Food Writing

Food writing is writing that focuses on the topic of food, both widely and narrowly defined, and includes work by food critics and food historians.

Coming to My Senses: The Making of a Counterculture Cook
Cork Dork: A Wine-Fueled Adventure Among the Obsessive Sommeliers, Big Bottle Hunters, and Rogue Scientists Who Taught Me to Live for Taste
Dinner with Edward: A Story of an Unexpected Friendship
Real Food/Fake Food: Why You Don’t Know What You’re Eating and What You Can Do About It
The Dorito Effect: The Surprising New Truth About Food and Flavor
Hot Dog Taste Test
Love, Loss, and What We Ate: A Memoir
Cooked: A Natural History of Transformation
Eight Flavors: The Untold Story of American Cuisine
The Mushroom Hunters: On the Trail of Secrets, Eccentrics, and the American Dream
Voracious: A Hungry Reader Cooks Her Way through Great Books
32 Yolks: From My Mother's Table to Working the Line
The French Chef in America: Julia Child's Second Act
American Grown: The Story of the White House Kitchen Garden and Gardens Across America
Kitchen Confidential: Adventures in the Culinary Underbelly
Garlic and Sapphires: The Secret Life of a Critic in Disguise
The Omnivore's Dilemma: A Natural History of Four Meals
Blood, Bones, and Butter: The Inadvertent Education of a Reluctant Chef
Tender at the Bone: Growing Up at the Table
Comfort Me with Apples: More Adventures at the Table
Julie and Julia: 365 Days, 524 Recipes, 1 Tiny Apartment Kitchen: How One Girl Risked Her Marriage, Her Job, and Her Sanity to Master the Art of Living
In Defense of Food: An Eater's Manifesto
Heat: An Amateur's Adventures as Kitchen Slave, Line Cook, Pasta-Maker, and Apprentice to a Dante-Quoting Butcher in Tuscany
Animal, Vegetable, Miracle: A Year of Food Life
A Homemade Life: Stories and Recipes from My Kitchen Table
The Man Who Ate Everything
A Cook's Tour: Global Adventures in Extreme Cuisines
Medium Raw: A Bloody Valentine to the World of Food and the People Who Cook
Home Cooking: A Writer in the Kitchen
Mycophilia by Eugenia BoneOn Food and Cooking by Harold McGeeWhy Calories Count by Marion NestleDrugs Without the Hot Air by David J. NuttThe Mad Feast by Matthew Gavin Frank
Books related to Gastropod podcast
82 books — 3 voters

The Omnivore's Dilemma by Michael PollanThe Art of Eating by M.F.K. FisherFood Matters by Mark BittmanAn Everlasting Meal by Tamar AdlerAnimal, Vegetable, Miracle by Barbara Kingsolver
Sweet Food Writing
32 books — 21 voters
The Omnivore's Dilemma by Michael PollanKitchen Confidential by Anthony BourdainFast Food Nation by Eric SchlosserAnimal, Vegetable, Miracle by Barbara KingsolverIn Defense of Food by Michael Pollan
Food-Related Non-Fiction
796 books — 1,468 voters

Erica Bauermeister
We’re all just ingredients. What matters is the grace with which you cook the meal.
Erica Bauermeister, The Lost Art of Mixing

Zara Quiroga
I think food writing tends to be pompous and, generally speaking, not for the masses. I try to make sure my writing doesn’t come across as pretentious. In fact, my food book, Lisbon in 100 Bites, is quite the opposite of this. It’s about real Portuguese food, in a down-to-earth environment.
Zara Quiroga

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Reflections Book Club A group for all genres.

1 member, last active 4 years ago


Tags contributing to this page include: food-writing and food-lit