The Best American Food Writing 2020

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

Publisher Marketing: J. KENJI LÓPEZ-ALT, guest editor, is the chief culinary adviser of Serious Eats, chef/partner at Wursthall, and the author of the James Beard Award-nominated column The Food Lab. SILVIA KILLINGSWORTH, series editor, is a digital editor at Bloomberg Businessweek . Table of Contents : KWAME ONWUACHI AND JOSHUA DAVID STEIN: The Kitchen at Per Se Was a Clean Place but Hard and Heartless Too ALEX VAN BUREN: "I Just Want to Eat Her Up!" KORSHA WILSON: A Critic for All Seasons CYNTHIA R. GREENLEE: A Real Hot Mess: How Grits Got Weaponized Against Cheating Men BURKHARD BILGER: Open Wide LAURA HAYES: Fare Access: DC Restaurants Could Do More to Welcome Diners with Disabilities HANNAH GOLDFIELD: Kitchen Shift KAITLYN TIFFANY: Lean Cuisine Doesn't Want to Be Part of Diet Culture Anymore. Does It Have a Choice? JOSÉ R. RALAT: The Demand for "Authenticity" Is Threatening Kansas City's Homegrown Tacos JOE FASSLER: The Man Who's Going to Save Your Neighborhood Grocery Store BRETT MARTIN: The Provocations of Chef Tunde Wey MEGHAN McCARRON: Whatever Happened to Portland? JOSHUA DAVID STEIN: When Jacques Pépin Made All the World an Omelet KAT KINSMAN: Where'd You Go, Rocco DiSpirito? SHO SPAETH: Easy, Peasy, Japanese-y: Benihana and the Question of Cultural Appropriation KIM SEVERSON: It's Not Always Easy to Be Jamie Oliver TIM MURPHY: New Coke Didn't Fail. It Was Murdered. KATY KELLEHER: Wet 'n Wild PETE WELLS: Peter Luger Used to Sizzle. Now It Sputters. AMELIA NIERENBERG: Hard Times for a Hot Commodity, the Prized New Mexico Chile TAMAR HASPEL: Here's What the Government's Dietary Guidelines Should Really Say PAIGE WILLIAMS: The Spice Trade CHARLOTTE DRUCKMAN: We All Scream DAN NOSOWITZ: What the Heck Is Crab Rangoon Anyway? SARA KAY: Yelp Reviewers' Authenticity Fetish Is White Supremacy in Action Publisher Marketing : 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 Review Citations: Booklist 12/04/2020 (EAN 9780358344582, Paperback) Contributor Bio: López-Alt, J Kenji J. KENJI LÓPEZ-ALT is the Chief Culinary Advisor of Serious Eats, Chef/Partner at Wursthall, and the author of the James Beard Award-nominated column The Food Lab. His first book, The Food Lab: Better Home Cooking Through Science is a New York Times bestseller, winner of the James Beard Award for general cooking, and was named Book of the Year by the International Association of Culinary Professionals. He lives in San Mateo with his wife Adriana and daughter Alicia. Contributor Bio: Killingsworth, Silvia SILVIA KILLINGSWORTH is the digital editor of Bloomberg Businessweek 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.

Format: Paperback | Pages: 272 | Publication Date: 2020-11-03