Food Writing
The Apron Book
Vintage aprons and modern designs are turning up in movies, magazine spreads, upscale shops, and hip retail venues like Anthropologie, whose trendy line of aprons is selling as fast as they can stock them.
Culture of the Fork
We know where he went, what he wrote, and even what he wore, but what in the world did Christopher Columbus eat? The Renaissance and the age of discovery introduced Europeans to exotic cultures, mores, manners, and ideas.
Kafka's Soup
I needed a table at Maxim"s, a hundred bucks, and a gorgeous blonde; what I had was a leg of lamb and no clues. I took hold of the joint. It felt cold and damp, like a coroner"s handshake. I took out a knife and cut the lamb into pieces.
Setting the Table
With the same grace and generosity displayed in his dining rooms, Meyer's instructive how-we-did-it account shares lessons learned on his way to becoming CEO of Union Square Hospitality Group. Meyer opened Union Square Cafe in 1985 when he was 27 years old.
Corks and Forks
Some may remember Robert Finigan's private wine newsletter, published from 1972 to 1990. Others will know him as the author of the esteemed Robert Finigan's Essentials of Wine.
A Stew or a Story
Like the savory, simple dishes she favored, M.F.K. Fisher's writing was often "short, stylish, concentrated in flavor, and varied in form, " writes Joan Reardon in her introduction to this eclectic, lively collection.
Best Food Writing 2006
Best Food Writing 2006 assembles, for its seventh year, the most exceptional writing from the past year"s books, magazines, newspapers, newsletters, and Web sites.
Food and Booze
Food and Booze celebrates seven years of delicious writing culled from Tin House"s "Readable Feast" and "Blithe Spirit" departments.
Slow Food Revolution
Founded in Italy in 1986 by charismatic Italian gourmand Carlo Petrini, Slow Food has grown into a phenomenally successful movement against the uniformity and compromised quality of fast food and supermarket chains.
Sacred Cow, Mad Cow
Contemporary concerns about food such as those stemming from mad cow disease, salmonella, and other potential food-related dangers are hardly new-humans have long been wary of what they eat.











