Click here to read reviewer Maya Fleischmann's take on Best Food Writing 2013.
Holly Hughes has a long history of editing a compilation of the best food articles of the year:
she has put together a food anthology each year since 2000. This year's, Best Food Writing 2013, is another worthy effort and will be enjoyed both by those who identify themselves as ‘foodies’ and by those just interested in good writing that explains someone else’s obsession.
The book contains articles by well-known food writers. Authors include Michael Pollen, Corby Kummer (senior editor at
The Atlantic for three decades), Matt Goulding, Dara Moskowitz Grumdahl and Jonathan Gold, the first ever food writer to win a Pulitzer Prize. Some of the articles are written by chefs, some by food critics, and many by those who write about food for
The articles range both in subject and voice. There are articles that cover food fads and fashions such as slow eating, the local resourcing trend, the tyranny of chefs who have gone from those providing a service to those who give diners what they want to cook rather than what the diner wants to eat, and the emergence of food trucks. There are humorous articles about cooking ribs and fighting squirrels. There are emotional pieces that describe the role that food has in discovering love, parental connections, the connection between food and gratitude and food and memories. There are profiles of chefs and descriptions of dinners with more than twenty courses. There is complicated food, simple food, expensive food and comfort food.
The reader will enjoy learning about the subject. Each article is a gem in its own genre. There is a short biography of each author before the piece, and the book is organized into subjects such as
The Way We Eat Now, A Critical Palate, Farm To Table, The Meat Of The Matter,
Home Cooking, To Be A Chef and Personal Tastes. Those interested in cooking and food will find much to interest them, and those who are more mundane cooks will enjoy the view into the world of those for whom food is a compelling interest. This book is recommended both for food enthusiasts and those interested in the subject of cooking and why it matters.