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.

World Travel: An Irreverent Guide
Animal, Vegetable, Junk: A History of Food, from Sustainable to Suicidal
Hungry
We Are What We Eat: A Slow Food Manifesto
The Recipe Box
My Place at the Table: A Recipe for a Delicious Life in Paris
Dirt: Adventures, with Family, in the Kitchens of Lyon, Looking for the Origins of French Cooking
Cork Dork: A Wine-Fueled Adventure Among the Obsessive Sommeliers, Big Bottle Hunters, and Rogue Scientists Who Taught Me to Live for Taste
Wine Girl: The Obstacles, Humiliations, and Triumphs of America's Youngest Sommelier
Feast: True Love in and out of the Kitchen
Black, White, and the Grey: The Story of an Unexpected Friendship and a Beloved Restaurant
A Half Baked Idea: How grief, love and cake took me from the courtroom to Le Cordon Bleu
Tiny Moons: A Year of Eating in Shanghai
The Way We Eat Now
What She Ate: Six Remarkable Women and the Food That Tells Their Stories
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
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
Medium Raw: A Bloody Valentine to the World of Food and the People Who Cook
Home Cooking: A Writer in the Kitchen
A Cook's Tour: Global Adventures in Extreme Cuisines
A Homemade Life: Stories and Recipes from My Kitchen Table
The Man Who Ate Everything

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Mark Kurlansky
There is a big difference between living in a society that hunts whales and living in one that views them. Nature is being reduced to precious demonstrations for entertainment and education, something far less natural than hunting. Are we headed for a world where nothing is left of nature but parks?
Mark Kurlansky, Cod: A Biography of the Fish that Changed the World

Anthony Bourdain
Garlic is divine. Few food items can taste so many distinct ways, handled correctly. Misuse of garlic is a crime. Old garlic, burnt garlic, garlic cut too long ago, garlic that has been tragically smashed through one of those abominations, the garlic press, are all disgusting. Please, treat your garlic with respect.
Anthony Bourdain, Kitchen Confidential: Adventures in the Culinary Underbelly

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