foodwriting

The Gastronomical Me (1943), the fourth book, is a series of autobiographical sketches noted usually for its eloquent apologia for foodwriting: “There is a communion of more than our bodies when bread is broken and wine drunk. And that is my answer, when people ask me: Why do you write about hunger, and not wars or love?”

1985, L. Patrick Coyle, Jr., Cooks’ Books: An Affectionate Guide to the Literature of Food and Cooking, New York, N.Y.: Facts On File Publications, →ISBN, page 59

judy schultz is a professional eater. Her special brand of foodwriting has entertained readers for the past ten years, first in the pages of Western Living magazine, then in The Edmonton Journal, where she became food editor in 1982.

1986, Judy Schultz, “About the author”, in Nibbles & Feasts: A Book of Eating, Edmonton, Alta.: Tree Frog, →ISBN, page 159

This month is devoted to all those bits and pieces that don’t add up to enough for a whole column, otherwise known as “stream of consciousness,” or “gonzo foodwriting,” etc.

1989 April, Emil Franzi, “Veni vidi verdi: Now where d’ya get a bite to eat?”, in City Magazine, Tucson, Ariz.: First City Publications, →ISSN, page 17, column 1

Overseasoning, let us note again, is an American neurosis that we attribute largely to the improverishment^([sic]) of our foods. This is not a view widespread in the foodwriting game.

2000, John L. Hess, Karen Hess, “The Gourmet Plague”, in The Taste of America, Urbana, Ill.: University of Illinois Press, →ISBN, page 161

Specialises in non-fiction: history, popular science, biography, social issues, cooking, foodwriting, gardening; […]

2012, “[Listings] Children’s literary agents overseas”, in Children’s Writers’ & Artists’ Yearbook 2013, 9th edition, London: Bloomsbury Publishing, →ISBN, page 220, column 2