The best American food writing 2020

Title:

The best American food writing 2020

Author:

López-Alt, J. Kenji, editor, writer of introduction.

ISBN:

9780358344582

Available:*

Material Type	Library	Call Number	Suggested Age	Status
Book	Searching... Cabell County Public Library	641.300973 LOP	Adult	Searching... Unknown

Summary

The year's top food writing from writers who celebrate the many innovative, comforting, mouthwatering, and culturally rich culinary offerings of our country.

"These are stories about culture," writes J. Kenji López-Alt in his introduction. "About how food shapes people, neighborhoods, and history." This year's Best American Food Writing captures the food industry at a critical moment in history -- from the confrontation of abusive kitchen culture, to the disappearance of the supermarkets, to the rise and fall of celebrity chefs, to the revolution of baby food. Spanning from New York's premier restaurants to the chile factories of New Mexico, this collection lifts a curtain on how food arrives on our plates, revealing extraordinary stories behind what we eat and how we live.

THE BEST AMERICAN FOOD WRITING 2020 INCLUDES

BURKHARD BILGER, KAT KINSMAN, LAURA HAYES, TAMAR HASPEL, SHO SPAETH, TIM MURPHY and others

Author Notes

J. Kenji Lpez-Alt, guest editor, is the best-selling author of The Food Lab and the winner of the James Beard Award and the IACP Cookbook of the Year Award. He is also the chief culinary consultant of Serious Eats, chef / partner at Wursthall, and author of the award-winning column The Food Lab and the children's book Every Night Is Pizza Night. He lives in San Mateo, California, with his wife, Adriana, and daughter, Alicia.
Silvia Killingsworth, series editor, is an editor at Bloomberg and a former editor of The Awl and The Hairpin. Prior to that, she was the managing editor of The New Yorker and wrote regularly for their magazine and website. She lives in Westchester County, New York.

Reviews (1)

Booklist Review

Like American food, food writing in America keeps getting better and better amid a host of challenges. Traditional newspapers and magazines no longer monopolize the field, and online sources such as Eater publish excellently sourced and reported articles by skilled writers. The 25 pieces in this series entry were published in 2019 and selected by restaurateur/editor López-Alt in February of this year. Even before the Black Lives Matter movement resurged in nationwide prominence in 2020, concerns about the lack of minority owners and patrons in the most lauded restaurants were surfacing. In Mother Jones, Tim Murphy pointed out that the culture wars were already brewing in the last century with the battle over New Coke. More traditional food writing still appeared with exceptional profiles of luminaries on the order of Jacques Pépin (by Joshua David Stein) and Jamie Oliver (by Kim Severson). As other pieces explore, in 2019, farm-to-table cooking became a cliché, but regional specialties such as Nashville hot chicken exploded into nationwide presences. Investigations into nutritional labeling and health concerns brought Americans face-to-face with ever-recurring controversy. This is a well-edited addition to the ongoing series, and augurs well for future volumes.

Kwame Onwuachi and Joshua David SteinAlex Van BurenKorsha WilsonCynthia R. GreenleeBurkhard BilgerLaura HayesHannah GoldfieldKaitlyn TiffanyJoe FasslerBrett MartinMeghan McCarronJoshua David SteinKat KinsmanSho SpaethKim SeversonTim MurphyKaty KelleherPete WellsAmelia NierenbergTamar HaspelPaige WilliamsCharlotte DruckmanDan NosowitzSara Kay

Foreword	p. ix
Introduction	p. xiii
The Kitchen at Per Se Was a Clean Place but Hard and Heartless Too	p. 1
"I Just Want to Eat Her Up!"	p. 7
A Critic for All Seasons	p. 11
A Real Hot Mess: How Grits Got Weaponized Against Cheating Men	p. 18
Open Wide	p. 24
Fare Access: DC Restaurants Could Do More to Welcome Diners with Disabilities	p. 43
Kitchen Shift	p. 55
Lean Cuisine Doesn't Want to Be Part of Diet Culture Anymore. Does It Have a Choice?	p. 68
José R. Ralat:; The Demand for "Authenticity" Is Threatening Kansas City's Homegrown Tacos	p. 76
The Man Who's Going to Save Your Neighborhood Grocery Store	p. 82
The Provocations of Chef Tunde Wey	p. 106
Whatever Happened to Portland?	p. 119
When Jacques Pepin Made All the World an Omelet	p. 130
Where'd You Go, Rocco DiSpirito?	p. 136
Easy, Peasy, Japanese-y: Benihana and the Question of Cultural Appropriation	p. 143
It's Not Always Easy to Be Jamie Oliver	p. 151
New Coke Didn't Fail. It Was Murdered.	p. 158
Wet 'n Wild	p. 169
Peter Luger Used to Sizzle. Now It Sputters.	p. 179
Hard Times for a Hot Commodity, the Prized New Mexico Chile	p. 183
Here's What the Government's Dietary Guidelines Should Really Say	p. 188
The Spice Trade	p. 193
We All Scream	p. 206
What the Heck Is Crab Rangoon Anyway?	p. 224
Yelp Reviewers' Authenticity Fetish Is White Supremacy in Action	p. 230
Contributors' Notes	p. 237
Other Notable Food Writing of 2019	p. 242

Killingsworth, Silvia,

Container of (work): Bilger, Burkhard. Open wide.

Container of (work): Druckman, Charlotte. We all scream.

Container of (work): Fassler, Joe. Man who's going to save your neighborhood grocery store.

Container of (work): Goldfield, Hannah. Kitchen shift.

Container of (work): Greenlee, Cynthia R. Real hot mess.

Container of (work): Haspel, Tamar. Here's what the government's dietary guidelines should really say.

Container of (work): Hayes, Laura (Writer). Fare access.

Container of (work): Kay, Sara. Yelp reviewers' authenticity fetish is white supremacy in action.

Container of (work): Kelleher, Katy. Wet 'n wild.

Container of (work): Kinsman, Kat, 1972- Where'd you go, Rocco DiSpirito?

Container of (work): Martin, Brett, 1972- Provocations of Chef Tunde Wey.

Container of (work): McCarron, Meghan. Whatever happened to Portland?

Container of (work): Murphy, Tim (Writer). New coke didn't fail. It was murdered.

Container of (work): Nierenberg, Amelia. Hard times for a hot commodity, the prized New Mexico chile.

Container of (work): Nosowitz, Dan. What the heck is crab rangoon anyway?

Container of (work): Onwuachi, Kwame. Kitchen at Per Se was a clean place but hard and heartless too.

Container of (work): Ralat, José R. Demand for "authenticity" is threatening Kansas City's homegrown tacos.

Container of (work): Severson, Kim. It's not always easy to be Jamie Oliver.

Container of (work): Spaeth, Sho. Easy, peasy, Japanese-y.

Container of (work): Stein, Joshua David. When Jacques Pépin made all the world an omelet.

Container of (work): Tiffany, Kaitlyn. Lean cuisine doesn't want to be part of diet culture anymore. Does it have a choice?

Container of (work): Van Buren, Alex. I just want to eat her up.

Container of (work): Wells, Pete. Peter Luger used to sizzle. Now it sputters.

Container of (work): Williams, Paige, 1966- Spice trade.

Container of (work): Wilson, Korsha. A critic for all seasons.

Books

Best American series

Open wide.

We all scream.

Man who's going to save your neighborhood grocery store.

Kitchen shift.

Real hot mess.

Here's what the government's dietary guidelines should really say.

Fare access.

Yelp reviewers' authenticity fetish is white supremacy in action.

Wet 'n wild.

Where'd you go, Rocco DiSpirito?

Provocations of Chef Tunde Wey.

Whatever happened to Portland?

New coke didn't fail. It was murdered.

Hard times for a hot commodity, the prized New Mexico chile.

What the heck is crab rangoon anyway?

Kitchen at Per Se was a clean place but hard and heartless too.

Demand for "authenticity" is threatening Kansas City's homegrown tacos.

It's not always easy to be Jamie Oliver.

Easy, peasy, Japanese-y.

When Jacques Pépin made all the world an omelet.

Lean cuisine doesn't want to be part of diet culture anymore. Does it have a choice?

I just want to eat her up.

Peter Luger used to sizzle. Now it sputters.

Spice trade.

A critic for all seasons.

Best American series.

SD_ILS:850107

English

2020

López-Alt, J. Kenji, editor, writer of introduction.

Killingsworth, Silvia, editor.