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Best food writing 2017 / edited by Holly Hughes.

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Da Capo Lifelong, 2017.

641.3002 B561 2017

Food -- Literary collections.

Cooking -- Literary collections.

Gastronomy -- Literary collections.

Dinners and dining -- Literary collections.

Food habits -- Literary collections.

9780738220185 (pbk.)

Alternate title:

Food writing 2017

xvi, 351 p. ; 21 cm.

Includes index.

The way we eat now -- Who's food is it anyway? -- Foodways -- How my city eats -- Updating the classics -- Someone's in the kitchen -- They also serve -- Down the hatch -- Personal tastes.

The benefits of eating without a map / Keith Pandolfi -- The curious appeal of "bad" food / Irina Dumitrescu -- Let it bleed (humanely) / J. Kenji Lopez-Alt -- Seaweed dreaming / Rowan Jacobsen -- Japan's cult food drama "The Lonely Gourmet" is essentially pornography / Matthew Amster-Burton -- In New York City, what's the difference between a $240 sushi roll and a $6.95 sushi roll? / Greg Rosalsky -- NOMA co-founder Claus Meyer's next big project is in one of Brooklyn's poorest neighborhoods / Jane Black -- The last European Christmas / Marina O'Laughlin -- Who owns Southern food? / John T. Edge and Tunde Wey -- Who has the right to capitalize on a culture's cuisine? / Laura Shunk -- Writing about food at the intersection of gayness, blackness & faith / Michael Twitty -- Cooking other people's food / Luke Tsai -- A "Pan-Asian" restaurant may seem dated, in fact the trend is hotter than ever / Tim Carman -- In defense of Mexican-American chefs / Gustavo Arellano -- Salt of the earth / Ronni Lundy -- What's true about pho / Rachel Khong -- Can S.C. barbecue family rise above their father's history of racism? / Kathleen Purvis -- The art of boucherie / Jennifer Kornegay -- Who really invented the Reuben? / Elizabeth Weil -- The slow and sad death of Seattle's iconic Teriyaki scene / Naomi Tomky -- The story of the Mission burrito, piled high and rolled tight / John Birdsall -- I want crab, pure Maryland crab / Bill Addison -- The burning desire for hot chicken / Dany Chau -- The city that knows how to eat / Besha Rodell -- Ballad of a small-town bakery / Scott Mowbray -- Burritos, remixed / Anna Roth -- Pimento cheese in a parka / John Kessler -- Chicken potpie for the modern cook / Julia Moskin -- A mother's lesson in cooking for a crowd / Joe Yonan.

From small-town bakeries to big city restaurants, Best Food Writing offers a bounty of everything in one place. For eighteen years, Holly Hughes has scoured both the online and print world to serve up the finest collection of food writing. This year, Best food Writing delves into the intersection of fine dining and food justice, culture and ownership, tradition and modernity; as well as profiles on some of the most fascinating people in the culinary world today. Once again, these standout essays--compelling, hilarious, poignant, illuminating--speak to the core of our hearts and fill our bellies. Whether you're a fan of Michel Richard or Guy Fieri--or both--there's something for everyone here. Take a seat and dig in.

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