Displaying all articles tagged:

Food Writing

  1. interviews
    Francis Lam on Storytelling Techniques, Trend Fatigue, and Avocado Toast“I’m tired of hearing people shit on other people.”
  2. passion
    How Anthony Bourdain Forever Changed Food WritingThe acclaimed author found the heart of kitchen life like no writer had before.
  3. Bookshelf
    Ruth Reichl’s Novel Will Be Out Next SpringRandom House announces it will publish ‘Delicious!’
  4. Events
    Want To Be a Food Writer? First, Attend This on Saturday.Learn to food write real good.
  5. Rants
    Stick a Fork in ‘Em: Which Food-Writing Clichés Should We Toss OutWhy are short ribs always “meltingly tender”? And while we’re at it, can we all agree that “bill of fare” has no place in 21st-century food writing?
  6. Food Writing
    Gaze Upon the Cover of Next’s Paris 1906 Digital CookbookThat’s quite a cover.
  7. Food Writing
    Steve Dolinsky Is Back in the BlogosphereDolinsky is back.
  8. Food Writing
    Finally, An Explanation for Chicago’s Barbecue MadnessKevin Pang explored why so many barbecue joints opened last year.
  9. Food Writing
    Steve Dolinsky Signs Off WBEZ, Louisa Chu Takes the ReinsWBEZ trades one great food writer for another.
  10. Food Writing
    Nick Kokonas Discusses Next’s Pay-What-You-Want e-BookOther e-books could follow if this one works out.
  11. Food Writing
    Grant Achatz’s Next Ends Paris 1906, Plans to Release Epic Pay-What-You-WantWe have a feeling that they’ll be releasing a lot of the e-books.
  12. Food Writing
    Olvera’s ‘Food Lovers’ Guide to Chicago’ Now AvailableA new restaurant resource is out now.
  13. Food Writing
    Hot Doug’s, Food Trucks, and Crazy Candy: The Week in Food WritingPlus: Get some beer pairing advice.
  14. Food Writing
    Chicken Feet, Tater Tots, and Bitters: The Week in Food WritingPlus: Eat some raw milk cheese in downstate Illinois.
  15. Food Writing
    Sonoran Hot Dogs, Roasted Chickens, and Ball Park Food: The Week in Food WritingPlus: Mike Sula searches for fish options in local taquerias.
  16. Food Writing
    Sweet Life Author Gets Down and Dirty with Kuma’sThe pastry chef has a soft side for huge burgers.
  17. Food Writing
    Late Night Taquerias, Empire Building, and Cheaper School Lunches: The Week inCelebrating the best writing in the Chicago food community.
  18. Food Writing
    Avec’s Return, Aviary’s Cocktails, and How to Cook Fish Eyes: The
  19. Food Writing
    Where to Buy No-Knead Bread, Paczki, and Swedish Meatballs: The Week in FoodPlus: Would you pay three bucks for a taco?
  20. Food Writing
    Nagrant’s Inside Look at AchatzMichael Nagrant describes what it was like to watch Achatz command a kitchen.
  21. Food Writing
    Newsweek Heralds ‘Hip’ Emanuel EraWe already knew that Chicago had some great restaurants.
  22. Food Writing
    Mince Meat Pies, Beef Tendon, and Salt: The Week in Food WritingPlus: Does culinary school prepare you for the real kitchen?
  23. Food Writing
    Cupcakes, Moonshine, and Jujubes: The Week in Food WritingPlus: All pastramai doesn’t come from New York.
  24. Coming Soon
    Ten Facts From the Times and Tribune Grant Achatz ProfilesThe chef receives two long profiles on the same day.
  25. Food Writing
    Wagyu, Asafetida, Shrimp Shacks, and Syrup: The Week in Food WritingNow you know where to get your wagyu.
  26. Food Writing
    Girl & the Goat and the BookIt’ll probably be a hit, too.
  27. Food Writing
    Guaje Seeds, Congee, and Racoon: The Week in Food WritingPlus: How to find cheaper alternatives to some of the city’s most expensive restaurants.
  28. Food Writing
    Praise Continues to Roll in for Next, Which, We’ll Remind You, Is Not YetCritics can’t contain their excitement!
  29. Food Writing
    Achatz Dishes with Publisher’s WeeklyAchatz wants to write more.
  30. Food Writing
    Julie and Julia and…Lawrence?Blog of a blog…
  31. Food Writing
    LTHForum’s Great Neighborhood Restaurant AppLTHForum found an app for that.
  32. Food Writing
    A Sneak Peek at Achatz’s ‘Life, On the Line’We took a look at Grant Achatz’s new memoir.
  33. Food Writing
    Young Grant Achatz Shakas with Thomas KellerA very young Grant Achtaz with his mentor.
  34. Food Writing
    Grant Achatz’s Life, on the Line, Coming to Bookstores in MarchBecause Grant Achatz wasn’t busy enough.
  35. Food Writing
    Phillip Foss Pens His MemoirPhillip Foss pens his autobiography.
  36. Food Writing
    Former Carnivale Chef Mark Mendez and Wife Launch The Cook & The CorkscrewThe almost former Carnivale chef launches a new blog.
  37. Tryptophantastic!
    Thanksgiving: We’re Already Over ItA food writer’s confession: We all hate Thanksgiving.
  38. Back of the House
    Face It, ‘Bon Appétit’: You’re Never Going to Be HipThe announcement by Bon Appétit that they were going to court younger readers by adjusting its logo was greeted with plenty of amusement earlier today, but the reality is even grimmer than it sounds: Not only is Bon App trying to skew younger, but it’s trying to differentiate itself from other food magazines. The truth is that Bon Appétit will never be any hipper or friskier than it is, because no magazine about upscale entertaining can ever speak to people that don’t have big houses and plenty of time on their hands. Even among such magazines, Bon Appétit is the most boring, an ad-packed Nembutal calling to mind the “women’s pages” where newspapers used to publish their party recipes. With the Food Network, the Internet, and a dozen more interesting magazines at their disposal, there’s no way we can imagine someone under 40 reading Bon Appétit.
  39. NewsFeed
    British Toff Decries the Coarseness of Modern Food WritingWe’re still scratching our heads over an essay in Slate today, in which a British journalist, fretting over what he considers the unseemliness of today’s food writing, declares himself out of the game. Is it for real? Something about the piece had the whiff of a put-on, like Ernie Kovacs’s poet character, Percy Dovetonsils, or one of those stuffy authority figures who get hit with a pie in a TV commercial appealing to teenagers. “The food writing that’s in vogue today consists chiefly of a bellow of bravado,” writes Paul Levy, formerly of the British newspaper The Observer. Today’s food writers, he says, “thrive on the undertow of violence they detect in the professional kitchen, and like to linger on the unappetizing aspects of food preparation. The gross-out factor trumps tasting good as well as good taste.” Is he kidding?