writing on food

Stephanie Clifford Smith’s culinary library

A short and engaging article by the Empress, published a few years ago in Good Reading magazine, about the groaning shelves of her culinary library – her favourite cookbooks and why she loves them. The fast-loading PDF file is available here.

Michael Pollan, Out of the Kitchen, On to the Couch

An excellent New York Times essay on the television cookery of Julia Child, and the depressing contrast with today’s America, where more people watch cooking on television than do it. Brilliant writing as always from Pollan. http://www.nytimes.com/2009/08/02/magazine/02cooking-t.html?_r=1&pagewanted=all

Fenella Souter, Voyage Round My Kitchen

This feature won a Food Media Club award as soon as it was written, for the Good Weekend magazine. This PDF file takes a while to load, but hang in there. I love this piece.

Consider the Lobster, David Foster Wallace

His classic essay on food and ethics for US Gourmet magazine in 2004. Read it here: http://www.gourmet.com/magazine/2000s/2004/08/consider_the_lobster?currentPage=1

Cooking to impress

Years ago I wrote a piece for Gourmet Traveller magazine about the foolishness of cooking to impress. You can read it here: http://www.charlottewood.com.au/Cooking.html


  1. Here’s another one for your list:

    Consider the Oyster MFK Fisher North Point Press US 1941.

    • Is that MK Fisher of How to Cook a Wolf? I must find that book .. And am going to find this now, thanks Hughesy!

  2. It’s a cracker. Gorgeous little collections of recipes, stories and memoir – all centered on the oyster. Beautiful writing.

  3. […] I would never have found otherwise – like Hughesy’s and the Empress’s references to MFK Fisher, author of How to Cook a Wolf and Consider the Oyster, both of which I’m now […]

  4. Fantastic. I’m an anthropologist beginning to write about food and have been trawling for food writing sources. Your own blog is a wonderful resource on writing food beautifully. Thank you

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