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Food Writing:
A Resource Guide

Science Reference Section
Science, Technology, and Business Division
Library of Congress


Scope ... Selected Titles ... Anthologies and Collections ... Subject Headings ... Journals ... Selected Articles ... Additional Sources

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Woman holding and reading a cookbook, and holding a saucepan.  The burner on the gas stove is lit.
This photo (1942) was used by the Office of War Information to show how to conserve gas. The cook is wasting gas by reading a a recipe while the burner is on. Prints & Photographs Division, Library of Congress.


Not intended to be a comprehensive bibliography, this guide gathers together selected representative food writing. It is limited to works in English, most of which were published within the past 50 years.



Brillat-Savarin. The physiology of taste, or, Meditations on transcendental gastronomy. Translated by M. F. K. Fisher. Washington, Counterpoint Press, 1999. 443 p.
   Translation of Physiologie du goût
   TX637.B8613 1999

Colwin, Laurie. Home cooking. New York, Knopf, 1988. 193 p.
   TX652.C714 1988

David, Elizabeth. An omelette and a glass of wine. New York, Lyons & Burford, c1997. 320 p. Includes bibliographical references.
   TX631.D38 1997

Death by pad thai: and other unforgettable meals. Edited and with an introduction by Douglas Bauer. New York, Three Rivers Press, c2006. 239 p.
   Includes bibliographical references.
   TX633.D43 2006

Fagone, Jason. Horsemen of the esophagus: competitive eating and the big fat American dream. New York, Crown Publishers, c2006. 303 p.
   TX631.F43 2006

Fisher, M. F. K. The art of eating. 50th anniversary ed. Hoboken, NJ, Wiley Pub., c2004. 749 p.
   With an introduction by Clifton Fadiman, an appreciation by James A. Beard, and a retrospective essay by Joan Reardon.
   Originally published under title Collected gastronomical works of M. F. K. Fisher. 1954.
   TX633.F515 2004

Fisher, M. F. K. From the journals of M. F. K. Fisher. New York, Pantheon Books, 1999. 828 p.
   PS3511.I7428Z465 1999

Greene, Gael. Insatiable: tales from a life of delicious excess. New York, Warner Books, 2006. 368 p.
   TX649.G74A3 2006

Grigson, Jane. Good things. Edited and with American notes by Evan Jones. New York, Knopf, 1971. 368 p.
   TX725.A1G74 1971

Johnson, Hugh. Wine: a life uncorked. Berkeley, University of California Press; Published in association with Weidenfeld & Nicolson, c2005. 383 p.
   TP547.J64A3 2005

Jones, Evan. A food lover's companion. New York, Harper & Row, c1979. 389 p.
   TX631.J66 1979

Kafka, Barbara. The opinionated palate: passions and peeves on eating and food. New York, William Morrow, c1992. 279 p.
   TX355.5.K24 1992

Nabhan, Gary Paul. Coming home to eat: the pleasures and politics of local foods. New York, Norton, c2002. 330 p.
   Bibliography: p. 307-309.
   TX631.N33 2002

Olney, Richard. Reflexions. New York, Brick Tower Press, c1999. 416 p.
   TX649.O45A3 1999

Pennell, Elizabeth Robins. The delights of delicate eating. Urbana, University of Illinois Press, 2000. 264 p.
   Bibliography: p. xxiv-xxv.
   Published in 1896 under title The Feasts of Autolycus.
   TX633.P4 2000

Pollan, Michael. The omnivore’s dilemma: a natural history of four meals. New York, Penguin Press, 2006. 450 p.
   Bibliography: p. 417-433.
   GT2850.P65 2006

Reichl, Ruth. Tender at the bone: growing up at the table. New York, Random House, c1998. 282 p.
   TX714.R444 1998

Sheraton, Mimi. Eating my words: an appetite for life. New York, William Morrow, c2004. 240 p.
   TX649.S27A3 2004

Steingarten, Jeffrey. The man who ate everything, and other gastronomic feats, disputes, and pleasurable pursuits. New York, Knopf, 1997. 514 p.
   TX631.S74 1997



American food writing: an anthology with classic recipes. Edited by Molly O'Neill. New York, Library of America, c2007. 753 p.
   Bibliography: p. 729-742.
   TX714.A4585 2007

Best food writing. New York, Marlowe & Co., Baillett & Fitzgerald, c2000-
   Annual literary collection.

Choice cuts: a savory selection of food writing from around the world and throughout history. Edited by Mark Kurlansky. New York, Ballantine Books, 2002. 473 p.
   TX631.C44 2002

Cornbread nation 1: the best of Southern food writing. Edited by John Egerton. Chapel Hill, University of North Carolina Press, 2002. 260 p.
   Bibliography: p. 257-260.
   Published in association with the Southern Foodways Alliance, Center for the Study of Southern Culture, University of Mississippi.
   TX644.C67 2002

Cornbread nation 2: the United States of barbecue. Edited by Lolis Eric Elie. Chapel Hill, University of North Carolina Press, c2004. 283 p.
   Includes bibliographical references.
   Published in association with the Southern Foodways Alliance, Center for the Study of Southern Culture, University of Mississippi.
   TX840.B3C67 2004

Not for bread alone: writers on food, wine, and the art of eating. Edited by Daniel Halpern.
Hopewell, NJ, Ecco Press; New York, Distributed by W.W. Norton, c1993. 186 p.
   TX631.N68 1993

Remembrance of things Paris: sixty years of writing from Gourmet. Edited and with an introduction by Ruth Reichl. New York, Modern Library, 2004. 344 p.
   TX649.R46 2004

A Slice of life: contemporary writers on food. Edited by Bonnie Marranca. Woodstock, NY, Overlook Press, 2003. 424 p.
   Introduction by Betty Fussell.
   TX631.S56 2003

Slow food: collected thoughts on taste, tradition, and the honest pleasures of food. Edited by Carlo Petrini, with Ben Watson and Slow Food editore; foreword by Deborah Madison. White River Junction, VT, Chelsea Green Pub., c2001. 287 p.
   Includes bibliographical references.
   TX631.S58 2001

The Wilder shores of gastronomy: twenty years of the best food writing from the journal Petits propos culinaires. Edited by Alan Davidson with Helen Saberi. Berkeley, CA, Ten Speed Press, c2002. 497 p.
   Includes bibliographical references.
   Foreword by Harold McGee.
   TX649.A1W543 2002



Subject Headings used by the Library of Congress, under which books on food writing can be located in most card, book and online catalogs, include the following:




Journals that often contain relevant articles include the following:

Bon Appétit TX725.A1B6
Cook’s Illustrated TX1.C83
Eating Well WMLC 93/1413
Gastronomica TX631.G355
Gourmet TX1.G75
Petits Propos Culinaires TX341.P43
Saveur TX631.S253



Jones, Judith. Meals to remember: the ritual of cooking. Eating well, v. 6, Dec. 2007: 21.

Kummer, Corby. The rise of the sardine. Atlantic monthly, v. 300, July/Aug. 2007: 154-158.

Mueller, Tom. Slippery business: olive oil fraud. The New Yorker, v. 83, Aug. 13, 2007: 38-45.

O’Neill, Molly. Food porn. Columbia journalism review, v. 42, Sept. 2003: 38-45.

Pamuk, Orhan. Forbidden fare. The New Yorker, v. 83, July 9 2007: 48-50.

Ray, Krishnendu. Domesticating cuisine: food and aesthetics on American television. Gastronomica, v. 7, winter 2007: 50-63.

Shea, Christopher. New Grub Street: how did ethics become a staple of contemporary food writing? Columbia journalism review, v. 46, May/June 2007: 54-59



Leite’s Culinaria, offers writing on food and food history, recipes, more.

The New Wave of Food Blogs, article at Dianne Jacob’s website, with links to blogs.

Southern Foodways Alliance, an institute of the Center for the Study of Southern Culture in Oxford, MS.

The Well Fed Network, food blog awards, recipes, more.

Compiled by Alison P. Kelly, October 2007

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   November 4, 2015
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