The Resource The best American food writing 2018, edited and with an introduction by Ruth Reichl

The best American food writing 2018, edited and with an introduction by Ruth Reichl

Label
The best American food writing 2018
Title
The best American food writing 2018
Statement of responsibility
edited and with an introduction by Ruth Reichl
Title variation
Best food writing 2018
Contributor
Editor
Subject
Genre
Language
eng
Summary
  • "Food writing is stepping out," legendary food writer Ruth Reichl declares at the start of this, the inaugural edition of Best American Food Writing. "It's about time...Food is, in a very real sense, redesigning the world." Indeed, the twenty-eight pieces in this volume touch on every pillar of society: from the sense memories that connect a family through food, 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. 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! --Publisher website
  • Legendary author and food critic Ruth Reichl collects the year's finest writing about food and drink
Member of
Cataloging source
YDX
Dewey number
641.3
Index
no index present
LC call number
TX631
LC item number
.B47 2018
Literary form
non fiction
http://library.link/vocab/relatedWorkOrContributorName
Reichl, Ruth
Series statement
  • A Mariner Original
  • Best American series
http://library.link/vocab/subjectName
  • Food
  • Cooking
  • Gastronomy
  • Dinners and dining
  • Food habits
Target audience
adult
Label
The best American food writing 2018, edited and with an introduction by Ruth Reichl
Instantiates
Publication
Copyright
Note
  • "A Mariner Original."
  • Includes index
Carrier category
volume
Carrier category code
  • nc
Carrier MARC source
rdacarrier
Content category
text
Content type code
  • txt
Content type MARC source
rdacontent
Contents
  • Secrets in the sauce
  • Lauren Collins
  • On the Ibérico Trail
  • John T. Edge
  • Bringing in the beans
  • Ted Genoways
  • Is dinner for two worth $1,000?
  • Jane Black
  • How Driscoll's reinvented the strawberry
  • Dana Goodyear
  • Revenge of the lunch lady
  • Temples of the seasons
  • Alex Halberstadt
  • The struggle of "eating well" when you're poor
  • Marissa Higgins
  • The NBA's secret sandwich addiction
  • Baxter Holmes
  • The white lies of craft culture
  • Lauren Michele Jackson
  • Where's the beef
  • Beth Kowitt
  • Jane Black
  • In God's hands
  • Francis Lam
  • To wash or not to wash
  • Harold McGee
  • Born in the USA : the rise and triumph of Asian-American cuisine
  • Ligaya Mishav
  • Who owns Uncle Ben
  • Shane Mitchell
  • Georgetown one stop
  • John O'Connor
  • New York. Chicago. Detroit. Portland? Making the case for a new American pizza city
  • The country sausage that's going to town
  • Chris Offutt
  • The teenage whaler's tale
  • Julia O'Malley
  • The mad cheese scientists fighting to save the dairy industry
  • Clint Rainey
  • The joy of reading about cooking
  • Tejal Rao
  • Oysters : a love story
  • Tejal Rao
  • Karen Brooks
  • Mario Batali and the appetites of man
  • Helen Rosner
  • Pawhuska or bust : a journey to the heart of pioneer woman country
  • Khushbu Shah
  • The world's last great undiscovered cuisine
  • Anya Von Bremzen
  • After oranges
  • Wyatt Williams
  • Christina Tosi has a cookie
  • Mary H. K. Choi
  • I've worked in food for twenty years. Now you finally care about female chefs
  • Amanda Cohen
Dimensions
21 cm.
Edition
First edition.
Extent
xxi, 288 pages
Isbn
9781328662248
Lccn
2018202187
Media category
unmediated
Media MARC source
rdamedia
Media type code
  • n
System control number
  • (OCoLC)1016627184
  • 1815305
  • (OCoLC)on1016627184
  • 1815305
Label
The best American food writing 2018, edited and with an introduction by Ruth Reichl
Publication
Copyright
Note
  • "A Mariner Original."
  • Includes index
Carrier category
volume
Carrier category code
  • nc
Carrier MARC source
rdacarrier
Content category
text
Content type code
  • txt
Content type MARC source
rdacontent
Contents
  • Secrets in the sauce
  • Lauren Collins
  • On the Ibérico Trail
  • John T. Edge
  • Bringing in the beans
  • Ted Genoways
  • Is dinner for two worth $1,000?
  • Jane Black
  • How Driscoll's reinvented the strawberry
  • Dana Goodyear
  • Revenge of the lunch lady
  • Temples of the seasons
  • Alex Halberstadt
  • The struggle of "eating well" when you're poor
  • Marissa Higgins
  • The NBA's secret sandwich addiction
  • Baxter Holmes
  • The white lies of craft culture
  • Lauren Michele Jackson
  • Where's the beef
  • Beth Kowitt
  • Jane Black
  • In God's hands
  • Francis Lam
  • To wash or not to wash
  • Harold McGee
  • Born in the USA : the rise and triumph of Asian-American cuisine
  • Ligaya Mishav
  • Who owns Uncle Ben
  • Shane Mitchell
  • Georgetown one stop
  • John O'Connor
  • New York. Chicago. Detroit. Portland? Making the case for a new American pizza city
  • The country sausage that's going to town
  • Chris Offutt
  • The teenage whaler's tale
  • Julia O'Malley
  • The mad cheese scientists fighting to save the dairy industry
  • Clint Rainey
  • The joy of reading about cooking
  • Tejal Rao
  • Oysters : a love story
  • Tejal Rao
  • Karen Brooks
  • Mario Batali and the appetites of man
  • Helen Rosner
  • Pawhuska or bust : a journey to the heart of pioneer woman country
  • Khushbu Shah
  • The world's last great undiscovered cuisine
  • Anya Von Bremzen
  • After oranges
  • Wyatt Williams
  • Christina Tosi has a cookie
  • Mary H. K. Choi
  • I've worked in food for twenty years. Now you finally care about female chefs
  • Amanda Cohen
Dimensions
21 cm.
Edition
First edition.
Extent
xxi, 288 pages
Isbn
9781328662248
Lccn
2018202187
Media category
unmediated
Media MARC source
rdamedia
Media type code
  • n
System control number
  • (OCoLC)1016627184
  • 1815305
  • (OCoLC)on1016627184
  • 1815305

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