Fall 2019 Master Media List - Food Writing PDF

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ENG 112 Fall 2019 Master Media List Each week you will write an annotation on an article, essay, episode, or other item listed below, and post it to the corresponding thread on the Blackboard forum. If you choose a podcast episode or episode of a series to watch, you cannot write further annotations on other episodes of that podcast or series.

Books on Reserve (South Campus Library) A Moveable Feast: Life-Changing Food Adventures Around the World, edited by Don George, Lonely Planet, 2010. Best Food Writing 2016, edited by Holly Hughes, De Capo Press, 2017. Best Food Writing 2017, edited by Holly Hughes, Da Capo Press, 2018. Eating Words: A Norton Anthology of Food Writing, edited by Sandra M. Gilbert and Roger J. Porter, Norton, 2016. Food: A Reader for Writers, edited by Deborah H. Holdstein and Danielle Aquiline, Oxford UP, 2015. Food and Culture: A Reader, third edition, edited by Carole Counihan and Penny Van Esterik, Routledge, 2012. Food Matters: A Bedford Spotlight Reader, edited by Holly Bauer, Bedford St. Martin, 2014.

Netflix Anthony Bourdain: Parts Unknown (series) Barbecue (documentary) The Chef Show (series)

Chef’s Table (series) Cooked (series) The Great British Baking Show (series) Jiro Dreams of Sushi (documentary) Mega Food (series) Raja Rasoi Aur Anya Kahaniyan (series) Rotten (series) Salt Fat Acid Heat (series) Street Food (series) Taco Chronicles (series) Testing the Menu (series) The Mind of a Chef (series) Ugly Delicious (series)

Podcasts A Taste of the Past, https://heritageradionetwork.org/series/a-taste-of-the-past/ Bite, https://www.motherjones.com/topics/bite/ Burnt Toast, https://food52.com/p/burnt-toast Gastropod, https://gastropod.com Gravy, https://www.southernfoodways.org/gravy-format/gravy-podcast/ House of Carbs, https://art19.com/shows/house-of-carbs Special Sauce with Ed Levine, https://www.seriouseats.com/features/special-sauce-podcast The Sporkful, http://www.sporkful.com/

Why We Eat What We Eat, https://creative.gimletmedia.com/shows/why-we-eat-what-we-eat/

Articles Ahn, Roy. "Home Run: My Journey Back to Korean Food." Gastronomica: The Journal of Critical Food Studies, volume 9, number 4, Fall 2009, pp. 12-15. Rept. in Food: A Reader for Writers, edited by Deborah H. Holdstein and Danielle Aquiline, Oxford UP, 2015, pp. 23-29. Allen, Patricia. "The Disappearance of Hunger in America." Gastronomica: The Journal of Critical Food Studies, volume 7, number 3, Summer 2007, pp. 19-23. Rept. in Food: A Reader for Writers, edited by Deborah H. Holdstein and Danielle Aquiline, Oxford UP, 2015, pp. 224-232. Arellano, Gustavo. “In Defense of Mexican-American Chefs.” OC Weekly, 18 August 2016, http://www.ocweekly.com/restaurants/in-defense-of-the-mexican-american-chef-or-noone-hates-on-mexicans-like-mexicans-7437967 Balko, Radley. “What You Eat Is Your Business.” Cato Institute, 23 May 2004, https://www.cato.org/publications/commentary/what-you-eat-is-business Rept. in They Say/I Say: The Moves That Matter in Academic Writing with Readings, edited by Gerald Graff et al. third edition, W.W. Norton and Co., pp. 466-469. Bashir, Aliya. “The World’s Finest Saffron Is in Danger of Disappearing.” Saveur, 3 June 2019, https://www.saveur.com/worlds-finest-saffron-is-in-danger-disappearing/ Beoku-Betts, Josephine. "We Got Our Way of Cooking Things: Women, Food, and Preservation of Cultural Identity Among the Gullah." Gender and Society, volume 9, number 5, October 1995, http://www.jstor.org/stable/189895

Berry, Wendell. "The Pleasures of Eating." What Are People For?, second edition, Counterpoint, 2010. Rept. in Food: A Reader for Writers, edited by Deborah H. Holdstein and Danielle Aquiline, Oxford UP, 2015, pp. 36-42. Birdsall, John “The Story of the Mission Burrito, Piled High and Rolled Tight.” Bon Appétit, 11 October 2016, https://www.bonappetit.com/restaurants-travel/article/burrito-octoberfeature Bondurant, Matt. “The Real Thing.” Gravy, Winter 2016, http://www.southernfoodways.org/thereal-thing-i-tried-to-get-inside-moonshine-any-way-i-could/ Bourdain, Anthony. "Dead Heads." Lucky Peach. Rept. in Food: A Reader for Writers, edited by Deborah H. Holdstein and Danielle Aquiline, Oxford UP, 2015, pp. 347-352. Buchanan, Matt. “The True Story of Good Coffee.” The Awl, 30 October 2015, https://www.theawl.com/2015/10/the-true-story-of-good-coffee/ Cahill, Tim. "The Rooster's Head in the Soup." A Moveable Feast: Life-Changing Food Adventures Around The World, edited by Don George, Lonely Planet, 2010, pp. 292-296. Rept. in Food: A Reader for Writers, edited by Deborah H. Holdstein and Danielle Aquiline, Oxford UP, 2015, pp. 336-339. Chau, Danny. “The Burning Desire for Hot Chicken.” The Ringer, 31 August 2016, https://www.theringer.com/2016/8/31/16041202/the-burning-desire-for-hot-chickenbf87446b4dda Clark, Melissa. “Indian Cooks Embrace the Instant Pot.” New York Times, 5 October 2018 https://www.nytimes.com/2018/10/05/dining/instant-pot-indian.html

Cockrall-King, Jennifer. “Three-Ring Meal: The Grasping Novelty of Modern Dining.” Eighteen Bridges, 10 December 2015, http://eighteenbridges.com/story/three-ring-meal-noveltymodern-dining-cirque-du-soleil/ Diamond, Jason. “The Genius of Guy Fieri.” Esquire, 7 September 2016, http://www.esquire.com/food-drink/food/a48351/the-genius-of-guy-fieri/ Dumitrescu, Irina. “The Curious Appeal of ‘Bad’ Food.” The Atlantic, 5 August 2016, https://www.theatlantic.com/entertainment/archive/2016/08/the-curious-appeal-of-badfood/494255/ Edge, John T. and Tunde Wey. “Who Owns Southern Food?” Oxford American, 3 June 2016, http://www.oxfordamerican.org/magazine/item/870-who-owns-southern-food Entine, Jon, and JoAnna Wendel, "2000+ Reasons Why GMOs Are Safe to Eat and Environmentally Sustainable." Forbes, 14 October 2013, https://www.forbes.com/sites/jonentine/2013/10/14/2000-reasons-why-gmos-are-safe-toeat-and-environmentally-sustainable/#45b0ee7e8a7d Foer, Jonathan Safran. “Against Meat.” Eating Animals, Back Bay, 2010. Rept. in They Say/I Say: The Moves That Matter in Academic Writing with Readings, edited by Gerald Graff et al. third edition, W.W. Norton and Co., pp. 448-461. Frame, Edward. “Dinner and Deception.” New York Times, 22 August 2015, https://www.nytimes.com/2015/08/23/opinion/sunday/dinner-and-deception.html Freedman, David H. “How Junk Food Can End Obesity.” The Atlantic, July/August 2013, https://www.theatlantic.com/magazine/archive/2013/07/how-junk-food-can-endobesity/309396/ Rept. in They Say/I Say: The Moves That Matter in Academic Writing

with Readings, edited by Gerald Graff et al. third edition, W.W. Norton and Co., pp. 506537. Givens, Ruth. “Four African-American Chefs on the Importance of Juneteenth.” Saveur, 15 June 2019, https://www.saveur.com/juneteenth-african-american-chefs/ Guthman, Julie. "Can't Stomach It: How Michael Pollan et al. Made Me Want to Eat Cheetos." Gastronomica: The Journal of Critical Food Studies, volume 7, number 3, Summer 2007, pp. 75-79. Rept. in Food: A Reader for Writers, edited by Deborah H. Holdstein and Danielle Aquiline, Oxford UP, 2015, pp. 127-133. Heldke, Lisa. "Let's Eat Chinese! Reflections on Cultural Food Colonialism." Gastronomica: The Journal of Critical Food Studies, volume 1, number 2, Spring 2001, pp. 76-79. Rept. in Food: A Reader for Writers, edited by Deborah H. Holdstein and Danielle Aquiline, Oxford UP, 2015, pp. 322-329. Hitte, Jack. "A Confederacy of Sauces." New York Times, 26 August 2001, http://www.nytimes.com/2001/08/26/magazine/a-confederacy-of-sauces.html Ho, Soleil. “Let’s Call It Assimilation Food.” Taste, 26 June 2017, https://www.tastecooking.com/lets-call-assimilation-food/ Isle, Ray. “How Much Is Too Much for a Glass of Wine?” Food & Wine, 17 June 2016, http://www.foodandwine.com/blogs/how-much-too-much-glass-wine Jacobsen, Rowan. “Getting Drunk on Tea Infusions with Montreal’s Underground Connoisseurs.” Vice Magazine, 10 August 2015, https://www.vice.com/en_us/article/qbxvyv/the-first-rule-of-tea-club-0000711-v22n8 Kahn, Howie. “The Hunger Games.” Travel & Leisure, 11 June 2015, http://www.travelandleisure.com/articles/singapore-food-travel

Kendall, Mikki. “Hot Sauce in Her Bag.” Eater, 10 February 2016, https://www.eater.com/2016/2/10/10959538/hot-sauce-in-her-bag-beyonce-blacksouthern-identity Kevin, Brian. “Charred and Feathered.” Audubon, November-December 2015, http://www.audubon.org/magazine/november-december-2015/the-burning-man-birdinginside Kinsman, Kat. “In Defense of Ugly Food.” Serious Eats, December 2015, http://www.seriouseats.com/2015/12/in-praise-of-ugly-food.html Kliman, Todd. "The Meaning of Local." Washingtonian, 6 May 2013, https://www.washingtonian.com/2013/05/06/the-meaning-of-local/ ---. “Eating and Drinking in Mexico City: A Diary.” The Washingtonian, 26 June 2015, https://www.washingtonian.com/2015/06/26/todd-kliman-mexico-city-food-diary/ ---. “Michel Richard, 1946-2016.” Toddkliman.net, https://www.toddkliman.net/recent-writing Kornegay, Jennifer. “The Art of Boucherie.” The Local Palate, 9 October 2017, http://thelocalpalate.com/articles/the-art-of-boucherie/ Kramer, Jane. "The Food at Our Feet." The New Yorker, 21 November 2011, https://www.newyorker.com/magazine/2011/11/21/the-food-at-our-feet Kummer, Corby. “Sorry, Blue Apron, the Joys of Cooking Can’t Fit in a Box.” The New Republic, 1 October 2015, https://newrepublic.com/article/122959/sorry-blue-apron-joyscooking-cant-fit-box Kunzig, Robert. “Test-Tube Meat: Have Your Pig and Eat It Too.” National Geographic, 22 May 2014, https://news.nationalgeographic.com/news/2014/05/140521-synthetic-cultured-labmeat-pig-backyard-food-science/

Lam, Francis. “Sonoko Dreams of Soba.” Saveur, 17 February 2016, https://www.saveur.com/how-to-make-fresh-soba-noodles-at-home LeMay, Eric. “Baby Foodie.” The Weeklings, 30 June 2016, http://www.theweeklings.com/elemay/2016/06/30/baby-foodie/ López-Alt, J. Kenji. “Let It Bleed (Humanely).” Serious Eats, http://www.seriouseats.com/2016/10/beyond-burger-impossible-burger-vegan-tastetest.html Martin, Brett. "Good Food, Everywhere." GQ. Rept. in Food: A Reader for Writers, edited by Deborah H. Holdstein and Danielle Aquiline, Oxford UP, 2015, pp. 262-263. ---. “The Chef Loses It.” GQ. Rept. in Best Food Writing 2017, edited by Holly Hughes, Da Capo Press, pp. 216-228. ---. “The Chef Who Saved My Life.” GQ, 1 July 2015, https://www.gq.com/story/food-and-life Martin, Courtney E. "How to Address Obesity in a Fat-Phobic Society." AlterNet, 16 October 2007, https://www.alternet.org/story/64571/how_to_address_obesity_in_a_fatphobic_society Mather, Robin. "The Threats from Genetically Modified Foods." Mother Earth, April/May 2012, https://www.motherearthnews.com/homesteading-and-livestock/sustainablefarming/genetically-modified-foods-zm0z12amzmat Maxfield, Mary. “Food as Thought: Resisting the Moralization of Eating.” Rept. in They Say/I Say: The Moves That Matter in Academic Writing with Readings, edited by Gerald Graff et al. third edition, W.W. Norton and Co., pp. 442-447.

Menzel, Peter, and Faith D'Aluisio, "Hungry Planet: What the World Eats." Hungry Planet: What the World Eats. Time, 23 May 2016, http://time.com/8515/what-the-world-eatshungry-planet/ Moss, Michael. “The Extraordinary Science of Addictive Junk Food.” New York Times, 20 February 2013, http://www.nytimes.com/2013/02/24/magazine/the-extraordinaryscience-of-junk-food.html Rept. in They Say/I Say: The Moves That Matter in Academic Writing with Readings, edited by Gerald Graff et al. third edition, W.W. Norton and Co., pp. 471-494. Myers, B. R. "The Moral Crusade Against Foodies." The Atlantic, March 2011, https://www.theatlantic.com/magazine/archive/2011/03/the-moral-crusade-againstfoodies/308370/ Neimark, Jill. “From Hooch to Haute Cuisine: A Nearly Extinct Bootlegger’s Corn Gets A Second Shot.” National Public Radio, 2 January 2018, https://www.npr.org/sections/thesalt/2018/01/02/574367086/from-hooch-to-hautecuisine-a-nearly-extinct-bootleggers-corn-gets-a-second-shot Nestle, Marion. "School Food, Public Policy, and Strategies for Change." Rept. in Food: A Reader for Writers, edited by Deborah H. Holdstein and Danielle Aquiline, Oxford UP, 2015, pp. 254-257. ---. “The Supermarket: Prime Real Estate.” What to Eat: An Aisle-by-Aisle Guide to Savvy Food Choices and Good Eating, North Point, 2007. Rept. in They Say/I Say: The Moves That Matter in Academic Writing with Readings, edited by Gerald Graff et al. third edition, W.W. Norton and Co., pp. 496-505.

Newens, Chris. “Butchering London.” Roads & Kingdoms, http://roadsandkingdoms.com/2015/butchering-london/ Nolan, James. “Table for One.” Gastronomica: The Journal of Critical Food Studies, volume 15, number 2, Summer 2015, pp. 70-73. Rept. in Best Food Writing 2016, edited by Holly Hughes, De Capo, pp. 175-180. Pandolfi, Keith. “The Benefits of Eating Without a Map.” Serious Eats, http://www.seriouseats.com/2016/05/eating-without-a-map-travel-essay.html ---. “The Case for Bad Coffee.” Serious Eats, http://www.seriouseats.com/2015/10/the-case-forbad-coffee.html Pollan, Michael. "Our National Eating Disorder." New York Times, 17 October 2004, www.nytimes.com/2004/10/17/magazine/our-national-eating-disorder.html ---. “Escape from the Western Diet.” In Defense of Food: An Eater’s Manifesto, Penguin, 2008. Rept. in They Say/I Say: The Moves That Matter in Academic Writing with Readings, edited by Gerald Graff et al. third edition, W.W. Norton and Co., pp. 420-427. Pomroy, Matt. “Chef Thomas Keller on Why Food Isn’t The Point Of a Restaurant.” Mattpomroy.com, 3 Dec 2017, https://mattpomroy.com/2017/12/03/chef-thomas-kelleron-why-food-isnt-the-point-of-a-restaurant/ Purvis, Kathleen. “Can A S.C. Barbecue Family Rise Above Their Father’s History of Racism?” Charlotte Observer, 8 December 2016, http://www.charlotteobserver.com/living/fooddrink/article119660858.html ---. “The Testosterone Takeover of Southern Food Writing.” The Bitter Southerner, 16 Feb 2016, https://bittersoutherner.com/the-testosterone-takeover-of-southern-food-writing.

Randall, Alice. “Glori-fried and Glori-fied.” Gravy, Winter 2015, https://www.southernfoodways.org/glori-fried-and-glori-fied/ Rodell, Besha. “The City That Knows How to Eat.” Eater, 19 December 2016, https://www.eater.com/2016/12/19/13986438/melbourne-restaurants-avocado-toast Róisín, Fariha. “Alex Koones on Creating a Dining Space for New York’s Queer Community.” Bon Appetit, 17 June 2019, https://www.bonappetit.com/story/alex-koones Rosalsky, Greg. “In New York City, What’s the Difference Between a $240 Sushi Roll and a $6.95 Sushi Roll?” Pacific Standard, 14 June 2016, https://psmag.com/news/in-newyork-city-whats-the-difference-between-a-240-sushi-roll-and-a-6-95-sushi-roll Roseberry, William. "The Rise of Yuppie Coffees and the Reimagination of Class in the United States." American Anthropologist, volume 98, number 4, 1996, pp. 762-775, http://www.jstor.org/stable/681884 Rosner, Helen. “On Chicken Tenders.” Guernica, 12 June 2015, https://www.guernicamag.com/helen-rosner-on-chicken-tenders/ Roth, Anna. “Burritos, Remixed.” San Francisco Chronicle, 6 July 2016, http://www.sfchronicle.com/restaurants/article/When-a-San-Francisco-classic-gets-aremix-8334521.php Ruhlman, Michael. “Cooks Are Different.” Tin House, volume 17, number 1. Rept in Best Food Writing 2016, edited by Holly Hughes, De Capo, pp. 233-239. Seabrook, John. "Snacks for a Fat Planet." The New Yorker, 16 May 2011, https://www.newyorker.com/magazine/2011/05/16/snacks-for-a-fat-planet Sedaris, David. "Tasteless." The New Yorker, 3 September 2007, https://www.newyorker.com/magazine/2007/09/03/tasteless

Shah, Riddhi. "Men Eat Meat, Women Eat Chocolate: How Food Gets Gendered." Salon, 1 July 2010, https://www.salon.com/2010/07/02/food_gendering/ Shapin, Steven. “What Are You Buying When You Buy Organic?” New Yorker, 15 May 2006, https://www.newyorker.com/magazine/2006/05/15/paradise-sold Rept. in They Say/I Say: The Moves That Matter in Academic Writing with Readings, edited by Gerald Graff et al. third edition, W.W. Norton and Co., pp. 428-440. Shunk, Laura. “Who Has the Right to Capitalize on a Culture’s Cuisine?” Food52, 5 August 2016, https://food52.com/blog/17587-who-has-the-right-to-capitalize-on-a-culture-scuisine Tonon, Rafael. “How Japanese Immigrants in the Amazon Create a New Cuisine.” Atlas Obscura, December 28, 2018, https://www.atlasobscura.com/articles/japanese-food-inbrazil Tower, Wells. “The Great Bourbon Taste Test.” Garden & Gun, October/November 2015, http://gardenandgun.com/feature/the-great-bourbon-taste-test/ Tsai, Luke. “Cooking Other Peoples’ Food.” East Bay Express, 23 August 2016, https://www.eastbayexpress.com/oakland/cooking-other-peoples-food/Content? oid=4947606 ---. “How to Dupe a ‘Moderately OK’ Food Critic.” East Bay Express, 25 August 2015, https://www.eastbayexpress.com/WhatTheFork/archives/2015/08/25/how-to-dupe-amoderately-ok-food-critic Twitty, Michael. “Writing about Food at the Intersection of Gayness, Blackness & Faith.” Food52, 17 June 2016, https://food52.com/blog/17071-writing-about-food-at-theintersection-of-gayness-blackness-faith

Wallace, David Foster. "Consider the Lobster." Gourmet, August 2004. Rept. in Food: A Reader for Writers, edited by Deborah H. Holdstein and Danielle Aquiline, Oxford UP, 2015, pp. 108-125. Wehunt, Jennifer. "The Food Desert." Chicago Magazine, 11 August 2009, http://www.chicagomag.com/Chicago-Magazine/July-2009/The-Food-Desert/ Weil, Elizabeth. “Who Really Invented the Reuben?” Saveur, 6 September 2016, https://www.saveur.com/reuben-sandwich-origin-history Wells, Pete.”Anthony Bourdain Was a Teller of Often Unappetizing Truths.” New York Times, 8 June 2018, https://www.nytimes.com/2018/06/08/dining/anthony-bourdainrestaurants.html ---. “So Long, Menus: Hello, Pots and Pans.” New York Times, https://www.nytimes.com/2015/08/19/dining/summer-vacation-goodbye-restaurantshello-kitchen.html Williams-Forson, Psyche. "Suckin' the Chicken Bone Dry: African American Women, History, and Food Culture." Cooking Lessons: The Politics of Gender and Food, Rowman & Littlefield, 2001, pp. 169-191. Rept. in Food: A Reader for Writers, edited by Deborah H. Holdstein and Danielle Aquiline, Oxford UP, 2015, pp. 136-159. Wray, John. “Strange Brews.” Food & Wine, 13 May 2016, http://www.foodandwine.com/blogs/has-craft-beer-movement-finally-gone-too-far Zinczenko, David. "Don't Blame the Eater." New York Times, 23 November 2002, http://www.nytimes.com/2002/11/23/opinion/don-t-blame-the-eater.html...