Food Writing Across the United States
By Rachel Davidson
Growing up, I have always loved food. Cooking, baking, tasting new flavors and trying new recipes have always been a passion of mine. Recently though, I have become more and more interested in food writing. Whether in a magazine, an online article in the newspaper, or my favorite baking blogs, I have become more and more enamored with different kinds of food writing. Food writing is more than just a restaurant review, but a captivating way to explore the food industry. Here some of my favorite food writers of the moment.
I first started liking Duckor’s pieces when I stumbled across this article on tips to good restaurant food photography. Not only were his tips useful, but also the topic was something trending and that I have never really thought about before. His writing is quick and witty while exploring the most interesting topics such as a Siberian frozen restaurant to the appeal of In-and-Out
Joy the Baker/ Smitten Kitchen
Next, is two of my favorite food bloggers. Joy from joythebaker.com, and Deb from Smitten Kitchen.com. Both Joy and Deb publish weekly recipes with daily life tidbits. Although their writing may not be official for a magazine or newspaper, I find their writing as good as professional writers. Joy the Baker’s style(Cookbook Here) is welcoming and as though sitting down with a friendly neighbor . Smitten Kitchen (Cookbook Here) is elegantly simple and writes from the heart.
-Smitten Kitchen’s recipe for her Best Challah( a Jewish bread) is a favorite post of mine describing the jewish traditions of challah and yiddish words.
While vastly researching food writers across different platforms,I kept coming back to Bon Appetit. Not only does BA produce a stunning magazine with drool worthy recipe’s, but their blog posts are some of the best. Sam Dean is a Bon Appetite blogger and previously worked at The Onion. As with Matt Duckor, Dean’s articles are smart and short jam-packed with info. Two that I most recently enjoyed were:
–The Etymology of mayo, A wonderfully written piece on the journey of sandwiches favorite condiment and
– Margaret Thatcher’s improvement to soft-serve ice cream. An honor to her recent death on April 8, 2013.
Mark Bittman, a New York Times food writer for over 13 years is now the lead food writer for the New York Times Magazine. In addition too writing multiple books (his best-selling How To Cook Everything), he has presented his food ideas at a TED talk.
With a list of accomplishments under his belt, Mark Bittman to this day still produces amazing food articles. I first started reading his food writing earlier in the moth with an article about healthy fast food. This lead me to another article about a controversial issue of Banning the Big Gulp and health issues in New York. Bittman’s article, The Secrets to rising bread is another favorite and very popular amoung critics.
Other Notable Food Writers:
- Melissa Clark-New York Times food writer- these banana blondies look amazing
- Juli Powell- Best know for her book and Movie– Julie and Julia!
- Ruth Reichl- Former Gourmet Magazine Editor-in-Chief
- Amanda Hesser- co-founder of Food52, and food past food Editor for New York Time
Related to the topic, I found two very interesting articles about the future of food writers. 1. Michael Ruhlman discusses if Food Writing is Dead? 2. Amanda Hesser gives Advice for Future Food Writers.