Anthony Bourdain, John T. Edge, Jonathan Gold, Francis Lam, Ruth Reichl, Calvin Trillin, Alice Waters. These are just some of the celebrated writers and foodies whose work has appeared in Best Food Writing over the past fifteen years. Whether written by an established journalist or an up-and-coming blogger, the essays offered in each edition represent the cream of that year's crop in food writing. And 2015 promises to uphold the same high standards with a dynamic mix of writers offering provocative journalism, intriguing profiles, moving memoir, and more.

"Browse, read a bit, browse some more, and then head for the kitchen."--Hudson Valley News From small-town bakeries to big city restaurants, Best Food Writing offers a bounty of everything in one place. For eighteen years, Holly Hughes has scoured both the online and print world to serve up the finest collection of food writing. This year, Best food Writing delves into the intersection of fine dining and food justice, culture and ownership, tradition and modernity; as well as profiles on some of the most fascinating people in the culinary world today. Once again, these standout essays--compelling, hilarious, poignant, illuminating--speak to the core of our hearts and fill our bellies. Whether you're a fan of Michel Richard or Guy Fieri--or both--there's something for everyone here. Take a seat and dig in.

Like your favorite local grocery store, with its sushi bar, fresh baked goods, and maybe a very obliging butcher, Best Food Writing offers a bounty of everything in one place. For seventeen years, Holly Hughes has delved into piles of magazines and newspapers, scanned endless websites and blogs, and foraged through bookstores to provide a robust mix of what's up in the world of food writing. From the year's hottest trends (this year: meal kits and extreme dining) to the realities of everyday meals and home cooks (with kids, without; special occasions and every day) to highlighting those chefs whose magic is best spun in their own kitchens, these essays once again skillfully, deliciously evoke what's on our minds-and our plates. Pull up a chair. Contributors include: Betsy Andrews Jessica Battilana John Birdsall Matt Buchanan Jennifer Cockrall-King Tove Danovich Laura Donohue Daniel Duane Victoria Pesce Elliott Edward Frame Phyllis Grant Andrew Sean Greer Kathy Gunst L. Kasimu Harris Steve Hoffman Dianne Jacob Rowan Jacobsen Pableaux Johnson Howie Kahn Mikki Kendall Brian Kevin Kat Kinsman Todd Kliman Julia Kramer Corby Kummer Francis Lam Rachel Levin Brett Martin Tim Neville Chris Newens James Nolan Keith Pandolfi Carol Penn-Romine Michael Procopio Kathleen Purvis Alice Randall Besha Rodell Helen Rosner Michael Ruhlman Oliver Sacks Andrea Strong Jason Tesauro Toni Tipton-Martin Wells Tower Luke Tsai Max Ufberg Debbie Weingarten Pete Wells

The Best Resource for Getting Your Fiction Published! The 2015 Novel & Short Story Writer's Market is the only resource you'll need to get your short stories, novellas, and novels published. As with past editions, Novel & Short Story Writer's Market offers hundreds of listings for book publishers, literary agents, fiction publications, contests, and more. Each listing includes contact information, submission guidelines, and other important tips. New to this year's edition: Gain access to the exclusive webinar "Blockbuster Fiction: Exploring Emotional High Points in Popular Films" from best-selling author Cheryl St. John. This 45-minute webinar explores the ten most popular films of 2013--including Frozen, The Hunger Games: Catching Fire, The Hobbit: The Desolation of Smaug, and more--to show you how to create intense, emotional, engrossing moments in your fiction. When you make your readers care about your characters and your story, you'll evoke excitement, indignation, fear, anxiety, tears, and laughter--and keep them hooked from start to finish. You'll also find articles and interviews on all aspects of the writing life, from in-depth lessons on craft and technique to helpful advice on getting published and marketing your work. The 2015 Novel & Short Story Writer's Market offers everything a fiction writer needs to achieve publishing success, including articles and essays like these: • J.T. Ellison, New York Times best-selling author, reveals how to capture â€" and keep â€" reader interest. • Ransom Riggs, mega-popular YA novelist, shares advice on writing out-of-the-ordinary fiction. • Chuck Wendig, hybrid author extraordinaire, talks about the pros and cons of traditional and self-publishing. You'll also receive: • A free digital download of Writer's Yearbook featuring the 100 Best Markets "If you're looking for the best resource for connecting with publishers who are hungry for your fiction, you've found it. Ten novels ago I got my start as an author using Writer's Market guides." -Steven James, writing instructor and best-selling author of The King and Story Trumps Structure "If you can't go to every literary cocktail party in New York, get this book. It's an instant network." -Elizabeth Sims, best-selling author of You've Got a Book in You

Bestselling author, journalist, playwright, and activist Silas House has focused nearly all of his work on Appalachia. His acclaimed and diverse body of work includes the novels Clay's Quilt, A Parchment of Leaves, The Coal Tattoo, Eli the Good, and Southernmost. Well known for its lyrical style, diverse and sympathetic characters, and political engagement, House's work is overdue for deeper critical study. In this groundbreaking book, editor and coauthor Sylvia Bailey Shurbutt brings together established and rising scholars to discuss House and his writings through a critical lens. Various chapters address different aspects of House's fiction and nonfiction, including the ways in which he deconstructs regional stereotypes, how he explores issues of diversity, his environmental activism, and his approach to LGBTQ issues. The collection begins with a foreword by Denise Giardina and concludes with a chapter by celebrated poet Maurice Manning exploring the lyricism that distinguishes House's work. Featuring an interview with House that further illuminates his philosophy and art, this timely volume offers an important critical appraisal of his oeuvre to date and illustrates why he is one of the most significant voices in Appalachian and American literature today.

"How deep moral values and emotions drive the development of local food markets"--

This important cultural analysis tells two stories about food. The first depicts good food as democratic. Foodies frequent ‘hole in the wall’ ethnic eateries, appreciate the pie found in working-class truck stops, and reject the snobbery of fancy French restaurants with formal table service. The second story describes how food operates as a source of status and distinction for economic and cultural elites, indirectly maintaining and reproducing social inequality. While the first storyline insists that anybody can be a foodie, the second asks foodies to look in the mirror and think about their relative social and economic privilege. By simultaneously considering both of these stories, and studying how they operate in tension, a delicious sociology of food becomes available, perfect for teaching a broad range of cultural sociology courses.

What holds women back at work? Bonnie Hammer, one of the most powerful women in corporate America, debunks the bad advice that too many women get—and reveals the surprising, yet straightforward truths that will help all of us succeed. Bonnie Hammer’s legendary career spans five decades in a turbulent, male-driven industry. Today, Bonnie is a powerful leader at the very top of her field, and women at all levels constantly ask her: What is your secret to success? Her power—and her staying power—comes from rejecting common myths about how women are “supposed” to act in the workplace. She knows that the traditional wisdom women are told about work—pithy phrases like “don’t mix work with play,” “talk is cheap,” “follow your dreams,” “know your worth,” “trust your gut,” and “you can have it all”—hold women back. Having risen from an entry-level production assistant whose chief charge was a dog, to a transformative, top executive at NBCUniversal, Bonnie challenges conventional workplace wisdom and shares the uncommon sense women need to succeed. Bonnie has mentored countless women in every industry, and she leads NBCUniversal’s masterclass for female executives. She’s known for telling the uncensored and uncompromising truth—even when it isn’t easy to hear. Now, she gives you, the reader, her private masterclass—replacing the lies women have been fed about work with her unique time-tested wisdom. You will leave with powerful new truths and easily digestible, practical advice to apply in your own life. Written with humor and heart, and full of insights and research that illuminate her points, 15 Lies Women Are Told at Work is a portable mentor for working women. It doesn’t just explain one woman’s rise to the top in a tough industry; it shows how any woman can rise as high as she wants in her own work world.

“The one food book you must read this year." —Southern Living One of Christopher Kimball’s Six Favorite Books About Food A people’s history that reveals how Southerners shaped American culinary identity and how race relations impacted Southern food culture over six revolutionary decades Like great provincial dishes around the world, potlikker is a salvage food. During the antebellum era, slave owners ate the greens from the pot and set aside the leftover potlikker broth for the enslaved, unaware that the broth, not the greens, was nutrient rich. After slavery, potlikker sustained the working poor, both black and white. In the South of today, potlikker has taken on new meanings as chefs have reclaimed it. Potlikker is a quintessential Southern dish, and The Potlikker Papers is a people’s history of the modern South, told through its food. Beginning with the pivotal role cooks and waiters played in the civil rights movement, noted authority John T. Edge narrates the South’s fitful journey from a hive of racism to a hotbed of American immigration. He shows why working-class Southern food has become a vital driver of contemporary American cuisine. Food access was a battleground issue during the 1950s and 1960s. Ownership of culinary traditions has remained a central contention on the long march toward equality. The Potlikker Papers tracks pivotal moments in Southern history, from the back-to-the-land movement of the 1970s to the rise of fast and convenience foods modeled on rural staples. Edge narrates the gentrification that gained traction in the restaurants of the 1980s and the artisanal renaissance that began to reconnect farmers and cooks in the 1990s. He reports as a newer South came into focus in the 2000s and 2010s, enriched by the arrival of immigrants from Mexico to Vietnam and many points in between. Along the way, Edge profiles extraordinary figures in Southern food, including Fannie Lou Hamer, Colonel Sanders, Mahalia Jackson, Edna Lewis, Paul Prudhomme, Craig Claiborne, and Sean Brock. Over the last three generations, wrenching changes have transformed the South. The Potlikker Papers tells the story of that dynamism—and reveals how Southern food has become a shared culinary language for the nation.

The book seeks not to present a detailed history and discussion, but instead is intended to provide the student with an appreciation of the idea that all cuisines of the world have something unique to offer to a menu. The author strongly believes that foods of other nations (and even other areas of the United States) are too often given short shrift by culture-bound students and chefs, and that every attempt should be made to open their minds to the unlimited possibilities available. The word “foodism” is introduced to refer to biases against foods outside your culture.