Best Food Writing 2011

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Overview


Food writing has exploded in the past decade; nowhere else is it as easy and enjoyable to catch the trends, big stories, and upcoming stars than in the annual Best Food Writing collection. From molecular gastronomy to the omnivore’s dilemma, from meat-free to wheat-free to everything goes, there’s something for every foodie in this acclaimed series.

Best Food Writing 2011 once more authoritatively and appealingly assembles the finest culinary prose from the past year’s books, ...

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Overview


Food writing has exploded in the past decade; nowhere else is it as easy and enjoyable to catch the trends, big stories, and upcoming stars than in the annual Best Food Writing collection. From molecular gastronomy to the omnivore’s dilemma, from meat-free to wheat-free to everything goes, there’s something for every foodie in this acclaimed series.

Best Food Writing 2011 once more authoritatively and appealingly assembles the finest culinary prose from the past year’s books, magazines, newspapers, newsletters, and websites, featuring both established food writers (such as Anthony Bourdain and Ruth Reichl), rising stars (such as J. Lopez Kenji-Alt and Novella Carpenter), and some literary surprises (Jonathan Safran Foer, who contributed to Best Food Writing 2010).

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Editorial Reviews

Publishers Weekly
Hughes's compilations of culinary essays and observations have always served as an erudite wrap-up for the year's trends, and the 2011 collection lives up to this precedent. Continuing the tradition of breadth and depth, this collection includes: essays on the importance of African-American soul food (Jessica B. Harris's "We Shall Not Be Moved"); a profile of a Texan who has fried everything from corn dogs to Coca-Cola (Katy Vine's "I Believe I Can Fry"); and Christopher Kimball's pursuit of a pitch-perfect recreation of the labor-intensive Mock Turtle Soup in the essay of the same name. In addition, Hughes (Frommer's 500 Places for Food and Wine Lovers) includes investigative essays on food deserts, the impact of Yelp! and social media, and issues facing dairy producers. They aren't all winners—Tim Hayward's arch take on oysters is the nadir of pretension—but the good outweighs the mediocre. Hughes's sense of humor (a profile of molecular gastronomist Nathan Myhrvold is immediately followed by an impassioned essay on the importance of handwritten recipes) and deft selections keep things balanced. There is truly an essay for every foodie here. (Oct.)
From the Publisher

HudsonValleyNews, 10/5/11
“Foodies will want to own a copy of Best Food Writing 2011, edited by Holly Hughes, the latest addition to a timeless (annual) anthology of culinary prose that’s sure to inspire your inner gourmet…This is the perfect book for people who don’t only love to eat and to prepare food, but who love [to] read about it as well.” 

Publishers Weekly, 10/24/11
“Hughes's sense of humor and deft selections keep things balanced. There is truly an essay for every foodie here.”
 
SeriousEats.com, 10/9/11
“This year's compilation is definitely worth a read…There's a wide range of writing in this book and all of it is excellent. With Best Food Writing not only will you pick up some great stories, but you will also be exposed to a range of writers who otherwise might get lost in the expansive field of food writing.”
 
The Thirteenth, 11/2/11
“Hughes culls publications worldwide for great food writing and they're all here in one neat, little package.”
 
Technorati.com, 11/13/11
Best Food Writing 2011 isn’t only about food, but—more importantly—our relationships with food, how it serves us, how we serve it. For those who have developed the fine art of eating, whether it’s fried Twinkies or the incredibly-difficult-to-prepare fried lettuce, Best Food Writing 2011 is the gift to receive this holiday season.”
 

Edible Boston, Winter 2011
“Worth the list price.”
 
Curled Up With a Good Book
Best Food Writing 2011 offers up an extensive and delectable menu of gastronomic delights. A must-read treat for anyone who loves food. Five stars.”
 
Colorado SpringsIndependent, 12/19/11 “This collection of food writing from across the country is again curated by Holly Hughes, who rarely fails to find a year’s don’t-miss stories.”

 
Midwest Book Review, December 2011
“From how 'soul food' expanded African American culture to how a cook changed from a recipe-follower to a cook operating on instinct and personal knowledge, this is packed with deliciously intriguing discussions of all types of foods, trends, and personal experiences and is a 'must' for literary and culinary collections alike.”

Tucson Citizen, 1/6/12
“This collection has something to please the tastes of almost every reader.”

San Francisco Book Review, 1/14/12
“Holly Hughes has gathered up some of the industry’s finest culinary-inspired stories and essays in this year’s dish: a real farmer’s market of variety here…There is sure to be something to satisfy every palate, from novice to connoisseur…No overwhelming aftertaste here, just a smoothly savoring sampler.”
 
WomanAroundTown.com, 12/26/11 “A compendium of all that’s new and exciting for lovers of delicious cuisine. Essays on the joys of frying, what the rich and the poor buy and why, and some delightful guilty pleasures make this paperback ideal reading for those with good taste.”


Internet Review of Books, 2/13/12
“As tasty as a platter of holiday appetizers…a fine read.”

Campus Circle, 3/29/12
“Mouthwateringly good.”

Spirituality & Practice, 4/24/12
“The fare here is quite appealing.”
 

GreensboroNews and Record, 4/29/12 “Would make a great gift for any aspiring foodie.”

Kirkus Reviews
The latest edition of the food-writing series, edited by former Fodor's Travel Publications executive editor Hughes. The collection is light on celebrity-chef profiles and restaurant reviews, offering instead wide-ranging essays on topics ranging from how we find solace in food (David Leite's "When Food Doesn't Heal") to cross-cultural disorientation (Chang-Rae Lee's "Magical Dinners"). A new section, "Foodways," contains stories of African-American culinary influences of the 1960s and '70s, Venetian seafood, farming Kenyan vegetables in Minneapolis, the egalitarianism of drive-thrus and how eating local in New York City translates into a delicious fusion of Italian and Chinese flavors. Readers will learn what attracts people to shark fin soup, what constitutes a food desert and why access to grocery stores is important. Another new section, "Guilty Pleasures," includes mirthful thoughts about Vienna sausages, tater tots and the "food of depravity": pimiento cheese, Doritos, smoked oysters and other unforgettable midnight munchies. Three stories delve into the use of digital media by foodies: Nick Fauchald describes his online food diary (zero followers three weeks into his Twitter feed), Sara Deseran laments the burgeoning social-media use by foodies in San Francisco and Ike DeLorenzo describes the good and bad about online food sites Yelp, Chowhound and Citysearch, and the move by Facebook and Google to encourage restaurant reviews. As DeLorenzo writes, diners are redefining the table setting: "Fork on the left, knife on the right, iPhone top center. It's chew and review, toast and post." Other contributors to this year's anthology include newcomers Gabrielle Hamilton (Blood, Bones, and Butter, 2011), Lisa Abend (The Sorcerer's Apprentices, 2011) and stalwarts Colman Andrews, Christopher Kimball and Floyd Skloot. A smorgasbord of essays to satiate the hungry reader's palate.
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Product Details

  • ISBN-13: 9780738215181
  • Publisher: Da Capo Press
  • Publication date: 10/4/2011
  • Pages: 320
  • Sales rank: 669,016
  • Product dimensions: 8.20 (w) x 5.56 (h) x 0.87 (d)

Meet the Author


Holly Hughes has edited the annual Best Food Writing series since its inception in 2000. The author of Frommer’s 500 Places for Food and Wine Lovers, she lives in New York City.
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