Genres > Food and Drink

Food Writing

Food writing is writing that focuses on the topic of food, both widely and narrowly defined, and includes work by food critics and food historians.

Most Read This Week Tagged "Food Writing"

What I Ate in One Year (And Related Thoughts)

Food for Thought: Essays and Ruminations

A Waiter in Paris: Adventures in the Dark Heart of the City

All Consuming: Why We Eat the Way We Eat Now

Your Table Is Ready: Tales of a New York City Maître D'

The Secret History of Food: Strange but True Stories About the Origins of Everything We Eat ― A Culinary Origins Book

If You Can't Take the Heat: Tales of Food, Feminism, and Fury

Dessert Can Save the World: Stories, Secrets, and Recipes for a Stubbornly Joyful Existence

What's Cooking in the Kremlin: From Rasputin to Putin, How Russia Built an Empire with a Knife and Fork

Slow Noodles: A Cambodian Memoir of Love, Loss, and Family Recipes

We Are What We Eat: A Slow Food Manifesto

Dirty Kitchen: A Memoir of Food and Family

More most read this week tagged "food writing"...

Lists

All Liquored Up - The History of Alcohol and Drinking (nonfiction)

147 books — 38 voters

Like Water for Chocolate by Laura Esquivel

The Guernsey Literary and Potato Peel Pie Society by Mary Ann Shaffer

Books that Cook (stories with recipes)

498 books — 79 voters

Harumi's Japanese Cooking by Harumi Kurihara

Authentic Japanese Food Cookbook by Daniel Humphreys

Best Japanese Cookbooks in English

40 books — 30 voters

The Foods and Wines of Spain by Penelope Casas

Best Spanish Cookbooks

72 books — 10 voters

The Complete Book of Caribbean Cooking by Elisabeth Lambert Ortiz

The Real Taste of Jamaica by Enid Donaldson

Best Caribbean Cookbooks

111 books — 6 voters

The Foods of the Greek Islands by Aglaia Kremezi

The Glorious Foods of Greece by Diane Kochilas

The Country Cooking of Greece by Diane Kochilas

The Grecian Plate by St. Barbara Greek Orthodox ...

Best Greek Cookbooks

59 books — 6 voters

Related Genres

Nonfiction
Food and Drink

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“ There has ling been a happy symbiotic relationship between kitchen and bar. Simply put, the kitchen wants booze, and the bartender wants food. ”
― Anthony Bourdain, Kitchen Confidential: Adventures in the Culinary Underbelly

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“ I’ve sat in restaurants and viewed the food on the plate as I would a half-blooded mongrel. I may feel sorry for it and given time even get to like it a little, but it’s never going to really gain my affections. The plate in front of you should tantalize, seduce and enchant you. It should be a cheeky devil, a minx, a hussy even, but never a desperado ”
― Karl Wiggins, Wrong Planet - Searching for your Tribe

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