Food Writing

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  1. Book ImageThe Physiology of Taste: Meditations on Transcendental Gastronomy

    Jean Anthelme Brillat-Savarin

    "Tell me what you eat, and I will tell you what you are," said Anthelme Brillat-Savarin, French lawyer, politician, magistrate, and literary man of the eighteenth and nineteenth centuries.More

  2. Book ImageDid You Just Eat That?: Two Scientists Explore Double-Dipping, the Five-Second Rule, and other Food Myths in the Lab

    Paul Dawson, Brian Sheldon

    Is the five-second rule legitimate?
    Are electric hand dryers really bacteria blowers?
    Am I spraying germs everywhere when I blow on my birthday cake?
    How gross is backwash?
    More

  3. Book ImageShark's Fin and Sichuan Pepper: A Sweet-Sour Memoir of Eating in China

    Fuchsia Dunlop

    "Not just a smart memoir about cross-cultural eating but one of the most engaging books of any kind I've read in years." —Celia Barbour, O, The Oprah MagazineMore

  4. Book ImagePig Tales: An Omnivore's Quest for Sustainable Meat

    Barry Estabrook

    A Splendid Table Staff Book Pick of the Year

    "Estabrook, a reporter of iron constitution and persistence, has dug deep into the truth about the American pork industry without losing his sense of humor and humanity." —Christopher Kimball, Wall Street JournalMore

  5. 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

  6. 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

  7. 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

  8. 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

  9. Book ImageCooking for Mr. Latte: A Food Lover's Courtship, with Recipes

    Amanda Hesser

    "Tender, wry, passionate, truthful. To read Hesser's prose is to hunger for more."—Nigella LawsonMore

  10. Book ImageEat, Memory: Great Writers at the Table, a Collection of Essays from the New York Times

    Amanda Hesser

    “Draws with literary aplomb the correlation of what and how we eat to who we are.”—Austin ChronicleMore

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

    Bob Holmes

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

  12. Book ImageKitchen Yarns: Notes on Life, Love, and Food

    Ann Hood

    In this warm collection of personal essays and recipes, best-selling author Ann Hood nourishes both our bodies and our souls.More

  13. 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

  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 ImageThe Face on Your Plate: The Truth About Food

    Jeffrey Moussaieff Masson

    “It’s a challenge to create transformative moments with books, but [Masson] does it.”—Susan Salter Reynolds, Los Angeles TimesMore

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