Best Food Writing 2012
2012 Edition
Published on 23. October 2012
Book
Paperback/Softback
400 pages
978-0-7382-1603-4 (ISBN)
Description
Our fascination with what we eat, its provenance, and its preparation just keeps growing-and food writing has continued to explode. Once again, editor Holly Hughes plumbs magazines, newspapers, newsletters, books, and websites for the year's finest culinary prose-"stories for connoisseurs, celebrations of the specialized, the odd, or simply the excellent" ( Entertainment Weekly ). Featuring essays and articles from established food writers and rising stars, as well as some literary surprises, Best Food Writing 2012 captures the trends, big stories, and new voices. From going hunting to going vegan, from soup-to-nuts or farm-to-table, there's something for every foodie in the newest edition of this acclaimed series.Previous contributors include: Brett Anderson, Dan Barber, Frank Bruni, John T. Edge, Jonathan Gold, Gabrielle Hamilton, Jessica B. Harris, Madhur Jaffrey, Francis Lam, David Leite, J. Kenji Lopez-Alt, Molly O'Neill, Kevin Pang, Ruth Reichl, Alan Richman, Kim Severson, Jason Sheehan, Sam Sifton, John Thorne, and Calvin Trillin.
Reviews / Votes
A Boston Globe Bestseller, 11/4/12 Amazon.com 2012 Best Books of the Year: Food Lit Booklist, starred review, October 2012"This exciting series has taken a lot of the work but none of the pleasure out of tracking down outstanding expressions of the love of food. Now in its thirteenth edition, Best Food Writing is not falsely titled. There is nothing less than serious, exciting, entertaining, and edifying writing to be found here." Kirkus Reviews, 10/15/12"Hughes once again pulls together the year's tastiest examples from the growing field of food writing...In an era of celebrity chefs and much-hyped restaurants, this collection is thankfully absent the pretentious musings of restaurateurs and TV stars...A collection of strong writing on fascinating topics that will appeal to foodies and essay lovers alike." Infodad.com, 11/29/12"This is food writing that goes beyond food itself, that sometimes deals with the intricacies of food preparation and consumption but even more often discusses what food means, what it stands for, where it fits into life rather than where it fits into our mouths and bellies. It is for readers who find the contemplation of food in a larger context particularly delicious."More details
Language
English
Place of publication
United States
Publishing group
Hachette Books
Product notice
Paperback (UK-trade)
Dimensions
Height: 210 mm
Width: 140 mm
ISBN-13
978-0-7382-1603-4 (9780738216034)
Copyright in bibliographic data and cover images is held by Nielsen Book Services Limited or by the publishers or by their respective licensors: all rights reserved.
Schweitzer Classification
Persons
Holly Hughes has edited the annual Best Food Writing series since its inception in 2000. The former executive editor of Fodor's Travel Publications, she is also author of Frommer's 500 Places for Food and Wine Lovers and Frommer's 500 Places to Take the Kids Before They Grow Up. She lives with her family in New York City.