The best American food writing 2019 / edited and with an introduction by Samin Nosrat ; Silvia Killingsworth, series editor.

ISBN:

9781328662255

Title:

Author:

Nosrat, Samin, editor.

Edition:

First edition.

Publication Information:

Boston : Mariner Books, Houghton Mifflin Harcourt, 2019.

Physical Description:

xxi, 258 pages ; 21 cm.

Contents:

Machine generated contents note: Flavors of Space-Time / Sam Anderson -- A Kingdom from Dust / Mark Arax -- The Girls Who Fainted at the Sight of an Egg / Yemisi Aribisala -- Bean Freaks / Burkhard Bilger -- Salty Tooth / Mark Binelli -- In the Twin Cities, Asian Chefs Feel the Sting of Andrew Zimmern's Insults. They Say His Apology Isn't Enough / Tim Carman -- The Food of My Youth / Melissa Chadburn -- InKotzebue, Alaska, Hunters Are Bringing Traditional Foods---and a Sense of Comfort---to Their Local Elders / Charlee Dyroff -- Why Do Poor Americans Eat So Unhealthfully? Because Junk Food Is the Only Indulgence They Can Afford / Priya Fielding-Singh -- The Maraschino Mogul / Ian Frazier -- Black History at Harlem Hops / Hannah Goldfield -- Hearts of Corn---the Women of Yo'on Ixim / Kate Hill -- Do You Eat Dog? / Soleil Ho -- The Life of a Restaurant Inspector: Rising Grades, Fainting Owners / Priya Krishna --

Contents note continued: Sliced and Diced: Here's How Cornell Scientist Brian Wansink Turned Shoddy Data into Viral Studies About How We Eat / Stephanie M. Lee -- Hot Wet Goobers / Shane Mitchell -- Bison Bars Were Supposed to Restore Native Communities and Grass-based Ranches. Then Came Epic Provisions / Marilyn Noble -- Big in Japan / Tejal Rao -- Anthony Bourdain and the Power of Telling the Truth / Helen Rosner -- Food Fight / Kathryn Schulz -- The Gay Man Who Brought Tapas to America / Mayukh Sen -- The Vegan Race Wars: How the Mainstream Ignores Vegans of Color / Khushbu Shah -- Sugartime / Ruby Tandoh -- I Had Never Eaten in Ghana Before. But My Ancestors Had / Michael W. Twitty -- On Reading Jonathan Gold / Benjamin Aldes Wurgaft.

Subject Term:

Food writing -- United States.

Food -- Literary collections.

Cooking -- Literary collections.

Gastronomy -- Literary collections.

Dinners and dining -- Literary collections.

Food habits -- Literary collections.

Added Author:

Nosrat, Samin,

Format:

Books

Publication Date:

2019

Publication Information:

Boston : Mariner Books, Houghton Mifflin Harcourt, 2019.

Available:*

Shelf Number	Material Type	Copy	Shelf Location	Status
641.3 BES	Book	1	Standard shelving location	Searching... Unknown

Bound With These Titles

On Order

Summary

A NATIONAL BESTSELLER

New York Times best-selling author and James Beard Award winner Samin Nosrat collects the year's finest writing about food and drink.

"Good food writing evokes the senses," writes Samin Nosrat, best-selling author of Salt, Fat, Acid, Heat and star of the Netflix adaptation of the book. "It makes us consider divergent viewpoints. It makes us hungry and motivates us to go out into the world in search of new experiences. It charms and angers us, breaks our hearts, and gives us hope. And perhaps most importantly, it creates empathy within us." Whether it's the dizzying array of Kit Kats in Japan, a reclamation of the queer history of tapas, or a spotlight on a day in the life of a restaurant inspector, the work in The Best American Food Writing 2019 will inspire you to pick up a knife and start chopping, but also to think critically about what you're eating and how it came to your plate, while still leaving you clamoring for seconds.

Author Notes

SAMIN NOSRAT, guest editor, is a food columnist for the New York Times Magazine and the best-selling author of Salt, Fat, Acid , Heat , now a Netflix original series.

SILVIA KILLINGSWORTH, series editor, is a digital editor at Bloomberg Businessweek .

Reviews (1)

Publisher's Weekly Review

In this wide-ranging collection, James Beard Award--winning cookbook author Nosrat (Salt, Fat, Acid, Heat) emphasizes how food writing can "broaden cultural understanding" and empathy throughout the world. Yemisi Aribisala's "The Girls Who Fainted at the Sight of an Egg" fondly recalls her maternal grandmother's chicken farmhouse, and where one woman used eggs as "a homemade virginity test." Burkhard Bilger's "Bean Freaks" describes his most memorable meal--beans from a can that he ate as a teenager in France--and jumps off from that to profile an heirloom bean connoisseur who lives outside of Mexico City, as well as give a history of Mexican cooking. New York Times food writer Tejal Rao travels to Japan to find that Nestle's Kit Kat bars, which were introduced to the country in 1973, have become so popular--and come in so many flavors--that many Japanese believe the candy was invented there. Priya Fielding-Singh asks why poor Americans eat unhealthily, and realizes that "junk food is the only indulgence they can afford." In "The Maraschino Mogul," Ian Frazier looks at the effect a Brooklyn maraschino cherry producer had on local beekeepers (their hives "began to glow an incandescent red"). The result is a wonderfully satisfying assortment of food for thought. (Oct.)