“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!
About the Author
RUTH REICHL, guest editor, is the best-selling, award-winning author of seven books. She has worked as a food editor, restaurant critic, restaurant owner, and food competition judge. SILVIA KILLINGSWORTH, series editor, is the editor of The Awl.
Hometown:New York, New York
Date of Birth:January 16, 1948
Place of Birth:New York, New York
Education:B.A., University of Michigan, 1968; M.A., University of Michigan, 1970