Eating Words

A Norton Anthology of Food Writing

Sandra M. Gilbert (Editor, University of California, Davis), Roger J. Porter (Editor)

With a Foreword by Ruth Reichl

Overview | Formats
 

“Food writing spans centuries and philosophies. . . . At long last there’s a Norton Anthology with all the most important works.”—Eater

Edited by influential literary critic Sandra M. Gilbert and award-winning restaurant critic and professor of English Roger Porter, Eating Words gathers food writing of literary distinction and vast historical sweep into one groundbreaking volume. Beginning with the taboos of the Old Testament and the tastes of ancient Rome, and including travel essays, polemics, memoirs, and poems, the book is divided into sections such as “Food Writing Through History,” “At the Family Hearth,” “Hunger Games: The Delight and Dread of Eating,” “Kitchen Practices,” and “Food Politics.”

Selections from writings by Julia Child, Anthony Bourdain, Bill Buford, Michael Pollan, Molly O’Neill, Calvin Trillin, and Adam Gopnik, along with works by authors not usually associated with gastronomy—Maxine Hong Kingston, Henry Louis Gates Jr., Hemingway, Chekhov, and David Foster Wallace—enliven and enrich this comprehensive anthology. “We are living in the golden age of food writing,” proclaims Ruth Reichl in her preface to this savory banquet of literature, a must-have for any food lover. Eating Words shows how right she is.

Book Details

  • Paperback
  • November 2016
  • ISBN 978-0-393-35351-8
  • 5.5 × 8.3 in / 512 pages
  • Sales Territory: Worldwide

Other Formats

  1. Book CoverEating Words: A Norton Anthology of Food Writing

    Hardcover

Endorsements & Reviews

“Food and cooking, from the metaphysical to the political . . . a literary banquet that will leave readers hungry for more.” — Oregon Live

“As Eating Words reveals, writing about food is as old and ubiquitous as the written word itself. . . . Chock full of delectable morsels to keep even the most discerning reader sated.” — New York Journal of Books

Eating Words is a remarkable gathering of commentary on every aspect of food from the ritualistic and ‘symbolic’ to the pragmatic; a wonderfully diverse collection of writers from the renowned and classic (Hemingway, Chekhov, Julia Child) to contemporaries (Anthony Bourdain, Michael Pollan, Calvin Trillin, Henry Louis Gates Jr.). There is much for carnivores here, not surprisingly, but surprisingly, there is a good deal here for vegetarians as well. Fascinating reading. A feast of a book!” — Joyce Carol Oates

“Fernand Point once said, ‘As far as cuisine is concerned, one must read everything, see everything, hear everything, try everything, observe everything, in order to retain in the end, just a little bit.’ How right he was. I encourage young chefs to take it all in and to never lose their appetite for learning. Eating Words makes a great first course. Nourished by these stories, they will be better prepared to contribute to our profession.” — Thomas Keller, chef/proprietor, The French Laundry

“This engaging compendium of taste is certainly designed to suit all palates. The extraordinary selections range from the delicacy of a madeleine to the macabre details of hog slaughters, from prohibitions to a celebration of international cuisines. At the heart of this array lies the vein of language, which only reinforces the multiple pleasures of the text. It leaves the reader both fulfilled and longing for more.” — Sara Suleri Goodyear

Eating Words is a sobering, entertaining, delicious, and delightful romp through the written world of food. The editors’ wide and inclusive arms have gathered many from different times and approaches. I loved rereading pieces I was already familiar with as much as reading those I didn’t know at all. Eating Words was a treat I looked forward to sampling every evening, and I believe that subsequent nibbles will be just as good.” — Deborah Madison, author of Vegetable Literacy and Vegetarian Cooking for Everyone

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