The Best American Food Writing 2018 (eBook, ePUB)
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Selected by Ruth Reichl, "punchy and vibrant" essays on food, its place on our tables, in our lives, and in our world ( Publishers Weekly). The twenty-eight pieces in this volume are about food, yet touch on every pillar of society: from the sense memories that connect a family, to the scientific tinkering that gives us new snacks to share, to the intersections of culinary culture with some of our most significant political issues. Included among other essays are: "Revenge of the Lunch Lady" by Jane Black, food writer for the Washington Post, New York Times, and Wall Street Journal | "How…mehr

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Produktbeschreibung
Selected by Ruth Reichl, "punchy and vibrant" essays on food, its place on our tables, in our lives, and in our world ( Publishers Weekly). The twenty-eight pieces in this volume are about food, yet touch on every pillar of society: from the sense memories that connect a family, to the scientific tinkering that gives us new snacks to share, to the intersections of culinary culture with some of our most significant political issues. Included among other essays are:
  • "Revenge of the Lunch Lady" by Jane Black, food writer for the Washington Post, New York Times, and Wall Street Journal
  • "How Driscoll's Reinvented the Strawberry" by Dana Goodyear, author of Anything that Moves
  • "Who Owns Uncle Ben?" by Shane Mitchell, James Beard Award winner and Saveur contributing editor
  • "Is Dinner for Two Worth $1,000?" by Jonathan Gold, Pulitzer Prize-winning Los Angeles Times restaurant critic
At times a celebration, at times a critique, at times a wondrous reverie, The Best American Food Writing 2018 is brimming with delights both circumspect and sensuous. Dig in! "For pure food writing fun, it's hard to beat Baxter Holmes's 'The NBA's Secret Sandwich Addiction,' which will have readers first laughing incredulously and then hungrily craving a PB&J on plain white bread. Thoughtful and educational, enticing and entertaining, this collection has something for everyone."- Publishers Weekly

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Autorenporträt
Ruth Reichl is the best-selling author of seven books. She was Editor in Chief of Gourmet Magazine from 1999 to 2009. Before that she was the restaurant critic of both The New York Times (1993–1999) and the Los Angeles Times (1984–1993), where she was also named food editor. As co-owner of The Swallow Restaurant from 1974 to 1977, she played a part in the culinary revolution that took place in Berkeley, California. In the years that followed, she served as restaurant critic for New West and California magazines. She has been honored with six James Beard Awards, was named Adweek’s Editor of the Year, and was the recipient of the Missouri Honor Medal for Distinguished Service and the Matrix Award for Magazines. She holds a B.A. and an M.A. in the History of Art from the University of Michigan and lives in upstate New York with her husband, Michael Singer, a television news producer.