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Informationen zum Autor SILVIA KILLINGSWORTH is the digital editor of Bloomberg Businessweek and a former editor of The Awl and The Hairpin . Prior to that she was the managing editor of The New Yorker , and wrote regularly for their magazine and website. She lives in Westchester County, New York. Klappentext A NATIONAL BESTSELLERNew York Times best-selling author and James Beard Award winner Samin Nosrat collects the year's finest writing about food and drink. "Good food writing evokes the senses," writes Samin Nosrat, best-selling author of Salt, Fat, Acid, Heat and star of the Netflix adaptation of the book. "It makes us consider divergent viewpoints. It makes us hungry and motivates us to go out into the world in search of new experiences. It charms and angers us, breaks our hearts, and gives us hope. And perhaps most importantly, it creates empathy within us." Whether it's the dizzying array of Kit Kats in Japan, a reclamation of the queer history of tapas, or a spotlight on a day in the life of a restaurant inspector, the work in The Best American Food Writing 2019 will inspire you to pick up a knife and start chopping, but also to think critically about what you're eating and how it came to your plate, while still leaving you clamoring for seconds. Zusammenfassung A NATIONAL BESTSELLER New York Times best-selling author and James Beard Award winner Samin Nosrat collects the year’s finest writing about food and drink. “Good food writing evokes the senses,” writes Samin Nosrat, best-selling author of Salt, Fat, Acid, Heat and star of the Netflix adaptation of the book. “It makes us consider divergent viewpoints. It makes us hungry and motivates us to go out into the world in search of new experiences. It charms and angers us, breaks our hearts, and gives us hope. And perhaps most importantly, it creates empathy within us.” Whether it’s the dizzying array of Kit Kats in Japan, a reclamation of the queer history of tapas, or a spotlight on a day in the life of a restaurant inspector, the work in The Best American Food Writing 2019 will inspire you to pick up a knife and start chopping, but also to think critically about what you’re eating and how it came to your plate, while still leaving you clamoring for seconds. Inhaltsverzeichnis SAMIN NOSRAT: Introduction SAM ANDERSON: Flavors of Space-Time MARK ARAX: A Kingdom from Dust YEMISI ARIBISALA: The Girls Who Fainted at the Sight of an Egg BURKHARD BILGER: Bean Freaks MARK BINELLI: Salty Tooth TIM CARMAN: In the Twin Cities! Asian Chefs Feel the Sting of Andrew Zimmern’s Insults. They Say His Apology Isn’t Enough. MELISSA CHADBURN: The Food of My Youth CHARLEE DYROFF: In Kotzebue! Alaska! Hunters Are Bringing Traditional Foods—and a Sense of Comfort—to Their Local Elders PRIYA FIELDING-SINGH: Why Do Poor Americans Eat So Unhealthfully? Because Junk Food Is the Only Indulgence They Can Afford. IAN FRAZIER: The Maraschino Mogul HANNAH GOLDFIELD: Black History at Harlem Hops KATE HILL: Hearts of Corn—the Women of Yo’on Ixim SOLEIL HO: Do You Eat Dog? PRIYA KRISHNA: The Life of a Restaurant Inspector: Rising Grades! Fainting Owners STEPHANIE M. LEE: Sliced and Diced: Here’s How Cornell Scientist Brian Wansink Turned Shoddy Data into Viral Studies About How We Eat SHANE MITCHELL: Hot Wet Goobers MARILYN NOBLE: Bison Bars Were Supposed to Restore Native Communities and Grass-based Ranches. Then Came Epic Provisions. TEJAL RAO: Big in Japan HELEN ROSNER: Anthony Bourdain and the Power of Telling the Truth KATHRYN SCHULZ: Food Fight MAYUKH SEN: The Gay Man Who Brought Tapas to America KHUSHBU SHAH: THE VEGAN RACE WARS: How the Mainstream Ignores Vegans of Color RUBY TANDOH: Sugartime MICHAEL...
