The Best American Food Writing 2020 9780358346494

Table of contents :
Contents
Copyright
Foreword
Introduction
KWAME ONWUACHI AND JOSHUA DAVID STEIN: The Kitchen at Per Se Was a Clean Place but Hard and Heartless Too
ALEX VAN BUREN: “I Just Want to Eat Her Up!”
KORSHA WILSON: A Critic for All Seasons
CYNTHIA R. GREENLEE: A Real Hot Mess: How Grits Got Weaponized Against Cheating Men
BURKHARD BILGER: Open Wide
LAURA HAYES: Fare Access: DC Restaurants Could Do More to Welcome Diners with Disabilities
HANNAH GOLDFIELD: Kitchen Shift
KAITLYN TIFFANY: Lean Cuisine Doesn’t Want to Be Part of Diet Culture Anymore. Does It Have a Choice?
JOSÉ R. RALAT: The Demand for “Authenticity” Is Threatening Kansas City’s Homegrown Tacos
JOE FASSLER: The Man Who’s Going to Save Your Neighborhood Grocery Store
BRETT MARTIN: The Provocations of Chef Tunde Wey
MEGHAN McCARRON: Whatever Happened to Portland?
JOSHUA DAVID STEIN: When Jacques Pépin Made All the World an Omelet
KAT KINSMAN: Where’d You Go, Rocco DiSpirito?
SHO SPAETH: Easy, Peasy, Japanese-y: Benihana and the Question of Cultural Appropriation
KIM SEVERSON: It’s Not Always Easy to Be Jamie Oliver
TIM MURPHY: New Coke Didn’t Fail. It Was Murdered.
KATY KELLEHER: Wet ’n Wild
PETE WELLS: Peter Luger Used to Sizzle. Now It Sputters.
AMELIA NIERENBERG: Hard Times for a Hot Commodity, the Prized New Mexico Chile
TAMAR HASPEL: Here’s What the Government’s Dietary Guidelines Should Really Say
PAIGE WILLIAMS: The Spice Trade
CHARLOTTE DRUCKMAN: We All Scream
DAN NOSOWITZ: What the Heck Is Crab Rangoon Anyway?
SARA KAY: Yelp Reviewers’ Authenticity Fetish Is White Supremacy in Action
Contributors’ Notes
Other Notable Food Writing of 2019
Read More from the Best American Series
About the Editors
Connect with HMH
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