Most Read This Week In 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"

Food for Thought: Essays and Ruminations

All Consuming: Why We Eat the Way We Eat Now

What I Ate in One Year (And Related Thoughts)

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

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

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

Animal, Vegetable, Junk: A History of Food, from Sustainable to Suicidal: A Food Science Nutrition History Book

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

Bite by Bite: Nourishments and Jamborees

Takeaway: Stories from a Childhood Behind the Counter

The Upstairs Delicatessen: On Eating, Reading, Reading About Eating, and Eating While Reading

A Thousand Feasts: Small Moments of Joy… A Memoir of Sorts

We Are What We Eat: A Slow Food Manifesto

How the Other Half Eats: The Untold Story of Food and Inequality in America

Taste Makers: Seven Immigrant Women Who Revolutionized Food in America

Black, White, and The Grey: The Story of an Unexpected Friendship and a Beloved Restaurant

Have You Eaten Yet? Stories from Chinese Restaurants Around the World

Eating to Extinction: The World's Rarest Foods and Why We Need to Save Them

Dirty Kitchen: A Memoir of Food and Family

My First Popsicle: An Anthology of Food and Feelings

Gullah Geechee Home Cooking: Recipes from the Matriarch of Edisto Island

The Everlasting Meal Cookbook: Leftovers A-Z

The Secret of Cooking: Recipes for an Easier Life in the Kitchen

Chinese Menu: The History, Myths, and Legends Behind Your Favorite Foods

Invitation to a Banquet: The Story of Chinese Food

National Dish: Around the World in Search of Food, History, and the Meaning of Home

Cold Kitchen: A Year of Culinary Travels

Koshersoul: The Faith and Food Journey of an African American Jew

On the Curry Trail: Chasing the Flavor That Seduced the World

The Year of Miracles: Recipes About Love + Grief + Growing Things

The Best American Food Writing 2021: Essays on Restaurants, Culture, and the Uniting Power of Food

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

Eating While Black: Food Shaming and Race in America

Mango & Peppercorns: A Memoir of Food, an Unlikely Family, and the American Dream

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

Black Smoke: African Americans and the United States of Barbecue (A Ferris and Ferris Book)

The Best American Food and Travel Writing 2024

China in Seven Banquets: A Flavourful History

Endangered Eating: America's Vanishing Foods

Group Living and Other Recipes: A Memoir

No Meat Required: The Cultural History and Culinary Future of Plant-Based Eating

Salty: Lessons on Eating, Drinking, and Living from Revolutionary Women

Why We Cook : Women on Food, Identity, and Connection

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“ The life of the cook was a life of adventure, looting, pillaging and rock-and-rolling through life with a carefree disregard for all conventional morality. It looked pretty damn good to me on the other side of the line. ”
― Anthony Bourdain, Kitchen Confidential: Adventures in the Culinary Underbelly

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“ As a cook, your station, and its condition, its state of readiness, is an extension of your nervous system - and it is profoundly upsetting if another cook or, God forbid, a waiter - disturbs your precisely and carefully laid-out system. ”
― Anthony Bourdain, Kitchen Confidential: Adventures in the Culinary Underbelly

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