Skip to main content

Best American Food Writing

March 4, 2021

 

The newest entry to the popular Best American series, Best American Food Writing started in 2018 with Ruth Reichl as the first editor and has been consistently outstanding.

Personal favorites this year were the essays about Lean Cuisine, New Coke, crab rangoon, and how to increase access for diners with disabilities. Other standouts explored baby food, substance abuse in the restaurant industry, and Prince's Hot Chicken. 

My top three of 2019 were about salty licorice, Alaskan traditional foods, and Kit Kats.

The first year’s highlights featured school lunches, female chefs, and the intersection of race and food (Secrets in the Sauce and The White Lies of Craft Culture). I also really liked the honorable mention Celery Was the Avocado Toast of the Victorian Era.

Beth headshot thumbnail

Beth

Beth works in the Collection Development department.  She loves short stories, memoirs, documentary films, and cookbooks.  Her favorite things about working at the library are the Salon@615 series and the easy access to her library holds.

Genre / Topics

Age Groups