The Best American Food Writing 2018 - Killingsworth, Silvia
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"Food writing is stepping out," legendary food writer Ruth Reichl declares at the start of this, the inaugural edition of Best American Food Writing. "It's about time…Food is, in a very real sense, redesigning the world." Indeed, the twenty-eight pieces in this volume touch on every pillar of society: from the sense memories that connect a family through food, to the scientific tinkering that gives us new snacks to share, to the intersections of culinary culture with some of our most significant political issues. At times a celebration, at times a critique, at times a wondrous reverie, the…mehr

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Produktbeschreibung
"Food writing is stepping out," legendary food writer Ruth Reichl declares at the start of this, the inaugural edition of Best American Food Writing. "It's about time…Food is, in a very real sense, redesigning the world." Indeed, the twenty-eight pieces in this volume touch on every pillar of society: from the sense memories that connect a family through food, to the scientific tinkering that gives us new snacks to share, to the intersections of culinary culture with some of our most significant political issues. At times a celebration, at times a critique, at times a wondrous reverie, the Best American Food Writing 2018 is brimming with delights both circumspect and sensuous. Dig in!
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Autorenporträt
SILVIA KILLINGSWORTH is the digital editor of Bloomberg Businessweek and a former editor of The Awl and The Hairpin. Prior to that she was the managing editor of The New Yorker, and wrote regularly for their magazine and website. She lives in Westchester County, New York.