamos, New Mexico changed the culture, food production and health of native peoples. Nuclear fallout and debris has caused contamination of water, soil, animals and fish, causing Pueblo people to question the safety of using their own land and water. The high incidence of cancer in families along with other diseases and health concerns associated with radioactivity in some parts of the state has been an ongoing problem.
Five stars for a well written novel on an important topic.
December 14, 2025
The Last Sweet Bite took us on a bittersweet journey (no pun intended) sharing lost food and cultures due to war, fear, discrimination, assimilation, colonization, environmental warfare, etc.
The worst part is that it is still happening today at such a rapid pace. I think we often think of WW2 and concentration camps, but those exist today in different forms.
It reminds me that culture and tradition should be celebrated. We all have much to learn from those who are different than us.
It is sad to hear about peoples livelihoods taken from them. its not an easy subject to deliver, but its a form of resistance to read it.
The worst part is that it is still happening today at such a rapid pace. I think we often think of WW2 and concentration camps, but those exist today in different forms.
It reminds me that culture and tradition should be celebrated. We all have much to learn from those who are different than us.
It is sad to hear about peoples livelihoods taken from them. its not an easy subject to deliver, but its a form of resistance to read it.
February 25, 2025
*This book was received as an Advanced Reviewer's Copy.
Shaikh frequently encountered war-torn or conflict areas. During this time he was able to examine how these conflicts change the foodways, cultures, and food traditions in those areas. In this book he combines those experiences with the history and current changes for those foodways. And even throws in some recipes at the end of each chapter.
The book flip flops between positive (recipes, overcoming hardship, reconnecting to food) and truly horrific explanations of some of the ways food can be used as punishment (the use of forbidden foods to show "loyalty" or face repercussions). I think what's most disheartening is that this is modern issues, these aren't historical. These are active things happening now.
This book is a great exploration of modern sociology in conflict areas for food. I highly recommend to anyone who focuses on food and community.
Review by M. Reynard 2025
Shaikh frequently encountered war-torn or conflict areas. During this time he was able to examine how these conflicts change the foodways, cultures, and food traditions in those areas. In this book he combines those experiences with the history and current changes for those foodways. And even throws in some recipes at the end of each chapter.
The book flip flops between positive (recipes, overcoming hardship, reconnecting to food) and truly horrific explanations of some of the ways food can be used as punishment (the use of forbidden foods to show "loyalty" or face repercussions). I think what's most disheartening is that this is modern issues, these aren't historical. These are active things happening now.
This book is a great exploration of modern sociology in conflict areas for food. I highly recommend to anyone who focuses on food and community.
Review by M. Reynard 2025
May 20, 2025
I love the art of cooking and just the pleasure of reading cookbooks that can really tell the changes to our country trends and heritage changes over time. This book shares so much knowledge in a unique way to tell us what we have lost and found over the years. I urge you to read this book if you enjoy food and food history.
July 29, 2025
This book is FANTASTIC!!!! It is incredibly informative yet riveting. It’s not a light read—Shaikh deals with numerous heavy topics and events—but he managed to keep the book very engaging and even, at times, hopeful. I feel like I took away so so much about current and historical events, cultures across the globe, and various cuisines and their histories. This is by far one of the coolest and most thought provoking books I have read in a long time.
June 27, 2025
The Last Sweet Bite is one of the most unique books I have read in the last few years. Shaikh explores how culinary culture is impacted by oppression, war, and genocide. The history, interviews, and recipes commingle in such a way that made time disappear while reading this book. The interviews are done in a very respectful way where the person's voice is able to shine and are incredibly informative. The Last Sweet Bite shows what happens to culinary culture when food is forced to be standardized by another country (Czech Republic under the USSR), the global criminalization of a local ingredient (Bolivia and the Andes), the limited use of knives (China and the Uyghurs), among other histories. My one regret when it comes to this book is that, at the time of this review, I haven't found the time to try to make some of these recipes.
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June 23, 2025The Last Sweet Bite is part memoir, part recorded conversations, and overall, a thoughtful reflection on how violence and conflict disrupt cultural heritage, particularly in the traditionally feminine and often undervalued space of cooking.
Shaikh’s work stands out in the way it presents recipes. These aren’t generic “best” versions or polished reinterpretations. Each dish is deeply rooted in individual experience, recipes shaped by the people who shared them, often alongside deeply personal histories. Through interviews from each of the different geographical regions, Shaikh provides both a broad cultural context and a sharply focused sense of place. It’s a celebration of food that honors memory and survival amidst devastation.
From the book, I cooked: Tamim’s Saland-e Nakhod (Afghan Chickpea Stew), Roman and Jana’s Šišky s Mákem (Potato Dumplings with Poppy Seeds and Powdered Sugar), Roman and Jana’s Bramborové Šišky se Zelím a Slaninou (Potato Dumplings with Sauerkraut and Bacon), Marhaba’s Uyghur Polo, and Marian’s Piñon Nut Cookies.
The chickpea stew was hearty and comforting. The dumplings were excellent, especially the savory version with sauerkraut (I subbed the smoked bacon with tempeh). That dish, along with the sauercaccia recipe from Kenji Morimoto’s Ferment, has definitely convinced me to eat and cook with more sauerkraut. The Uyghur Polo hit a deeply satisfying note I didn’t realize I’d been craving (I used a mix of soy curls and tofu in place of the lamb shoulder), and the subtle heat of white pepper was so good I made it twice. The piñon nut cookies were intriguing, not sweet enough for my unsophisticated palate, but when paired with warm sweetened soy milk, they made for a surprisingly luxurious breakfast.
This is an engaging and thoughtful book. It prompted me to reflect on how government policies, agricultural methods, and food access shape what ends up on our plates and on how we can and should all work to preserve these recipes, culinary history, and culture.
Note: I usually try recipes as written, and especially given the subject of this book, I approached them with care and respect. Due to dietary restrictions, I used plant-based substitutes for yogurt, lard, butter, eggs, smoked bacon, and lamb shoulder. I hope these adjustments are received as modifications made with deep appreciation for the original recipes and their cultural significance.
Many thanks to Crown and NetGalley for providing an advance reading copy.
Shaikh’s work stands out in the way it presents recipes. These aren’t generic “best” versions or polished reinterpretations. Each dish is deeply rooted in individual experience, recipes shaped by the people who shared them, often alongside deeply personal histories. Through interviews from each of the different geographical regions, Shaikh provides both a broad cultural context and a sharply focused sense of place. It’s a celebration of food that honors memory and survival amidst devastation.
From the book, I cooked: Tamim’s Saland-e Nakhod (Afghan Chickpea Stew), Roman and Jana’s Šišky s Mákem (Potato Dumplings with Poppy Seeds and Powdered Sugar), Roman and Jana’s Bramborové Šišky se Zelím a Slaninou (Potato Dumplings with Sauerkraut and Bacon), Marhaba’s Uyghur Polo, and Marian’s Piñon Nut Cookies.
The chickpea stew was hearty and comforting. The dumplings were excellent, especially the savory version with sauerkraut (I subbed the smoked bacon with tempeh). That dish, along with the sauercaccia recipe from Kenji Morimoto’s Ferment, has definitely convinced me to eat and cook with more sauerkraut. The Uyghur Polo hit a deeply satisfying note I didn’t realize I’d been craving (I used a mix of soy curls and tofu in place of the lamb shoulder), and the subtle heat of white pepper was so good I made it twice. The piñon nut cookies were intriguing, not sweet enough for my unsophisticated palate, but when paired with warm sweetened soy milk, they made for a surprisingly luxurious breakfast.
This is an engaging and thoughtful book. It prompted me to reflect on how government policies, agricultural methods, and food access shape what ends up on our plates and on how we can and should all work to preserve these recipes, culinary history, and culture.
Note: I usually try recipes as written, and especially given the subject of this book, I approached them with care and respect. Due to dietary restrictions, I used plant-based substitutes for yogurt, lard, butter, eggs, smoked bacon, and lamb shoulder. I hope these adjustments are received as modifications made with deep appreciation for the original recipes and their cultural significance.
Many thanks to Crown and NetGalley for providing an advance reading copy.
July 6, 2025
One of my favorite nonfiction books ever. I read it pretty slowly because I didn’t want it to end. The connection between genocide and food culture is a link I never considered but it is fascinating and tells a deeper story of oppression, culture, and resilience. The book was also beautifully written, with each chapter focusing on a different food culture/group of people. Thank you to NetGalley for the ARC and to the author for writing this book!
April 14, 2025
Thanks to the publisher and NetGalley for letting me review this book. I’m a big fan of food histories and this was right up my alley. I was also happy to see several recipes included in the book as well. This book also tells how various groups are trying keep their ways of cooking and recipes alive. How history has changed so much and unfortunately what has been lost.
December 14, 2025
Hm so so many thoughts… this was such an informative book and I learned a LOT of very intriguing (and devastating) history as this book takes readers through lost culture and food as an impact of war and violence. This felt like a mix of history textbook and journal of personal anecdotes. I struggled to get through this book both due to depressing subject matter but also it was extremely slow at times. However, I am more educated after reading this so I can appreciate that — from learning more about how war and communism impacted food in Prague or what the coca leaf really is and its actual ties to Coca-Cola (coca leaf isn’t actually cocaine when in raw leaf form)!
June 18, 2026
Extremely emotionally affecting in its stories of repression, I really valued hearing the wider histories tied to personal stories and learning more about these cultures. The link between food and home is so incredibly strong and carries so much history and importance - handing down recipes across generations is precious so it is heartening to know that these individuals focused on continue to persevere and celebrate their identities.
October 8, 2025
A beautifully told collection of stories and histories through the lens of food. Each chapter follows a different country/community/ethnic group and how government regimes, politics and/or genocide have shaped food access, practices and culture. Wonderful story telling that mixes history and research with conversations and stories from real members of the respective communities the author is writing about. So unique and so well done.
February 15, 2026
I highly recommend for anyone who is interested in the intersection of politics, history, and food.
March 31, 2026
This book is confused. It is somewhere between a cookbook with recipes from endangered societies and a history book about how those societies were persecuted and marginalized. The stories are interesting but not that well done.
January 22, 2026
This was one of the most thought provoking book I've read in a long time. It was very fascinating to learn about how conflicts affect the diets of various cultures.
May 30, 2025
(Note - I received this book via NetGalley as an advanced readers copy)
This book nearly brings together culinary tradition and geopolitical history into an engrossing package. The author comes from a human rights background and definitely demonstrates depth of knowledge not only in his chosen cultural heritage topics but in how he describes tragic and complex situations.
I do generally enjoy reading history and books on the social sciences but found the broad histories educational without being overwhelming (which can’t be easy to do).
In the course of reading this book, I was able to eat at a Ugyhur restaurant (delicious) and I’m hoping to try one of the recipes soon.
This book nearly brings together culinary tradition and geopolitical history into an engrossing package. The author comes from a human rights background and definitely demonstrates depth of knowledge not only in his chosen cultural heritage topics but in how he describes tragic and complex situations.
I do generally enjoy reading history and books on the social sciences but found the broad histories educational without being overwhelming (which can’t be easy to do).
In the course of reading this book, I was able to eat at a Ugyhur restaurant (delicious) and I’m hoping to try one of the recipes soon.
May 10, 2025
Food has always felt intimate to me; sharing a meal with someone can mean sharing a part of your culture. In this book, stories of oppression, diaspora, and genocide are explored and recipes shared to help continue and share the recipes fraught with the weight of a person's trauma. There was so much information packed into this book and many of the recipes I wrote down to make myself as they all sounded delicious.
Shaikh is a human rights is a human rights activist and has a journalistic style that did separate me from the atrocities I was reading about while also sharing the information and telling stories of individuals. It is a story of how food connects us and each chapter could be its own book.
Overall, a powerful read with human stories and some great recipes I'll be putting in rotation. Thank you to NetGalley, the Crown and the author for the eARC in exchange for an honest review. The Last Sweet Bite releases June 24th!
Shaikh is a human rights is a human rights activist and has a journalistic style that did separate me from the atrocities I was reading about while also sharing the information and telling stories of individuals. It is a story of how food connects us and each chapter could be its own book.
Overall, a powerful read with human stories and some great recipes I'll be putting in rotation. Thank you to NetGalley, the Crown and the author for the eARC in exchange for an honest review. The Last Sweet Bite releases June 24th!
May 5, 2025
This review is based on an advance copy.
I was very intrigued by the idea of this book - looking at the culinary and by extension cultural effects of wars, forced occupations and unrest around the world. Unfortunately, the book was a bit uneven. In some sections, Shaikh does a great job sticking with his advertised focus, but in other sections, the food is mostly just a background and references to it feel rather forced while he expounds on the atrocities in general. Not that this isn't important, but there are other sources and references for this and I wasn't looking to read more of the same again. I also found some of the recipes disappointing. While I'm glad that this does its part in preserving fading recipes, some of the ingredients are really hard to get and there are some recipes where it is stated that it really isn't the same without the fresh ingredients from these places. I also wish there were more recipes. If a mouth watering food is described in the text, there should be a recipe for it!
However, there are some absolutely standout chapters that will really make you question what you were taught in school, particularly the chapters on coca and amaranth.
Overall, a worthwhile read, but it could have been better. Now I'm off to find some amaranth!
I was very intrigued by the idea of this book - looking at the culinary and by extension cultural effects of wars, forced occupations and unrest around the world. Unfortunately, the book was a bit uneven. In some sections, Shaikh does a great job sticking with his advertised focus, but in other sections, the food is mostly just a background and references to it feel rather forced while he expounds on the atrocities in general. Not that this isn't important, but there are other sources and references for this and I wasn't looking to read more of the same again. I also found some of the recipes disappointing. While I'm glad that this does its part in preserving fading recipes, some of the ingredients are really hard to get and there are some recipes where it is stated that it really isn't the same without the fresh ingredients from these places. I also wish there were more recipes. If a mouth watering food is described in the text, there should be a recipe for it!
However, there are some absolutely standout chapters that will really make you question what you were taught in school, particularly the chapters on coca and amaranth.
Overall, a worthwhile read, but it could have been better. Now I'm off to find some amaranth!
August 10, 2025
This book broke me and has me really thinking about the food cultures I know about, restaurants around me, how we eat. I keep thinking about how my grandma has a particular coleslaw recipe that I never see replicated and that I'd be devasted if I couldn't have it, and that amplified is the feeling of losing your food culture.
Covers: Rohingya (Burma), Pueblo Nations (and amaranth), The Czech Republic, Eelam Tamil (Sri Lanka), Uyghurs (China), Bolivia (the coca leaf)
Covers: Rohingya (Burma), Pueblo Nations (and amaranth), The Czech Republic, Eelam Tamil (Sri Lanka), Uyghurs (China), Bolivia (the coca leaf)
November 19, 2025
⭐️⭐️⭐️.75/5
I was super interested in this book because I love food, and I love learning about different cultures and where ideas for recipes originated. This book sort of had that, but it also felt like the author wanted to focus on the history of the regions the food comes from. So while we did get what I wanted, it wasn’t enough, and then it dipped into history that was important, but not what I thought the vast majority book would be about.
I do believe I learned a lot, from the way British colonization forced food on Muslims and outlawed traditional foods, to how the Manhattan Project filled the Pueblo nations with radiated food that still lingers. The importance of food traditions was heavily stressed, and those were the parts of the book I loved the most.
Shaikh’s conversations with people in their homes or restaurants while they cook food were the best parts. Hearing about culture and tradition from those voices was more interesting to me than when the author started diving deep into history, although I realize the history of food and the history of a location go hand in hand, it’s the entire point of the book.
Shaikh does dive deep. At times, it felt very dry, but I kept going because when it was good, it was very good. It was interesting learning about coca and how far the United States has gone to demonize it as actual cocaine, and sometimes this book felt like it would go hand in hand with 𝐺𝑒𝑛𝑜𝑐𝑖𝑑𝑒 𝐵𝑎𝑑 by Sim Kern. This could have been two separate books very easily, but everything is blended together, making some sections feel very long.
If you love history and food, this is going to be a wonderful book for you to read. There are recipes throughout, and while I’m not a cook, I’m definitely passing the ones that caught my eye to the cook in our family.
I was super interested in this book because I love food, and I love learning about different cultures and where ideas for recipes originated. This book sort of had that, but it also felt like the author wanted to focus on the history of the regions the food comes from. So while we did get what I wanted, it wasn’t enough, and then it dipped into history that was important, but not what I thought the vast majority book would be about.
I do believe I learned a lot, from the way British colonization forced food on Muslims and outlawed traditional foods, to how the Manhattan Project filled the Pueblo nations with radiated food that still lingers. The importance of food traditions was heavily stressed, and those were the parts of the book I loved the most.
Shaikh’s conversations with people in their homes or restaurants while they cook food were the best parts. Hearing about culture and tradition from those voices was more interesting to me than when the author started diving deep into history, although I realize the history of food and the history of a location go hand in hand, it’s the entire point of the book.
Shaikh does dive deep. At times, it felt very dry, but I kept going because when it was good, it was very good. It was interesting learning about coca and how far the United States has gone to demonize it as actual cocaine, and sometimes this book felt like it would go hand in hand with 𝐺𝑒𝑛𝑜𝑐𝑖𝑑𝑒 𝐵𝑎𝑑 by Sim Kern. This could have been two separate books very easily, but everything is blended together, making some sections feel very long.
If you love history and food, this is going to be a wonderful book for you to read. There are recipes throughout, and while I’m not a cook, I’m definitely passing the ones that caught my eye to the cook in our family.
April 16, 2025
A beautiful and surprising book. Although I have always appreciated the cultural value of food, I had never considered the importance of culinary heritage as one of the basic human rights - but the author makes a very convincing case. As he writes,
“Cuisine is more than an expression of what society eats on any given day; it’s a repository of people’s history handed down from generation to generation. Cuisine is akin to language. In its most rudimentary form, a cuisine is a way of one society communicating to another where its cultural, and in some cases territorial, boundaries begin and end. And like a language, a cuisine can change or even disappear when a community comes under intense pressure to integrate with another, more powerful group and is forced to surrender its identity”.
This thesis is supported by many real-life examples drawn from the author's direct experience as a human rights investigator working in many very different parts of the world. You will find some well-known stories here, such as the persecution of the Rohingya or Uyghurs, but also many relatively obscure cases, such as Tamils in Sri Lanka or coca growers in Bolivia.
Highly recommended for anyone interested in food and/or international affairs. This book will change your mind, you will never look at cooking as a mundane task again.
Thanks to the publisher, Crown, and NetGalley for an advanced copy of this book.
“Cuisine is more than an expression of what society eats on any given day; it’s a repository of people’s history handed down from generation to generation. Cuisine is akin to language. In its most rudimentary form, a cuisine is a way of one society communicating to another where its cultural, and in some cases territorial, boundaries begin and end. And like a language, a cuisine can change or even disappear when a community comes under intense pressure to integrate with another, more powerful group and is forced to surrender its identity”.
This thesis is supported by many real-life examples drawn from the author's direct experience as a human rights investigator working in many very different parts of the world. You will find some well-known stories here, such as the persecution of the Rohingya or Uyghurs, but also many relatively obscure cases, such as Tamils in Sri Lanka or coca growers in Bolivia.
Highly recommended for anyone interested in food and/or international affairs. This book will change your mind, you will never look at cooking as a mundane task again.
Thanks to the publisher, Crown, and NetGalley for an advanced copy of this book.
July 21, 2025
In this fascinating book about food history and the challenges of preserving recipes in the face of conflict, Michael Shaikh offers readers insights into the unique food cultures of the Czech Republic, Sri Lanka and the Tamil diaspora, Myanmar, Bangladesh, China’s Uyghur population, the Andean region of Bolivia, the Pueblo Nations of North America, and other populations within the United States. Drawing on interviews with locals as well as other sources to uncover the complex histories and social dynamics of these countries, Shaikh explores how food is a reflection of the nation’s political and social stability under peaceful or hostile regimes. Providing recipes at the end of each chapter, Shaikh helps keep these recipes and cultures alive by sharing them with the readers. With incredible prose and fascinating insights into these cultures, readers will love this brilliant new release and its unique take on global politics and internal and external conflicts. Brilliantly written and offering profound insights into these cultures, readers will love this international culinary journey that Shaikh guides them on. The book is well-written, engaging, and incredibly interesting, and readers will be totally immersed in this fascinating social history of food, community, and survival in the offered case studies.
Thanks to NetGalley, Crown Publishing, and Crown for the advance copy.
Thanks to NetGalley, Crown Publishing, and Crown for the advance copy.
Want to Read
March 8, 2026I read about this book from the New York Times Magazine (December 3, 2025), "A Rich Chickpea Yogurt Stew That Tastes Like an Oasis: A writer in Afghanistan finds momentary peace in saland-e-nadhod (chickpea stew). by Eric Kim. Spending time in Pakistan with Afghan refugees in 1988. In the article, they highlight an Afghan saying, "There's an Afghan saying: You can tell a man's generosity by the length of his tablecloth." TRUE. I reserved the book via our library district. I only read the first chapter, but I was hooked. The chapter was on Czech Republic, formerly known a Czechoslovakia (which I have visited many times). The premise how the Communist government tried to repress Czech cuisine. At the end of each chapter, there is a recipe. The recipe, Roman's Goulash - This is the goulash Roman Vanek made for President Vaclav Havel in the first days after the Velvet Revolution. I looked at the recipe and it's very very similar to the recipe from 177 Milk Street called Austrian Beef Stew. (Interesting to note that Czechoslovakia was one time part of the Austrian/Hapsburg empire until WWI.) I have a very special friend who is originally from the Czech Republic. I'm going to buy this for her birthday in May.) And I need to read the rest of the book!!!! Check it out from the library - 3 copies available or buy it!
January 18, 2026
4.26 out of 5 Stars
**ARC received by NetGalley -- Thank you!**
This book really stayed with me long after I finished it. It blends food, travel, and human stories in a way that feels both intimate and eye-opening, showing how conflict touches everyday life through something as universal as cooking. Shaikh writes with a lot of care and empathy, and you can feel how much these stories matter to him. While some moments are heavy, the emotional impact is what makes the book so meaningful, and it never felt exploitative to me. Overall, it’s a thoughtful, moving read that I’d happily give four stars for how deeply it connects culture, memory, and resilience.
On a broad level, I love how unique the book's approach is. It’s not just a food book and it’s not just about conflict — it’s about how the two are deeply intertwined. Shaikh shows that food can be a form of resistance, remembrance, and survival, which isn’t something you see explored this way very often. By focusing on how our food traditions and cultures are at risk of disappearing based on the world events around us, the book offers a fresh perspective on cultural preservation. That unique blend of storytelling, history, and cuisine is what truly sets it apart.
**ARC received by NetGalley -- Thank you!**
This book really stayed with me long after I finished it. It blends food, travel, and human stories in a way that feels both intimate and eye-opening, showing how conflict touches everyday life through something as universal as cooking. Shaikh writes with a lot of care and empathy, and you can feel how much these stories matter to him. While some moments are heavy, the emotional impact is what makes the book so meaningful, and it never felt exploitative to me. Overall, it’s a thoughtful, moving read that I’d happily give four stars for how deeply it connects culture, memory, and resilience.
On a broad level, I love how unique the book's approach is. It’s not just a food book and it’s not just about conflict — it’s about how the two are deeply intertwined. Shaikh shows that food can be a form of resistance, remembrance, and survival, which isn’t something you see explored this way very often. By focusing on how our food traditions and cultures are at risk of disappearing based on the world events around us, the book offers a fresh perspective on cultural preservation. That unique blend of storytelling, history, and cuisine is what truly sets it apart.
May 12, 2026
Very good book! I probably wouldn't have known about it if the author wasn't Jimmy's neighbor. Each chapter explores a different culture and how outside social factors have fundamentally altered that culture's cuisine, cooking, access to food, and/or food ways. Things I learned: communism in Eastern Europe flattened and standardized recipes (Czech Republic). War cuts off access to ingredients and can make traditional farming impossible. War and genocide can also displace people. People who live in refugee camps don't have access to the ingredients or equipment they need to cook traditionally. When these disruptions go on long enough you lose generational memory of recipes (Rohingya). Agribusiness changes ingredients and access to food. Laws and discrimination can make it difficult or impossible for people to get/cultivate traditional foods or share it with the outside world (especially when an ingredient, like coca, is made illegal in most places) (Bolivia). Cultural oppression and genocide are often conducted in part by forcing people to not eat or cook traditionally (Uyghurs). Cultural genocide through food can also be done by making people dependent on non-traditional foods and/or contaminating the land the live, hunt, and farm on (Pueblo).
February 25, 2026
I love reading about recipes passed down from one generation to another; I believe that love is also passed through food. As a foodie myself, I remember important events and people through food sometimes.
The Last Sweet Bite was quite a painful read, especially when reading stories about all the people who have been displaced because of war and other reasons. How they have lost their home, their identity, their culture, their heritage, living in refugee camps, moving to other parts of the world, never quite feeling the same again. But they want to bring back a part of themselves that they have lost, through the one thing they understand more than anything else - food.
Not having all the ingredients, not knowing the recipes exactly, but from some core memory, they try to hold on to that piece of their culture, their identity, or their important memories. Food becomes a very important element here. It made me weep in some places. I was also grieving with the people who have lost everything that was once a safe haven for them.
It also makes one realise how unpredictable life can be, the sheer vagaries of existence. This was a deep read, one that touched my soul.
The Last Sweet Bite was quite a painful read, especially when reading stories about all the people who have been displaced because of war and other reasons. How they have lost their home, their identity, their culture, their heritage, living in refugee camps, moving to other parts of the world, never quite feeling the same again. But they want to bring back a part of themselves that they have lost, through the one thing they understand more than anything else - food.
Not having all the ingredients, not knowing the recipes exactly, but from some core memory, they try to hold on to that piece of their culture, their identity, or their important memories. Food becomes a very important element here. It made me weep in some places. I was also grieving with the people who have lost everything that was once a safe haven for them.
It also makes one realise how unpredictable life can be, the sheer vagaries of existence. This was a deep read, one that touched my soul.
September 4, 2025
There is nothing more tender than a chef's love for their art. Michael Shaikh knows that there are a thousand ways that war and governments can flatten culinary landscapes. He has gathered recipes to mitigate the effects, in a small way, of global violence and gifts the reader with their stories. Shaikh's novel showcases the power that sitting down to a meal can have in journalism--there were so many times, working at Sodexo, where I wished the head offices would SIT with their chefs. Listen to their requests and needs, instead of wasting their culinary talents on paperwork. It reminded me of chefs in Czechoslovakia, who had to submit requests to the KSČ, knowing their requests would likely never be approved. Uyghur, Palestinian, Tamil... If we won't listen to people share their passion for food, we risk becoming inured to their struggles.
December 30, 2025
“Food is memory. Food is resistance. Food is survival.”
This book will wreck you in the most meaningful way. The Last Sweet Bite is a powerful and deeply moving blend of memoir, human rights journalism, and culinary storytelling that shines a spotlight on something most of us have never really considered before: how war and violence reshape what we eat and the lasting implications that has on our culinary traditions.
Michael Shaikh takes readers through war-torn regions of the world sharing stories of home cooks and families fighting to preserve their culinary heritage against all odds.
His voice is steady and compassionate never sensationalizing their pain but honoring it. The interviews are intimate and the recipes included feel like whispered secrets passed from one generation to the next.
I cannot recommend this book enough!
This book will wreck you in the most meaningful way. The Last Sweet Bite is a powerful and deeply moving blend of memoir, human rights journalism, and culinary storytelling that shines a spotlight on something most of us have never really considered before: how war and violence reshape what we eat and the lasting implications that has on our culinary traditions.
Michael Shaikh takes readers through war-torn regions of the world sharing stories of home cooks and families fighting to preserve their culinary heritage against all odds.
His voice is steady and compassionate never sensationalizing their pain but honoring it. The interviews are intimate and the recipes included feel like whispered secrets passed from one generation to the next.
I cannot recommend this book enough!
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