SCOPE
Not intended to be a comprehensive bibliography, this guide gathers together selected representative food writing. It is limited to works in English, most of which were published within the past 50 years.
TOP OF PAGE
Brillat-Savarin. The physiology of taste, or, Meditations
on transcendental gastronomy. Translated by M. F. K. Fisher. Washington,
Counterpoint Press, 1999. 443 p.
Translation of Physiologie du goût
TX637.B8613 1999
Colwin, Laurie. Home cooking. New York, Knopf, 1988. 193 p.
TX652.C714 1988
David, Elizabeth. An omelette and a glass of wine. New York,
Lyons & Burford, c1997. 320 p. Includes bibliographical references.
TX631.D38 1997
Death by pad thai: and other unforgettable meals. Edited and
with an introduction by Douglas Bauer. New York, Three Rivers
Press, c2006. 239 p.
Includes bibliographical references.
TX633.D43 2006
Fagone, Jason. Horsemen of the esophagus: competitive eating
and the big fat American dream. New York, Crown Publishers, c2006.
303 p.
TX631.F43 2006
Fisher, M. F. K. The art of eating. 50th anniversary ed. Hoboken, NJ, Wiley
Pub., c2004. 749 p.
With an introduction by Clifton Fadiman, an appreciation by James A. Beard,
and a retrospective essay by Joan Reardon.
Originally published under title Collected gastronomical works of M. F.
K. Fisher. 1954.
TX633.F515 2004
Fisher, M. F. K. From the journals of M. F. K. Fisher. New York, Pantheon Books,
1999. 828 p.
PS3511.I7428Z465 1999
Greene, Gael. Insatiable: tales from a life of delicious excess. New York,
Warner Books, 2006. 368 p.
TX649.G74A3 2006
Grigson, Jane. Good things. Edited and with American notes
by Evan Jones. New York, Knopf, 1971. 368 p.
TX725.A1G74 1971
Johnson, Hugh. Wine: a life uncorked. Berkeley, University
of California Press; Published in association with Weidenfeld & Nicolson,
c2005. 383 p.
TP547.J64A3 2005
Jones, Evan. A food lover's companion. New York, Harper & Row, c1979. 389
p.
TX631.J66 1979
Kafka, Barbara. The opinionated palate: passions and peeves
on eating and food. New York, William Morrow, c1992. 279 p.
TX355.5.K24 1992
Nabhan, Gary Paul. Coming home to eat: the pleasures and
politics of local foods. New York, Norton, c2002. 330 p.
Bibliography: p. 307-309.
TX631.N33 2002
Olney, Richard. Reflexions. New York, Brick Tower Press, c1999.
416 p.
TX649.O45A3 1999
Pennell, Elizabeth Robins. The delights of delicate eating. Urbana, University
of Illinois Press, 2000. 264 p.
Bibliography: p. xxiv-xxv.
Published in 1896 under title The Feasts of Autolycus.
TX633.P4 2000
Pollan, Michael. The omnivore’s dilemma: a natural history
of four meals. New York, Penguin Press, 2006. 450 p.
Bibliography: p. 417-433.
GT2850.P65 2006
Reichl, Ruth. Tender at the bone: growing up at the table.
New York, Random House, c1998. 282 p.
TX714.R444 1998
Sheraton, Mimi. Eating my words: an appetite for life. New
York, William Morrow, c2004. 240 p.
TX649.S27A3 2004
Steingarten, Jeffrey. The man who ate everything, and other
gastronomic feats, disputes, and pleasurable pursuits. New York,
Knopf, 1997. 514 p.
TX631.S74 1997
TOP OF PAGE
ANTHOLOGIES AND COLLECTIONS
American food writing: an anthology with classic recipes.
Edited by Molly O'Neill. New York, Library of America, c2007.
753 p.
Bibliography: p. 729-742.
TX714.A4585 2007
Best food writing. New York, Marlowe & Co., Baillett & Fitzgerald,
c2000-
Annual literary collection.
PN6071.F6B47
Choice cuts: a savory selection of food writing from around
the world and throughout history. Edited by Mark Kurlansky. New
York, Ballantine Books, 2002. 473 p.
TX631.C44 2002
Cornbread nation 1: the best of Southern food writing. Edited
by John Egerton. Chapel Hill, University of North Carolina Press,
2002. 260 p.
Bibliography: p. 257-260.
Published in association with the Southern Foodways Alliance, Center for the
Study of Southern Culture, University of Mississippi.
TX644.C67 2002
Cornbread nation 2: the United States of barbecue. Edited by
Lolis Eric Elie. Chapel Hill, University of North Carolina Press,
c2004. 283 p.
Includes bibliographical references.
Published in association with the Southern Foodways Alliance, Center for the
Study of Southern Culture, University of Mississippi.
TX840.B3C67 2004
Not for bread alone: writers on food, wine, and the art
of eating. Edited by Daniel Halpern.
Hopewell, NJ, Ecco Press; New York, Distributed by W.W. Norton, c1993. 186
p.
TX631.N68 1993
Remembrance of things Paris: sixty years of writing from
Gourmet. Edited and with an introduction by Ruth Reichl. New York, Modern
Library, 2004. 344 p.
TX649.R46 2004
A Slice of life: contemporary writers on food. Edited by Bonnie
Marranca. Woodstock, NY, Overlook Press, 2003. 424 p.
Introduction by Betty Fussell.
TX631.S56 2003
Slow food: collected thoughts on taste, tradition, and
the honest pleasures of food. Edited by Carlo Petrini, with Ben Watson
and Slow Food editore; foreword by Deborah Madison. White River
Junction, VT, Chelsea Green Pub., c2001. 287 p.
Includes bibliographical references.
TX631.S58 2001
The Wilder shores of gastronomy: twenty years of the best
food writing from the journal Petits propos culinaires. Edited by
Alan Davidson with Helen Saberi. Berkeley, CA, Ten Speed Press,
c2002. 497 p.
Includes bibliographical references.
Foreword by Harold McGee.
TX649.A1W543 2002
TOP OF PAGE
SUBJECT HEADINGS
Subject Headings used by the Library of Congress, under which
books on food writing can be located in most card, book
and online catalogs, include the following:
FOOD--HISTORY
FOOD--LITERARY COLLECTIONS
FOOD WRITERS
FOOD WRITING
GASTRONOMY
TOP OF PAGE
JOURNALS
Journals that often contain relevant articles include the following:
Bon Appétit |
TX725.A1B6 |
Cook’s Illustrated |
TX1.C83 |
Eating Well |
WMLC 93/1413 |
Gastronomica |
TX631.G355 |
Gourmet |
TX1.G75 |
Petits Propos Culinaires |
TX341.P43 |
Saveur |
TX631.S253 |
TOP OF PAGE
SELECTED ARTICLES
Jones, Judith. Meals to remember: the ritual of cooking. Eating
well,
v. 6, Dec. 2007: 21.
Kummer, Corby. The rise of the sardine. Atlantic monthly,
v. 300, July/Aug. 2007: 154-158.
Mueller, Tom. Slippery business: olive oil fraud. The New Yorker, v. 83, Aug.
13, 2007: 38-45.
O’Neill, Molly. Food porn. Columbia journalism
review,
v. 42, Sept. 2003: 38-45.
Pamuk, Orhan. Forbidden fare. The New Yorker, v. 83, July
9 2007: 48-50.
Ray, Krishnendu. Domesticating cuisine: food and aesthetics
on American television. Gastronomica, v. 7, winter 2007: 50-63.
Shea, Christopher. New Grub Street: how did ethics become
a staple of contemporary food writing? Columbia journalism
review, v. 46, May/June 2007: 54-59
TOP OF PAGE
ADDITIONAL SOURCES
Leite’s Culinaria, offers writing on food and food history, recipes,
more.
http://www.leitesculinaria.com/writings/index.html
The New Wave of Food Blogs, article at Dianne Jacob’s website,
with links to blogs.
http://www.diannej.com/blog1.html
Southern Foodways Alliance, an institute of the Center for the Study
of Southern Culture in Oxford, MS.
http://www.southernfoodways.com
The Well Fed Network, food blog awards, recipes, more.
http://wellfed.net/
Compiled by Alison P. Kelly, October 2007
|