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Best Food Writing 2010 by Holly Hughes

Best Food Writing 2010 (edition 2010)

by Holly Hughes (Editor)

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732164,469 (3.54)1
Title:Best Food Writing 2010
Authors:Holly Hughes
Info:Da Capo Lifelong Books (2010), Paperback, 368 pages
Collections:Read but unowned
Tags:non-fiction, anthology, food

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Best Food Writing 2010 by Holly Hughes (Editor)


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Generally solid collection of food-related pieces, though after having read several of these I've started borrowing them from the library rather than buying. There is a certain -- not exactly sameness, but familiarity to the mix that is starting to make it hard to distinguish one year from the next. The truly standout pieces, such as Adam Gopnik's explanation of why people own cookbooks they never cook from, I've read already in the New Yorker. And there is one piece (Todd Kliman's about chasing a particular Chinese chef all over the South) that I swear I've read in another book in the series. But books are like meals -- they don't have to be spectacular, one-of-a-kind banquets to be enjoyable, particularly if the price (in this case, free) is right. ( )
  bostonian71 | Jul 2, 2013 |
I try to read this book every year, cover to cover. Some years I end up skipping an article or two a few paragraphs in, because the author is just too smug about his or her food chocies to be believed.

This year is no different. There are omnivores who seem weirdly hostile to vegetarians, people eating local food wallowing in their privegle, people all but calling traditional family eating noble savagery (there's more than one article about down-south barbecue rituals.)

There's also an awesome article about milk toast, and an adorable article about someone in single combat with their friendship bread starter, and article about mourning Gourmet magazine.

I haven't read every food article published in 2010. I probably haven't even read very many of them, compared to the entire body of work. (I have, say, read very many of them compared to my husband. And probably all the other people on the bus.) So maybe this really was the cream of the crop.

It's a solid read. I kind of hope it doesn't take the pulse of where food writing is right now, because if so, food writing's getting kind of annoying.
  omnia_mutantur | Feb 13, 2011 |
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Author nameRoleType of authorWork?Status
Hughes, HollyEditorprimary authorall editionsconfirmed
Abdelnour, SalmaContributorsecondary authorall editionsconfirmed
Ahn, RoyContributorsecondary authorall editionsconfirmed
Alexander, WilliamContributorsecondary authorall editionsconfirmed
Anderson, LessleyContributorsecondary authorall editionsconfirmed
Bhide, MonicaContributorsecondary authorall editionsconfirmed
Black, JaneContributorsecondary authorall editionsconfirmed
Bruni, FrankContributorsecondary authorall editionsconfirmed
Capalbo, CarlaContributorsecondary authorall editionsconfirmed
Carman, TimContributorsecondary authorall editionsconfirmed
Carpenter, NovellaContributorsecondary authorall editionsconfirmed
Dickinson, RobertContributorsecondary authorall editionsconfirmed
DiGregorio, SarahContributorsecondary authorall editionsconfirmed
Edge, John T.Contributorsecondary authorall editionsconfirmed
Estabrook, BarryContributorsecondary authorall editionsconfirmed
Faison, Amanda M.Contributorsecondary authorall editionsconfirmed
Foer, Jonathan SafranContributorsecondary authorall editionsconfirmed
Freeman, CharlotteContributorsecondary authorall editionsconfirmed
Gold, JonathanContributorsecondary authorall editionsconfirmed
Goodyear, DanaContributorsecondary authorall editionsconfirmed
Gopnik, AdamContributorsecondary authorall editionsconfirmed
Grumdahl, Dara MoskowitzContributorsecondary authorall editionsconfirmed
Hughes, HollyIntroductionsecondary authorall editionsconfirmed
Hutton, RachelContributorsecondary authorall editionsconfirmed
Jacobsen, RowanContributorsecondary authorall editionsconfirmed
Kauffman, JonathanContributorsecondary authorall editionsconfirmed
Kliman, ToddContributorsecondary authorall editionsconfirmed
Koehler, JeffContributorsecondary authorall editionsconfirmed
Kuh, PatricContributorsecondary authorall editionsconfirmed
Lam, FrancisContributorsecondary authorall editionsconfirmed
Leite, DavidContributorsecondary authorall editionsconfirmed
Lobrano, AlexanderContributorsecondary authorall editionsconfirmed
Lopez-Alt, J. KenjiContributorsecondary authorall editionsconfirmed
Martin, BrettContributorsecondary authorall editionsconfirmed
Nabhan, Gary PaulContributorsecondary authorall editionsconfirmed
O'Neill, MollyContributorsecondary authorall editionsconfirmed
Pang, KevinContributorsecondary authorall editionsconfirmed
Roberts, DianeContributorsecondary authorall editionsconfirmed
Robertson-Textor, MarisaContributorsecondary authorall editionsconfirmed
Sachs, AdamContributorsecondary authorall editionsconfirmed
Schettler, ReneeContributorsecondary authorall editionsconfirmed
Severson, KimContributorsecondary authorall editionsconfirmed
Sharpe, PatriciaContributorsecondary authorall editionsconfirmed
Sheehan, JasonContributorsecondary authorall editionsconfirmed
Sifton, SamContributorsecondary authorall editionsconfirmed
Steinberger, MichaelContributorsecondary authorall editionsconfirmed
Strand, OliverContributorsecondary authorall editionsconfirmed
Sula, MikeContributorsecondary authorall editionsconfirmed
Thompson, WrightContributorsecondary authorall editionsconfirmed
Thomson, JessContributorsecondary authorall editionsconfirmed
Thorne, JohnContributorsecondary authorall editionsconfirmed
Wharton, RachelContributorsecondary authorall editionsconfirmed
Zimmerman, Janet A.Contributorsecondary authorall editionsconfirmed
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Amazon.com Product Description (ISBN 0738213810, Paperback)

A new edition of the authoritative and appealing anthology, comprised of the finest culinary prose from the past year’s books, magazines, newspapers, newsletters, and Web sites. With food writing and blogging on the rise, there’s no shortage of treats on the buffet to choose from, including selections from both established food writers and new stars on everything from noted gastronomes to how to fry an egg, from erudite culinary history to delectable memoirs. Evocative, provocative, sensuous, and just plain funny, it’s a tasty sampler platter to dip into time and again.

Best Food Writing 2010 features top-notch writers like Colman Andrews, Calvin Trillin, Ruth Reichl, Alice Waters, Frank Bruni, and many others.

(retrieved from Amazon Thu, 12 Mar 2015 18:02:13 -0400)

Anthology comprised of the finest culinary prose from the past year's books, magazines, newspapers, newsletters, and Web sites. With food writing and blogging on the rise, there's no shortage of treats on the buffet to choose from, including selections from both established food writers and new stars on everything from noted gastronomes to how to fry an egg, from erudite culinary history to delectable memoirs.… (more)

(summary from another edition)

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