The Best American Food Writing 2020

by J. Kenji López-Alt

Overview

The year’s top food writing from writers who celebrate the many innovative, comforting, mouthwatering, and culturally rich culinary offerings of our country.

“These are stories about culture,” writes J. Kenji López-Alt in his introduction. “About how food shapes people, neighborhoods, and history.” This year’s Best American Food Writing captures the food industry at a critical moment in history — from the confrontation of abusive kitchen culture, to the disappearance of the supermarkets, to the rise and fall of celebrity chefs, to the revolution of baby food. Spanning from New York’s premier restaurants to the chile factories of New Mexico, this collection lifts a curtain on how food arrives on our plates, revealing extraordinary stories behind what we eat and how we live.

THE BEST AMERICAN FOOD WRITING 2020 INCLUDES 
BURKHARD BILGER, KAT KINSMAN, LAURA HAYES, TAMAR HASPEL, SHO SPAETH, TIM MURPHY and others

Product Details

ISBN-13:	9780358346494
Publisher:	HarperCollins
Publication date:	02/27/2024
Series:	Best American Series
Sold by:	Barnes & Noble
Format:	eBook
Pages:	274
Sales rank:	547,415
File size:	3 MB

About the Author

SILVIA KILLINGSWORTH is the digital editor of Bloomberg Businessweek and a former editor of The Awl and The Hairpin. Prior to that she was the managing editor of The New Yorker, and wrote regularly for their magazine and website. She lives in Westchester County, New York.

Table of Contents

KWAME ONWUACHI AND JOSHUA DAVID STEIN: The Kitchen at Per Se Was a Clean Place but Hard and Heartless Too

ALEX VAN BUREN: “I Just Want to Eat Her Up!”

KORSHA WILSON: A Critic for All Seasons

CYNTHIA R. GREENLEE: A Real Hot Mess: How Grits Got Weaponized Against Cheating Men

BURKHARD BILGER: Open Wide

LAURA HAYES: Fare Access: DC Restaurants Could Do More to Welcome Diners with Disabilities

HANNAH GOLDFIELD: Kitchen Shift

KAITLYN TIFFANY: Lean Cuisine Doesn’t Want to Be Part of Diet Culture Anymore. Does It Have a Choice?

JOSÉ R. RALAT: The Demand for “Authenticity” Is Threatening Kansas City’s Homegrown Tacos

JOE FASSLER: The Man Who’s Going to Save Your Neighborhood Grocery Store

BRETT MARTIN: The Provocations of Chef Tunde Wey

MEGHAN McCARRON: Whatever Happened to Portland?

JOSHUA DAVID STEIN: When Jacques Pépin Made All the World an Omelet

KAT KINSMAN: Where’d You Go, Rocco DiSpirito?

SHO SPAETH: Easy, Peasy, Japanese-y: Benihana and the Question of Cultural Appropriation

KIM SEVERSON: It’s Not Always Easy to Be Jamie Oliver

TIM MURPHY: New Coke Didn’t Fail. It Was Murdered.

KATY KELLEHER: Wet ’n Wild

PETE WELLS: Peter Luger Used to Sizzle. Now It Sputters.

AMELIA NIERENBERG: Hard Times for a Hot Commodity, the Prized New Mexico Chile

TAMAR HASPEL: Here’s What the Government’s Dietary Guidelines Should Really Say

PAIGE WILLIAMS: The Spice Trade

CHARLOTTE DRUCKMAN: We All Scream

DAN NOSOWITZ: What the Heck Is Crab Rangoon Anyway?

SARA KAY: Yelp Reviewers’ Authenticity Fetish Is White Supremacy in Action