In Food52, Mayukh Sen explores the ways fruitcake became a homophobic slur, queerness, and his own personal attachment to the namesake food.
food writing
Posted inNonfiction, Reading List
Longreads Best of 2016: Food Writing
We asked a few writers and editors to choose some of their favorite stories of the year in various categories. Here, the best in food writing.
Posted inNonfiction, Quotes
Chongqing’s Number One Noodle Obsessive
A story about a food writer, his guide, and bowl upon bowl of spicy Sichuanese noodles.
Posted inNonfiction, Quotes
Chongqing’s Number One Noodle Obsessive
A story about a food writer, his guide, and bowl upon bowl of spicy Sichuanese noodles.
Posted inCommentary, Nonfiction, Reading List
Six James Beard Finalists You Might Have Missed: A Reading List
The James Beard Foundation announced the finalists for its 2016 food media awards last week, so it’s a great time to make a cup of tea and cozy up to some excellent food writing.
Posted inCommentary, Nonfiction, Reading List
Six James Beard Finalists You Might Have Missed: A Reading List
The James Beard Foundation announced the finalists for its 2016 food media awards last week, so it’s a great time to make a cup of tea and cozy up to some excellent food writing.
Posted inNonfiction, Quotes
In Praise of Polarizing Food
Canned sardines turn many Americans off to fresh sardines, which is a shame. In Tin House‘s 2009 Appetites Issue, Jeff Koehler shares the little fish’s pleasures, describing how eating canned sardines in his vagabond youth led him to savoring fresh sardines as an adult, which culminated in years of culinary experimentation in his adopted home of Barcelona. […]
Posted inNonfiction, Quotes
The Gaijin Who Makes Great Ramen
As a ramen maniakku or enthusiast myself, I reread Lucky Peach‘s debut Ramen Issue once a year. The issue has an essay by chef Ivan Orkin, where he tells what it was like operating a ramen restaurant in Japan, as a gaijin, or outsider. Lucky Peach is a food quarterly started by chef David Chang and writer Peter Meehan in 2011. The […]
Posted inNonfiction, Quotes
Confessions of a Weary Restaurant Critic
There are only so many ways to describe food. You become hyper-aware of your own clichés. If you’ve gotten tired of reading “lovely,” “tinged,” and “delightful” in my reviews over the past seven years, all I can say is that you should have seen the first drafts.
Posted inNonfiction, Story
Kitchen Rhythm: A Year in a Parisian Pâtisserie
An Oxford grad learns to navigate boiling sugar, sleep deprivation, and exacting pastry chefs with whom she can barely communicate.