“Food writing is stepping out,” legendary food writer Ruth Reichl declares at the start of this, the inaugural edition ofBest American Food Writing. “It’s about time…Food is, in a very real sense, redesigning the world.” Indeed, the twenty-eight pieces in this volume touch on every pillar of society: from the sense memories that connect a family through food, to the scientific tinkering that gives us new snacks to share, to the intersections of culinary culture with some of our most significant political issues. At times a celebration, at times a critique, at times a wondrous reverie, theBest American Food Writing 2018 is brimming with delights both circumspect and sensuous. Dig in!
RUTH REICHL, guest editor, is the best-selling, award-winning author of seven books. She has worked as a food editor, restaurant critic, restaurant owner, and food competition judge.
SILVIA KILLINGSWORTH, series editor, is the editor ofThe Awl.