Best Food Writing 2012

by Hughes, Holly

• ISBN13: 9780738216034
• ISBN10: 0738216038
• Format: Paperback
• Copyright: 2012-10-23
• Publisher: Da Capo Lifelong

Summary

Our fascination with what we eat, its provenance, and its preparation just keeps growing--and food writing has continued to explode. Once again, editor Holly Hughes plumbs magazines, newspapers, newsletters, books, and websites for the year's finest culinary prose--"stories for connoisseurs, celebrations of the specialized, the odd, or simply the excellent" ( Entertainment Weekly). Featuring essays and articles from established food writers and rising stars, as well as some literary surprises, Best Food Writing 2012captures the trends, big stories, and new voices. From going hunting to going vegan, from soup-to-nuts or farm-to-table, there's something for every foodie in the newest edition of this acclaimed series. Previous contributors include: Brett Anderson, Dan Barber, Frank Bruni, John T. Edge, Jonathan Gold, Gabrielle Hamilton, Jessica B. Harris, Madhur Jaffrey, Francis Lam, David Leite, J. Kenji Lopez-Alt, Molly O'Neill, Kevin Pang, Ruth Reichl, Alan Richman, Kim Severson, Jason Sheehan, Sam Sifton, John Thorne, and Calvin Trillin.

Table of Contents

Introduction	p. ix
Food Fights
On Killing, From HunterAnglerGardenerCook.com	p. 2
The Gumbo Chronicles, From Outside	p. 7
Serving Up Sustainability, From Edible Boston	p. 22
Kids Battle the Lure of Junk Food, From Pacific Northwest Magazine	p. 29
Pastoral Romance, From Lapham's Quarterly	p. 36
Farm to Table
Sweet Spot, From Alimentum	p. 48
Snowville Creamery Has a Modest Goal: Save the World, From Edible Columbus	p. 56
Matters of Taste, From Tomatoland	p. 62
Olives and Lives, From Extra Virginity	p. 69
This Little Piggy Went to Market, From Memoir Journal	p. 74
Home Cooking
How to Live Well, From An Everlasting Meal	p. 82
Still Life with Mayonnaise, From At the Kitchen Table	p. 92
The Fried Chicken Evangelist, From Leite's Culinaria	p. 97
Lasagna Bolognese, From SmittenKitchen.com	p. 103
The Forager at Rest, From Bon Appetit	p. 111
Better Cooking Through Technology, From Technology Review	p. 117
Foodways
The Pastrami Dilemma, From Chow.com	p. 128
Passover Goes Gourmet, From Sunset	p. 133
The 2011 Dyke March Wiener Taste Test, From The Stranger	p. 136
The Missing Link, From The Times-Picayune	p. 140
Foraging and Fishing Through the Big Bend, From Desert Terroir	p. 149
Italian America, From Saveur	p. 162
What Makes Sushi Great?, From GiltTaste.com	p. 169
Food for Thought, From the New York Times	p. 173
Dude Food
Learning to Barbecue Helped Make Me a Man, From Food & Wine	p. 180
Memphis in May: Pork-a-Looza, From Garden & Gun	p. 185
Truffle in Paradise, From Gastronomica	p. 193
A Slice of Family History, From Food & Wine	p. 204
Barbecue Road Trip: The Smoke Road, From Garden & Gun	p. 208
The Family Table
The Food-Critic Father, From The Washingtonian	p. 214
The Legacy That Wasn't: Wonton Soup, From A Spoonful of Promises	p. 230
Curious Cookies, From Edible Vancouver	p. 237
Chicken Brick, From Fire & Knives	p. 241
Angry Breakfast Eggs, From Poor Man's Feast.com	p. 246
Sweet Southern Dream, From Saveur	p. 250
Someone's in the Kitchen
The King of Pop-Up, From GQ	p. 258
Hot Plate, From Minnesota Monthly	p. 267
Austria's Culinary Ambassador, From Edible Manhattan	p. 276
Remembering Savoy, From Edible Manhattan	p. 289
Appetite for Perfection, From Los Angeles Magazine	p. 298
Supper Clubs in Denver, From the Denver Post	p. 313
Why Chefs Sell Out, From Chow.com	p. 317
A Chef's Painful Road to Rehab, From the Chicago Tribune	p. 320
Bitter Start to a Life of Sweets, From Sacramento Bee	p. 327
Personal Tastes
Kitchen Confessional: Burnin' Down Da House, From Leite's Culinaria	p. 336
Do I Dare to Eat a Peach?, From Texas Monthly	p. 342
A Proposal for Feeding the Fat and Anxious, From Gastronomica	p. 354
The Bone Gatherer, From Saveur	p. 359
They Don't Have Tacos in the Suck, From Houston Press	p. 364
I Won't Have the Stomach for This, From the New York Times	p. 374
Recipe Index	p. 379
Permissions Acknowledgments	p. 380
About the Editor	p. 385
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