Best of 2019: Food Writing

Why we should get to know Iliana Regan

A personal essay exploring Chinese tomb sweeping festivals, food rituals and how years of migration can so easily cause

Countless paleta shops in Mexico and the U.S. are called La Michoacana — a shorthand for a paletería or ice cream shop — but two companies want to stake official claim to the name

How the Iowa State Fair’s funnel cakes, apple egg rolls and, yes, corn dogs, celebrate the best — and worst — of abundance in America

There’s a sudden urge to dine in a time before tofu and Title IX. Why now?

I fell in love with food writing when I learned that to write about food is to write about anything. Food is wrapped up in personal memory and heritage, politics and history. Noelle Mateer’s piece for Deadspin proves why readers would be bereft if food writing were restricted to recipes and graded restaurant reviews. (It would be as sad as if sports writing decided it was better off “sticking to sports.”) This story reeled me in right away with an image of 60 people shucking oysters on the Great Wall of China. How oysters, which filter impurities from the water, came to be served raw in Chi…

Anorexia has serious implications at any weight, but heavier patients face a pervasive, harmful stigma

French colonial restaurant is a nostalgic amusement park — but for whom?

The George Foreman Grill may have been advertised as a fat-fighting machine and used as fuel for jokes, but it also got people to cook.