American Food Writing

American Food Writing is an anthology that spans over 250 years of writing about food in America, curated by former New York Times food columnist Molly O'Neill. The collection includes essays, recipes, memoirs, and journalism from notable authors, chefs, and food writers. The book features works from figures like Thomas Jefferson, Herman Melville, Alice B. Toklas, M.F.K. Fisher, and James Beard. These selections track the evolution of American cuisine through historical documents, personal narratives, and culinary instruction. Contributors examine topics ranging from early American farming practices to modern restaurant culture, covering food traditions across regions and communities. The writings capture kitchen techniques, dining customs, and the social significance of meals in different eras. The anthology presents food writing as a lens for understanding broader American cultural shifts, revealing how eating habits and culinary practices reflect changes in society, economics, and national identity.

Readers appreciate this anthology's comprehensive scope, featuring food writing from 1753 to 2007. Many note it works well as both a reference and for casual reading, praising O'Neill's selections that mix historical documents with modern food journalism. Readers like: - Biographical notes providing context for each writer - Mix of recipes and narrative pieces - Inclusion of lesser-known historical writers alongside famous ones - Quality of writing selections Main criticisms: - Some find the chronological organization makes it harder to locate specific topics - A few readers wanted more contemporary writers - Print is small and dense Ratings: Goodreads: 4.1/5 (89 ratings) Amazon: 4.3/5 (21 ratings) Notable reader comment: "Like having dinner with 200 years of America's best food writers" - Amazon reviewer Several readers mentioned using it as a reference to find new food writers to explore, with one Goodreads reviewer noting they "discovered at least 10 new authors to track down."

Consider the Fork by Bee Wilson A history of kitchen tools and cooking methods reveals how technology shaped food culture and eating habits across civilizations.

Save Me the Plums by Ruth Reichl The transformation of Gourmet magazine unfolds through stories of recipes, restaurants, and the evolution of American food culture.

The Cooking Gene by Michael W. Twitty A culinary historian traces his ancestry through Southern food traditions and the legacy of African American foodways.

97 Orchard by Jane Ziegelman Five immigrant families' stories illuminate the role of food in shaping American identity through their experiences in a New York tenement.

The United States of Arugula by David Kamp The evolution of American cuisine emerges through profiles of food personalities, cultural shifts, and changing tastes from the 1950s onward.

🍽️ Editor Molly O'Neill spent 10 years as the food columnist for The New York Times Magazine and was a host on the PBS series "Great Food." 📚 The anthology spans nearly 250 years of American culinary history, from colonial times through the early 21st century. ✍️ The book includes writings from unexpected sources like founding father Thomas Jefferson, who detailed his love for American vegetables, and poet Walt Whitman, who wrote about New York oysters. 🏆 Author Molly O'Neill won multiple James Beard Awards for her food writing and was inducted into the James Beard Foundation's Who's Who of Food and Beverage in America. 🌟 The collection features 100 writers and over 200 pieces, including excerpts from novels, poems, memoirs, journalism, diaries, and even blog posts, creating a comprehensive portrait of America's food culture.