{"product_id":"the-best-american-food-writing-2019","title":"The Best American Food Writing 2019","description":"\u003ctable align=\"center\" border=\"0\" cellpadding=\"2\" cellspacing=\"0\" width=\"100%\"\u003e\n\u003ctr\u003e\n\u003ctd class=\"productDetailSmallElements\"\u003e\n\u003cp\u003e\n\u003cstrong\u003eTable of Contents\u003c\/strong\u003e:\u003cbr\u003e\n\t\t\t\t\t\t\t\tSAMIN NOSRAT: Introduction \n\u003cbr\u003e SAM ANDERSON: Flavors of Space-Time \n\u003cbr\u003e MARK ARAX: A Kingdom from Dust \n\u003cbr\u003e YEMISI ARIBISALA: The Girls Who Fainted at the Sight of an Egg \n\u003cbr\u003e BURKHARD BILGER: Bean Freaks \n\u003cbr\u003e MARK BINELLI: Salty Tooth \n\u003cbr\u003e TIM CARMAN: In the Twin Cities, Asian Chefs Feel the Sting of Andrew Zimmern's Insults. They Say His Apology Isn't Enough. \n\u003cbr\u003e MELISSA CHADBURN: The Food of My Youth \n\u003cbr\u003e CHARLEE DYROFF: In Kotzebue, Alaska, Hunters Are Bringing Traditional Foods--and a Sense of Comfort--to Their Local Elders \n\u003cbr\u003e PRIYA FIELDING-SINGH: Why Do Poor Americans Eat So Unhealthfully? Because Junk Food Is the Only Indulgence They Can Afford. \n\u003cbr\u003e IAN FRAZIER: The Maraschino Mogul \n\u003cbr\u003e HANNAH GOLDFIELD: Black History at Harlem Hops \n\u003cbr\u003e KATE HILL: Hearts of Corn--the Women of Yo'on Ixim \n\u003cbr\u003e SOLEIL HO: Do You Eat Dog? \n\u003cbr\u003e PRIYA KRISHNA: The Life of a Restaurant Inspector: Rising Grades, Fainting Owners \n\u003cbr\u003e STEPHANIE M. LEE: Sliced and Diced: Here's How Cornell Scientist Brian Wansink Turned Shoddy Data into Viral Studies About How We Eat \n\u003cbr\u003e SHANE MITCHELL: Hot Wet Goobers \n\u003cbr\u003e MARILYN NOBLE: Bison Bars Were Supposed to Restore Native Communities and Grass-based Ranches. Then Came Epic Provisions. \n\u003cbr\u003e TEJAL RAO: Big in Japan \n\u003cbr\u003e HELEN ROSNER: Anthony Bourdain and the Power of Telling the Truth \n\u003cbr\u003e KATHRYN SCHULZ: Food Fight \n\u003cbr\u003e MAYUKH SEN: The Gay Man Who Brought Tapas to America \n\u003cbr\u003e KHUSHBU SHAH: THE VEGAN RACE WARS: How the Mainstream Ignores Vegans of Color \n\u003cbr\u003e RUBY TANDOH: Sugartime \n\u003cbr\u003e MICHAEL W. TWITTY: I Had Never Eaten in Ghana Before. But My Ancestors Had. \n\u003cbr\u003e BENJAMIN ALDES WURGAFT: On Reading Jonathan Gold \n\u003cbr\u003e Contributors' Notes \n\u003cbr\u003e\u003cbr\u003e\u003cbr\u003e\n\u003cstrong\u003eBrief Description\u003c\/strong\u003e:\u003cbr\u003e\n\u003ci\u003eNew York Times\u003c\/i\u003e best-selling author and James Beard Award winner Samin Nosrat collects the year's finest writing about food and drink.\u003cbr\u003e\u003cbr\u003e\n\u003cstrong\u003eBiographical Note\u003c\/strong\u003e:\u003cbr\u003e\n\t\t\t\t\t\t\t\tSAMIN NOSRAT, guest editor, is a food columnist for the \n\u003ci\u003eNew York Times Magazine\u003c\/i\u003e and the best-selling author of \n\u003ci\u003eSalt, Fat, Acid\u003c\/i\u003e, \n\u003ci\u003eHeat\u003c\/i\u003e, now a Netflix original series. \n\u003c\/p\u003e\n\u003cp\u003e\u003c\/p\u003e SILVIA KILLINGSWORTH, series editor, is a digital editor at \n\u003ci\u003eBloomberg Businessweek\u003c\/i\u003e.\u003cbr\u003e\u003cbr\u003e\n\u003cstrong\u003ePublisher Marketing\u003c\/strong\u003e:\u003cbr\u003e\n\u003cstrong\u003eA NATIONAL BESTSELLER \u003cp\u003e\u003c\/p\u003e\n\u003cem\u003eNew York Times\u003c\/em\u003e best-selling author and James Beard Award winner Samin Nosrat collects the year's finest writing about food and drink.\u003c\/strong\u003e\n\u003cp\u003e\u003c\/p\u003e \"Good food writing evokes the senses,\" writes Samin Nosrat, best-selling author of \n\u003cem\u003eSalt, Fat, Acid, Heat\u003c\/em\u003e and star of the Netflix adaptation of the book. \"It makes us consider divergent viewpoints. It makes us hungry and motivates us to go out into the world in search of new experiences. It charms and angers us, breaks our hearts, and gives us hope. And perhaps most importantly, it creates empathy within us.\" Whether it's the dizzying array of Kit Kats in Japan, a reclamation of the queer history of tapas, or a spotlight on a day in the life of a restaurant inspector, the work in \n\u003cem\u003eThe Best American Food Writing 2019\u003c\/em\u003e will inspire you to pick up a knife and start chopping, but also to think critically about what you're eating and how it came to your plate, while still leaving you clamoring for seconds. \n\u003cbr\u003e\u003cbr\u003e\u003cbr\u003e\n\n\u003cp\u003e\n\u003cstrong\u003eReview Citations:\u003c\/strong\u003e\n\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cspan class=\"italic\"\u003ePublishers Weekly\u003c\/span\u003e 11\/25\/2019 (EAN 9781328662255, Paperback)\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003cbr\u003e\n\u003cp\u003e\n\u003cstrong\u003eContributor Bio:\u003c\/strong\u003eKillingsworth, Silvia\u003cbr\u003e\n\t\t\t\t\t\t\t\tSILVIA KILLINGSWORTH is the digital editor of \n\u003cem\u003eBloomberg Businessweek\u003c\/em\u003e and a former editor of \n\u003cem\u003eThe Awl \u003c\/em\u003eand \n\u003cem\u003eThe Hairpin\u003c\/em\u003e. Prior to that she was the managing editor of \n\u003cem\u003eThe New Yorker\u003c\/em\u003e, and wrote regularly for their magazine and website. She lives in Westchester County, New York.\u003cbr\u003e\u003cbr\u003e\n\u003c\/p\u003e\n\u003cbr\u003e\n\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/table\u003e\u003cp\u003e\u003cb\u003eAuthor:\u003c\/b\u003e Killingsworth, Silvia\u003cbr\u003e\u003cb\u003ePublisher:\u003c\/b\u003e Mariner Books\u003cbr\u003e\u003cb\u003eBinding:\u003c\/b\u003e Paperback\u003cbr\u003e\u003cb\u003ePub Date:\u003c\/b\u003e 2019-10-01\u003cbr\u003e\u003cb\u003eBISAC:\u003c\/b\u003e Cooking|Essays \u0026amp; Narratives|Literary Collections|American|Travel|Essays \u0026amp; Travelogues|Cooking|History|Cooking|Holiday|General|Cooking|Entertaining|General|Biography \u0026amp; Autobiography|Women|Biography \u0026amp; Autobiography|Culinary|Literary Collections|Speeches|Cooking|Methods|Gourmet|Literary Collections|Essays|Cooking|Specific Ingredients|Natural Foods|Cooking|Regional \u0026amp; Cultural|International|Social Science|Essays|Cooking|Methods|Quick \u0026amp; Easy\u003cbr\u003e\u003cb\u003eSubjects:\u003c\/b\u003e Dinners and dining|Food habits|Food|Gastronomy|Cooking|Food writing\u003cbr\u003e\u003cb\u003eWeight:\u003c\/b\u003e 0.55 lbs\u003cbr\u003e\u003cb\u003eISBN:\u003c\/b\u003e 9781328662255\u003cbr\u003e\u003cb\u003eASIN:\u003c\/b\u003e -\u003cbr\u003e\u003cb\u003eSKU:\u003c\/b\u003e SP-9781328662255\u003c\/p\u003e","brand":"Mariner Books","offers":[{"title":"Default Title","offer_id":52139477827865,"sku":"SP-9781328662255","price":28.99,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0913\/0380\/5209\/files\/efdce01c-48c1-47cf-bd97-4c920ba2e40f.jpg?v=1784470825","url":"https:\/\/westbindery.com\/products\/the-best-american-food-writing-2019","provider":"West Bindery","version":"1.0","type":"link"}