Best Food Writing 2012
(Adobe EPUB eBook, Kindle Book, OverDrive Read)
Our fascination with what we eat, its provenance, and its preparation just keeps growing—and food writing has continued to explode. Once again, editor Holly Hughes plumbs magazines, newspapers, newsletters, books, and websites for the year's finest culinary prose—“stories for connoisseurs, celebrations of the specialized, the odd, or simply the excellent” (Entertainment Weekly). Featuring essays and articles from established food writers and rising stars, as well as some literary surprises, Best Food Writing 2012 captures the trends, big stories, and new voices. From going hunting to going vegan, from soup-to-nuts or farm-to-table, there's something for every foodie in the newest edition of this acclaimed series.
Previous contributors include: Brett Anderson, Dan Barber, Frank Bruni, John T. Edge, Jonathan Gold, Gabrielle Hamilton, Jessica B. Harris, Madhur Jaffrey, Francis Lam, David Leite, J. Kenji Lopez-Alt, Molly O'Neill, Kevin Pang, Ruth Reichl, Alan Richman, Kim Severson, Jason Sheehan, Sam Sifton, John Thorne, and Calvin Trillin.
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Holly Hughes. (2012). Best Food Writing 2012. Hachette Books.
Chicago / Turabian - Author Date Citation (style guide)Holly Hughes. 2012. Best Food Writing 2012. Hachette Books.
Chicago / Turabian - Humanities Citation (style guide)Holly Hughes, Best Food Writing 2012. Hachette Books, 2012.
MLA Citation (style guide)Holly Hughes. Best Food Writing 2012. Hachette Books, 2012.
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Holly Hughes has 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 of Frommer's 500 Places for Food and Wine Lovers and Frommer's 500 Places to Take the Kids Before They Grow Up. She lives with her family in New York City.
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Our fascination with what we eat, its provenance, and its preparation just keeps growing—and food writing has continued to explode. Once again, editor Holly Hughes plumbs magazines, newspapers, newsletters, books, and websites for the year's finest culinary prose—“stories for connoisseurs, celebrations of the specialized, the odd, or simply the excellent” (Entertainment Weekly). Featuring essays and articles from established food writers and rising stars, as well as some literary surprises, Best Food Writing 2012 captures the trends, big stories, and new voices. From going hunting to going vegan, from soup-to-nuts or farm-to-table, there's something for every foodie in the newest edition of this acclaimed series.
Previous contributors include: Brett Anderson, Dan Barber, Frank Bruni, John T. Edge, Jonathan Gold, Gabrielle Hamilton, Jessica B. Harris, Madhur Jaffrey, Francis Lam, David Leite, J. Kenji Lopez-Alt, Molly O'Neill, Kevin Pang, Ruth Reichl, Alan Richman, Kim Severson, Jason Sheehan, Sam Sifton, John Thorne, and Calvin Trillin.- reviews
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October 15, 2012
A delicious anthology of the best American food writing from 2012. Hughes once again pulls together the year's tastiest examples from the growing field of food writing. The editor has chosen wisely from an abundance of blogs, magazine articles and books, and this collection presents an eclectic mix of food experiences. In an era of celebrity chefs and much-hyped restaurants, this collection is thankfully absent the pretentious musings of restaurateurs and TV stars. It's the unexpected approaches to the genre of food writing that are the most appealing. Take, for instance, Rowan Jacobsen's "Gumbo Chronicles," about searching for the ingredients to make gumbo in post-oil spill Gulf waters. In "A Matter of Taste," Barry Estabrook exposes readers to the fascinating world of tomato cultivation. "Still Life with Mayonnaise," by Greg Atkinson, is an ode to the ubiquitous yet rarely appreciated condiment. In "On Killing," Hank Shaw presents a meditation on hunting, and John Birdsall explores the production of pastrami as a lost (and very expensive) art form. Kevin Pang's "A Chef's Painful Road to Rehab" gives readers a disturbing taste of the darker side of being a professional chef. Some of the best essays explore the emotional connections between food and memory. Elissa Altman ruminates on family relationships in her short but powerful "Angry Breakfast Eggs," and in one of the most moving essays, "They Don't Have Tacos in the Suck," Katharine Shilcutt layers a visit to taco trucks in Houston over a visit with a long-lost friend, an explosives expert stationed in Afghanistan. A collection of strong writing on fascinating topics that will appeal to foodies and essay lovers alike.COPYRIGHT(2012) Kirkus Reviews, ALL RIGHTS RESERVED.
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Starred review from December 1, 2012
Foraging, hunting, gathering: how better to describe the act of assembling an eclectic mix of stories and essays from far and wide, from large publications and small, in print and online--all deliciously about food. Editor Hughes deserves thanks for this year's carefully curated feast of food writing, 50 pieces presented in thematic groupings like "Home Cooking" or "Farm to Table" or even "Dude Food." The volume comes boldly out of the gate with Hank Shaw's "On Killing," a thoughtful and resonant piece on being a hunter, and finishes with Anna Stoessinger's moving New York Times op-ed on being diagnosed with stomach cancer. In between this collection hits many other notes, considering junk food (Maureen O'Hagan), what makes a proper Bolognese (Deb Perelman), turkey disasters (David Leite's "Kitchen Confessional"), and family dynamics, as in Elissa Altman's "Angry Breakfast Eggs." VERDICT Not just for foodies! This will delight anyone who enjoys the pleasures of a good read and a good meal. Highly recommended.--Courtney Greene, Indiana Univ. Lib., Bloomington
Copyright 2012 Library Journal, LLC Used with permission.
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Starred review from October 1, 2012
We all like food, and many of us like reading about food. Pursuing our reading interest through magazines, newspapers, newsletters, books, blogs, and websites can be a (pardon the pun) consuming business but, of course, a worthwhile pursuit, since food writing shares with travel writing a passion that inspires eloquent prose. This exciting series has taken a lot of the work but none of the pleasure out of tracking down outstanding expressions of the love of food. Now in its thirteenth edition, Best Food Writing is not falsely titled. There is nothing less than serious, exciting, entertaining, and edifying writing to be found here, the pieces arranged under such intriguing headings as Food Fights, Dude Food, and Someone's in the Kitchen. The collection starts off with a bang: On Killing, by Hank Shaw (from Hunter Angler Gardener Cook.com), a provocativeperhaps, in some readers' estimation, not entirely convincingessay on killing one's own meat. Then there is the warm piece, The Legacy That Wasn't: Wonton Soup, by T. Susan Chang, about how her mother made wontons. But every stripe of writing between those two extremes is worth reflecting on after reading.(Reprinted with permission of Booklist, copyright 2012, American Library Association.)
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