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.

New Releases Tagged "Food Writing"

Eat a Peach
Eat a Peach
Dirt: Adventures, with Family, in the Kitchens of Lyon, Looking for the Origins of French Cooking
Kitchens of the Great Midwest
Supper Club
L'Appart: The Delights and Disasters of Making My Paris Home
Everything Is Under Control: A Memoir with Recipes
Dinner with Edward: A Story of an Unexpected Friendship
What She Ate: Six Remarkable Women and the Food That Tells Their Stories
Always Home: A Daughter's Recipes & Stories
Our Lady of Perpetual Hunger: A Memoir
The Food Explorer: The True Adventures of the Globe-Trotting Botanist Who Transformed What America Eats
Burn the Place: A Memoir
Devoured: From Chicken Wings to Kale Smoothies--How What We Eat Defines Who We Are
Midnight Chicken: & Other Recipes Worth Living For
The Way We Eat Now
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
Tender at the Bone: Growing Up at the Table
Blood, Bones, and Butter: The Inadvertent Education of a Reluctant Chef
Comfort Me with Apples: More Adventures at the Table
Julie and Julia: 365 Days, 524 Recipes, 1 Tiny Apartment Kitchen
In Defense of Food: An Eater's Manifesto
Animal, Vegetable, Miracle: A Year of Food Life
Heat: An Amateur's Adventures as Kitchen Slave, Line Cook, Pasta-Maker, and Apprentice to a Dante-Quoting Butcher in Tuscany
Medium Raw: A Bloody Valentine to the World of Food and the People Who Cook
A Homemade Life: Stories and Recipes from My Kitchen Table
A Cook's Tour: Global Adventures in Extreme Cuisines
The Man Who Ate Everything
The Art of Eating

Related Genres

Anthony Bourdain
Good food and good eating are about risk. Every once in a while an oyster, for instance, will make you sick to your stomach. Does this mean you should stop eating oysters? No way.
Anthony Bourdain, Kitchen Confidential: Adventures in the Culinary Underbelly

Karl Wiggins
I’ve sat in restaurants and viewed the food on the plate as I would a half-blooded mongrel. I may feel sorry for it and given time even get to like it a little, but it’s never going to really gain my affections. The plate in front of you should tantalize, seduce and enchant you. It should be a cheeky devil, a minx, a hussy even, but never a desperado
Karl Wiggins, Wrong Planet - Searching for your Tribe

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