The Best American Food Writing 2020 9780358346494
The year’s top food writing from writers who celebrate the many innovative, comforting, mouthwatering, and culturally ri
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English Year 2020
Table of contents :
Contents
Copyright
Foreword
Introduction
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
Contributors’ Notes
Other Notable Food Writing of 2019
Read More from the Best American Series
About the Editors
Connect with HMH
Footnotes
Contents
Copyright
Foreword
Introduction
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
Contributors’ Notes
Other Notable Food Writing of 2019
Read More from the Best American Series
About the Editors
Connect with HMH
Footnotes
- Author / Uploaded
- J. Kenji López-Alt
- Silvia Killingsworth
- Similar Topics
- Housekeeping, leisure
- Cooking
