December 1, 2015
Whether you think of yourself as a foodie or just like to cook--or eat!--you'll find something to enjoy in this year's collection of food writing. Pieces hail from a range of print and online publications: Saveur, Food52, The Oxford American, Garden & Gun, The New York Times, Esquire, and Buzzfeed.com. A few themes emerge: the contrast between cooking and eating at home and in a restaurant; the increasing interest and frankly, fancied-up tenor, of Americans' interest in ingredients and food preparation vs. the practicalities of making daily meals amid the hustle and bustle of life; and how food and our feelings, both good and bad, find expression together--or not. From the unlikely cult of the Starbucks pumpkin spice latte to racial coding in fine dining, and from life-changing carnitas to the perfect burger, this 16th installment of the series delivers something for every reader's palate. VERDICT Another solid entry in this series anthologizing current food writing; recommended for public and academic libraries.--Courtney Greene McDonald, Indiana Univ. Libs., Bloomington
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