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?”

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.

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.

Trained in music, she turned to foodwriting late.

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.

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

Melissa Clark is a foodwriting star. She’s at the New York Times and has authored many cookbooks.

She also edited Recipes from Brixton Village and was awarded joint winner for the Young British Foodies Fresh Voices in Foodwriting Award 2013.