Best Food Writing 2012 by Holly Hughes

By Holly Hughes

Our fascination with what we consume, its provenance, and its practise simply retains growing—and meals writing has endured to blow up. once more, editor Holly Hughes plumbs magazines, newspapers, newsletters, books, and internet sites for the year’s best culinary prose—“stories for connoisseurs, celebrations of the really expert, the peculiar, or just the excellent” (Entertainment Weekly). that includes essays and articles from proven meals writers and emerging stars, in addition to a few literary surprises, Best meals Writing 2012 captures the developments, monstrous tales, and new voices. From going searching to going vegan, from soup-to-nuts or farm-to-table, there’s anything for each foodie within the latest version of this acclaimed series.

Previous participants comprise: Brett Anderson, Dan Barber, Frank Bruni, John T. aspect, Jonathan Gold, Gabrielle Hamilton, Jessica B. Harris, Madhur Jaffrey, Francis Lam, David Leite, J. Kenji Lopez-Alt, Molly O’Neill, Kevin Pang, Ruth Reichl, Alan Richman, Kim Severson, Jason Sheehan, Sam Sifton, John Thorne, and Calvin Trillin. 

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Extra resources for Best Food Writing 2012

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So could anyone with access to a supply of Northern Flint corn and the stamina to turn it into lye-treated meal using pre-European methods. But the real system of foodways died long ago or, more accurately, was destroyed. It depended on both a vast range of interconnected local resources and the ability to move freely throughout a diverse range in order to get to any one of them at the right moment. Moving freely around miles of terrain was alien to the European concept of real property: measured pieces of ground that owners were entitled to use as they saw fit by, for example, cutting down every tree, pasturing cows, plowing up the soil, and fencing out other people.

This was a fine way of cooking small or flat fish, not-too-thick slabs of meat, or flat cakes of meal. For direct fire-roasting or -grilling, a method more suitable for large thick fish or large pieces of meat, people put the food on wooden spits to hold over the flames or on simple frameworks of peeled twigs or branches to prop up next to the fire. Doing this slowly over a partly damped fire, preferably of green wood, which gave off a lot of smoke, resulted in a kind of roasting / smoking that, along with sun-drying, was one of the few pre-European preservation methods.

The Dutch and English accomplished this destruction not because they were monsters but because to their understanding, wild plants in unimproved habitats were of no consequence. The food resources that they understood demanded drastic alteration of landscapes—a signal achievement of the dike-building Dutch in their own country—for the purpose of growing domestic crops. We can hardly wonder that they had no special respect for wild plants, much less anything as abstract as primal ecosystems. The Myth of Exchange Nonhistorians may easily suppose that northeastern peoples like the Lenapes exchanged foods and expertise with the first European colonists, like housewives swapping recipes and cups of sugar.

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