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Best Food Writing 2013Paperback – October 29, 2013
by
Holly Hughes
(Editor)
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Best Food Writingis the place where readers and food writers meet to celebrate the most delicious prose of the yearserving up everything to whet your appetite from entertaining blogs to provocative journalism. This year's edition includes food writing stars (Michael Pollan, Pete Wells, and Jonathan Gold) as well as intriguing new voices (Matt Goulding and Erin Byers Murray) and celebrated chef-writers (Gabrielle Hamilton and Eddie Huang) for yet another collection of "strong writing on fascinating topics that will appeal to foodies and essay lovers alike" (Kirkus Reviews).
Contributors include: Katie Arnold-Ratcliff, Elissa Altman, Karen Barichievy, Peter Barrett, Dan Barry, Edward Behr, Alan Brouilette, Tim Carman, Bethany Jean Clement, Aleksandra Crapanzano, Sarah DiGregorio, Barry Estabrook, Kim Foster, Ian Froeb, Jonathan Gold, Diane Goodman, Matt Goulding, Paul Graham, Dara Moskowitz Grumdahl, Gabrielle Hamilton, Tim Hayward, Bernard Herman, Eddie Huang, Rowan Jacobsen, John Kessler, Todd Kliman, Corby Kummer, Francis Lam, J. Kenji Lopez-Alt, Tracie McMillan, Joy Manning, Brett Martin, Erin Byers Murray, Kim O'Donnel, Kevin Pang, Carol Penn-Romine, Michael Pollan, Michael Procopio, Steven Rinella, Hank Shaw, Katharine Shilcutt, Erica Strauss, Mike Sula, John Swansburg, Molly Watson, Pete Wells, Katherine Wheelock, Chris Wiewiora, Lily Wong
Contributors include: Katie Arnold-Ratcliff, Elissa Altman, Karen Barichievy, Peter Barrett, Dan Barry, Edward Behr, Alan Brouilette, Tim Carman, Bethany Jean Clement, Aleksandra Crapanzano, Sarah DiGregorio, Barry Estabrook, Kim Foster, Ian Froeb, Jonathan Gold, Diane Goodman, Matt Goulding, Paul Graham, Dara Moskowitz Grumdahl, Gabrielle Hamilton, Tim Hayward, Bernard Herman, Eddie Huang, Rowan Jacobsen, John Kessler, Todd Kliman, Corby Kummer, Francis Lam, J. Kenji Lopez-Alt, Tracie McMillan, Joy Manning, Brett Martin, Erin Byers Murray, Kim O'Donnel, Kevin Pang, Carol Penn-Romine, Michael Pollan, Michael Procopio, Steven Rinella, Hank Shaw, Katharine Shilcutt, Erica Strauss, Mike Sula, John Swansburg, Molly Watson, Pete Wells, Katherine Wheelock, Chris Wiewiora, Lily Wong
- Print length400 pages
- LanguageEnglish
- PublisherDa Capo Lifelong Books
- Publication dateOctober 29, 2013
- Dimensions5.5 x 1.25 x 8.25 inches
- ISBN-100738217166
- ISBN-13978-0738217161
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Editorial Reviews
FromBooklist
No doubt about it, twenty-first-century Americans are obsessed with food. The only things they apparently enjoy more than eating it are watching it being cooked on television and reading about it on blogs and in magazines and newspapers. This latest annual anthology of short writings reveals a nation sorely conflicted about food’s nutritional benefits versus the sheer sensual pleasures of the table. Americans (and increasingly a worldwide audience) support a vast impersonal, international food-service industry while simultaneously lionizing chefs who work only with local meats, cheeses, and produce. Distressed with the gastronomic mediocrity of the McRib, Katherine Shilcutt acknowledges its evident allure to a vast swath of citizens. Those determined to live off land closer to home should consider squirrel as meat of choice, writes Mike Sula. Many essays cite Copenhagen’s Noma, reputed to be the world’s greatest restaurant, so Matt Goulding meticulously guides readers through its dinner’s 20-plus courses. --Mark Knoblauch
Review
The essays are thought-provoking and moving
This is an absolutely terrific and engaging book...There is enough variety, like a box of chocolates, that one can poke around the book looking for the one with caramel and find it.”
San Francisco Book Review, 2/4/14
This year'sBest Food Writing 2013collection contains everything a foodie (and perhaps non-foodie) might want to read A top-notch collection, Hughes brings together a wonderful mix that is sure to please the foodie in all of us.”
Campus Circle,2/4/14
Delicious as ever. Holly Hughes does a terrific job putting together the year's scrumptious pieces, from far and wide.”
Great Falls Tribune,6/11/14
A must-read for literary food enthusiasts, Hughes curates a collection of dozens of well-crafted culinary essays on topics often worthy of further digestion.”
Kirkus Reviews,11/1/13
A literary trek across the culinary landscape pairing bountiful delights with plenty of substantive tidbits.”
Bookviews, November 2013
If you are a foodie” then you will surely enjoy Best Food Writing 2013...Its seven sections, ranging from A Critical Palate” to Home Cooking”, has plenty to enjoy Hughes has produced another winner this year.”
Taste for Life,December 2013
This collection will leave you both chuckling and pondering, and perhaps a little wiser about the American food scene.”
CurledUp.com, December 2013
Offers a diverse collection of articles that provide mouthwatering entertainment for foodies. Highly recommended.”
Library Journal,12/1/2013
Hughes once again has found well-written articles that depict the current interests of foodies Recommended.”
PortlandBookReview.com, 12/12/2013
Serves up a feast of delicious morsels which will have you thinking about food like never before This book will be like a feast with evocative language that one cannot digest in one sitting.”
Publishers Weeklywebsite, 1/6/14
Eclectic Informative as well as entertaining.”
New York Journal of Books, 1/15/2014
San Francisco Book Review, 2/4/14
This year'sBest Food Writing 2013collection contains everything a foodie (and perhaps non-foodie) might want to read A top-notch collection, Hughes brings together a wonderful mix that is sure to please the foodie in all of us.”
Campus Circle,2/4/14
Delicious as ever. Holly Hughes does a terrific job putting together the year's scrumptious pieces, from far and wide.”
Great Falls Tribune,6/11/14
A must-read for literary food enthusiasts, Hughes curates a collection of dozens of well-crafted culinary essays on topics often worthy of further digestion.”
Kirkus Reviews,11/1/13
A literary trek across the culinary landscape pairing bountiful delights with plenty of substantive tidbits.”
Bookviews, November 2013
If you are a foodie” then you will surely enjoy Best Food Writing 2013...Its seven sections, ranging from A Critical Palate” to Home Cooking”, has plenty to enjoy Hughes has produced another winner this year.”
Taste for Life,December 2013
This collection will leave you both chuckling and pondering, and perhaps a little wiser about the American food scene.”
CurledUp.com, December 2013
Offers a diverse collection of articles that provide mouthwatering entertainment for foodies. Highly recommended.”
Library Journal,12/1/2013
Hughes once again has found well-written articles that depict the current interests of foodies Recommended.”
PortlandBookReview.com, 12/12/2013
Serves up a feast of delicious morsels which will have you thinking about food like never before This book will be like a feast with evocative language that one cannot digest in one sitting.”
Publishers Weeklywebsite, 1/6/14
Eclectic Informative as well as entertaining.”
New York Journal of Books, 1/15/2014
About the Author
Holly Hugheshas edited the annual Best Food Writing series since its inception in 2000. The former executive editor of Fodor's Travel Publications, she is also author ofFrommer's 500 Places for Food and Wine LoversandFrommer's 500 Places to Take the Kids Before They Grow Up.She lives with her family in New York City.
hollyahughes.net
hollyahughes.net
Product details
- Publisher : Da Capo Lifelong Books; First Edition (October 29, 2013)
- Language : English
- Paperback : 400 pages
- ISBN-10 : 0738217166
- ISBN-13 : 978-0738217161
- Item Weight : 14.4 ounces
- Dimensions : 5.5 x 1.25 x 8.25 inches
- Best Sellers Rank:#3,063,374 in Books (See Top 100 in Books)
- #2,480 inGastronomy Essays (Books)
- Customer Reviews:
About the authors
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Holly Hughes writes travel guides, young adult fiction, and rock music reviews, and is the founding editor of the annual Best Food Writing anthologies. Born and raised in Indianapolis, Indiana, she graduated from Mount Holyoke College and has a graduate degree from Oxford University. She currently lives in New York City.
Kim Foster is a James Beard Award-winning food writer.
She writes about people at the intersection of food and mental illness, family separation, poverty, addiction, trauma, and incarceration. You can read her work on her weekly newsletter www.KimFoster.substack.com, on her website www.kiminthewest.com and on Instagram @KimintheWest.
She lives in Las Vegas, Nevada with her husband, David, their four kids, and many animals.
Discover more of the author’s books, see similar authors, read author blogs and more
Customer reviews
4 out of 5 stars
4 out of 5
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5 customers mention "Enjoyability"5 positive0 negative
Customers find the book entertaining, delicious, and filled with excellent stories from fantastic authors.
"...Shore Bernard L. Herman describes a Chesapeake Thanksgivingso delicious,comforting and stress free that you may want to invite yourself next... "Read more
"...I thoroughly enjoyed reading it.This isespecially entertaining for a cookand a huge Foodie like me. It's great fun! "Read more
"...this book for a food writing class but it's not bad, thestories range from fun to sad,informational to interesting.... "Read more
"...Are short enough to read at one sitting, they're informative andentertaining,there's variety, and I can skip what is not of interest. "Read more
3 customers mention "Educational value"3 positive0 negative
Customers find the book informative and entertaining.
"...class but it's not bad, the stories range from fun to sad,informational to interesting.... "Read more
"The articles Are short enough to read at one sitting, they'reinformativeand entertaining, there's variety, and I can skip what is not of interest. "Read more
"Good Learning Tool... "Read more
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Top reviews
Top reviews from the United States
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Reviewed in the United States on November 25, 2013
I have every one of these compilations that Ms. Hughes has edited. This is one of the best ones. Every year she picks up some amazing food writing. Most of the time I have never heard of these people although several "name authors" always seem to make an appearance. These essays are arranged in groups and the authors can have widely different opinions from what you might think should be the norm. There are articles that really make me think about the way I exist in my opinion on what we consume and how it is raised for us.
Reviewed in the United States on May 18, 2014
I have read a lot of these in blogs that I follow....however, there are many that I had not read before. it's a pleasure to have them all together in one place to enjoy.... also breaking them up into vignettes makes it like chapters/bites that can be consumed one at a time, taking you to different places, flavors and vibes each time. very cool.
Reviewed in the United States on February 7, 2014
bought this since it was required reading for my English class but really enjoyed the essays we read. it was an eye opener to read different peoples relationship with food and how much goes into making good food. i will probably read the rest of the essays when my class is over. it's worth the read
Reviewed in the United States on December 2, 2013
How much you like this book may depend not on how much you care about food, but how much you care about the food "scene," not to mention your tolerance for the pretentious. There are some real gems here, mostly in the chapters titled Home Cooking and A Critical Palate. For example, in a sweetly funny Washington Post piece, Tim Carman reconstructs an old family gingerbread cookie recipe that has morphed so badly with time.that it no longer contains a key ingredient. In Lobster Lessons Aleksandra Crapanzo tells the story of her husband's elderly aunt who grew to love her through her cooking during their Nantucket summers. That lovely story alone is almost worth the price of the book. In A Bountiful Shore Bernard L. Herman describes a Chesapeake Thanksgiving so delicious, comforting and stress free that you may want to invite yourself next year.
The Chapter titled A Critical Palate has a funny, nostalgic piece from Dave Barry on Ring Dings and the (almost) demise of Hostess. It also contains a nuanced, albeit negative review of a New York City Chophouse and a downright pan of a review in The St. Louis-Dispatch, that is funny but sad.
Unfortunately these terrific pieces come after an irritating group of articles in the chapter The Way We Eat Now. For the most part these writers are out of touch with the way Americans eat. They know an awful lot about the food scene, and do a lot of generalizing. In Tyranny, Whats For Dinner, the author describes a handful of ridiculously expensive ($400 a customer!) restaurants that serve tastings. Now I don't plan to patronize one of these places. Not only are they expensive, the number of courses is ridiculous (50)--but the author's rant, implying that they are a trend likely to spoil my own restaurant experience seem a bit weird. One of the places makes you buy the dinner when you make the reservation. Is it likely that a $300-400 dollar a plate restaurant that makes you pay up front, and wait months to get dinner is going to catch on? Not in my neighborhood, and I live in a pretty good neighborhood. There's an article on the slow food movement, that starts out with the weird contention that the enjoyment of food "in many countries" was once the particular preoccupation of the Right Wing. "this obnoxious article goes on to equate traditional food with politics and supposedly now really good food has made its way to the more virtuous, Left. Ugh. In Cooking Isn't Fun, a thirty-something writer from Slate advises that poor people have to cook. She only discovered this when researching an article on living on the minimum wage. Apparently this was the first time in this woman's life when she did not have the money for fast food. It's also the first time she realized that cooking is a chore but one that should be done. Here on planet Earth, I could only shake my head. How does this woman think the middle class feed their families? Yes, she's right but what is weird is the fact that she believes this is a personal discovery--an idea no doubt enforced by the fact that her article now appears in Best Food Writing 2013! Add to these articles, more that harp endlessly on local food etc and you have a problem
Overall this collection could have been much better. I suppose the editor felt that foodies were the prime audience and that that explains the over focus on trends. Some of it is really great though, so you might want to pick it up.
The Chapter titled A Critical Palate has a funny, nostalgic piece from Dave Barry on Ring Dings and the (almost) demise of Hostess. It also contains a nuanced, albeit negative review of a New York City Chophouse and a downright pan of a review in The St. Louis-Dispatch, that is funny but sad.
Unfortunately these terrific pieces come after an irritating group of articles in the chapter The Way We Eat Now. For the most part these writers are out of touch with the way Americans eat. They know an awful lot about the food scene, and do a lot of generalizing. In Tyranny, Whats For Dinner, the author describes a handful of ridiculously expensive ($400 a customer!) restaurants that serve tastings. Now I don't plan to patronize one of these places. Not only are they expensive, the number of courses is ridiculous (50)--but the author's rant, implying that they are a trend likely to spoil my own restaurant experience seem a bit weird. One of the places makes you buy the dinner when you make the reservation. Is it likely that a $300-400 dollar a plate restaurant that makes you pay up front, and wait months to get dinner is going to catch on? Not in my neighborhood, and I live in a pretty good neighborhood. There's an article on the slow food movement, that starts out with the weird contention that the enjoyment of food "in many countries" was once the particular preoccupation of the Right Wing. "this obnoxious article goes on to equate traditional food with politics and supposedly now really good food has made its way to the more virtuous, Left. Ugh. In Cooking Isn't Fun, a thirty-something writer from Slate advises that poor people have to cook. She only discovered this when researching an article on living on the minimum wage. Apparently this was the first time in this woman's life when she did not have the money for fast food. It's also the first time she realized that cooking is a chore but one that should be done. Here on planet Earth, I could only shake my head. How does this woman think the middle class feed their families? Yes, she's right but what is weird is the fact that she believes this is a personal discovery--an idea no doubt enforced by the fact that her article now appears in Best Food Writing 2013! Add to these articles, more that harp endlessly on local food etc and you have a problem
Overall this collection could have been much better. I suppose the editor felt that foodies were the prime audience and that that explains the over focus on trends. Some of it is really great though, so you might want to pick it up.
Reviewed in the United States on March 5, 2014
I get it. Farm to table is big. But it seemed this topic was so dominant that there nothing left over to talk about I.e. cooking, restaurants, recipes etc
Reviewed in the United States on February 1, 2014
I use this book as a learning tool for my college level English classes. This semester Best Food Writing was an option, however in future semesters, with the continuation of my food themed writing course, the text will be required.
Best of Writing series is a wonderful example of great persuasive prose and thought organization.
Best of Writing series is a wonderful example of great persuasive prose and thought organization.
Reviewed in the United States on November 2, 2013
Always the same people writing... always the most "popular." Why doesn't the editor look at more sources? Sure, most of it is good, but a lot of it reflects the same old, same old, tired repeats of topics of the current scene in food writing.
Reviewed in the United States on November 14, 2013
This book is excellent! I thoroughly enjoyed reading it.
This is especially entertaining for a cook and a huge Foodie like me. It's great fun!
This is especially entertaining for a cook and a huge Foodie like me. It's great fun!
