- Popular Magazines
- Just Added
- Cooking & Food
- Fashion
- Health & Fitness
- Home & Garden
- News & Politics
- See all
New York Times best-selling author and James Beard Award winner Samin Nosrat collects the year’s finest writing about food and drink.
“Good food writing evokes the senses,” writes Samin Nosrat, best-selling author of Salt, Fat, Acid, Heat and star of the Netflix adaptation of the book. “It makes us consider divergent viewpoints. It makes us hungry and motivates us to go out into the world in search of new experiences. It charms and angers us, breaks our hearts, and gives us hope. And perhaps most importantly, it creates empathy within us.” Whether it’s the dizzying array of Kit Kats in Japan, a reclamation of the queer history of tapas, or a spotlight on a day in the life of a restaurant inspector, the work in The Best American Food Writing 2019 will inspire you to pick up a knife and start chopping, but also to think critically about what you’re eating and how it came to your plate, while still leaving you clamoring for seconds.
-
Creators
-
Series
-
Publisher
-
Release date
February 27, 2024 -
Formats
-
Kindle Book
-
OverDrive Read
- ISBN: 9781328663092
-
EPUB ebook
- ISBN: 9781328663092
- File size: 5987 KB
-
-
Languages
- English
-
Reviews
-
Publisher's Weekly
November 25, 2019
In this wide-ranging collection, James Beard Award–winning cookbook author Nosrat (Salt, Fat, Acid, Heat) emphasizes how food writing can “broaden cultural understanding” and empathy throughout the world. Yemisi Aribisala’s “The Girls Who Fainted at the Sight of an Egg” fondly recalls her maternal grandmother’s chicken farmhouse, and where one woman used eggs as “a homemade virginity test.” Burkhard Bilger’s “Bean Freaks” describes his most memorable meal—beans from a can that he ate as a teenager in France—and jumps off from that to profile an heirloom bean connoisseur who lives outside of Mexico City, as well as give a history of Mexican cooking. New York Times food writer Tejal Rao travels to Japan to find that Nestle’s Kit Kat bars, which were introduced to the country in 1973, have become so popular—and come in so many flavors—that many Japanese believe the candy was invented there. Priya Fielding-Singh asks why poor Americans eat unhealthily, and realizes that “junk food is the only indulgence they can afford.” In “The Maraschino Mogul,” Ian Frazier looks at the effect a Brooklyn maraschino cherry producer had on local beekeepers (their hives “began to glow an incandescent red”). The result is a wonderfully satisfying assortment of food for thought.
-
Formats
- Kindle Book
- OverDrive Read
- EPUB ebook
subjects
Languages
- English
Loading
Why is availability limited?
×Availability can change throughout the month based on the library's budget. You can still place a hold on the title, and your hold will be automatically filled as soon as the title is available again.
The Kindle Book format for this title is not supported on:
×Read-along ebook
×The OverDrive Read format of this ebook has professional narration that plays while you read in your browser. Learn more here.