Coverart for item
The Resource Best food writing 2017, edited by Holly Hughes

Best food writing 2017, edited by Holly Hughes

Label
Best food writing 2017
Title
Best food writing 2017
Statement of responsibility
edited by Holly Hughes
Contributor
Editor
Subject
Genre
Language
eng
Cataloging source
BTCTA
Dewey number
641.3
Index
index present
Literary form
non fiction
http://library.link/vocab/relatedWorkOrContributorName
Hughes, Holly
http://library.link/vocab/subjectName
  • Food
  • Cooking
  • Gastronomy
  • Dinners and dining
  • Food habits
  • Cooking
  • Dinners and dining
  • Food
  • Food habits
  • Gastronomy
Label
Best food writing 2017, edited by Holly Hughes
Instantiates
Publication
Copyright
Note
Includes index
Carrier category
volume
Carrier category code
  • nc
Carrier MARC source
rdacarrier
Content category
text
Content type code
  • txt
Content type MARC source
rdacontent
Contents
  • The way we eat now -- Who's food is it anyway? -- Foodways -- How my city eats -- Updating the classics -- Someone's in the kitchen -- They also serve -- Down the hatch -- Personal tastes
  • Japan's cult food drama "The Lonely Gourmet" is essentially pornography
  • Matthew Amster-Burton
  • In New York City, what's the difference between a $240 sushi roll and a $6.95 sushi roll?
  • Greg Rosalsky
  • NOMA co-founder Claus Meyer's next big project is in one of Brooklyn's poorest neighborhoods
  • Jane Black
  • The last European Christmas
  • Marina O'Laughlin
  • Who owns Southern food?
  • John T. Edge and Tunde Wey
  • The benefits of eating without a map
  • Who has the right to capitalize on a culture's cuisine?
  • Laura Shunk
  • Writing about food at the intersection of gayness, blackness & faith
  • Michael Twitty
  • Cooking other people's food
  • Luke Tsai
  • A "Pan-Asian" restaurant may seem dated, in fact the trend is hotter than ever
  • Tim Carman
  • In defense of Mexican-American chefs
  • Gustavo Arellano
  • Keith Pandolfi
  • Salt of the earth
  • Ronni Lundy
  • What's true about pho
  • Rachel Khong
  • Can S.C. barbecue family rise above their father's history of racism?
  • Kathleen Purvis
  • The art of boucherie
  • Jennifer Kornegay
  • Who really invented the Reuben?
  • Elizabeth Weil
  • The curious appeal of "bad" food
  • The slow and sad death of Seattle's iconic Teriyaki scene
  • Naomi Tomky
  • The story of the Mission burrito, piled high and rolled tight
  • John Birdsall
  • I want crab, pure Maryland crab
  • Bill Addison
  • The burning desire for hot chicken
  • Dany Chau
  • The city that knows how to eat
  • Besha Rodell
  • Irina Dumitrescu
  • Ballad of a small-town bakery
  • Scott Mowbray
  • Burritos, remixed
  • Anna Roth
  • Pimento cheese in a parka
  • John Kessler
  • Chicken potpie for the modern cook
  • Julia Moskin
  • A mother's lesson in cooking for a crowd
  • Joe Yonan
  • Let it bleed (humanely)
  • The genius of Guy Fieri
  • Jason Diamond
  • The chef loses it
  • Brett Martin
  • Becoming Janos
  • Debbie Weingarten
  • Promised land
  • Tienlon Ho
  • Michel Richard 1946-2016
  • Todd Kliman
  • J. Kenji Lopez-Alt
  • The chef, the dishwasher and a bond
  • Peggy Grodinsky -- The piano man of Zuni Cafe
  • Rachel Levin
  • My dinners with Harold
  • Daniel Duane
  • The crown that sits upon Heady Topper
  • Michael Kiser
  • Strange brews
  • John Wray
  • How much is too much for a glass of wine?
  • Seaweed dreaming
  • Ray Isle
  • Wine pairings with Jill Mott
  • Steve Hoffman
  • The real thing
  • Matt Bondurant
  • Wheat exile
  • Paul Graham
  • Baby foodie
  • Eric LeMay
  • My father, the YouTube star
  • Rowan Jacobsen
  • Kevin Pang
  • Cooking
  • Elissa Altman
  • Why you should eat all the aparagus right now
  • Bethany Jean Clement -- La Serenata
  • Floyd Skloot
Control code
ocn972386253
Dimensions
21 cm
Edition
First edition.
Extent
xvi, 351 pages
Isbn
9780738220185
Media category
unmediated
Media MARC source
rdamedia
Media type code
  • n
Label
Best food writing 2017, edited by Holly Hughes
Publication
Copyright
Note
Includes index
Carrier category
volume
Carrier category code
  • nc
Carrier MARC source
rdacarrier
Content category
text
Content type code
  • txt
Content type MARC source
rdacontent
Contents
  • The way we eat now -- Who's food is it anyway? -- Foodways -- How my city eats -- Updating the classics -- Someone's in the kitchen -- They also serve -- Down the hatch -- Personal tastes
  • Japan's cult food drama "The Lonely Gourmet" is essentially pornography
  • Matthew Amster-Burton
  • In New York City, what's the difference between a $240 sushi roll and a $6.95 sushi roll?
  • Greg Rosalsky
  • NOMA co-founder Claus Meyer's next big project is in one of Brooklyn's poorest neighborhoods
  • Jane Black
  • The last European Christmas
  • Marina O'Laughlin
  • Who owns Southern food?
  • John T. Edge and Tunde Wey
  • The benefits of eating without a map
  • Who has the right to capitalize on a culture's cuisine?
  • Laura Shunk
  • Writing about food at the intersection of gayness, blackness & faith
  • Michael Twitty
  • Cooking other people's food
  • Luke Tsai
  • A "Pan-Asian" restaurant may seem dated, in fact the trend is hotter than ever
  • Tim Carman
  • In defense of Mexican-American chefs
  • Gustavo Arellano
  • Keith Pandolfi
  • Salt of the earth
  • Ronni Lundy
  • What's true about pho
  • Rachel Khong
  • Can S.C. barbecue family rise above their father's history of racism?
  • Kathleen Purvis
  • The art of boucherie
  • Jennifer Kornegay
  • Who really invented the Reuben?
  • Elizabeth Weil
  • The curious appeal of "bad" food
  • The slow and sad death of Seattle's iconic Teriyaki scene
  • Naomi Tomky
  • The story of the Mission burrito, piled high and rolled tight
  • John Birdsall
  • I want crab, pure Maryland crab
  • Bill Addison
  • The burning desire for hot chicken
  • Dany Chau
  • The city that knows how to eat
  • Besha Rodell
  • Irina Dumitrescu
  • Ballad of a small-town bakery
  • Scott Mowbray
  • Burritos, remixed
  • Anna Roth
  • Pimento cheese in a parka
  • John Kessler
  • Chicken potpie for the modern cook
  • Julia Moskin
  • A mother's lesson in cooking for a crowd
  • Joe Yonan
  • Let it bleed (humanely)
  • The genius of Guy Fieri
  • Jason Diamond
  • The chef loses it
  • Brett Martin
  • Becoming Janos
  • Debbie Weingarten
  • Promised land
  • Tienlon Ho
  • Michel Richard 1946-2016
  • Todd Kliman
  • J. Kenji Lopez-Alt
  • The chef, the dishwasher and a bond
  • Peggy Grodinsky -- The piano man of Zuni Cafe
  • Rachel Levin
  • My dinners with Harold
  • Daniel Duane
  • The crown that sits upon Heady Topper
  • Michael Kiser
  • Strange brews
  • John Wray
  • How much is too much for a glass of wine?
  • Seaweed dreaming
  • Ray Isle
  • Wine pairings with Jill Mott
  • Steve Hoffman
  • The real thing
  • Matt Bondurant
  • Wheat exile
  • Paul Graham
  • Baby foodie
  • Eric LeMay
  • My father, the YouTube star
  • Rowan Jacobsen
  • Kevin Pang
  • Cooking
  • Elissa Altman
  • Why you should eat all the aparagus right now
  • Bethany Jean Clement -- La Serenata
  • Floyd Skloot
Control code
ocn972386253
Dimensions
21 cm
Edition
First edition.
Extent
xvi, 351 pages
Isbn
9780738220185
Media category
unmediated
Media MARC source
rdamedia
Media type code
  • n

Library Locations

    • Anacostia LibraryBorrow it
      1800 Good Hope Road SE, Washington, DC, 20020, US
      38.8659805 -76.9785383
    • Cleveland Park LibraryBorrow it
      3310 Connecticut Ave. NW, Washington, DC, 20008, US
      38.9338203 -77.05791820000002
    • Tenley-Friendship LibraryBorrow it
      4450 Wisconsin Ave. NW, Washington, DC, 20016, US
      38.9476208 -77.0799279
    • Shaw (Watha T. Daniel) LibraryBorrow it
      1630 7th St. NW, Washington, DC, 20001, US
      38.9123733 -77.022493
Processing Feedback ...