[easyazon-image align=”left” asin=”0738217166″ locale=”us” height=”333″ src=”http://ecx.images-amazon.com/images/I/41BL%2BUjlr6L.jpg” width=”226″ alt=”Best Food Writing” ]Making connections
A Feature Review of
Best Food Writing 2013
Holly Hughes, Editor.
Paperback: Da Capo Books, 2013
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Reviewed by Jenn Moland-Kovash
“Take a deep breath,” she instructed. “And another one.” Pause. “Ok, good… Oh, this looks like an interesting book.”
I heard my doctor pick up the book I had set on the exam table behind me turn it over. “What’s it like,” she asked before telling me to breathe deeply again.
Between breaths I briefly explained that it was a yearly collection of essays about food and eating and cooking – some of them by chefs, others by food writers, critics, foragers, eaters. She seemed intrigued, but we didn’t exactly have time for me to flip between essays and share some of my favorite passages. I wanted to urge her to read the paragraphs I’d marked, maybe read out loud from Kevin Pang’s “His Saving Grace.” Instead, we moved on to the next part of my exam – readying my arm for a food allergy test.