Best Food Writing 2013

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Our fascination with food, from farm to table to fork to page, has never been greater. Food writing has continued exploding in the past decade; once again, editor Holly Hughes plumbs the best outlets for food writing, from print to online to books, to catch the trends, big stories, and upcoming stars. From molecular gastronomy to the omnivore’s dilemma, from meat-free to wheat-free to everything goes, there’s something for every foodie in this acclaimed series.Best Food Writing 2013 once more authoritatively and appealingly assembles the finest culinary prose from the past year’s books, magazines, newspapers, newsletters, and websites, featuring both established food writers (like Anthony Bourdain and Ruth Reichl), rising stars (like Novella Carpenter and J. Lopez Kenji-Alt), and some literary surprises (like Jonathan Safran Foer, who contributed to Best Food Writing 2010).