Delicious Reading

What is food writing? At its core, it’s storytelling about culture and relationships. The are hundreds of books about food, from cookbooks to memoirs to scientific explorations about how our food is grown and produced. The Internet is awash in food blogs that have allowed writers to share their passion about the daily meal. Click each of the following categories for just a few titles and writers that show the breadth of the genre, selected by Janet K. Keeler, Food and Travel Editor at the Tampa Bay Times.

Memoirs

Kitchen Confidential Tender at the Bone Yes, Chef: A Memoir My Life in France Blood, Bones, & Butter Far Flung and Well Fed
Kitchen Confidential
Anthony Bourdain
Tender at the Bone
Ruth Reichl
Yes, Chef: A Memoir
Marcus Samuelsson
My Life in France
Julia Child
Blood, Bones and Butter
Gabrielle Hamilton
Far Flung and Well Fed
R.W. Apple

Literary food writing

A Moveable Feast How to Cook a Wolf Chocolat The Hungry Ear Epitaph for a Peach The Man Who Changed the Way We Eat: Craig Claiborne and the American Food Renaissance
A Moveable Feast
Ernest Hemingway
How to Cook a Wolf
M.F.K. Fisher
Chocolat
by Joanne Harris
The Hungry Ear: Poems of Food and Drink
Kevin Young
Epitaph for a Peach: Four Seasons on My Family Farm
David Mas Masumoto
The Man Who Changed the Way We Eat
Thomas McNamee

Science and Culture

The Omnivore's Dilemma Animal, Vegetable, Miracle: A Year of Food Life Food Politics: How the Food Industry Influences Nutrition and Health Fast Food Nation: The Dark Side of the All-American Meal Tomatoland: How Modern Industrial Agriculture Destroyed our Most Alluring Fruit How to Read a French Fry
The Omnivore’s Dilemma
Michael Pollan
Animal, Vegetable, Miracle: A Year of Food Life
Barbara Kingsolver
Food Politics: How the Food Industry Influences Nutrition and Health
Marion Nestle
Fast Food Nation: The Dark Side of the All-American Meal
Eric Scholsser
Tomatoland: How Modern Industrial Agriculture Destroyed Our Most Alluring Fruit
Barry Estabrook
How to Read a French Fry
Russ Parsons

2013 Award-Winning Cookbooks

Jerusalem: A Cookbook Gran Cocina Latina: The Food of Latin America Mastering the Art of Southern Cooking Flour Water Salt Yeast: The Fundamentals of Artisan Bread and Pizza What Katie Ate: Recipes and Other Bits & Pieces Ripe: A Cook in the Orchard
Jerusalem: A Cookbook
Yotam Ottolenghi and Sami Tamimi
Gran Cocina Latina: The Food of Latin America
Maricel Presilla
Mastering the Art of Southern Cooking
Nathalie Dupree and Cynthia Graubart
Flour Water Salt Yeast: The Fundamentals of Artisan Bread and Pizza
Ken Forkish
What Katie Ate: Recipes and Other Bits & Pieces
Katie Quinn Davies
Ripe: A Cook in the Orchard
Nigel Slater

Blogs

Steamy Kitchen
Jaden Hair
Asian home cooking from Florida blogger.

Hunter Angler Gardener Cook
Hank Shaw
Former newspaper reporter who only eats what he catches or grows himself.

My Tartlette
Helen Dujardin
Go here for food photography inspiration.

Food 52
Amanda Hesser and Merrill Stubbs
Hesser, a former New York Times food writer and editor, bring her considerable talents and resources to this award-winning blog.

Salted and Styled
Libbie Summers and Chia Chong
Each week one food item is obsessively focused on and becomes something to eat, plus a piece of art.

Food Writers to Follow

Mark Bittman, New York Times

Pete Wells, New York Times

Russ Parsons, Los Angeles Times

Carolyn Jung, freelance

Jill Silva, Kansas City Star

Darra Goldstein, Wall Street Journal

Laura Reiley, Tampa Bay Times

Food Writer’s Companion

Read the nation’s best food writers in the annual compilation of essays edited by Holly Hughes and published by Da Capo Lifelong Books. Janet Keeler, coordinator of the Food Writing and Certificate Program, has an essay in Best Food Writing 2001.