Best Food Writing 2014 (2 page)
Read Best Food Writing 2014 Online
Authors: Holly Hughes
Cooking as the Cornerstone of a Sustainable Food System,
From
CivilEats.com
How to Boil Water,
From
Eatthelove.com
The Lions of Bangkok Street Food,
From
RoadsAndKingdoms.com
How to Cook a Turkey,
From
TheDinnerFiles.com
And Baby Makes Free-for-All,
From
Bon Appétit
A French-ish Salad to Feed an Expanding Household
Sense of Self,
From
FoodThinker.com
The Utley Family Angel Food Cake
The Ghosts of Cakes Past,
From
ModernSpice.com
Bread and Women,
From
The New Yorker
The Science of the Best Chocolate Chip Cookies,
From Serious Eats
The Best Chocolate Chip Cookie
How to Cook Chicken Cutlets, and Give Yourself a Reason to Keep Living,
From
DeadSpin.com
Smelted,
From
FullGrownPeople.com
The 16.9 Carrot,
From
The Third Plate: Field Notes on the Future of Food
Monsanto Is Going Organic in a Quest for the Perfect Veggie,
From
Wired
The Flavor Man,
From
Edible Cleveland
Yellow Dutch,
From
Edible Philly
The Forgotten Harvest,
From
Garden & Gun
The Leading Light of Pastry,
From
Food & Wine
Cheapskates,
From
Edible San Francisco
Sherry Yard's Sweet Independence,
From
LA Weekly
A Day on Long Island with Alex Lee,
From
Lucky Peach
Savoring the Now,
From the
Atlanta Journal-Constitution
The Tao of Bianco,
From
Edible Baja Arizona
Familiarity Breeds Content,
From the
New York Times
The Cheese Toast Incident,
From
FoodForTheThoughtless.com
Because I Can,
From
Leite's Culinaria
The Invasivore's Dilemma,
From
Outside Magazine
Seven Bald Men and a Kumquat Tree,
From
Gastronomica
Last Meals,
From
Lapham's Quarterly
Sugar. Vanilla. Chocolate. Sure, we all know they taste good. But what was even more important last winter was how good they smelled.
It was one of the hospice volunteers' main duties: To bake a nonstop supply of chocolate chip cookiesânot only for the patients, but also for the heart-sore family and friends at their bedsides. So what if the volunteers were scooping premade industrial batter out of plastic tubs bought in bulk from Costco? These weren't artisanal chocolate chip cookies, not gourmet confections, and they didn't need to be. They were literally “to die for” (a term I'll never again use lightly).
After weeks in the Lysol-bedpan aroma of hospitals and nursing homes, that sugar-vanilla scent helped make the hospice a haven of peace for my nieces, my sister, and me. No more beeping machines and intercoms, no more rattling carts, no more nutritionists and physical therapists trying to strong-arm my brother into “getting better.” The freshly baked chocolate-chip cookies were the final touch, the stroke of genius that made it all feel homey and natural and honest.
Granted, it wasn't just the cookies that made us (okay, mostly me) pack on a collective 15 pounds that month. We couldn't even walk outdoors, not with snow banked up to the windowsills by a relentless series of blizzards, so in those agonizing weeks of waiting, hoping, denying, the necessity of eating provided our only escape. We desperately snatched opportunities to run out into the snow for take-out foodâfirst dashing to the hospital's sad fast-food court, later grabbing pallid heat-and-eats from a Stop & Shop near the nursing home. At last, it seemed like we'd hit a gustatory jackpot when we discovered near the hospice a Whole Foods, a Panera café, AND a Bertucci's. (Whoo-hoo!) What relief it was when one of the sons-in-law burst back indoors, cheeks red from the cold, loaded down with plastic bags of dinner. We craved the caloric buzz of starches and fatsâuntil we craved salads even more. (With chocolate-chip cookies for dessert, of course.) Comfort food, indeed.
The weekday afternoon shifts were mine. I sat at my brother's bedside as he dozed, working my way through stacks of magazines and books, looking for this year's
Best Food Writing
contenders. My brother was always a loyal
BFW
fan, buying multiple copies as presents for everyone he knew, and often slipping into bookstores (yes, brick and mortar bookstoresâremember those?) to make sure they kept the book in stock. Now, drifting in and out of consciousnessâpain meds wearing off, not yet ready for the next doseâhe would ask what I was reading, hoping to distract himself from the pain.
Maybe it was those circumstances that gave me less patience than ever for fluffy food writing or glossy promotional hypeâthough admittedly, in the 15 years I've been editing this collection, I've never much liked the slick stuff, always focusing rather on more thoughtful, meaty pieces. But this year it particularly struck me how much food writing has matured lately, giving me a wealth of incisive, witty, in-depth, and provocative material to sift through.
How pleased I was to discover clear-eyed writers who define This Year in Food without succumbing to fads and buzz. Our opening section, “The Way We Eat Now,” is full of balanced views on 2014's food trends, from $4 toast (John Gravois's
“A Toast Story,”
page 11) to hot-'n'-spicy everything (Kate Krader,
“Are Big Flavors Destroying America's Palate?,”
page 7) to bacon-mania (David Sax,
“Baconomics 101,”
page 26). At the other end, we close with writers covering food phenomena so out-there, they may never even turn into trends: a chef trying to put invasive species on the menu (
Rowan Jacobsen
, page 306), an underground of insect-eating gourmets (
Daniella Martin
, page 317), or a foraging chef's mind-blowing inventiveness (
Amy Gentry
, page 326). Lest we get too caught up in the latest fashions, other writers put our gourmet preoccupations into historical contextâJay Rayner's memory of his first American foods (
page 2
), Tom Carson's memory of tuna fish sandwiches (
page 277
), Ann Hood's ode to
Laurie Colwin's tomato pie
recipe (page 296).
I also hit a mother lode of wonderful pieces questioning the equal rights of America's food conversationâa topic that felt especially important to me, sharing my brother's concern for social justice (as a Methodist minister, that was always a given for him). These meditations on culinary minorities come together in a new section titled A
Table for Everyone
(starts on page 41). It must also have been my non-foodie brother's joy in honest real food (at least until chemo killed his appetite) that gave me special appreciation for the writers featured in another new section, Back to Basicsâa hunter simply cooking his day's kill (
Steve Hoffman
, page 93), a coffee obsessive's epiphany on how little new-fangled gear matters (
Oliver Strand
, page 97), or an anti-gourmet foray into Asian street food (Matt Goulding,
page 112
).
Being with my brotherâa consummate people personâhelped remind me that it always comes back to people stories. Of course those have played a prominent part in
Best Food Writing
ever since the first edition in 2000, especially with the chef profiles that populate the section
Someone's in the Kitchen
(starts on page 219). A far cry from celebrity-chef puff pieces, these are snapshots of restaurant cooks from all over the country, at all stages of their careers, from Alex Halberstadt's portrait of the hip King of Cronuts⢠(
page 220
) to John Kessler's bittersweet portrait of a young chef facing mortality (
page 252
) to Dave Mondy's look at an artisanal pizzamaker taking a step he never thought he'd take (
page 264
). And as the locavore movement has expanded the food stage, more artisans, farmers and suppliers are given their rightful place alongside chefs as essential players. In this year's
Stocking the Pantry
section (starts on page 179), you'll find a gallery of colorful individuals who make the ingredients we cook with. On top of that, I found a bumper crop of writers bringing their family stories into their cooking (
Elissa Altman
, page 80;
Adam Sachs
, page 124;
Erin Byers Murray
, page 128;
Adam Gopnik
, page 138;
Sarah Bir
, page 172;
Josh Ozersky
, page 292).
More than anything else, in those hospital-haunted days we needed to laugh. I've always tried to include a healthy dose of humor in each year's
Best Food Writing,
and this year is no exception. There's Irvin Lin's tongue-in-cheek
“How to Boil Water”
(page 108), Molly Watson's exasperated
“How to Cook a Turkey”
(page 119) or Albert Burneko's ranting
“How to Cook Chicken Cutlets”
(page 166)âa trio of how-tos that are anything but Betty Crockeresque. Humor keeps us all honest, as Michael Procopio (
“The Cheese Toast Incident,”
page 281) and David Leite (
“Because I Can,”
page 286) prove yet again.
