Food Writing

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  1. Book ImageAncient Brews: Rediscovered and Re-created

    Patrick E. McGovern, Sam Calagione

    Patrick E. McGovern—part modern scientist, part Indiana Jones—uncovers and re-creates the oldest alcoholic beverages ever found.More

  2. Book ImageFlavor: The Science of Our Most Neglected Sense

    Bob Holmes

    A journey into the surprising science behind our flavor senses.More

  3. Book ImageEating Words: A Norton Anthology of Food Writing

    Sandra M. Gilbert, Roger J. Porter, Ruth Reichl

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

  4. Book ImageFood City: Four Centuries of Food-Making in New York

    Joy Santlofer, Marion Nestle

    A 2017 James Beard Award Nominee: From the breweries of New Amsterdam to Brooklyn’s Sweet’n Low, a vibrant account of four centuries of food production in New York City.More

  5. Book ImageTen Restaurants That Changed America

    Paul Freedman, Danny Meyer

    From Delmonico’s to Sylvia’s to Chez Panisse, a daring and original history of dining out in America as told through ten legendary restaurants.More

  6. Book ImagePig Tales: An Omnivores Quest for Sustainable Meat

    Barry Estabrook

    “Illuminating, a window into the world of pigs and pig farmers that every American omnivore needs to read.” —Ruth Reichl, author of Delicious!More

  7. Book ImageThe Mad Feast: An Ecstatic Tour through America’s Food

    Matthew Gavin Frank

    A richly illustrated culinary tour of the United States through fifty signature dishes, and a radical exploration of our gastronomic heritage.More

  8. Book ImageThe Language of Food: A Linguist Reads the Menu

    Dan Jurafsky

    A 2015 James Beard Award Finalist: "Eye-opening, insightful, and huge fun to read." —Bee Wilson, author of Consider the ForkMore

  9. Book ImageHarvest: Field Notes from a Far-Flung Pursuit of Real Food

    Max Watman

    Max Watman’s compulsively readable memoir of his dogged quest to craft meals from scratch.More

  10. Book ImageGrowing a Feast: The Chronicle of a Farm-to-Table Meal

    Kurt Timmermeister

    The story of a feast two years in the making, from the farmer who harvested the vegetables, raised the animals, and prepared the meal.More

  11. Book ImageThe Wine Savant: A Guide to the New Wine Culture

    Michael Steinberger

    “Entertaining and edifying. . . . [Steinberger] deftly shows how any and all of us can be savvier about wine.”—Bill Ward, Minneapolis Star TribuneMore

  12. Book ImageThe Culinary Imagination: From Myth to Modernity

    Sandra M. Gilbert

    From the recipe novel to the celebrity chef, renowned scholar Sandra M. Gilbert explores the poetics and politics of food.More

  13. Book ImageThe Sweets of Araby: Enchanting recipes from the Tales of the 1001 Arabian Nights

    Muna Salloum, Leila Salloum Elias

    In this storybook-cookbook the authors translate some of the 1001 Arabian Nights stories Scheherazade recounted for Shahryar and adapt ancient recipes for the traditional sweet treats mentioned in them. This vibrant, lovely book brings modern cooks delicacies from one of the world’s magnificent civilizations.More

  14. Book ImageRepast: Dining Out at the Dawn of the New American Century, 1900-1910

    Michael Lesy, Lisa Stoffer

    What we ate, how we ate, and how eating changed during America’s first real food revolution, 1900–1910.More

  15. Book ImageExtra Virginity: The Sublime and Scandalous World of Olive Oil

    Tom Mueller

    "[Mueller reveals] the brazen fraud in the olive oil industry and [teaches] readers how to sniff out the good stuff." —Dwight Garner, New York TimesMore

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