Best Food Writing 2012

Best Food Writing 2012

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by Holly Hughes
     
 

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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

Overview

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. 

Editorial Reviews

From the Publisher

A Boston Globe Bestseller, 11/4/12

Amazon.com 2012 Best Books of the Year: Food Lit

Booklist, starred review, October 2012
“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.”

Kirkus Reviews, 10/15/12“Hughes once again pulls together the year’s tastiest examples from the growing field of food writing...In an era of celebrity chefs and much-hyped restaurants, this collection is thankfully absent the pretentious musings of restaurateurs and TV stars…A collection of strong writing on fascinating topics that will appeal to foodies and essay lovers alike.”

Infodad.com, 11/29/12
“This is food writing that goes beyond food itself, that sometimes deals with the intricacies of food preparation and consumption but even more often discusses what food means, what it stands for, where it fits into life rather than where it fits into our mouths and bellies. It is for readers who find the contemplation of food in a larger context particularly delicious.”

Bookviews blog, December 2012
“Filled with wonderful stories and essays that explore our fascination with the culinary arts.”

Library Journal, December 2012“Not just for foodies! This will delight anyone who enjoys the pleasures of a good read and a good meal. Highly recommended.”

SeriousEats.com, 12/23/12Best Food Writing 2012 lives up to its claim—the work included in this anthology is some of the best food writing I've read this year. The book succeeds in demonstrating the depth and creativity that food writers can accomplish. A must-read for aspiring food writers, obsessive readers, or those just looking for a fast, enjoyable read this holiday season.”

Curled Up With a Good Book“Best Food Writing 2012 brings together a huge menu of deliciously provocative and thought provoking perspectives and information that is sure to whet the appetite of foodies. Highly recommended.”

Campus Circle 1/10/13 “If your mouth doesn’t water while reading the Best Food Writing 2012, edited by Holly Hughes, then there is something wrong with your salivary glands. This collection of essays from publications like Gastronomica and Food & Wine easily encapsulates the best of the year.”

Library Journal
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
Kirkus Reviews
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.

Product Details

ISBN-13:
9780738216034
Publisher:
Da Capo Press
Publication date:
10/23/2012
Edition description:
2012 Edition
Pages:
400
Sales rank:
1,076,032
Product dimensions:
5.40(w) x 8.10(h) x 0.50(d)

What People are saying about this

From the Publisher
A Boston Globe Bestseller, 11/4/12

Amazon.com 2012 Best Books of the Year: Food Lit

Booklist starred review, October 2012“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.”
Kirkus Reviews, 10/15/12“Hughes once again pulls together the year’s tastiest examples from the growing field of food writing...In an era of celebrity chefs and much-hyped restaurants, this collection is thankfully absent the pretentious musings of restaurateurs and TV stars…A collection of strong writing on fascinating topics that will appeal to foodies and essay lovers alike.”

Infodad.com, 11/29/12“This is food writing that goes beyond food itself, that sometimes deals with the intricacies of food preparation and consumption but even more often discusses what food means, what it stands for, where it fits into life rather than where it fits into our mouths and bellies. It is for readers who find the contemplation of food in a larger context particularly delicious.”
Bookviews blog, December 2012
“Filled with wonderful stories and essays that explore our fascination with the culinary arts.”

Library Journal, December 2012“Not just for foodies! This will delight anyone who enjoys the pleasures of a good read and a good meal. Highly recommended.”

SeriousEats.com, 12/23/12Best Food Writing 2012 lives up to its claim—the work included in this anthology is some of the best food writing I've read this year. The book succeeds in demonstrating the depth and creativity that food writers can accomplish. A must-read for aspiring food writers, obsessive readers, or those just looking for a fast, enjoyable read this holiday season.”

Curled Up With a Good Book“Best Food Writing 2012 brings together a huge menu of deliciously provocative and thought provoking perspectives and information that is sure to whet the appetite of foodies. Highly recommended.”

Campus Circle 1/10/13 “If your mouth doesn’t water while reading the Best Food Writing 2012, edited by Holly Hughes, then there is something wrong with your salivary glands. This collection of essays from publications like Gastronomica and Food & Wine easily encapsulates the best of the year.”

Meet the Author


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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Best Food Writing 2012 5 out of 5 based on 0 ratings. 2 reviews.
Anonymous More than 1 year ago
Tommorow im busy
Anonymous More than 1 year ago
1 no swearing,2no innoproprite stuff(if you do put innoproprite stuff in,you will instiantly be disqualified.)3 stories due saturday judging on sunday.4please have fairly good spelling.5 please make it about people or animals..6 have fun! Please Note that result 2 is for stories and result 3 is for questions,comments and chating.