The Best American Food Writing 2023 - Bittman, Mark; Killingsworth, Silvia
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A collection of the year's top food writing, selected by prolific food writer and author of How to Cook Everything Mark Bittman. "In almost any culture, at any time, you can find food writing," writes guest editor Mark Bittman in his introduction. "Food means growing and hardship, and health and medicine, and work and holiday. In its abundance it is a gift and a joy, and in its absence a curse and a tragedy. If a culture has writing, that culture has food writing." The stories in this year's Best American Food Writing are brilliant, eye-opening windows into the heart of our country's culture.…mehr

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Produktbeschreibung
A collection of the year's top food writing, selected by prolific food writer and author of How to Cook Everything Mark Bittman. "In almost any culture, at any time, you can find food writing," writes guest editor Mark Bittman in his introduction. "Food means growing and hardship, and health and medicine, and work and holiday. In its abundance it is a gift and a joy, and in its absence a curse and a tragedy. If a culture has writing, that culture has food writing." The stories in this year's Best American Food Writing are brilliant, eye-opening windows into the heart of our country's culture. From the link between salt and sex, to Syrian refugees transforming ancient Turkish food traditions, to the FDA's crusade on alternative non-dairy milk options, to Black farmers in Arkansas seeking justice, the scope of these essays spans nearly every aspect of our society. This anthology offers an entertaining and poignant look at how food shapes our lives and how food writing shapes our culture. THE BEST AMERICAN FOOD WRITING 2023 INCLUDES JAYA SAXENA - LIGAYA MISHAN - MARION NESTLE TOM PHILPOTT - WESLEY BROWN - ALICIA KENNEDY CAROLINE HATCHETT - AMY LOEFFLER and others
Autorenporträt
Mark Bittman is one of the country's best-known and most widely respected food writers. His How to Cook Everything books, with one million copies in print, are a mainstay of the modern kitchen. He writes for the opinion section of New York Times on food policy and cooking and is a columnist for the New York Times Magazine. His "The Minimalist" cooking show, based on his popular New York Times column, can be seen on the Cooking Channel.