The New Yorker Book of Food and Drink

The New Yorker Book of Food and Drink presents a collection of food-related articles, essays, fiction, and poems from across The New Yorker magazine's history. From the magazine's founding in 1925 to more recent selections, this anthology spans nearly a century of culinary writing. The compilation features works by authors including A.J. Liebling, Joseph Mitchell, Calvin Trillin, and M.F.K. Fisher. Their pieces range from restaurant reviews and profiles of chefs to meditations on home cooking and cultural food traditions. Organized thematically rather than chronologically, the book moves through sections focused on dining out, cooking at home, food memories, and the role of meals in social life. The selections mix reported pieces, personal essays, and imaginative works that use food as their central subject. The collection shows how writing about food serves as a lens to examine class, culture, memory, and human connection. Through varied approaches to the subject of eating and drinking, the anthology reveals food writing's capacity to capture both individual experience and broader social dynamics.

There are not enough internet reviews to create a summary of this book. Instead, here is a summary of reviews of Jon Lee Anderson's overall work: Readers consistently highlight Anderson's thorough research and ability to remain neutral while covering complex political figures and conflicts. His biography "Che Guevara: A Revolutionary Life" receives particular attention for its extensive detail and balanced perspective. What readers liked: - Deep historical context and first-hand reporting - Access to primary sources and key figures - Clear explanations of complicated political situations - Ability to humanize subjects without glorifying them What readers disliked: - Dense writing style that can feel academic - Length and detail level overwhelming for casual readers - Some find his New Yorker articles more engaging than his books Ratings across platforms: Goodreads: - Che Guevara biography: 4.2/5 (5,000+ ratings) - The Fall of Baghdad: 3.9/5 (200+ ratings) Amazon: - Che Guevara biography: 4.5/5 (300+ reviews) - Lion's Grave: 4.2/5 (40+ reviews) "His reporting has incredible depth but requires commitment to get through," notes one Amazon reviewer. Multiple Goodreads users mention appreciating his objective stance on controversial topics.

Endless Feasts by Ruth Reichl This collection presents food writing from Gourmet magazine's archives, featuring culinary adventures and cultural observations from writers including M.F.K. Fisher and James Beard.

Secret Ingredients by David Remnick The book compiles food writing from The New Yorker's eight decades, including pieces by Calvin Trillin, A.J. Liebling, and John McPhee.

The Art of Eating by M.F.K. Fisher Five of Fisher's books combine in this collection to explore food through travel, culture, and personal experience across Europe and America.

Between Meals: An Appetite for Paris by A.J. Liebling The memoir chronicles Liebling's culinary education in 1920s Paris through encounters with restaurants, markets, and memorable meals.

American Food Writing by Molly O'Neill This anthology spans 250 years of American culinary history through essays, recipes, and food writing from authors including Walt Whitman, Henry David Thoreau, and Alice B. Toklas.

🍽️ Jon Lee Anderson has written extensively about war zones and international conflicts, making his curation of food writing an unexpected but intriguing departure from his usual subject matter. 🍷 The book compiles over 75 years of The New Yorker's food and drink coverage, featuring works from literary giants like A.J. Liebling, Calvin Trillin, and M.F.K. Fisher. 🍳 Many pieces in the collection explore how food intersects with culture, politics, and social change, rather than focusing solely on recipes or restaurant reviews. 🍽️ The New Yorker's first food writer, Lois Long (pen name "Lipstick"), wrote during Prohibition and often had to critique speakeasies and underground establishments. 🍷 The anthology includes both humorous pieces and serious journalistic investigations, reflecting The New Yorker's trademark blend of wit and in-depth reporting in its food coverage.