Log In
Or create an account ->
Imperial Library
Home
About
News
Upload
Forum
Help
Login/SignUp
Index
Cover
Title Page
Copyright
Table of Contents
Introduction
THE WAY WE EAT NOW
The Benefits of Eating Without a Map, From SeriousEats.com By Keith Pandolfi
The Curious Appeal of “Bad” Food, From The Atlantic By Irina Dumitrescu
Let It Bleed (Humanely), From SeriousEats.com By J. Kenji LÓPEZ-ALT
Seaweed Dreaming, From Yankee Magazine By Rowan Jacobsen
Japan’s Cult Food Drama The Lonely Gourmet Is Essentially Pornography, From TheAVClub.com By Matthew Amster-Burton
In New York City, What’s the Difference Between a $240 Sushi Roll and a $6.95 Sushi Roll?, From Pacific Standard By Greg Rosalsky
Noma Co-Founder Claus Meyer’s Next Big Project is In One of Brooklyn’s Poorest Neighborhoods, From GrubStreet.com By Jane Black
The Last European Christmas, From Bon Appetit By Marina O’Loughlin
WHOSE FOOD IS IT ANYWAY?
Who Owns Southern Food?, From The Oxford American By John T. Edge and Tunde Wey
Who Has the Right to Capitalize on a Culture’s Cuisine?, From Food52.com By Laura Shunk
Writing About Food at the Intersection of Gayness, Blackness & Faith, From Food52.com By Michael Twitty
Cooking Other People’s Food, From East Bay Express By Luke Tsai
A “Pan-Asian” Restaurant May Seem Dated. In Fact the Trend Is Hotter Than Ever, From the Washington Post By Tim Carman
In Defense of Mexican-American Chefs, From OC Weekly By Gustavo Arellano
FOODWAYS
Salt of the Earth, From Victuals By Ronni Lundy
What’s True About Pho, From Lucky Peach By Rachel Khong
Can S.C. Barbecue Family Rise Above Their Father’s History of Racism?, From the Charlotte Observer By Kathleen Purvis
The Art of Boucherie, From The Local Palate By Jennifer Kornegay
Who Really Invented the Reuben?, From Saveur By Elizabeth Weil
HOW MY CITY EATS
The Slow and Sad Death of Seattle’s Iconic Teriyaki Scene, From Thrillist.com By Naomi Tomky
The Story of the Mission Burrito, Piled High and Rolled Tight, From Bon Appetit By John Birdsall
I Want Crab. Pure Maryland Crab., From Eater.com By Bill Addison
The Burning Desire for Hot Chicken, From TheRinger.com By Danny Chau
The City That Knows How to Eat, From Eater.com By Besha Rodell
Ballad of a Small-Town Bakery, From 5280 Magazine By Scott Mowbray
UPDATING THE CLASSICS
Burritos, Remixed, From the San Francisco Chronicle By Anna Roth
Pimento Cheese in a Parka, From Gravy By John Kessler
Chicken Potpie for the Modern Cook, From the New York Times By Julia Moskin
A Mother’s Lesson in Cooking for a Crowd, From the Washington Post By Joe Yonan
SOMEONE’S IN THE KITCHEN
The Genius of Guy Fieri, From Esquire By Jason Diamond
The Chef Loses It, From GQ By Brett Martin
Becoming Janos, From Edible Baja Arizona By Debbie Weingarten
Promised Land, From the San Francisco Chronicle By Tienlon Ho
Michel Richard 1946–2016, From toddkliman.net By Todd Kliman
THEY ALSO SERVE
The Chef, the Dishwasher and a Bond, From the Portland Press-Herald By Peggy Grodinsky
The Piano Man of Zuni Café, From Lucky Peach By Rachel Levin
My Dinners with Harold, From California Sunday By Daniel Duane
DOWN THE HATCH
The Crown That Sits upon Heady Topper, From GoodBeerHunting.com By Michael Kiser
Strange Brews, From Food & Wine By John Wray
How Much Is Too Much for a Glass of Wine?, From Food & Wine By Ray Isle
Wine Pairing with Jill Mott, From Growlermag.com By Steve Hoffman
The Real Thing, From Gravy By Matt Bondurant
PERSONAL TASTES
Wheat Exile, From In Memory of Bread By Paul Graham
Baby Foodie, From TheWeeklings.com By Eric LeMay
My Father, the YouTube Star, From the New York Times Magazine By Kevin Pang
Cooking, From Treyf: My Life as an Unorthodox Outlaw By Elissa Altman
Why You Should Eat All the Asparagus Right Now, From the Seattle Times By Bethany Jean Clement
La Serenata, From Southwest Review By Floyd Skloot
Permissions Acknowledgments
About the Editor
Also Edited By Holly Hughes
Praise for "The Best Food Writing Series"
Submissions for Best Food Writing 2017
Recipe Index
← Prev
Back
Next →
← Prev
Back
Next →