| Description |
xxii, 181 pages ; 21 cm |
| Contents |
Restriction as possibility; lifestyle as politics / Alicia Kennedy (from MOLD Magazine) -- Salt and sex / Amy Loeffler (from Whetstone Magazine) -- Border lines / Anya Von Bremzen (from Afar) -- What counts as fresh fish? / Bee Wilson (from The Wall Street Journal) -- The double life of New York's black oyster king / Briona Lamback (from Gastro Obscura) -- The elusive roots of rosin potatoes / Caroline Hatchett (from Bitter Southerner) -- Detroit's Chinatown and Gayborhood felt like two separate worlds. Then they collided / Curtis Chin (from Bon Appétit) -- Time is strong / David Streitfeld (from Slow Reader) -- Foraging New York City's wild, edible margins with Journei Bimwala / Grey Moran (from Grist) -- He knew it all / Hugh Merwin (from Grub Street) -- Is the "future of food" the future we want? / Jaya Saxena (from Eater) -- Kimchi with a side of whale / Jennifer Fergesen (from Eater) -- There is no such thing as Italian food / John Last (from Noema) -- You don't look anorexic / Kate Siber (from New York Times Magazine) -- Teach a man to fish / Kayla Stewart (from Gravy) -- Thanksgiving is an RPG / Khadjiah Johnson (from Black Nerd Problems) -- Effortless Anonymity / Lyndsay C. Green (from Detroit Free Press) -- What we write about when we write about food / Ligaya Mishan (from T: The New York Times Style Magazine) -- On the road, a taste of home / Madhushree Ghosh (from High Country News) -- Regulating the food industry: an aspirational agenda / Marion Nestle (from American Journal of Public Health) -- The FDA is coming for your almond milk / Tom Philpott (from Mother Jones) -- Tales of a accidental cooking club / Mike Diago (from The Bittman Project) -- Black farmers in Arkansas still seek justice a century after the Elaine Massacre / Wesley Brown (from Civil Eats) -- Contributors' notes -- Other distinguished food writing of 2022. |
| Summary |
A collection of the years top food writing, selected by prolific food writer and author of How to Cook Everything Mark Bittman. Food writer Mark Bittman selects the best twenty articles published in 2022 that celebrate the many innovative, comforting, mouthwatering, and culturally rich culinary offerings of our country. |
| Subject |
Food writing -- United States.
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Food -- Literary collections.
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Cooking -- Literary collections.
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Gastronomy -- Literary collections.
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Dinners and dining -- Literary collections.
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Food habits -- Literary collections.
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| Added Author |
Bittman, Mark, editor.
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Killingsworth, Silvia, editor.
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| Added Title |
Food writing 2023 |
| ISBN |
9780063322523 (paperback) |
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0063322528 (paperback) |
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