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I’m thrilled to reveal the cover of my forthcoming book On Eating: The Making & Unmaking of My Appetites, a memoir of food, place, and grief—as well as joy, love, and the meaning we make out of what we eat. It will be out on April 14, 2026.
If you’d like to pre-order it, I encourage you to do so through Kitchen Arts & Letters, if you’d like a signed copy; Bookshop.org; or your own local independent bookstore. There are more options listed on my website. I’ll be reading the audiobook, too, if you’d prefer to pre-order that edition (or pre-order it in addition to the hardcover—I certainly won’t stop you!).
Pre-orders are important to signal interest in the book, of course, and they’re also important for letting me know where I should go on my book tour. If you’d like me to stop by your city, this is the way to let that be known.
The cover, I must say, couldn’t more perfectly capture the spirit of the book—of lingering conversations about life with friends and family over oysters and drinks. There’s a 75-song playlist that I’ll be giving to members, which I painstakingly curated to accompany the reading.
The copy refers to me as an “influencer,” to which I say, why not? Here’s the description from the publisher:
As a girl, I ate like a king.
So begins beloved author, journalist, and influencer Alicia Kennedy's captivating new book. On Eating is more than a memoir; in true Alicia Kennedy style, it is also on desire, on the roles of women "in the kitchen," on domesticity, on diaspora, on foodways and food sovereignty, on home and how we find home through food, on how food can help us bring us back to those we love. Beautifully rooted in place--from Long Island (on oysters, on martinis) to San Juan (on plantains, on sugar), On Eating is not only a provocative bildungsroman and a celebration of appetite, it also challenges each of us to consider our own relationship with food, and how our need to eat--to live--impacts the world.
Ultimately, On Eating is a paean food and those who grow and cook it, asking the urgent questions in our world today about what and how we eat.
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