best food writing essays

663 Interesting Food Essay Topics, Examples, and Ideas

Food essays are an excellent way to demonstrate your awareness of current nutrition and health issues. Obesity is a significant concern that is present in many people throughout the world and can lead to a variety of deadly conditions.

Obesity is often associated with eating junk food or food made with unhealthy ingredients and emphasizing taste or longevity over safety. Its opposite, healthy food, is a combination of many factors, which include food consumption patterns and monitoring your calorie intake.

As such, many ideas for innovative diets that circumvent some of the complexities have emerged, but most of them are flawed due to oversights. This article will provide you with topics about food and some tips for your essay writing process.

🏆 Best Food Topics & Essay Examples

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Nutritionists generally agree on a single definition of healthy eating patterns, one that is supported by a vast body of research. They involve controlling your nutrient and calorie intake by adjusting your meat and plant intake balance as well as the portion size. You should also avoid preserved foods, as their preparation processes tend to ruin the nutrients present in the ingredients while introducing a variety of unhealthy substances.

For optimal effects, you should understand various fats and their influences on the human body as well as your need for each type and the foods that can supply it. The topic about food offers many different avenues of investigation.

However, not all people have the willpower and willingness to learn and use the knowledge to change their food patterns. As such, new fad diets, which try to circumvent some of the ideas and offer a more convenient way to lose weight, keep emerging every year.

These approaches may sometimes work for their intended purpose, but they do not contribute to health. While the person may lose weight because of new eating habits, they may become malnourished as a result. People will then have to take supplements and still risk developing issues before the imbalance is discovered and addressed. You may address the approaches described above when selecting argumentative essay topics about food.

He or she will then have to take supplements and still risk developing issues before the imbalance is discovered and addressed, something you can address in your food essay titles.

Here are some additional tips for the essay:

• Discuss how not all natural food is equal, with different examples of vegetables or meat displaying varying nutrient amounts. Healthy eating involves choosing food that is good for your health and balancing it appropriately.
• Follow general essay guidelines, which include using a proper structure, writing in an academic style, and separating topics with informative titles. Nutrition is a scholarly topic with a significant body of research contributing to its findings.
• Make sure to cite recent scholarly research or statistics when stating facts about nutrition and eating patterns. The body of research is constantly expanding and discovering new information, which may show past facts or findings in a new light.
• You should talk about the reasons why junk food is unhealthy, as it extends beyond poor nutritional values. Research shows that people are compelled to eat more when consuming unhealthy foods, regardless of their diet awareness.
• Discuss the alternate ways of losing weight in detail and identify their advantages and flaws. With proper precautions, they can be as effective and safe as traditional healthy eating patterns, but they will require the same effort or more as a result.

Visit IvyPanda to get many different food essay examples and other useful samples!

• Genetically Modified Food Essay In spite of the perceived benefits of genetic engineering technology in the agricultural sector, the production and use of genetically modified foods has triggered a number of issues pertaining to safety and consequences of consumption.
• Junk Food in Schools: Good or Bad for Children? One of the main advantages of junk food is that it is simple to cook and it satiates hunger. As for the main advantage of availability of junk food and its simplicity to be cooked […]
• Fast Food Industry: Arguments for and Against For instance, those who believe that fast food industry is beneficial to them and other members of the society will expect the findings of this research to be in support of their beliefs.
• Filipino Food Essay However, because of the Spanish and American influence, meat, especially pork and chicken, are also served. So, Philippines is a country of festivals and a diversity of traditional dishes and beverages.
• Fast Food vs. Home Cooking: Lifestyle and Traditions The good thing with this business is that the food was from natural products hence healthy, a fact that has since changed Many people are very busy for the better part of the day and […]
• The Food and Beverage Industry Role in the Tourism The essay begins by looking at the food and beverage industry in general, and then proceeds to look at the main sectors of the industry.
• Fast Food in Campus: Advantages and Disadvantages On the other hand, a classmate mentions that fast foods lead to obesity among university students who eat from fast-food restaurants.
• The Future of Food The evolution and advancement of technology have influenced the methods of how people grow and consume food. The changes that people have made to nature are very traceable and their inability to predict the outcome […]
• Food Insecurity and What We Can Do to Help Attention Material/Credibility Material: Imagine a day when you have little strength and energy – you feel weakness and soreness – the feelings are rather unpleasant. Now imagine that you feel this discomfort and lack of […]
• Food and Beverage Management The mission of the department is to provide food and beverage that meets highest standards so that they can keep a competitive edge in the hotel industry.
• Health Effects of Junk Food Intake Notably, the consumption of junk food has become one of the major health issues that destabilize the health of individuals and groups in contemporary societies.
• Food Habits and Culture: Factors Influence The food habits of a group of people/community can be described as the reasons for eating, the methods used while eating, the types of food eaten, and the mode of storage.
• Junk Food and Drinks: Ban on Advertising The reason youngsters are attracted to junk food is that they do not get the actual flavors at their home and then they are less attracted to original and healthy food as compared to junk […]
• Was Food Healthier 100 Years Ago? The widespread organic farming in the twentieth century led to the production of healthy and highly nutritional foods. Some critics believe that modern-day food is much safer and healthier compared to the food consumed in […]
• Globalization and Food Culture Essay The interviewee gave the examples of France, America, and China in her description of how food can affect the culture of a place and vice versa.
• Designing a shopping centre food court outlet The design itself The food court outlet will specialize with the sale of fried potatoes, a fast food which is immensely purchased by the customers from the area.
• Representation of Food in the Importance of Being Earnest In a large extent, food is also used as a sign of respect and hospitality to visitors and also as a form of socializing.
• Jamie Oliver’s TED Talk Teach Every Child About Food In his TED talk, Jamie Oliver addresses the problem of obesity and unhealthy food options offered to children at schools.
• Chipotle Company’s Food Crisis After the food poisoning occurrence, the local and federal authorities tried to ascertain the reason for the outbreak, but the tests they conducted could not confirm the ingredient that caused the illness.
• Hospitality Management: Food & Beverage Service The art of catering goes beyond providing food and beverages and extends to the ambience of the eating place and the quality of service received.
• Food Critiques for the Three Dishes: Integral Part of French Cuisine One of the most notable things about this dish is serving the legs with a celery puree, or sauteed chestnuts or chestnut puree. This chef is regarded as one of the most notable innovators in […]
• Pros and Cons of Food Dyes: Experiments With Food Ramesh and Muthuraman argue that there is a certain association between the increased use of food colorants and the elevated rates of ADHD in children.
• Food Production and The Environment So all aspects of production – the cultivation and collection of plants, the maintenance of animals, the processing of products, their packaging, and transportation, affect the environment.
• Determinants of Food Supply and Demand Due to high demand for vegetables and fruits, producers increase production and supply in order to fulfill the needs of consumers.
• Food Security Crisis Resolution To ensure the situation does not run out of hand, the global body Food and Agricultural Organization has been at the forefront since time immemorial to cater for issues related to this basic human need. […]
• The Disadvantages of Canned Food From this perspective, canned food is considered to be harmful to health as the added sugar and trans fats in it can lead to the appearance of serious medical problems.
• The Impact of Climate Change on Food Security Currently, the world is beginning to encounter the effects of the continuous warming of the Earth. Some of the heat must be reflected in space to ensure that there is a temperature balance in the […]
• The Organizational Structure in Kraft Foods Group It is imperative to note that the organization structure is the one that influences communication within the organization. One of the secrets to the organization’s success is the depth and quality of its employees.
• Quality and Value of Food Preparation of food of good quality means use of ingredients of good quality thus food production by farmers affects directly the quality and value of food.
• Food Waste Recycling Benefits Through the analysis of Gupta and Gangopadhyay, it was noted that food waste was one of the leading preventable contributors towards the sheer amount of trash that winds up in many of the today’s landfills.
• Global Food Crisis: Political Economy Perspective In effect, the loss of power to international institutions, decentralization of resources and privatization of powers are political economic factors that have worsened political and economic stability of developing countries making them more vulnerable to […]
• Fritter’s Fast Food Restaurants: Overview Very fast and inexpensive to manufacture, Fritters can find their customers both in restaurants and kiosks, and in pre-prepared form.
• Classification of Healthy Food: Healthy Eating Habits Vegetables are good for the body since they contain minerals and vitamins. They also help keep the bloodstream clear and they are very healthy foods.
• McDonald’s Corporation: Analyzing Fast Food Industry A glance of the profit margins of the major players in the US industry will provide a more clear perception of the fast food industry’s success in 2009 in global perspective: Key Competitors Profits 2009 […]
• Small Mobile Food & Drinks Shop: Business Project Time constraints are often decisive in the world of business, which is a good point for healthy shops to switch to a mobile food service offering delivery as an option.
• Chinese New Year Foods: Chinese Culture and Traditions This piece of work will give an in depth discussion of Chinese culture with the central focus being on the Chinese New Year Foods and its relationship with the changes that have been experienced in […]
• Food Security and Growing Population Thus, nations have to address the problem of feeding the increasing global population amid the challenges of the production of adequate food.
• Analysis and Significance of Food Moisture Content Fish food had the least moisture content and the lowest water activity of 0. The meat had the highest moisture content and a high level of water activity of 0.
• Chemicals in Foods: Natural Components and Their Toxic Properties In order to ensure the safety and health of the consumer upon the consumption of foods, it is important to establish procedures that are in a position to assess the types of health risks that […]
• Chocolate Ice-Cream: Food Product Case In the case of Chocolate ice-cream, the flavouring added is normally chocolate. Chocolate ice cream is the second most common type of ice cream in the world after vanilla.
• Food Analysis and Its Methods in Practice Food analysis is the field that handles the use of diagnostic processes to characterize food substances and their components. The purpose of this experiment was to conduct a food analysis of an unknown sample and […]
• Food Ethics Pojman notes that the government has enough resources and manpower to monitor operations of various food processors and determine the health conditions of the food they present to the public.
• What Role Does Food Play in Cultural Identity? From the point of view of cultural studies, such a model of nutrition speaks more about the absence of global roots, the absence of deep moral guidelines, and not about the convenience of the process.
• Wendy’s Fast Food Restaurant The design has the potential to elaborate on the cause of failures inherent in the establishment and possess the capacity to make recommendations on combating the challenges.
• The Fast Food Industry Lots of people claim that the growth of the rate of obese people correlates with the growth of fast food chains in the region.
• The Consequences of Fast Food The most evident effect of fast food is obesity among others and these effects are what will be considered as the basis of discouraging the intake of fast food while encouraging other healthier options.
• The Negative Consequences of Employing High School Students in Fast Food Restaurants In addition, high school students should be advised that education and their careers are more important as compared to working at fast food restaurants.
• Food Products: Tomatoes and Juice Preservation This Unico package only states that tomatoes are from the Mediterranean, which reflects on such food consumption trends as gourmet convenience and cleaner labels.
• Global Challenges Faced By Fast Food Companies For instance the price strategy is usually determined by a number of factors such as the number of competitors in the market, the availability and costs of raw materials and the existent product substitutes in […]
• Food Contamination and Adulteration: Environmental Problems, Food Habits, Way of Cultivation The purpose of this essay is to explain reasons for different kinds of food contamination and adulteration, harmful contaminants and adulterants and the diseases caused by the usage of those substances, prevention of food contamination […]
• McDonald’s Digital Campaign “Our Food. Your Questions” The digital campaign designed to answer the questions that have been bothering the consumers of fast food for a long time, provide transparency and get rid of the myths that make a negative impact on […]
• Food and Beverage Development This paper focuses on how food production and food consumption has affected the eating habits and led to the introduction of junk foods because of the production and consumption factors.
• The Food and Beverage Sector There is no doubt that there are many substitutes to this industry and the best investors can do is to try to retain the available market by offering quality services.
• Environmental and Industrial Analysis of UK Food Manufacturing Companies Technological Analysis The technological analysis has affected the Tasty Bake Company positively in that the global transport infrastructure has greatly improved in the recent past and this has enabled it to market its products widely.
• Analysis of a Look at the Fast-Food Industry by Eric Schlosser For the presentation of various arguments, the use of statistics involved in the employees and the increased amount of production due to division and specialization of labor and the production process improved the validity of […]
• Dog Food: Pedigree Company’s Case The attractiveness of the dog food category is manifested through the intense competitive nature of the various stakeholders. The third and final phase of the segmentation is to label the category of dog food as […]
• The Egyptian Diet: Sociology of Food and Nutrition This paper compares and contrasts the concept of food and the culinary practices of the Indian and Egyptian cultures and their effect on the health outcomes of the people.
• The Impact of Food Habits on the Environment The topic of this research is based on the issue of human-induced pollution or another environmental impact that affect the Earth and dietary approaches that can improve the situation.
• What Are the Benefits of Organic Foods? The proponents of organic foods believe that organic foods have greater benefits as compared to conventional foods, while the opponents believe they have are unsafe.
• Food, Eating Behavior, and Culture in Chinese Society The majority of the food and the cookies were not an actual part of the Chinese cuisine. The issue of the origin of the fortune cookies demonstrates the global intersections.
• Ethos, Logos, Pathos in the Food, Inc. Documentary In the documentary, there are many instances of its makers providing viewers with the factual information, as to the discussed subject matter, which is supposed to convince the latter in the full legitimacy of people’s […]
• McDonald’s New Strategy Toward Healthy Food The identification of current challenges faced by McDonald’s reveals that the future strategy needs to address the problem of healthy food, help to improve the public image of the company and renovate the franchising system […]
• Quality Management in Food Industry: PDCA and Six Sigma This cycle, which is widely used in food industry, represents the essence of realization – the so-called “general functions of management”.
• The World’s Food Problems’ Solving When the population of a country increases, there are some associated problems that will automatically arise such as increase in the level of unemployment which leads to food problems in the developing countries.
• Influencing Consumer Behavior: the changing image of ‘fast food’ Some of the factors that consumers may be influenced with include the cost, what their friends and family members say, where the restaurant is located, the duration the meal takes, and by how the consumers […]
• Food Service System: Overview Through the system, quality control is achieved through the quality of components, menus, and recipes chosen by the director. The rationale for ready-prepared system involves mass-generation and freezing of food items which might lower labor […]
• Impact of Fast Food on Human Body Firstly, it is the economics of fast food fast food is the cheapest food on the market in terms of a calorie per dollar.
• Causes and Effects of Fast Food: Reputation for Unhealthy Eating By setting this price to a low value, fast food companies can exclude traditional restaurants from the selection, improve throughput, and increase their brand equity.
• New Food Product Development In most cases the food may be free of pathogens but if the environment of preparation is full of normal flora, the possibility of gross contamination of food may take place and this is the […]
• Oxidative Rancidity in Lipids and Food Storing The purpose of this paper is to discuss the factors influencing oxidative rancidity in relation to food with lipids and to analyse techniques applied to storing such foods.
• Checkers and Rally’s Fast-Food Chain Analysis This paper includes a brief analysis of Checkers & Rally’s, one of the leading fast-food chains in the USA. It is necessary to note that the threat of entry is quite serious as many entrepreneurs, […]
• World Food Program Addressing risks to food and safety Food safety and public health entail core issues to the policies of the WFP in addressing food security across the globe.
• Dubai’s Food, Dress Code and Culture Religion is an important in aspect in Dubai because it influences the lifestyle of the people and forms the foundation of their culture.
• The Junk Food’s Risks Junk food has high content of fat and cholesterol that leads to clogging of the heart arteries. The content of many junk foods is unhealthy and it may expose the brain to premature aging and […]
• Major Reasons for Food Prices Increase Admittedly, one of the major reasons for food prices increase is the use of corns for fuel production. The increase of fuel prices created a great temptation for farmers to produce ethanol instead of corn […]
• A Food Truck Business: Project Summary Steps to be followed in starting the business will be researching local food trucks and laws, developing the business name and concept, registering, raising funds, and seeking permits and licenses. The next steps will be […]
• Food Preferences and Nutrition Culture I gave my mother the recipe and nowadays, each time I visit her, she makes me a bowl of chicken noodle soup.
• Ethical Behavior as to Returned Food and Beverages One of the biggest problems is that the liberalization of the policies related to the return of the food and beverages led to the abundance of the products that should be returned.
• Eco-Friendly Packaging for Food and Beverage Industry This product was chosen because of the direct impact of the quality of food products on the health of ordinary people regardless of the region of living of country of origin.
• Food: How Technology Has Changed the Way We Eat? These foods could cause harm to the consumers, who in most cases are not sure of the ingredients used to prepare them, and that may pose a health risk.
• Good to Eat: Riddles of Food and Culture by Marvin Harris Good to eat is a thought provoking and intellectual journey that the author takes, in terms of the different kinds of food habits adopted by various groups of people and the reasons behind such habits.
• Molecular Gastronomy Trend: Gastronomy and Food Science The use of science and other disciplines in restaurants and home cooking is therefore having a beneficial influence in a highly public area, lending credibility to the topic as a whole. The popularity of this […]
• Using Food Preservatives Ethical At present, the use of chemical food preservatives have gained prevalent use as many people have become tailored to the convenience of buying food that is already prepared, instead of preparing and preserving their food.
• Improvements of Supply Chain Processes in the Fast Food Industry: Subway The purposes of the research are to analyze the service delivery stage of the internal supply chain process typical of the Subway restaurants located in Dubai, the United Arab Emirates; identify drawbacks in these areas […]
• Jamie Oliver and Leadership in the Food Industry He has a strong mastery of the market and the exact requirements of the customers to be his businesses end up matching the needs of the customers.
• Weird Chinese Foods: Cultural Practices and Eating Culture The Chinese are also known to eat crocodile meat for a number of reasons. The other fascinating Chinese cuisine is eating of private parts that are used mostly in adding aroma to whisky and wine.
• Food Security: The Main Challenges The attainment of food security is a key challenge faced in the contemporary world; it is caused by industrialized agriculture, which affects the climate, problematic balancing between agriculture and the environment, and the inability of […]
• Food and Nutrient Security Situation in Pakistan In this respect, Pakistan needs to deepen its understanding of the scales of the food insecurity problem, highlight future problems, and define agricultural policies and food security programs that could reduce the vulnerability of rural […]
• Fast Food and Gender: Is There a Relation? The study was to observe the gender that formed the majority of the customer base in respect to fast foods. In this case, it was important to select a predetermined restaurant that specializes in fast […]
• The Reasons Behind the Popularity of Fast Food in the Context of the Lebanese Market Nowadays, in Beirut, the variety of traditional dishes which can be prepared quickly and served as fast food is amazing, from the kebab, to the falafel; most dishes are represented.
• Fast Food Drive-throughs In this respect, the drive-through services are aimed at reducing the throughput time and serving a maximum number of clients in the minimum time compared to other similar services.s such, it is necessary to compare […]
• Food Preservation Methods and Their Classification At the same time, conditions are created for the development of microorganisms, which change the properties of the product in the course of their life activity to improve its nutritional and taste qualities.
• Food Safety and Its Application The realization that low temperatures slow down the growth of microbes and the process of food spoilage led to the invention of refrigeration.
• The Importance of Food Safety in Live The food control system is an internationally recognized system that details various elements that are involved in food handling and to ensure safety and fitness for human consumption.
• Brazil Food Culture and Dietary Patterns The Brazilian food culture is made up of a variety of mostly traditional dishes that have their background from the history and culture of the country.
• Food and Drug Administration Importance The agency operates in the fifty states, the District of Columbia, American Samoa, Puerto Rico, the Virgin Islands, Guam, and the other U.S.
• Hotpot Concept and Cultural Value The history of the Chinese hotpot goes back to the past 1000 years even though the roots of the delicacy are in Mongolia.
• Should All Genetically Modified Foods Be Labeled? According to this scholar, members of the public are always comfortable with the idea of not labeling the genetically modified food.
• Globalization Effects on Food Industry, Trading, Education The major benefit enjoyed by the developing nations is the capability to import the raw materials from the industrially developed countries, to facilitate the production of goods required in the country.
• The “In Defense of Food” Book by Michael Pollan As a nutritionist, Michael Pollan wrote the book In Defense of Food, highlighting the effects of the Western diet and providing guidance on healthy eating.
• The Asian Food Industry After the COVID-19 Outbreak In addition, the closure of most manufacturing and food processing companies in Asia led to major shortage of raw materials used in the preparation of cuisine.
• Making Healthy Foods Available to the Poor People Instead of giving artificially prepared and canned food, the donors should raise funds and buy whole grains in bulk to be given to the poor who in turn prepare the food in a healthy way.
• Impact of Food on Human Health and the Content of Diet People who are living in cities never get the chance to taste catfish so they even say that catfish is used by the people of low status.
• Beef Industry: Nutrition and Food Safety Analysis The amount of saturated fat in the six leanest beef cuts is almost equal to that in the chicken’s leanest cut, the skinless chicken breast.
• Menu Foods Tainted Pet Food Crisis, 2007 Notably, Menu Foods did not disclose the results of the previous examination but asked the laboratory to test the food for pesticides and insecticides as if the cats were refusing to eat it.
• Sous Vide Food Production System A vacuum machine is needed to cater for the packaging needs of the food that is prepared using the sous vide method.
• Food Security Policy Problem Analysis Regardless of the apparent benefits, they offer the sector and the reduction in overall food shortages, and food stamps are criticized across the political scale.
• The Fast Food Mass Production Problem Mass production was planned as a phenomenon to ensure the supply of food in sufficient quantities to cover the loss of production in the sale and, at the same time, meet the economic needs of […]
• American Food Industry: Panera’s Value Chain One of its main weaknesses is that bread and bakery are the primary brands of Panera, and these products are simple carbs that are not healthy for people.
• The Food Preservation Techniques Convenience food became the go-to as America got preoccupied with vehicles and the freedom to travel around their cities and neighborhoods and as postwar America worked. Processing the ingredients and sending them to the eateries […]
• Why Junk Food Should Cost More Than Healthy Food In order to persuade the audience that a solution to this problem is the change of prices to make healthy food more affordable, a problem-cause-solution approach will be used. According to Elementum, to understand the […]
• Fast Food Effects on Human Health The phenomenon results in the ideological perspectives of increased obesity and the emergence of lifestyle diseases. The popularity and consumption rate of fast-food restaurants is one of the trending issues in cities and towns.
• Multinational Food Corporations & Eating Patterns in New Zealand In this report, the connection between eating patterns in New Zealand and the performance of multinational corporations such as Coca-Cola and McDonald’s will be investigated and disclosed.
• Food Hygiene Inspection of a Food Premises and the Intervention Strategies The need to conduct this inspection was necessitated by the complaints that were received from the customers about the food served at this store.
• Inventory Control in the Food Industry To formulate a mathematical model to optimize cost in inventory control, it is critical to consider different aspects of inventory control that significantly contribute to the formulation of the model and the reorder policies.
• Chemicals Used for Microbial Preservation of Food Usually, this chemical is used in the preservation of meat. It is common in the form of powder and white in color.
• Organic Food Is Not a Cure for Environmental and Health Issues For instance, the same group of scientists claims that the moderate use of pesticides in organic agriculture is particularly important to consider while purchasing food.
• Is Genetic Engineering an Environmentally Sound Way to Increase Food Production? According to Thomas & Earl and Barry, genetic engineering is environmentally unsound method of increasing food production because it threatens the indigenous species.
• Organic Food: Eco-Friendly Attitudes and Behavior The knowledge of the concept, education of people about organic food qualities, and availability in the stores are among them. The attention to health consequences of consuming non-organic and organic products is one of the […]
• Livestock Food Production Issues The failure to address animal welfare, health, and environmental concerns, as well as the intensification of livestock farming, contributes to the exasperation of challenges associated with livestock food production.
• Do-Do Online Fresh Food Supply LLC’s Business Plan The “Do-Do Online Fresh Food Supply LLC” would be registered as a limited liability company with two owners who are the student of Long Island University at post-graduation level in the same discipline and they […]
• Food Labels and Food Security It is imperative that food companies display the real food ingredients on the back of the food package because food safety is a serious problem in today’s society.
• Fast Food Industry in the US This paper will discuss the fast food industry in the US with an emphasis on the positive as well as the negative impacts it has on American economy.
• The Governmental Role in Food Safety The government has the mandate to supervise the overall procedures that are undertaken for food to be made from the farms to the shelves.
• Geography of Food. Restaurant Review Carino’s Italian grill was located in Doral at the center of Miami making it accessible to most people. The food was of moderate quality.
• HRM in the Fast Food Industry: US, Germany, and Australia It should be mentioned that the term human-resource relations refers to the programs that an organization puts in place in order to ensure that the employees receive the benefits that are guaranteed by legislation.
• Changes in Food Production Over Time The new system of farming replaces the holistic thinking and the recycling of the nutrients through the use of crop rotation and animal rotation to produce food.
• Increased Nutrition Regulations on Fast Food Restaurants Some critics believe that federal policy to increase the cost of healthy food has led to the increase in consumption of the cheaper alternative i.e.fast food.
• American Food Over the Decades This literature review will focus on the history of peanut butter and jelly by examining the thought on interchangeability of peanut butter in the construction of sandwich, the schools of thought on the study and […]
• Food and Culture Links Many publications have tried to convince people that the food they eat is a product of their culture and that culture defines the different tastes they have for foods.
• The Concept of Food as a Leisure Experience In the modern day lifestyle, the scope of leisure activity has been extended to include food with majority of the people increasingly finding it to be a new form of leisure.
• Food Culture in Mexican Cuisine It is bordered on the north by the United States, on the south and west by the Pacific Ocean, and on the east by the Gulf of Mexico and the Caribbean Sea.
• The Jungle and Fast Food Nation Though both books talk about the food industry and the ills that plague it, it is important to establish that, Eric Schlosser’s aim of writing Fast Food Nation was to make the public know the […]
• “Food Colombusing” and Cultural Appropriation Authenticity in cuisine defies efforts to create an all-inclusive and integrated world in which one is allowed to enjoy and feel the attributes of a culture that is not theirs.
• An Automation Business Plan in the Food Industry In this context, automation is required for the first person to plan a trip to a restaurant where everything will be ready and waiting for the person.
• Food in The Book of the Dead. The Food History The Book of the Dead was a specific handbook written in order to help the dead in the afterlife and guide them in the underworld.
• Food Insecurity in the US: The New Face of Hunger This case differs from the one mentioned above because the primary problem is not the lack of food per se but the uncertainty of the ability to have the next meal.
• Investigation of a Food Poisoning Incident This paper proposes a Departmental Policy Document in a bid to detail the accountability of the department in the investigation of a Salmonella food poisoning outbreak.
• The Food of Easter Holidays: The Roots of the Easter Tradition Based on the current accounts of their research, the concept of Easter was founded on the tradition celebrating Easter, the goddess of spring, and the revival of nature.
• Problem-Solution on Convenience Food in Singapore The overconsumption of convenience food and ready-to-eat meals is an acknowledged problem for many countries that endangers the population’s health and lifespan.
• The Supply and Demand for Energy Foods and Beverages One should pay attention to the following issues: 1) the growing demand for energy foods and drinks; 2) willingness of people to pay attention to the health effects of such products; 3) the increasing number […]
• Acid Effects on Starch Gels in Food Preparation The amount of heat to be used during simmering is not indicated. It is necessary to indicate the amount of heat to ensure uniformity.
• Food and Beverage Server’s Duties and Dependencies As a food and beverage server, my relationship with the facilities department where I work would primarily consist of coordination regarding the disposal of material waste, bringing in the proper types of beverages that customers […]
• Food & Beverage Choices and Health Impacts This written report presents the analysis of my Meal Summary Report, Nutrients Report, and Food Groups and Calories Report to reveal the factors affecting my food and beverage choices, compare the latter with SuperTracker’s Recommended […]
• Healthy Foods: Behavior Change Analysis The choice to eat healthy foods is very important for a person because it implies that an individual already understands that his/her diet is not appropriate.
• Genetically Modified Foods and Pesticides for Health There is fear that insects such as bees could bring about the emergence of insects that are resistant to insecticides due to coming in contact with the genetically modified pollen.
• Poverty and Global Food Crisis: Food and Agriculture Model Her innovative approach to the issue was to measure food shortages in calories as opposed to the traditional method of measuring in pounds and stones.
• Kuwaiti Food Industry and Its Development The main aim of the report is to show that the food industry of Kuwait has the potential to drive the country’s economy and become the leading source of income.
• Food Industry’s Quality Function Improvement The Taipei Spring Vegetarian Restaurant is the object of the research, and the intention of the investigation is to find ways of improving service quality in the vegetarian industry [2].
• American Food, Its History and Global Distribution The adoption of the different styles of cooking and foods and the fusion of these foods has made them American. Some of the animals they hunted included the buffalo, wild turkey, and the bear.
• Globalization and Food in Japan We have the McDonalds in the developed countries and it has influenced food market in Japan, so continued globalization will affect cultures in all countries in the world, including developing countries.
• Supply and Demand Influences on Food in the Recent Years A rise in the supply of food at a constant demand causes the prices of food commodities to fall. On the other hand, a fall in the supply of food commodities at a constant demand […]
• Role of Food in Cultural Studies: Globalization and Exchange of Food Exchange of food is one of the types of interactions between cultures, it helps people with various backgrounds and up-bringing become more familiar with each other’s way of living, as a result the clash between […]
• Food Motif in Bartleby the Scrivener The food motif is also manifested in the naming of other characters in the story. The food motif is very prominent in this story.
• Fast Foods More Harm Than Good The rest of the life of such a child is upsetting as the child is ridiculed in and out of school, through his/her adolescence, and even in college.
• Food Safety Risk Assessment Poultry is a reservoir of salmonella in human being due to the ability of salmonella to proliferate in the intestines of poultry.
• Food Industry: Organic Restaurant The restaurant will capture the social environment and provide the necessary menu for this field. In the cultural environment, the chefs employed in this restaurant have been highly trained to produce several ethnic dishes to […]
• Food Choices in the United States Food choices in the US are influenced by factors such as the food environment and food companies interests. Food environment and the most accessible food options are the basis of food choice.
• Food Security: Sustainable Development While reading this part of the chapter, I realized that the majority of the land is used to produce meat products.
• Food Industry: The Problems Caused by the Corona Crisis The food and beverage sector has been significantly affected by the Corona crisis, and the issue should be addressed to alleviate the collapse of the industry, especially in the most affected regions.
• How Fried Foods Affect Nutrition for Young Adults
• The Environment of Fast Food Chains
• Personal Reflection of the Book “In Defense of Food”
• Kasih Food Company’s Export Strategy
• Agricultural Geography and the Production and Consumption of Food in British Columbia
• Food Culture and Obesity
• Motivational Issues in the Fast Food Sector
• The Culture of Fast Food Consumption
• Food Macromolecules – Lipids, Carbohydrates, and Proteins
• Dietary Record of Seven Days of Food Intake
• The Impact of the Food Industry on the Environment
• Food Truck Business Presentation
• Food Web and Impact of Environmental Degradation
• Food Safety Policy for a Music Festival
• Food Hygiene Legislation in the UK
• The Application of Arginine Pyroglutamate as a Food Additive
• Functional Food: Definition, Types, Benefits
• Gender Relationship: Food and Culture
• Food Scarcity Factor in French Revolution
• The Fancy Street Foods in Japan: The Major Street Dishes and Traditions
• Global Food Trade’s Benefits
• Nanotechnology in the Food Industry
• Whole Foods Market Strategic Analysis
• Marketing Strategy and Competitive Positioning at the Whole Foods Market
• An Analysis of Marketing Strategies of Local vs. International Brands in the Fast Food Sector
• Common Food Preparation Methods and Their Effects
• Impact of Food Waste on Climate Change
• The Pleasures of Eating: Food and Consumer Culture
• Food and Farming: Urban Farming Benefits the Local Economy
• Food Insecurity: Key Principles
• American Fast Food in Foreign Countries
• Food Is Dangerous: Nutrition Transition
• The Study of the Anthropology of Food
• Food and Water Shortage: The Negative Effects
• World Civilization History: Food Preservation Using Conventional and Modern Methods
• Main Reasons for Establishing Food Banks
• Nurses’ Food Security Policy Advocacy
• Pathophysiology of Stress, Processed Foods, and Risky Alcohol Consumption
• Climate Change and Food Waste Management
• How Food Tank Solves Issue of Food Insecurities
• Food and Beverage Brands’ Expansion and Site Selection
• Food Waste Management: Impact on Sustainability and Climate Change
• Poor Food Security Rates in Guatemala
• Pandemic Effect on Texas Food Supplies
• Can the Human Race Survive Without Genetically Modified Food?
• An Argentinean Food Product Launch in Uruguay
• Fast Food: What We Eat by Eric Schlosser
• Implications of the Russia–Ukraine War for Global Food Security
• The Entrepreneurial Journey of Foods Future Global
• The Heinz Food Processing Company’s Information
• Hunger Crisis and Food Security: Research
• Food Security, Improved Nutrition and Sustainable Agriculture
• The Truth About Food Addiction in Society
• Care for Real: Racism and Food Insecurity
• On-Campus Food Services: Part-Time and Full-Time Students
• The McDonald’s Food Sustainability Model
• The Actuality of Issue of Food Safety
• Food Supply Issues During Warfare
• Safety of Food: Weaning Management Practices
• Food Purchase Behaviors in Australia: Impact of Marketing and Ethnicity
• The Electronic Food Processor Project Management
• Coalition in Solving the Lack of Food Resources
• Sustainable Development and Water-Food-Energy Nexus in Sweden
• The Effects of Fast Food Consumption on Obesity
• The Junk Food Issue in Australia
• Work Experience at PH Food Inc.
• Indian Culture, Food, Temples, and Clothing
• The Gourmet Food Retail Store’s Business Plan
• Factors Involved in Creating a Food Business
• Food Deserts and Their Negative Effects
• COVID-19 Vaccines: U.S. Food and Drug Administration
• Sea Foods in the Environment Protection Context
• The Food Tax in Oklahoma Articles
• Uber’s Food Delivery Business Development
• The Problem of Obesity: The US Food Policies
• Prerequisites for Reforms in the Local Food Movement
• One Aspect of the Modern World That Bothers Me Most: Food Scarcity
• Aspects of Food and Nutrition Myths
• JBS S.A. Food Business in Brazil
• Fast Food Restaurant: Emergency Procedure
• Genetically Modified Organisms (GMOs) in Food Production
• Aloe Vera: The Use in Cosmetics and in Food
• Food Insecurity in Maryland State
• Food Banks Board Members and Cycle of Poverty
• You Are What You Eat: How Does Food Become an Addiction
• Trends in Food Sources and Diet Quality Among US Children and Adults
• The ‘Food Desert’ Times in the United States
• Sustainable Business of Food and Beverage Delivery
• Casa Mono: A Multi-Sensory Experience as a Food Critic
• Food Waste in American Hospitals
• Operations to Ensure Food Safety
• The Peking Duck Food System’s Sustainability
• Food Safety Modernization Act and Its Importance
• Relation Between Food Policy and Politics
• Position on Food Safety Modernization Act (FSMA)
• Salmonellosis and Food-Borne Poisoning
• Drive-Thru Dreams and Fast Food Nation by Adam Chandler
• Impact of Food on Health of Kids and Adults
• Organizing a Food Waste Awareness Campaign
• Food Diary: Nutrition Opportunities and Challenges
• Saudi Food Industry’s Overview and Market Size
• Healthy Nutrition: Affordable Food
• If Slow Is Good for Food, Why Not Medicine?
• The Impact of Food Security of a Country on Its Political and Cultural Aspects
• Multicultural Food Marketing Techniques
• Food as Ritual Video by Crittenden
• Slow and Fast Food Values by Alice Waters
• Immigrants’ Employment in Agriculture and Food Processing
• The Necessity of Chemical Food Additives
• Food Scarcity During Pandemic in Montgomery County
• Data Driven in Food Production Companies
• Blame It on Fast-Moving Food Industries or Personal Irresponsibility
• Importance of Accession to Healthy Fresh Food Regularly
• Preserving Food Hygiene and Safety
• Foodways: Cultural Norms and Attitudes Toward Food
• Food Banks in Canada and Their Relevance
• Overpopulation and Food Production Problem
• The Canine Health: Food, Vaccination, and Hygiene
• Food Advertising and Its Effects on Children
• Organic Food and Dietary Supplements
• Nutrients: Food and Nutrients in Disease Management
• Food Safety and Organic Growing in the USA
• McDonald’s in the International Fast Food Market
• Farm-to-Table Food: Dissemination Portfolio
• The Community Mobile Food Truck for Children in Macomb County
• Employee Retention & Staff Turnover in Fast Food Industry
• Inadequate Food Choices for Americans in Low-Income Neighborhoods
• Impacts of Climatic Changes on Food Insecurity
• Food Manufacturing: Term Definition
• Pasteurization: Processing Food Substances
• Healthier School Lunches Without Processed Foods
• E-Commerce as a Fast-Growing Trend in the Industry of Food
• Food Insecurity in Philadelphia, PA: Literature Review
• The Truth About Fat: Fast Foods and Obesity
• Primary Scales for Quinoa-Based Organic Foods
• Reducing Food Waste Problem by Creating a Platform to Sell Expiring Food
• Food Security Under Hot Climate in Saudi Arabia
• Food Insecurity in the US: Feeding the Richest Country
• Research and Experiments: Molecules in Food, Photosynthesis
• Ethical Ramifications of Eating Specific Food
• Sustainable Development in the Food Industry
• Genetically Modified Food: Health Risks
• American Agricultural and Food System
• Food Insecurity in the Gulf Region
• Whole Foods Market in 2008: Vision, Core Values and Strategy
• Loving Organic Foods by Diligent Consulting Group
• Customer Loyalty in Fast Food Industry Under Current Economic Crisis
• TED Talk “Teach Every Child About Food”
• Consumers’ Behavioral Intentions as to Organic Food Products
• Promoting Fast Food Ingredient Awareness
• Global Population Growth and Increased Demand for Food
• Wildlife Conservation and Food Safety for Human
• The Role of the Flavor Industry in Processed Food
• Food Desert Investigation and Analysis
• Analysis of Push and Pull Factors in Food Travel Motivation
• Polysaccharides in Foods
• Effects of Food Challenges to Health
• The Fast Food Restaurant Market of Canada
• The Food Justice Social Movement
• The Impact of Food Demand Upon Areas of Outstanding Beauty
• Dog Food by Subscription: Service Design Project
• Organoleptic Properties in Foods: Substance Density Value
• Strategic Planning of Whole Foods Market
• Food Processing and Preservation Methods
• Healthy Eating Plan by Food Pyramid
• Ideology of Fast Food Industry Development
• Canada Food Guide Overview
• Food Safety and Information Bulletin
• COVID-19: Supply Chain Management Challenges of Food Industry
• Food Safety in the Modern World
• Distinguish Unpleasant Tastes From Food Reactions
• Food, Music and Verbal Communication in China
• Impacts of H7N9 Virus and Food Contamination at Maleic Acid on Inbound Tourism for Elderly to Taiwan
• Changing the Food Journal After Every Month
• The Chemical Composition of Food
• The Sunshine Wok: Food Hygiene Inspection
• The Intervention Plan For a Food Poisoning Incident
• Food Provision at the Annisburgh District Music Festival
• Biodiversity and Food Production
• The Fast Food Culture in Saudi Arabia
• Consumptions of Fast Foods Among Youth in Saudi Arabia
• Food Insecurity and Obesity-Promoting Feeding Styles
• Genetically Modified Food: Analysis and Implications
• Julia Food Booth: Business Decision Analysis
• The Routine Food Hygiene Inspection
• Food Borne Diseases Associated With Chilled Ready to Eat Food
• Facing Food Insecurity: Causes & Current Programs
• The Role of Food for Sustainability in the Built Environment
• Nutrition: Preventing Food Born Diseases
• Safe Food Handling for Optimum Nutrition
• Obesity Prevalence and Fast Food Restaurant Prevalence
• Regulation of the Fast Food Industry: Review
• Nutrients and Food Guide Pyramid Recommendation
• Brand: An Exceptional Food Experience
• Food Stamp: Supplemental Nutrition Assistance Program
• The Food Industry as a Threat to Public Health and Food Safety
• Food Security: Limiting the Use of Antibiotics to Reduce or Slow the Antibiotic Resistance
• Food Work in the Family and Gender Aspects of Food Choice
• Sociology of Food and Nutrition
• Food and Grades of Students at School
• Food Product Trends Related to Consumer Demands
• Food Processing and Farming Methods
• Fast Food: What Is Really in It?
• Are Packaged Foods Fat-Free Products?
• Investigation of Orange as a Food Commodity
• Diabetic Diet and Food Restrictions
• Public Service Bulletin: Food Safety Issues
• Fast-Food and Tobacco Industry Regulation
• The Aspects of Food in the Hindu Religion
• Recommendations for Food Security
• Raising Awareness on Food Poisoning Among Children Riyadh
• Food Security and Macroeconomics Discussion
• 21st Century Guiding Principles for the Location of Foods In a Supermarket: Maximizing Profit or Maximizing Health
• Nutrition. 3-Day Food Intake
• Magnesium in Food and Dietary Allowance
• Polymerase Chain Reaction-Based Diagnostics for Pathogens in Food
• Food Diary Project: Dietary Recommended Intakes (DRI)
• “The Bitter Truth About Fast Food” by Schlosser
• Sugar Is Back on Food Labels as a Selling Point
• Overnutrition, Obesity, and Food Insecurities as the Global Concerns
• A Sociology of Food and Nutrition: Unity of Traditions and Culture
• Nutrition: Chemical Composition of the Food
• Keeping a Food Diary: Control of Calorie Intake
• Entrepreneur Ayesha Khan and Her Food for Employees
• Biotechnology and Animal Welfare: How Genetically Modified Chicken Serves the Demand in Fast Food Chains
• Healthy Food With Proper Rationing and Balanced Meal
• Organic Foods: the Best Solution or Not?
• European Union Health Law and Food Law
• Rhetorical Analysis on Healthy Food and Labeling Problem
• Introducing Infants to Semi-Solid Food
• Food Costs Reduction in a Food Establishment
• Food Safety Policy and Inspection Services
• Independent Food Safety Inspections in US Restaurants
• The Problem of Food Safety and the Spread of Various Diseases
• Protecting Americans From Food-Related Illnesses
• Home Isolation Survival Kit: Food Kits for Emergencies
• Quality System Implementation in Greek Food Sector
• New Food Movements: The Raw Foodism
• Festive Food in Chinese-Vietnamese Fests by Nir Avieli
• Food Addiction and Obesity in Children and Teens
• Food Texture in Packaging of Cakes, Pastries and Sweets
• Food Security and Environmental Designers
• Agriculture and Environment: Organic Foods
• Adverse Impacts of Food on Human Health: Toxicity, Nutritional Deficiency, and Allergenicity
• Fast-Food and Restaurant Strategic Marketing
• Gastronomy in Commercial Food Science Operation
• Soul Food: The Origin and Reasons of Vegetarianism
• Role in Local Food System – Pumpkins
• Kudler Fine Foods Analysis and Promotional Strategies
• Flavours of Chittering Food & Wine Festival: Analysis
• Organic Food as a Viable Option for Consumers
• Genetically Modified Foods: Substantial Equivalence
• The Demand for Food in South Africa
• Writing on Preservation and Distribution of Food
• Agro-Food Geographies: Food, Nature, Farmers and Agency
• Marketing Case B: Freddy Favors Fast Food and Convenience for College Students
• The Right to Food: Government Policy
• Safety and Quality: Food Contaminants and Adulteration
• Americans` Unique Dietary Patterns and Food Preferences
• Rice: Food Ingredient as a Currency
• Appropriateness of a Food Production and Service
• Foods Crises in Uganda Issue Analysis
• The Use of Fast Food Meals in the United State
• The Specificity of Chinese Culture in Terms of Food and Music
• The Food Served in Venice: World Famous Italian Foods
• Science Nutrition: Controversies in Food and Nutrition
• 3D Printed Food and Utensils Safety
• Meatpacking and Fast-Food Industry: Making a Better Tomorrow
• Meat and Fast-Food Industry: What Are We Eating?
• Fast Food Epidemic: The Dark Side of American Meal
• Fast Foods Popularity: Causes and Effects
• Texture Description of Food for Preschool Children
• Water Efficiency in Food Production: Food Security, and Quality of Life
• The Analysis of the Annual Amount Spent on Organic Food Using Multiple Linear Regression
• The Opportunity for School Food to Influence a Child’s Dietary Intake
• Food Distribution and Water Pollution
• Extending Existing Knowledge in the Area of Schools Foods and Their Influence on Children’s Diets
• How Architecture Is Being Used to Meet the Challenge of Food Provision
• Understanding Genetically Modified Foods by Howard et al.
• Food Choices and Dietary Habits: An Interview With a Mexican Immigrant
• Zero Hunger and Food Production in Abu Dhabi
• Dough Pizza Company in the Food Truck Industry
• Genetically Modified Foods: Pros or Cons
• Food Security Solutions for Kenya
• Science and Grow Food Sustainability
• Processed Food Industry
• Processed Foods and High Fructose Corn Syrup Effects
• Food & Drug Administration: Federal Health Agency
• Food Recommender Systems and Their Types
• Emily Baumgaertner: Crop Viruses and Food Security
• Innovation From Google as Free Food Strategy
• Environmental Issues and Food Efficiency
• The Food Company New Product Development Group
• Advanced Food Bioanalysis
• Conventional Food System: Justice and Security
• Gulf Food Security and Delicate Diplomacy
• Hong Kong Street Food in Ethnographic Studies
• Food Anthropology and Its Research Methods
• Low-Calorie Frozen and Microwavable Food Industry
• Food, Customers, and Culture in the Grocery Store
• Fast Food Restaurants and Buyers’ Responsibility
• Food and Taste Process Issues
• Casa Vasca Restaurant’s Food Safety and Sanitation
• Changes in Food Preferences
• Fast Food, Fat Profits: Obesity in America
• Food Choices: Diets and Diseases
• International Food and Beverage Business in Africa
• Food Inspection Procedures in Saudi Arabia
• Food Poisoning and Hygiene Awareness in Saudi Arabia
• Food Safety and Health Violation at Workplace
• Food Business and Government Regulation in the US
• Best Food Superstores’ Customer Service Policy
• Food Insecurity and Depression in Poor Families
• Snack Food Company’s Product Marketing Research
• The 38th Winter Fancy Food Shows in San Francisco
• New Zealand Food Market
• Genetically Engineered Food Against World Hunger
• Problem of Food Overconsumption
• Demographic Transition Model and Food Security
• Food Texture and Health Outcomes Association
• The Impact of Supply Chain Efficiency on Food Losses
• Chemical Contaminants in Food: Endocrine Disruptors Study
• Farmers Views: Should Organic Food Be Promoted From?
• Scientists Views: Should Organic Food Be Promoted?
• Should Organic Food Be Promoted?
• The Organic Food Benefits
• Globalization, Food, and Ethnic Identity in Literature
• What Is “Organic” Food?
• Disguised Observation: Students Food and Drink Preferences
• Food Safety at Introducing of New Meal
• Food Security: Opportunities in Asia
• Food Product Risk Assessment
• ELISA and PCR Techniques: Food Quality
• The Effect of Food Texture on Health Outcomes
• Chicago Food and Beverage Company: Human Resources
• Childhood Obesity and Food Culture in Schools
• Food Texture Research for Healthcare
• Food Delivery Industry Drivers in the United Kingdom
• Food Safety: Washing Contact Surfaces and Cooking
• Technology and Communications in the Global Food Industry
• Balogne Food Company’s Operations Management
• East Asian Food and Its Identifying Factors
• The Food Angel Visiting Project
• Visual Cameras and Inspection in Fast Food Restaurant
• Agri-Food Supply Chains Stakeholders
• Food Allergies Management
• Carlo’s Food Company: Information Misunderstanding
• Genetically Modified Foods: Pros and Cons
• Healthy Food Truck: Management Project
• Oil-For-Food Program: International Law Issues
• Janesville School District Food Services Leadership
• Food Nexus Models in Abu Dhabi
• Family Food and Meals Traditions in Dubai History
• Schneiders Food Company and Tyson Foods Inc.
• Food Corporations’ Damaging Influence
• Unhealthy Food Access and Choice Ethics
• The Science of Why You Crave Comfort Food
• The Best Food for Consumption and Six Nutrients
• Genetically Modified Foods: Scientific Resources
• New York City Low Food Affordability Areas
• Healthy You: Diets and Food
• Food Regulations by Companies and Governments
• Imbalance in Food Supply and Growing Demand
• Organic Foods Consumption and Cancer Prevention
• “How to Solve the Food Waste Problem” by Chavich
• Genetic Engineering in Food: Development and Risks
• Sustainability Strategies in the Food Industry
• Food and Water Quality Testing Device
• Popular Food as a Part of Contemporary Culture
• American Food Industry in “Food, Inc.” Documentary
• Food Production and Animals Suffering
• Black Families’ Issues in the “Soul Food” Series
• Fresh Food Provision for Low-Income Families
• UAE Food & Clothes Retail and Restaurant Business
• Pet Food Industry in the United States
• Healthy Food: Lesson Plan
• Swordfish Restaurant and Store in Food Services
• US Food and Drug Administration Approval System
• Aspen Hills Inc.’s Food Safety and Quality Issues
• Long-Term Investment Decisions in Food Industry
• US Pet Food Delivery: Industrial Marketing
• Takeaway Food in Saudi Arabia: Business Plan
• Cultural Studies: Aesthetics of Food and Wine
• Australia New Zealand Food Authority Business Plan
• Food Shortages in the Republic of Malawi
• Food and Water Waste Disposal in NYC
• Tamwal Mobile Food Trucks Business Plan
• Food Security and Sustainable Local Food Systems
• Fast Food Consumption in New Jersey (United States)
• Mexican Cuisine’s Transition to Comfort Food
• Food and Drug Administration’s Strategies
• Employee Turnover in Fast-Food Restaurants
• Food and Stress Relationship: Psychological Factor
• Gluten-Free Products in the US Food Market
• Low-Calorie Frozen Food Company’s Market Structure
• Kokubu Food Company’s Trends and Information System
• Depressive Food Intake Disorder
• Organic Food as a Solution of Global Food Problem
• Glass vs. Paper/Cardboard in Food Packaging
• The “Waist Banned” Article – Taxes on Junk Food
• Food Business and Government Role in Saudi Arabia
• Factors Contributing to Fast Food Consumption in UAE
• Future of Food: Effects on the Planet
• The Fast Food Danger Awareness Among the Young People
• Organic Farming for Sustainable Food Production
• Food Nexus Tools and Results
• Halal Food and Terrorist Organizations in Australia
• Food Sovereignty in United States
• Malaysia National Agri-Food Policy: Local Food Promotion
• Sliders Mobile Food Truck Marketing Plan
• Food Security in the United States: The Major Lapses of the Conventional Food Systems
• Blue Springs Fast Food Store vs. Blue Gardens Restaurant Analysis
• Spoilage Device: Forget Expiration Dates
• The Mass Production of Food: Food Safety Issue
• Animal Production and Food Availability
• Food Production Workshop Instructional Plan
• Froma Harrop Views on Genetically Modified Food
• Carbon Dynamics and Food Chains in Coastal Environments
• Temperature Impacts on Food
• Nutrition Process: Eating Healthy Foods
• Special Food Shop for Pregnant Women
• Traditional Medicine or Food Customs in a Chinese Culture
• Healthy Consequences of Fast Foods
• Food Production, Sharing, and Consumption
• Fast Food War in Singapore: The Stiff Competition and Fight for Customers
• Service Marketing: Food Market
• Recent and Promising Food Allergy Treatments
• Feeding Baby: How to Avoid Food Allergies
• Traditional Food Culture in the Indian Religion
• Nitrogen from Food Waste
• Food’ Role in International Students Interaction
• Hinduism Religion: Food and Asceticism
• Food as a Means of Cross-Cultural Interaction
• Nutrition: Is Genetically Modified Food Bad or Good?
• Should Fast Food Qualify As “Food”?
• Fast Food Industry and Its Impacts
• The Practice of Fast Food in the United States
• Future of Genetic Engineering and the Concept of “Franken-Foods”
• Food Role on Social Events
• Optimizing Production in the Food Industry
• Genetically Modified Foods: Should They Be Consumed?
• Corn is Our Every Day Food
• Analysis of the Documentary Fast Food, Fat Profits
• Good Food That Does not Grow on Trees: Analyzing the Key Supply Chain Issues
• Organic Foods in Australia and the USA
• Determinants of Success in the Swedish Food and Drink Industry
• The Economic Effect of Issuing Food Stamps to Those in Poverty
• Obesity and Fast Food
• Liability in Food Illness Cases
• Expanding the Australian Food Processing Industry into the United States
• Wegmans Food Markets v. Camden Property Trust
• Food Security in Sydney
• Local Food Production in Malaysia
• Threats to Global Food Supplies
• Food Borne Diseases of Intoxicants on MSG
• Increasing the Consumption of Healthy Food Products
• Operations Decisions for Krafts Foods Inc. and Manute Foods Company
• Kraft Foods’ Diverse Brand Portfolio
• Monaghan’s Conributions to Society Foodservice Management
• Analysis of Whole Foods Market’s feedback loops
• Analysis of Whole Foods Market using Nadler-Tushman Congruence Model
• Analysis of Whole Foods Market’s inputs
• Organizational diagnosis for Whole Foods Market
• RFID in Food Industry and Global Trading Patterns
• Kudler Fine Foods: Incorporating Strategic Thinking
• Large-Scale Organic Farming and Food Supply
• Organic Food Marketing Prospects
• Business and economics: The organic food sector
• Consumer Decision-Making Process on Buying Organic Foods
• Food and Drug Administration in United States of America
• Literature Review on Organic Food and Healthy Diet
• Foods That Effect Children With ADHD/ ADD
• Why Food Services Are the Most Commonly Outsourced Function in the Business Community
• Food and Wine Tourism
• A Typology for foodservice menu development
• Eco-Friendly Food Product Production and Marketing
• Food for the Hungry – Non-profit Organization
• Effects of Food Advertising in Australian Television on Children Aged 5-12 Years
• Sustainable Development in the Food Area
• Food additives: Artificial sweeteners
• Company Research: Whole Foods
• Evaluate Human Resource Issues in Hong Kong Food and Environmental Hygiene Department
• Expansion of Large Food Retailer into Emerging Markets
• Could Biotechnology Solve Food Shortage Problem?
• Does Circadian Rhythm Affect Consumer Evaluation for Food Products?
• Are China’s Grain Trade Policies Effective in the Stabilization of Domestic Food Prices?
• Can Better Governance Improve Food Security?
• Does Corporate Social Responsibility Matter in the Food Industry?
• Are Female-Headed Households More Food Insecure?
• Can Drought-Tolerant Varieties Produce More Food With Less Water?
• What Factors Determine/Influence the Food Choice People Make?
• Why Are Restricted Food Items Still Sold After the Implementation of the School Store Policy?
• Are Food Safety Standards Different From Other Food Standards?
• Can Food Monitoring and Accessible Healthy Food Help Combat Child Obesity?
• Are Food Stamps Income or Food Supplementation?
• Can Government-Allocated Land Contribute to Food Security?
• Is Genetically Modified Food Safe for Consumption?
• Can Insects Increase Food Security in Developing Countries?
• Are Input Policies Effective to Enhance Food Security in Kenya?
• Can Non-wood Forest Products Be Used in Promoting Household Food Security?
• What Are Most Serious Negative Effects of Eating Fast Food?
• Who Does Regulate Food Safety for the United States?
• Should the Government Regulate Food More?
• Chicago (A-D)
• Chicago (N-B)

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Essays About Food: Top 5 Examples and 6 Writing Prompts

Food is one of the greatest joys of life; it is both necessary to live and able to lift our spirits. If you are writing essays about food, read our guide.

Many people live and die by food. While its primary purpose is to provide us with the necessary nutrients to carry out bodily functions, the satisfaction food can give a person is beyond compare. For people of many occupations, such as chefs, waiters, bakers, and food critics, food has become a way of life.

Why do so many people enjoy food? It can provide us with the sensory pleasure we need to escape from the trials of daily life. From the moist tenderness of a good-quality steak to the sweet, rich decadence of a hot fudge sundae, food is truly magical. Instead of eating to stay alive, many even joke that they “live to eat.” In good food, every bite is like heaven.

5 Top Essay Examples

1. food essay by evelin tapia, 2. why japanese home cooking makes healthy feel effortless by kaki okumura, 3. why i love food by shuge luo.

• 4.  My Favorite Food by Jayasurya Mayilsamy 
• 5. ​​Osteria Francescana: does the world’s best restaurant live up to the hype? by Tanya Gold

6 Prompts for Essays About Food

1. what is your favorite dish, 2. what is your favorite cuisine, 3. is a vegan diet sustainable, 4. the dangers of fast food, 5. a special food memory, 6. the food of your home country.

“Food has so many things in them such as calories and fat. Eating healthy is important for everyone to live a healthy life. You can eat it, but eating it daily is bad for you stay healthy and eat the right foods. Deep fried foods hurt your health in many ways. Eat healthy and exercise to reduce the chances of any health problems.”

In this essay, Tapia writes about deep-fried foods and their effects on people’s health. She says they are high in trans fat, which is detrimental to one’s health. On the other hand, she notes reasons why people still eat foods such as potato chips and french fries, including exercise and simply “making the most of life.” Despite this, Tapia asserts her position that these foods should not be eaten in excess and can lead to a variety of health issues. She encourages people to live healthy lives by enjoying food but not overeating. 

“Because while a goal of many vegetables a day is admirable, in the beginning it’s much more sustainable to start with something as little as two. I learned that with an approach of two-vegetable dishes at a time, I would be a lot more consistent, and over time a large variety would become very natural. In fact, now following that framework and cooking a few simple dishes a day, I often find that it’s almost difficult to not reach at least several kinds of vegetables a day.”

Okumura discusses simple, healthy cooking in the Japanese tradition. While many tend to include as many vegetables as possible in their dishes for “health,” Okumura writes that just a few vegetables are necessary to make healthy but delicious dishes. With the help of Japanese pantry staples like miso and soy sauce, she makes a variety of traditional Japanese side dishes. She shows the wonders of food, even when executed in its simplest form. 

“I make pesto out of kale stems, toast the squash seeds for salad and repurpose my leftovers into brand new dishes. I love cooking because it’s an exercise in play. Cooking is forgiving in improvisation, and it can often surprise you. For example, did you know that adding ginger juice to your fried rice adds a surprisingly refreshing flavor that whets your appetite? Neither did I, until my housemate showed me their experiment.”

In her essay, Luo writes about her love for food and cooking, specifically how she can combine different ingredients from different cuisines to make delicious dishes. She recalls experiences with her native Chinese food and Italian, Singaporean, and Japanese Cuisine. The beauty of food, she says, is the way one can improvise a dish and create something magical. 

4.   My Favorite Food by Jayasurya Mayilsamy 

“There is no better feeling in the world than a warm pizza box on your lap. My love for Pizza is very high. I am always hungry for pizza, be it any time of the day. Cheese is the secret ingredient of any food it makes any food taste yummy. Nearly any ingredient can be put on pizza. Those diced vegetables, jalapenos, tomato sauce, cheese and mushrooms make me eat more and more like a unique work of art.”

Mayilsamy writes about pizza, a food he can’t get enough of, and why he enjoys it as much as he does. He explains the different elements of a good pizza, such as cheese, tomato sauce, other toppings, and the crust. He also briefly discusses the different types of pizzas, such as thin crust and deep dish. Finally, he gives readers an excellent description of a mouthwatering pizza, reminding them of the feeling of eating their favorite food. 

5. ​​ Osteria Francescana: does the world’s best restaurant live up to the hype? by Tanya Gold

“After three hours, I am exhausted from eating Bottura’s dreams, and perhaps that is the point. If some of it is delicious, it is also consuming. That is the shadow cast by the award in the hallway, next to the one of a man strangled by food. I do not know if this is the best restaurant on Earth, or even if such a claim is possible. I suspect such lists are designed largely for marketing purposes: when else does Restaurant magazine, which runs the competition, get global coverage for itself and its sponsors?”

Gold reviews the dishes at Osteria Francescana, which is regarded by many as the #1 restaurant in the world. She describes the calm, formal ambiance and the polished interiors of the restaurants. Most importantly, she goes course by course, describing each dish in detail, from risotto inspired by the lake to parmesan cheese in different textures and temperatures. Gold concludes that while a good experience, a meal at the restaurant is time-consuming, and her experience is inconclusive as to whether or not this is the best restaurant in the world. 

Everyone has a favorite food; in your essay, write about a dish you enjoy. You can discuss the recipe’s history by researching where it comes from, the famous chefs who created it, or which restaurants specialize in this dish. Provide your readers with an ingredients list, and describe how each ingredient is used in the recipe. Conclude your essay with a review of your experience recreating this recipe at home, discuss how challenging the recipe is, and if you enjoyed the experience.

Aside from a favorite dish, everyone prefers one type of cuisine. Discuss your favorite cuisine and give examples of typical dishes, preparations for food, and factors that influence your chosen cuisine. For example, you could choose Italian cuisine and discuss pasta, pizza, gelato, and other famous food items typically associated with Italian food.

Many people choose to adopt a vegan diet that consists of only plant-based food. For your essay, you can discuss this diet and explain why some people choose it. Then, research the sustainability of a plant-based diet and if a person can maintain a vegan diet while remaining healthy and energized. Provide as much evidence as possible by conducting interviews, referencing online sources, and including survey data. 

Fast food is a staple part of diets worldwide; children are often raised on salty bites of chicken, fries, and burgers. However, it has been linked to many health complications, including cancer and obesity . Research the dangers of fast food, describe each in your essay, and give examples of how it can affect you mentally and physically. 

Is there a memory involving food that you treasure? Perhaps it could be a holiday celebration, a birthday, or a regular day when went to a restaurant. Reflect on this memory, retelling your story in detail, and describe the meal you ate and why you remember it so fondly.

Every country has a rich culture, a big component of which is food. Research the history of food in your native country, writing about common native dishes and ingredients used in cooking. If there are religious influences on your country’s cuisine, note them as well. Share a few of these recipes in your essay for an engaging piece of writing.

Tip: If writing an essay sounds like a lot of work, simplify it. Write a simple 5 paragraph essay instead.

For help picking your next essay topic, check out the best essay topics about social media .

Martin is an avid writer specializing in editing and proofreading. He also enjoys literary analysis and writing about food and travel.

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Food Topics for A+ Grade Research Writing

01 December, 2021

13 minutes read

Author:  Richard Pircher

Food is a sensitive topic since it impacts human lives directly. As experts say, you are what you eat is indeed true that the meals you consume can either build or weaken your immune system. Careful diet selection affects your health immensely. You need to eat nutritious meals to maintain a healthy lifestyle and lower the risks of various diseases. That is why there are numerous diet courses and programs offered in colleges and universities.

Students get assigned numerous research papers as part of the course assessment. However, the diversity of the subject makes it difficult for learners to pick the best topics about food. It is quite a broad subject, which might confuse students more. Therefore, you must be keen during topic selection to compose remarkable research papers. Our experts have listed food safety topics and other compelling ideas to help you.

Furthermore, there are limitless controversial food topics that you can derive interesting arguments for your paper. Read on and gain more insights on how to choose appropriate topics and tips to write impressive papers.

Food Research Paper Explanation

A food research paper is an academic project that entails composing original essays and projects that analyze and explain information surrounding the nutrition industry. It could be researching safety, policies, management, nutrition, or diet innovations.

Tutors use research assignments to gauge the understanding of learners on specific subjects. That is why the papers must follow the required academic standards.

Therefore, it is imperative to identify a suitable food essay topic to compose an exceptional paper that meets the research purpose.

The Main Branches of Food Science

Food science is a study that involves multiple disciplines that relate to different nutrition aspects. It is a course that analyses nutrition properties in terms of chemical compositions and the physical aspect. The subjects also cover various scientific aspects like food safety, the processing stages, and storage.

Let us take a look at the main branches:

• Analytical chemistry.
• Engineering.
• Biotechnology.
• Quality control
• Food safety.

Thus, it is imperative to note that food technology has a massive impact on bulk production. The industry takes essential steps in how to preserve, package, and distribute food for human consumption.

Due to the subject’s diversity, learners have limitless food debate topics to cover. You can never miss out during topic selection as long as you understand the research question.

Food Topics Are Tricky – How To Choose and Work On Them

Topic selection is a critical phase even for research papers. Most students get stuck on how to approach this broad subject. It is pretty tricky to get good food topics to write about from a diverse category of options. From food arguments topics to safety issues, learners can identify numerous controversial themes to explore.

You must brainstorm to get related themes surrounding the main subject. Ensure you read the essay prompt carefully to understand the angle you will take when selecting a relevant topic. It is imperative to take adequate time to avoid picking inappropriate topics that do not align with the research purpose. For instance, if you select argumentative essay topics about food, you must incorporate logical arguments to persuade your readers about the research perspective.

In addition, you must research extensively to find verifiable sources. Crafting original documents with correct citations is paramount in research paper writing. Make sure the websites or books you are getting information contain enough content. Some controversial topics might have plenty of information, while others have fewer data.

Fortunately, it is a subject that opens debatable conversations and offers a rich ground for writing captivating research papers that can advance the medical field and the culinary world in general.

However, if you still find it challenging to select topics, you can seek professional assistance from our trusted service. Our experts are on standby 24/7, helping numerous students out and producing stellar essays and research papers on a broad array of nutrition-related topics.

20 Captivating Food As A Science Topic Ideas

Here are original food science topics to inspire your writing process:

• Explain the different categories of nutrition.
• Analyze the significant nutrition types essential for body development.
• Discuss the relationship between poor nutrition and bone density.
• Can poor people afford nutrition supplements?
• Discuss the importance of vitamin D on young children.
• An analysis of female dietary habits compared to males.
• Impact of science in nutrition.
• The types of nutrition that improve bone density.
• Discuss the importance of amino acids in muscle growth.
• An analysis of organic vs. processed diets.
• Discuss the nutritional value of dry beans and their health benefits.
• Explore the health benefits of an organic diet.
• Discuss why organic milk is a significant nutritional source.
• The role of culture in diet preferences.
• Analyze the future of the fast meal industry.
• Food Science: A quantitative analysis of modern nutrition supplements.
• Why hospitals do not provide junk meals to patients.
• Stored meals: Discuss the nutritional value and health hazards.
• Causes and effects of food poisoning.
• An analysis of nutritional deficiency and related diseases. 

10 Controversial Food Topics

Here are interesting food controversy topics that will develop compelling arguments and impress your tutor.

• What is the healthiest method to cook eggs?
• Is pizza good for young developing children?
• Effective storage for diet sauce.
• Do vegetarians live a long healthy life compared to meat consumers?
• The influence of obesity on fast restaurants.
• Analyze the causes of the rising sedentary lifestyle.
• Impact of excessive caffeine intake.
• Evaluate the role of beauty standards in eating disorders.
• The effectiveness of dietary supplements.
• Discuss the significance of a fatty diet in children.

10 Interactive Food Topics For Argumentative Writing

Diet forms part of a growing health debate in modern times. Let us look at some of the engaging food argumentative essay topics to jumpstart your writing.

• Are sodas suitable for young children?
• The adverse effects of a vegan diet.
• The impact of chocolate addiction on a healthy diet.
• Why honey is essential in managing flu ailments.
• Discuss the fruits that are effective in detoxing the human system.
• The impact of poor detoxification in the body.
• The role of garlic in insulin metabolism.
• Are there healthy sugar substitutes?
• How do quick-service restaurants affect society?
• The influence of climate on diet preferences.

10 Interesting Food Topics That Are Perfect For Debates

Numerous food debates topics help develop excellent research papers. Below are interesting topic ideas that can form captivating debates.

• Are color additives safe for human consumption?
• Can good eating habits reduce diet allergies in children?
• What is Avian Influenza? Should consumers be worried about it?
• Discuss the effective methods of organizing food in the fridge.
• An analysis of healthy spices and their benefits.
• The role of the government in creating awareness about organic diet.
• Can nutrition supplements replace organic diets?
• Explore diet choices between men and women.
• Discuss the benefits of adopting a macrobiotic diet.
• The influence of technology on eating habits.

10 Captivating Food Topics on Safety Measures

Looking for more fascinating topics? Below is a list of topic ideas about safety measures:

• Discuss the health concerns surrounding coffee?
• How to avoid food poisoning.
• The impact of biofuels in the food industry.
• Evaluate why stored meals are toxic in the human system.
• Why the government should be strict on safety and inspection.
• Effective methods of reducing botulism.
• An analysis of food safety policy.
• Discuss the significance of proper packaging.
• The downside of selling junk meals to school children.
• The role of the government in improving food safety.

10 Brilliant Food Topics For A Research Project

If you are stuck with a research paper without any topic ideas, we have you covered. The following are brilliant food research topics to inspire your research projects:

• Causes and effects of high acidity in the body.
• The thin line between weight loss diets and malnutrition.
• How does overeating affect the immune system?
• The pros and cons of consuming genetically modified foods.
• The negative effects of binge eating.
• Home-cooked meals vs. restaurant meals.
• The role of the government in curbing obesity.
• Discuss why meal choice is an individual responsibility.
• The fast-food industry is manipulating people’s eating habits.
• Analyze the long-term effects of eating.

10 Engaging Food Topics To Use In An Essay

Need more attention-grabbing food essay topics? Peruse the list below and find one that suits your research paper:

• Discuss the health hazards of genetically modified foods.
• An analysis of plant sterols in high cholesterol treatment.
• Why athletes require a special, optimal diet.
• Compare and contrast sugar and sweeteners.
• Is breakfast the most important meal to start your day?
• Impact of plastics as a packaging product.
• How biotechnology helps in meeting the nutritional needs of poor people.
• Analyze the influence of caffeinated drinks on human health.
• Are beans a better source of proteins than meat?
• Do carbonated drinks accelerate the aging of cells?

10 Interesting Food Topics for Smooth Writing

Research writing requires interactive topics to make the paper attention-grabbing to the target audience. Here are some interesting topics for your research paper:

• What are antioxidants? Discuss the nutritional value.
• Food addiction: Definition, causes, and effects.
• Why is it essential to maintain balanced pH levels?
• Discuss the socio-economic advantages of the fast-food industry.
• Discuss the controversies surrounding vegetable oils.
• Why intermittent fasting is not a healthy practice.
• The role of culture in fueling obesity.
• An analysis of chronic lifestyle diseases.
• The significance of drinking freshly extracted fruit juice.
• Is margarine a healthy choice? Discuss its implications.

10 Food Topics For Open Discussion

Let us explore other exciting food topics to talk about with rich analysis.

• Vegetarian diet: What drives people to become vegans? Is the diet suitable for everyone?
• Does interval fasting cure sedentary illnesses?
• Does lack of milk cause calcium deficiency?
• Discuss alternative calcium sources for people allergic to dairy products.
• Impact of sugar and sweeteners on human health.
• Does labeling affect consumer choices when purchasing food?
• Discuss the effective methods of reducing meal wastage.
• Impact of long-term Keto diet.
• An analysis of allergies in young children.
• Discuss the legal implications of diet adulteration.

Can’t Choose A Winning Topic? Our Writers Are Available 24/7!

Still, grappling with choosing interesting food topics to write about? Worry no more. The topic selection process might seem challenging, but it is pretty easy with the right approach. You must take time in the pre-writing stage and ensure you brainstorm extensively to arrive at a worthy, debatable subject. But if you encounter problems, trust us with your research papers and turn in excellent results.

With a competent team of qualified researchers, writers and editors, you can be sure of getting top-notch essays with a guarantee of impressive scores. Our essay writers work on each paper as per your instructions. We tailor your order to meet the tutor’s requirements and expectations. Forget the stress and anxiety of dealing with research work with no hope of securing top grades. Let us work on your complicated papers while you take a long break.

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Descriptive Essay

Descriptive Essay About Food

Delicious Descriptions: A Guide to Writing a Descriptive Essay About Food

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Writing about food can be a delectable experience. Whether it’s discussing the taste, texture, smell, or presentation of something delicious, descriptive writing about food is an art form.

But how can you describe food in a way that engages the reader and makes them hungry for more? With some tips, your writing can be mouth-watering and make readers want to try out whatever you are describing.

In this guide, you will get tips to write an essay that will tantalize the taste buds of your readers. You will also get to read essay samples that will help you write your essay.

So let's jump right in!

• 1. Descriptive Essay - A Quick Overview 
• 2. Tips for Writing a Descriptive Essay About Food
• 3. Descriptive Essay About Food Examples
• 4. Descriptive Essay About Food Topics

Descriptive Essay - A Quick Overview 

A descriptive essay focuses on describing the characteristics, features, and appearance of a person, place, or object. This type of writing is often used in essays, articles, and other types of written work.

Descriptive writing requires strong sensory detail and vivid description to create a full picture of the subject matter. It is important to use descriptive language that evokes emotion, imagery, and imagination. 

When writing about food, descriptive language can help readers feel as if they are actually tasting the food.

Watch the following video to learn more about descriptive essay:

Tips for Writing a Descriptive Essay About Food

Are you wondering how to write a descriptive essay about food? We've got the answer for you!

Here are some tips to help you create a stunning descriptive essay about food that will make readers savor every word: 

Tip 1: Choose An Interesting and Appetizing Topic

Make sure your topic is something that people can relate to. For instance, you can write an essay on your favorite food, or describe different kinds of foods.

You can also write about a cultural food experience or discuss an unusual ingredient. Whatever topic you choose, try to make it interesting and engaging. 

Tip 2: Use Vivid Language

When writing a descriptive essay on food, use adjectives, metaphors, and similes to make the description come alive. Try describing the texture, smell, flavor, and presentation of the food in detail.

It's also important to incorporate sensory words like “tangy”, “savory” or “sweet.” Use descriptive language to evoke the senses to create an image that readers can visualize and relish.

Tip 3: Include Personal Anecdotes

If you have an interesting anecdote or experience related to your topic, include it in your essay. Readers will be more engaged if they can connect to your narrative.

Including a personal story in your essay can make it more engaging and memorable. Talk about how the food made you feel, why it was special to you, or any sensory experiences associated with it.

Tip 4: Do Some Research

Doing some research about your topic can help you create a well-rounded essay. Look up recipes, food facts, and regional influences to add more detail and depth to your writing.

Research can also help you understand the history behind certain dishes, ingredients, and cultures. This will provide interesting facts for readers that they may have not known about before.

Tip 5: Structure Your Essay

Make sure to organize your essay in a way that makes sense and flows smoothly. You can use a descriptive essay outline for this. Set up the introduction by introducing the topic and explaining why it’s important or interesting.

Then, move into the body of the essay, which should include vivid descriptions of all aspects of food. Finish with a conclusion that ties everything together.

Tip 6: Be Precise and Concise

When writing a descriptive essay about food, it’s important to be as precise and concise as possible. Choose your words carefully and eliminate any unnecessary details that could distract from the main idea.

Also, make sure all of your sentences flow together smoothly to create an effective piece of writing.

Now that you know how to write a descriptive essay about food, let's look at some example essays. Reading examples that effectively use these tips will help you use them in your own essay. 

So read on!

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Descriptive Essay About Food Examples

Check out the following food essay samples. These examples will serve as models for crafting your own amazing essay.

Descriptive Writing About Favorite Food

Descriptive Essay About Fast Food

Descriptive Writing About Food

Descriptive Essay About Food Festival

Descriptive Essay on My Best Food

Descriptive Essay About Chinese Food

Descriptive Essay On Food Street

Descriptive Writing About A Food Court

Descriptive Writing About Junk Food

Short Essay On Food

My Favourite Food Essay 250 Words

You should also read othe r descriptive essay examples i f you want to master descriptive essays.

Descriptive Essay About Food Topics

Here are a few topic ideas that will help you get started.

• The Perfect Pizza Slice: Describe the ideal pizza slice, including its toppings, crust, and the experience of savoring it.
• A Gourmet Burger Experience: Write about a gourmet burger you've enjoyed, detailing its ingredients, flavors, and the ambiance of the restaurant.
• Exploring Street Food: Describe the sensory overload of a bustling street food market, highlighting the various cuisines and vendors.
• The Art of Sushi Making: Take your readers on a journey into the world of sushi, explaining the ingredients and the skills required to create this delicacy.
• A Homemade Family Recipe: Share a cherished family recipe and recount the memories associated with it.
• A Chocolate Lover's Paradise: Describe a visit to a chocolate factory or shop, focusing on the range of chocolates and the experience of tasting them.
• The Allure of Fine Dining: Write about a fine dining experience, elaborating on the ambiance, service, and the culinary creations that make it special.
• An Exotic Fruit Adventure: Detail your encounter with an exotic fruit, highlighting its appearance, taste, and any cultural significance.
• The Charm of a Picnic: Describe a picnic in a scenic location, discussing the food, surroundings, and the joy of outdoor dining.
• A Culinary Trip Abroad: Share your experience of trying local dishes during your travels, explaining the unique flavors and cultural context.

Try writing your essay on one of these topics or think of a topic by yourself. 

You can also check out other descriptive essay topics to get inspiration.

Wrapping it up,

Writing a descriptive essay about food can be both enjoyable and challenging. With these tips, you can write a delicious and compelling descriptive essay on food that will make readers hungry for more. So grab a pen and paper and get writing! 

Don't feel like writing your own essay? No problem, let a professional do it for you!

At MyPerfectWords.com, we provide a specialized descriptive essay writing service . So if you want a unique and well-crafted essay, our expert essay writer is here to help.

Our reliable essay writing service provides 100% original essays written from scratch with free revisions.  All our essays are guaranteed to be plagiarism-free and delivered right on time.

So hire our paper writer service now!

Frequently Asked Questions

How do you start a descriptive essay about food.

Start your essay with a hook, which can be an interesting quote or anecdote about the topic. Afterward, start by introducing the topic and explaining why it’s important or interesting.

How would you describe the appearance of food?

You can describe the food’s appearance by including vivid adjectives and phrases. For instance, you can describe the texture of food as “crispy”, “crumbly”, or “smooth”. You can also include words like “juicy” and “succulent” to describe the flavor of food.

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Everything You Need to Know About Food Writing (tips + jobs + samples)

Do you want to know more about food writing if yes, you are not alone. in recent times, writing about food has grown in popularity. food writers are in high demand and food writing contests award the best entrants with cash prizes..

One thing you need to know as a food writer is that you can build a lucrative career in it. According to the latest statistics , food writers on the average make about $60,000 a year. Those who are new in this genre earn much less than those who have established their authority in the industry.

Perhaps it is for this reason that more people ask “what is food writing?” and “how can one become a food writer?”

In this article, we shall answer these questions and more. You’ll learn everything you need to know on writing about food, including:

• Tips for succeeding in the niche.
• How to land jobs as a food writer.
• What courses can help you succeed?
• And sample essays and stories that might serve as a guide.

What is Food Writing

Food writing is a type of writing that has food as its central theme. It can manifest in different genres of writing, like fiction, nonfiction, or poetry. 

Although the writing is about food, it aims to provide readers with an aesthetic experience that goes beyond food.

The rising popularity of this writing genre can be linked to the globalization of the food industry. A growing body of evidence also suggests that more people desire to experience worlds that are different from theirs. One way to accomplish this is to experiment with other cuisines. But some people go beyond eating; they share their culinary experiences with the world.

Earning a living from writing about food is another matter altogether. It requires a lot of expertise and strategic planning. But before we discuss these, let’s explore writing about food in detail.

Types of Food Writing

Food writing is just a subgenre. It can be written as fiction, creative nonfiction/essay and poetry. It is, therefore, very diverse and can take many shapes and forms. 

Below are some of the more popular types of food writing.

Food Memoir

A food memoir is a type of writing about an author’s autobiographical experiences with food. Food memoirs comprise narratives about food memories from a writer’s perspective. Authors of food memoirs share their food memories and also their respective food cultures and identities.

Restaurant Review

We can describe a restaurant review as a type of writing that critiques and rates a restaurant on its quality of food, service, and prices.

Food lovers depend on restaurant reviews to make informed decisions on where to have the best food experience.

Restaurant owners also rely on restaurant reviews for information and feedback that will help them improve their food and services.

Restaurant review writing can come in different forms. While some restaurant review writers focus on the food served, others concentrate on the food environment and how the food is presented.

Recipe Writing

Recipe writing comprises a set of information and instruction on how to prepare a dish, drink, or food. Many people rely on food recipes as a guide to prepare food, dishes, or drinks they are not familiar with. 

A recipe contains a recipe name, the ingredients, and instructions on how and when to combine the ingredients.

Some experts advocate that recipe writers should know their audience so they can communicate in a language they will understand.

Food History

Those involved in food history writing focus on the cultural, environmental, economic, and sociological impact of food on our lives.

Food history writers believe that issues surrounding food matter and go beyond what happens in the kitchen and at dinner tables. Reading food history writing can reveal much about a society’s cultural norms.

While some food writers have advanced degrees on the subject, others just write about their culinary heritage. One of the most important things to be a successful food writer is to have deep knowledge about what you are writing about.

There are different kinds of food history writing, including foodstuff history, dietary history, culinary history, nutritional history, and dining history.

How to Become a Food Writer

Research of successful food writers will reveal that many took different pathways to launch their writing careers.

However, there are some attributes that every writer needs to break even and become successful as a food writer. 

Learn How to Write

The first port of call for anyone who wants to be a successful food writer is to learn and master the art of writing.

If you have great food experiences but do not know how to write, it will be hard to share them with the rest of the world.

Your writings about food must elicit positive emotions in your readers to make them want to experience it with you.

Improving your writing skills will make it easy to express your thoughts to your readers.

There are several ways to improve your writing skills and write eloquently . Many food writers choose to get a degree or certificate from an educational institution. Other writers opt for in-person or online courses. You can also improve your writing by reading and studying the writing styles of different food writers.

But whatever you do, don’t take the easy route of using online AI paraphrasing tools or AI writing tools to help you write better. Yes, they will help you create content faster, but your writing will be bland and you definitely won’t become a better writer by letting AI write for you when you feel stuck.

Study the Food Industry

Learning about the food industry is vital because it exposes a writer to the business, culture, and art of food consumption.

A deep knowledge of the creativity and traditions behind some food cultures and restaurants will set your writing apart.

What they say about being a jack of all trades and master of none is true about food essays and writing. 

People who write about food do that from various angles. Although there are several ways to write about food, it is better to focus on the area(s) where you have the strongest passion.

Determining the area or areas you want to focus on depends on where you have a strong comparative advantage. For example, if you have experience in the tourism sector, it will make sense to focus on food tourism.

You can write about your local dish, the various ways to prepare it, and its cultural significance. Experts believe that those with an emotional attachment to a particular food are in the best position to write about it.

There are many advantages when you focus on writing about the food you are familiar with. Writing about the food you know and enjoy gives you an edge over someone who is not familiar with it. Writing of any kind is difficult. Choosing a food niche you are passionate about will keep you writing when the going gets tough.

Employ your Descriptive Skills

One thing that sets successful food writers apart from the rest of the pack is their powerful descriptive skills.

Unlike video content, where the audience can see what is going on, the readers of food essays and writing depend on the writer’s descriptions.

The food experience goes beyond what you can taste with your tongue and includes other sensory organs of touch, smell, and hearing. 

Experts believe food writers should focus on the five senses. A writer’s ability to use descriptive adjectives to explain how the senses perceive food makes reading enjoyable.

A writer should bring to life and describe to readers all the experiences involved in a particular food culture.

When a food writer captures and describes the food environment, the readers can visualize and partake in that experience.

Readers want to know how the food and the food environment look, smell, feel like, taste, and even sound during preparation. A writer can achieve all these through a careful choice of descriptive words.

Focus on those Behind the Food

Good food essays and writing is about food and those behind it. Therefore, you should not limit your writing to the food itself.

Writing about the people behind the food and the special relationship they have with the processes of making the food is vital.

If a particular restaurant has a chef who has a unique way of preparing a meal, it makes sense to explore and share that with readers.

Writing about food is fascinating when a writer explores the relationship and the personal connection people have with their food.

The worst mistake you can make as a food writer is to misrepresent facts in your writing. Food is an aspect of culture and you cannot afford to offend people in your writing by misrepresenting food facts.

Misrepresenting facts about food is common among writers with little or no experience with a particular food culture.

One thing to do to avoid this error is to research your food subject. The research will reveal facts that may not be obvious to the casual observer.

Another thing you can do to avoid mistakes in your writing is to feature experts familiar with that food subject.

Successful food writers must be knowledgeable about their subject and be abreast of the latest food trends. Misrepresenting food facts can be controversial, especially if you are an outsider.

How to Start Writing About Food

So now you have gained the education and experience and are ready to write about food. Where do you start?

Below are a couple of ways to kick-start your writing career.

Start a Food Blog 

Thanks to the liberalization of the internet, writers can freely share their works without the bottlenecks of publishing bureaucracies.

Blogging is the best way for aspiring writers to build their writing resumes. You will have enough materials to show prospective clients and employers when you consistently publish your writings.

Another benefit of blogging is that it provides a platform to connect and interact directly with your readers.

The feedback you get from your readers will give you great insights and help you improve your writing.

Pitch your Writings

Apart from blogging, sending your articles to both online and print food magazines is a great way to build your writing career.

Fortunately, we have a plethora of food-writing magazines constantly searching for new and interesting food articles.

As long as you do not give up after a few pitches, there are food magazines that will take a chance on you.

Food Writing Jobs

If you decide to be a food writer, there is no shortage of job opportunities for you in the food industry.

You can decide to be a freelancer and work at your own pace or pitch your tent with an organization.

Here are some writing jobs to pursue as a career.

• Food Journalist — work for news organizations or agencies and write about food trends in society.
• Food Writing Editor — can work in food publication organizations, and their primary responsibilities are to write, edit and review food articles.
• Food Content Writer — Thanks to the internet, content writing has become a lucrative career for many professionals. Most food content writers are freelancers who write content for websites and food blogs.
• Food Copywriter — Food copywriters specialize in creating persuasive content aimed at eliciting positive emotions about food products and services. The difference between a food content writer and a food copywriter is that the latter focuses on marketing a brand.

Food Writing Examples

A good food writer must use words that elicit a sense of tension and suspense in the reader. Below are some good examples. 

The Wind-Up Bird Chronicle By Haruki Murakami

Murakami’s description of the food menu and the cooking process is simple and takes the reader through a mouthwatering reading experience. Below is an excerpt from his book “ The Wind-Up Bird Chronicle ”.

The Girl Who Was Afraid of an Egg By Yemisi Aribisala

In the excerpt below, Aribisala uses fresh metaphors and creative language to help the reader picture the color and perceive the aroma in the process of frying eggs.

I Remember Nothing, and Other Reflections, By Nora Ephron

What sets Ephron’s writing apart is the expertise with which she delicately blends sophistication and creativity. The following is an excerpt from her book “ I Remember Nothing, and Other Reflections”

Swann’s Way By Marcel Proust

Proust’s use of descriptive words to explain the food process can make that experience memorable for the reader. Here’s a paragraph from Proust’s book, “Swann’s Way”.

Finally thoughts

Few activities bring people, families, and friends together more than when they enjoy food.

Food symbolizes much more than just a biological necessity. It is now part of our social, cultural, religious, and national identity.

If you love food and writing and would love to share your experience with the rest of the world, you can benefit from the tips in this article.

Although it seems daunting, especially for the uninitiated, you can start today by taking those first steps towards building a successful writing career. 

All you need is a passion for food and writing and a desire to learn what it takes to succeed in the food writing industry.

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127 Food Essay Topic Ideas & Examples

Inside This Article

When it comes to writing essays about food, the possibilities are endless. From exploring the cultural significance of certain dishes to analyzing the science behind food trends, there are countless topics to choose from. If you're looking for inspiration, here are 127 food essay topic ideas and examples to get you started:

• The impact of food advertising on children's dietary habits
• The rise of veganism in mainstream culture
• The history of chocolate and its cultural significance
• The health benefits of a Mediterranean diet
• The environmental impact of meat consumption
• The role of food in shaping cultural identity
• The ethics of food production and consumption
• The psychology of comfort food
• The science behind food cravings
• The cultural significance of street food
• The history of fast food in America
• The impact of food insecurity on public health
• The rise of food delivery services and their impact on traditional restaurants
• The health risks of processed foods
• The cultural significance of food in literature and film
• The impact of food deserts on low-income communities
• The rise of food blogging and its influence on food culture
• The health benefits of fermented foods
• The history of food preservation techniques
• The impact of food packaging on the environment
• The cultural significance of holiday foods
• The rise of food allergies and their impact on the food industry
• The history of food riots and their role in shaping social movements
• The impact of food waste on the environment
• The role of food in social gatherings and celebrations
• The cultural significance of food rituals and traditions
• The rise of food tourism and its impact on local economies
• The history of food safety regulations
• The health benefits of plant-based diets
• The impact of food trends on consumer behavior
• The cultural significance of food in religious ceremonies
• The rise of food trucks and their influence on urban dining
• The history of food as medicine
• The impact of food insecurity on mental health
• The role of food in shaping national identity
• The health risks of sugar consumption
• The cultural significance of food in art and photography
• The impact of food allergies on social interactions
• The rise of food delivery apps and their impact on the restaurant industry
• The history of food preservation techniques in different cultures
• The health benefits of a plant-based diet
• The cultural significance of food in different regions of the world
• The impact of food advertising on consumer behavior
• The role of food in shaping family relationships
• The rise of food waste and its impact on the environment
• The history of food packaging and its evolution over time
• The health risks of processed foods and artificial additives
• The cultural significance of food in different religious traditions
• The impact of food insecurity on children's academic performance
• The rise of food delivery services and their impact on traditional dining experiences
• The history of food preservation techniques in ancient civilizations
• The health benefits of a Mediterranean diet and its impact on longevity
• The cultural significance of street food in different countries
• The impact of food deserts on low-income communities and their access to nutritious foods
• The rise of food blogging and its influence on food trends
• The history of fast food in America and its role in shaping American dietary habits
• The health risks of sugar consumption and its impact on obesity rates
• The cultural significance of food in different social classes
• The impact of food waste on the environment and potential solutions to reduce waste
• The role of food in social gatherings and celebrations and its impact on community bonding
• The rise of food tourism and its impact on local economies and cultural exchange
• The history of food safety regulations and their evolution over time
• The health benefits of plant-based diets and their impact on chronic diseases
• The cultural significance of food in different religious ceremonies and rituals
• The impact of food allergies on social interactions and mental health
• The role of food in shaping national identity and cultural heritage
• The health risks of processed foods and their impact on public health
• The cultural significance of food in art and literature
• The impact of food advertising on children's dietary habits and preferences
• The rise of veganism in mainstream culture and its impact on the food industry
• The history of chocolate and its cultural significance in different cultures
• The health benefits of a Mediterranean diet and its impact on cardiovascular health
• The environmental impact of meat consumption and potential alternatives
• The role of food in shaping cultural identity and preserving traditions
• The ethics of food production and consumption and

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Our Favorite Essays and Stories About Food

Reading Lists

Too full to move spend some time digesting our best writing on subjects like fast food, cookbooks, and baking competition shows.

It’s Thanksgiving, and whether you’re visiting relatives you’d rather forget you had or celebrating alone in your apartment for reasons you just don’t want to get into, stop asking, you’re probably taking this opportunity to eat a lot of food. What could take your mind off of your racist uncle, the problematic history of the holiday, and your nascent indigestion? Reading some of the best articles we’ve published about food and cooking, of course. 

“ For Women, the Sin of Indulgence Is the Worst Sin Imaginable ” by Kristen Zory King

This personal essay opens up with a tale as old as, well, the beginning: the one about Eve and the apple. Kristen Zory King delves into her lifelong fascination with this origin story and traces back to the origin of her own eating disorder, along with the conditions that fostered it.  

“I would venture to say that the numbers of reported eating disorders are a low estimate, made up of the lucky few who are able to seek help. How could they not be? We are surrounded by conceptions of womanhood directly perpetuated by this story. It’s on the periphery of comical, overt, obvious. But whether we are a product of our culture or our culture is a product of us, it is clear that the question of the female body, of what to do with female desire, is all-consuming.”

“ Learning to Cook for One ” by Gina Mei

Most of us have, at one point or another, eaten alone before. Gina Mei is a master at it but has a lot to learn when it comes to cooking and generally caring for herself.  Former Top Chef contestant Anita Lo’s cookbook provides much needed wisdom during a tough year.

“In many ways, I’m Solo’s target audience: I eat most of my meals alone, and I can’t afford to eat out for every meal. Unlike Chopped, Top Chef Masters, and Iron Chef America veteran Anita Lo, however, I hate cooking for myself. So, I often don’t. Instead, I stock up on frozen dinners. I make a second meal out of my work lunch. I order containers of spicy pad Thai, or boxes of thin Neapolitan pizza, and stretch them out over the week. I relish asking for a “table for one” — which has somehow always felt less depressing to me than eating alone at my tiny kitchen table.”

“ American Rarebit ” a comic by John Leavitt

When you’re the only child of a working single mother, you’re left home alone a lot. Learning to cook for yourself becomes a necessity and the first thing you make turns into an integral part of who you are, following you to different kitchens or life stages.

“Mom worked during the day and went to school at night. Having me stay home was a big deal. The first thing I was taught was how to cook for myself…”

“ Osterizer Classic Series 10 Cycle Blender ” by Emily Everett

If you want to believe in love again then Emily Everett’s short story is sure to convince any doubters. Told in the form of a product review on Amazon, readers watch on as a decades-spanning marriage unfolds. Who knew you could feel so emotional reading about kitchen appliances?

“But we were still young in our own quiet way: we read poetry aloud in the den, Frank O’Hara and John Ashbery, and sang Beatles covers around an acoustic guitar. Surrounded by friends, everyone swaying into the couch cushions—I always felt so pleased with us in those moments. Later when the house was quiet, arms full of cups and ashtrays, I’d tell my husband what a nice night it had been, and he’d say that every night with me was a nice night.”

“ This Cookbook from 1942 Is a Textbook for Making a Better World ” by Abby Walthausen

There are two things Abby Walthausen is struggling to figure out in this essay: how to effectively use her old gas-guzzling stove and how to “put [herself] in the mindset of a 1942 manual for cooking during wartime.” On her journey to answers, connections between our modern living conditions and the doom of World War 2 come into focus. 

“If I feel awkward and small scraping my restaurant leftovers into an old yogurt container, or planning a meal with tofu when the meat looks so good, that is no new phenomenon. The folks we think of as bleeding heart, crunchy granola types now were once the thrifty church ladies who populate Fisher’s book. But as she reminds us on page after page, the tips she writes about in this book, some extreme, others practical, are mostly gleaned from the pages of cookbooks put out by just such dowdy church groups or ladies’ circles.”

“ Everything I Know About Writing a Novel I Learned from Watching British People Bake ” by Becky Mandelbaum

What do reality television bakers and writers have in common? While crafting her newest novel, Becky Mandelbaum begins taking nightly writing breaks to watch the hit TV show The Great British Bake Off to de-stress. However, she soon begins to see similarities between her struggle to write and that of the bakers.

“At some point it dawned on me why I felt so connected to the show: it is, emotionally and often structurally, exactly like a writing workshop or, more loosely, like the art of writing as a whole. A cookie in place of a poem, a cake in place of a story. All day, the bakers stand at their little islands, feverishly attempting to create something that is both beautiful and tempting, that others might enjoy.”

“ Baking Shows Are Secretly Reality TV for Frustrated Writers ” by Manuel Betancourt

So, we’ve established that baking and writing aren’t so different after all. But how does a pastry chef recreating mass-produced snacks on YouTube fit in? The art of failure, of loving the process, reveals itself to be not only the main tenet of the show but of writing in general. 

“Many of the foods Claire attempts to remake so obviously require mass-manufacturing tools and ingredients that her attempts are all but designed to fail. The writer in me is particularly tickled by such a proposition. Claire’s goal is to replicate an ideal she knows she can only ever approximate. In this pursuit she’s no different than many of us who write for a living, where every sentence can feel like an approximation of the ideal we aspire to but must understand we’ll never accomplish.”

“ Yelp Reviews of Fast Food Restaurants ” by Mary Shyne

A funny comic that has compiled, as you can guess from the title, reviews people leave on Yelp about popular fast food chains. As creative as it is side-splitting, from regular customer complaints to conspiracies on where Taco Bell gets ideas for the menu are sure to entertain. 

“Tacos are still crunchy and tasty. Diet Sierra Mist too is a plus. I do have a theory though that everything Taco Bell makes is made out of the same thing.”

Before you go: Electric Literature is campaigning to reach 1,000 members by 2020 , and you can help us meet that goal . Having 1,000 members would allow Electric Literature to always pay writers on time (without worrying about overdrafting our bank accounts), improve benefits for staff members, pay off credit card debt, and stop relying on Amazon affiliate links. Members also get store discounts and year-round submissions. If we are going to survive long-term, we need to think long-term. Please support the future of Electric Literature by joining as a member today !

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Food Matters

What We Write About When We Write About Food

Since the days of the Greeks, writers have been consumed by their meals. But are we writing about food — or is food a metaphor for something less palatable?

By Ligaya Mishan

“TELL ME, MUSE, of the dinners, much-nourishing and many in number.” So wrote the Greek poet Matro of Pitane in the fourth century B.C., stealing the exalted opening of the “Odyssey” (“Tell me, Muse, of the man of many ways”) for his “Convivium Atticum” and memorializing in epic hexameter a tale in which there are no heroes, only eaters, and no perils to overcome, just food upon food, in mocking homage to the “Iliad” ’s catalog of ships massed for Troy: loaves “whiter than snow”; 13 “very fat” ducks; an eel the length of nine tables; and so many fish and of such kind and season as would have been impossible to serve all at once. The only suffering is a distended stomach.

To the Greeks, or at least those aristocratic enough to qualify as Matro’s audience, this was parody. Food, as the subject of poetry, was ridiculous. The desire for it, beyond what was needed to survive, spoke to baser instincts. (Philosophers distinguished in a meal between sitos , the staple, and opson , the relish, and warned against overly prizing the latter.) To care too much about what you ate made you a glutton, an epithet applied to another poet of the fourth century B.C., Archestratos of Gela, who braved the seas in pursuit of local specialties, a proto-Anthony Bourdain. “To hell with saperde” — a kind of cured fish — “and those who praise it,” he grouses in his gastronomic litany the “Hedypatheia,” of which only fragments survive. He denounces tiny fish as no better than excrement, save for the finer specimens caught in the waters off Athens, and offers, as cooking instructions, a brusque “Don’t burn it up.”

Yet this voice of more than two millenniums ago is uncannily recognizable to readers of today: declarative, hyperbolic, gossipy and confiding, faintly aggrieved, assuming, perhaps unearned, a mantle of authority and even omniscience (“Few people know which food is wretched and which is excellent”), giving freight to the smallest bite, finding rapture in what sates. In short, Archestratos was a food writer. Or so we might label him now, as kin to those specialists of our own time, the literary-minded cooks who know that every recipe comes with a story; the memoirists who recall each meal as half debauchery, half revelation; the journalists who stake out tailgates and backyard barbecues; and the critics who skulk into restaurants in disguise, brandishing words like knives.

But what separates a food writer from someone who just happens to write about food? As with any compartmentalizing of genre, there is something in the title that implies a diminishment, as if today, as in ancient Greece, the act of eating were too frivolous to be worthy of serious meditation. Matro aimed for comedy in the excesses of his dinner-party verse, but the tone of Archestratos’ work isn’t so clear, and he was disdained by later scholars for daring to imagine that, in compiling an index of culinary pleasures, he was “laying the foundation of some science likely to improve human existence.” Still, when contemporary food writers (and, I suppose, I am one) stray from celebrating flavors to probe the larger issues surrounding the parade of dishes to our tables — exploitation of labor, abuse of animals, climate change, the homogenizing of cuisines and cultures under globalization, systemic injustices that allow millions of people to go hungry each year — some readers complain. Food should not be political, they insist. Food is universal; food unites us. Let us have our cake in peace.

OF COURSE, PEOPLE have always written about food. Our earliest surviving recipes were carved into tablets in Mesopotamia nearly 4,000 years ago; a text from the same millennium includes a spoof menu of seasonal dishes featuring ingredients like donkey haunch and the excrement of dogs and dust flies. (Scatological humor is evidently equally eternal.) The Greek historian Herodotus, in the fifth century B.C., minutely documented the foodways of “barbarian” (i.e., non-Greek) cultures, mostly from information that was obtained secondhand and sometimes fantastical — he observes that the Persians pile on desserts, while the Scythians drink horse milk and prefer their food boiled — and it remains a question whether this was intended to make these foreigners seem more alien, and thus inferior to the Greeks, or to show, through the common act of eating, how much people are the same.

A literature dedicated to food, however, beyond manuals on the technicalities of cooking, is of more recent vintage. In Paris in the mid-18th century, there emerged the peculiar institution known today as the restaurant — originally, the word signified the kind of restorative consommé served at such places — which yielded, in the early 19th century, the first restaurant critic, Alexandre-Balthazar-Laurent Grimod de La Reynière, who published culinary guidebooks and a monthly journal for which he convened friends to sit in judgment on the city’s chefs. The epicure Jean Anthelme Brillat-Savarin’s weighty “The Physiology of Taste” (1825) elevated eating to a discipline for historians and philosophers, a tradition furthered in the 20th century in the West by writers who made cookbooks meant to be read, not just followed, and who changed the way people and even entire nations ate and thought about food, from Elizabeth David and Claudia Roden in England to Edna Lewis and Madhur Jaffrey in the United States. Today, there is so much written about food , in so many forms and outlets, that it can be difficult to define as a coherent genre.

It’s notable, then, that “food writer” did not come into American usage until the 1930s, and it was a specifically professional term. Proliferating food corporations sought to woo customers by publishing cunning pamphlets in which snippets of poems and quotes from 19th-century luminaries such as Brillat-Savarin and the British Prime Minister Benjamin Disraeli — “The most delicious thing in the world is a banana,” he wrote to his sister in 1831 while sojourning in Cairo — appeared embedded alongside recipes for the likes of heart-shaped Wonder Bread “honeymoon” sandwiches and cocktail glasses filled with California canned asparagus tips and tomato aspic, served “very cold.” The targets of such advertising, and often the writers of it, were women, who at the time were responsible for running the household. (In 1932, National Business Woman magazine fielded queries from readers as to “what courses in home economics ought I to take to become a food writer?”) Even in journalism, food was viewed as a domestic matter and limited to what were called, dismissively, the women’s pages .

Then, kitchens changed. In 1920, a little more than a third of American homes were equipped with electricity, but by 1930, that number had nearly doubled, and the widespread adoption of modern appliances — gas and electric stovetops in the 1920s, refrigerators in the 1930s — alleviated the hardship of preparing meals. This made it possible to view cooking as a leisure activity and an opportunity to show off, and that’s when husbands began to muscle in. The mainstream media took notice. In 1940, Esquire launched a food column touting the superiority of masculine taste, Man the Kitchenette. (Never mind that the author, Iles Brody, had gained notoriety for reportedly beating his girlfriends and attempting blackmail.) Two years later, The New York Times deputized its first food editor, Jane Nickerson . She was the first to use the term “food writer” in its pages, although she also drolly (and perhaps bitingly) referred to members of her profession as “ the palate press ” in a 1949 report on an haute cruise-ship meal of braised celery hearts and Dom Pérignon, presented by a male chef who proclaimed that “the art of cooking is like a beautiful woman — indescribable,” which may have left his audience wondering why they’d been invited to describe it in the first place.

By the 1970s, newspapers across the country were churning out stand-alone food sections, staffed mostly by women. Their work was popular but not respected, and was suspected of existing only to promote the products of food companies whose ads kept the newspapers afloat. Eventually, these food writers drew the ire of Senator Frank Moss, Democrat of Utah, a champion of consumers’ rights, as chronicled by Kimberly Wilmot Voss in “ The Food Section: Newspaper Women and the Culinary Community ” (2014). In 1971, invited to speak at the National Conference of Food Editors in Chicago, Moss baldly asked the assembly, “Ladies, are you the pawns of your advertising managers … or are you journalists?,” and then branded them “whores of the supermarket industry.”

The women hissed. Some walked out. A group of them would go on to form their own professional organization and draft a strict code of ethics to stave off further accusations. Although Moss railed about opening a Senate investigation, nothing happened. (As Voss points out, there was the problem of the First Amendment, after all.) Meanwhile, the editors in chief and owners of the newspapers and magazines the women worked for, who determined the scope of their stories and were predominantly male, went blithely on their way, never called to account.

CONSUMERISM IS A “revolt against the unresponsiveness of government and industry to the crying needs of the public,” Moss told Congress in 1971. He was an idealist, however bungled this particular episode in his crusade. Half a century later, consumerism has triumphed, although not in the sense that Moss understood it, as fighting on behalf of consumers against unfair business practices, but in the pejorative form of a society that privileges the consumption of goods above all, even above the rights of the workers who make them. Notably, “food writer” didn’t truly enter the American vernacular until the early 21st century in the wake of “ Kitchen Confidential ” (2000), Bourdain’s coruscating behind-the-scenes exposé of his own life as a chef running a restaurant. Although the book was in part a testament to the unseen labor that goes into every dish, the main takeaway for many readers was Bourdain’s advice never to order fish on a Monday (because it may be left over from a Friday delivery). They identified with the customers — rather like readers of Upton Sinclair’s 1906 social-realist novel, “The Jungle,” who were more outraged by the prospect of tainted food on their plates than by meat packers forced to work in filthy and dangerous conditions.

We don’t mind product promotion now, although we still don’t like the idea of writers being bribed to do it; we want to believe we’re being urged to buy things because they really are that good — because we like to buy things. The food writer Molly O’Neill noted in 2003 that the people who bought the most expensive kitchen appliances tended to cook the least, transforming cooking into a “spectator sport.” Food writing, in turn, had devolved into food porn. “There is a place in newspaper food sections and food magazines for cheery, revisionist, nostalgic waxings; for songs of dew-kissed baby lettuces; for Proustian glances back,” she writes. “But there is a line between soothing readers’ anxieties and becoming the Victoria’s Secret of the Fourth Estate.”

How can food writing soothe readers when food itself is the locus of so much social anxiety? This is the hidden thread that runs through food writing from the ancients to today that threatens to pull and unravel. The British social anthropologist Jack Goody has argued that the advent of cuisine as we know it — as opposed to the food eaten by everyone in a particular community — is predicated on inequality: When one group gains control of a larger share of resources and access to ingredients from other regions, making and eating food of increased variety and complexity become a way to mark status. Going further, the British sociologist Stephen Mennell has suggested that the extreme stratification of society is insufficient, yielding only differences in quantity, not quality, of food; what drives culinary innovation is rather the emergence of closer-knit, competitive classes jockeying for power, with those on lower rungs exerting “pressure from below.”

So when we write about food, we are already writing about class struggle. “The cooking of a society is a language in which it unconsciously translates its structure,” the French anthropologist Claude Lévi-Strauss wrote in 1966. To read about an extravagant meal can be a vicarious substitute for not being able to afford one or make us feel superior to those who waste their money on such follies. We especially love tales of astronomically priced meals gone wrong, from the Times critic Pete Wells’s calm, lucid evisceration in 2015 of the “brutally, illogically, relentlessly” expensive Japanese restaurant Kappo Masa on Manhattan’s Upper East Side — “a pantomime of service … an imitation of luxury” — to the travel blogger Geraldine DeRuiter’s viral takedown last December of the Michelin-starred Bros’, in Lecce, Italy, in which 27 courses were served, consisting mainly of “slivers of edible paper,” “glasses of vinegar” and “12 kinds of foam,” including one sprayed into a plaster cast of the chef’s mouth and drooling down one side, for the diner to lap up with her tongue. Such stories confirm that the emperor has no clothes; that we’re not missing a thing.

IN THE “HEDYPATHEIA,” Archestratos mentions silphium, a wild herb believed to be akin to asafetida and since lost to history. The plant was so coveted it was overforaged, and by the first century A.D., according to the Roman historian Pliny the Elder, only “a single stalk” could be found; Archestratos was its elegist in advance without knowing it. What we gain in the complexity of cuisine inevitably has a cost in labor and on the environment. Maybe the nostalgia that O’Neill fears is the default for contemporary food writing is, in fact, nostalgia for the present, which is slipping ever more quickly into the past, and even nostalgia for the future, one we may never have.

M.F.K. Fisher, arguably the greatest American food writer, if not one of the greatest writers across the board, was exquisitely nostalgic, but she had wickedness, too. When she published her first collection of essays on food, “ Serve It Forth ,” in 1937, The Times deemed it “delightful” but the material “unfamiliar and odd.” To this day, she eludes categorization; to say that she wrote about food is like saying that Virginia Woolf and James Joyce wrote about dinner parties. In “ The Gastronomical Me ” (1943), she recalls the banality of childhood meals under the iron glare of her grandmother, who, along with “unhappy millions of Anglo-Saxons,” had been schooled in the principle “that food should be consumed without comment of any kind but above all without sign of praise or enjoyment.” A new cook comes in for a few weeks and the results are baffling and thrilling, leaving Fisher in “a kind of anguish of delight.” Then, one evening, the cook doesn’t return, and it turns out that she has killed her mother and herself, with the very knife she’d wielded so expertly in the kitchen.

It’s a gruesome twist, but this does not dim the cook’s aura in Fisher’s eyes. She mourns but retains the “consciousness of the possibilities of the table” and grows up to be herself the kind of cook — and writer — determined to shake people “from their routines, not only of meat-potatoes-gravy but of thought, of behavior.” And, more forcefully: “To blast their safe, tidy little lives.” Surely there is no better mantra for a food writer today, wallowing in scraps and swinging for the stars. What more could we give our readers? For what is the point of reading about food or, for that matter, reading about anything at all: to look in a mirror, or through a window; to escape the world, or to discover it?

Food styling by Young Gun Lee. Set design by Victoria Petro-Conroy. Digital tech: Lori Cannava. Photo assistants: Karl Leitz, Maian Tran. Food assistants: Tristan Kwong, Isabelle Kwong, Bri Horton. Set assistant: Constance Faulk

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Food Writing So Good You Can Taste It by Dianne Jacob

Dianne Jacob

• 22 December 2021

American author Dianne Jacob’s book, Will Write for Food: The Complete Guide to Writing Cookbooks, Blogs, Reviews, Memoir, and More, is an essential reference book for food writers and food bloggers that has won two international awards from the Cordon D’Or and the Gourmand World Cookbook Awards. In this piece from the Writing.ie archives, we asked Dianne what the essential ingredients for successful food writing are.

Most food writing is about eating, so your challenge is to express yourself without resorting to cliché or an endless string of adjectives. The successful food writing techniques and practices listed below give you endless ways to describe a dish or the experience of eating. Once you discover a few simple rules of the craft, you’ll feel more confident immediately. So whether you’re looking to get started, improve your skills, or expand the writing you’re already doing, put down your spatula, pull up a chair, and let’s get cooking.

Step 1. Cook up a sensuous feast.

What makes food writing different from other forms of writing is its focus on the senses and the pleasure and enjoyment that ensues. You want readers to see the colors of a ripe peach, feel its fuzzy down, smell its ripeness, hear the tearing crunch when biting into it, and taste its tangy flesh. While it’s easy to focus on taste, when combined with smell, the two senses can produce emotions, feelings of nostalgia, and involuntary memories.

This response has a name. It’s called the Proustian effect, for Marcel Proust’s wistful passage about eating a madeleine in his novel, Swann’s Way: “But when from a long-distant past nothing subsists, after the people are dead, after the things are broken and scattered, taste and smell alone, more fragile but more enduring, more unsubstantial, more persistent, more faithful, remain poised a long time, like souls, remembering, waiting, hoping, admit the ruins of all the rest; and bear unflinchingly, in the tiny and almost impalpable drop of their essence, the vast structure or recollection.”

Translation: If you remember the punch in the gut you experienced when tasting or smelling a food that takes you back to childhood, that’s what Proust means. It’s harder to communicate this effect so viscerally in writing, but it’s not necessary. He’s saying that using your senses to access food is evocative. Your goal is to transport readers to a place and time, to experience a scent or taste for themselves. That’s better than just reading about how you experienced it, which is not nearly as satisfying, and creates distance between you and them.

Here’s an example from M.F.K. Fisher, one of food writing’s most revered icons: “The first thing I remember tasting and then wanting to taste again is the grayish-pink fuzz my grandmother skimmed from a spitting kettle of strawberry jam. I suppose I was about four.” At first you may feel repelled by the notion of tasting “fuzz.” But you’re also intrigued, and transported to a kitchen from long ago, perhaps your own memory standing in for hers.

Some writers think the least important sense is sound. But consider how it enlivens the experience in Alan Richman’s essay, “The Great Texas Barbecue Secret:” Because the meat is seldom pricked during cooking, the fat accumulates, sizzling and bubbling. Slice, and the drama unfolds. Think of a bursting water pipe. Better yet, imagine a Brahman bull exploding from the gate at a rodeo.”

It might sound overdone, but you’ve got to give Richman credit for imaginative writing about what could otherwise be a dull topic. He is, after all, describing what happens when he cuts into a sausage. Yet Richman excels at translating his excitement onto the page, and has won more than a dozen national awards for his essays in magazines such as  GQ , where he is a contributing writer.

Look back at Richman’s description of the sausage. See any adjectives? I don’t. Adjectives, however, are the crack of food writing. You might be tempted to use several to describe, say, the pork tenderloin with pears and shallots you devoured at a restaurant last night. But in truth, adjectives weaken writing and cause reader fatigue.

Take note of what else happened during the meal. You want to get across your pleasure and enjoyment by telling a story about the people at the next table, rather than sentence after sentence of description. Or try Richman’s technique of using metaphor, the art of referring to something (a sausage) as something it is not (a water pipe or a Brahman bull).

You might start out with strings of adjectives in an early draft. That’s normal. Examine them all and see what happens if you select only one. You’ll find that your sentence becomes more powerful when pared back to the essence of the dish.

What if the only adjective you allowed yourself, to describe the pear, was “silky?” It reads better than “the brown buttery silky pear.” After so many adjectives, readers get confused. They have to parse all those descriptors and try to imagine what the pear tastes like, deciding which adjective is most important. “Silky,” on the other hand, gives them one clear and concise word. Less is more, when it comes to adjectives.

Step 3. Describe the dish with specifics.

Just as it’s best to be judicious with adjectives, you’ll also a huge improvement in your writing when using specific language. People who read my blog and book know that one of my pet peeves is the word “delicious.” It’s a vague way to describe what you’re eating, and tells the reader nothing, other than you really liked it. Other words in this category are “tasty” and “yummy.” Most of the time you can just edit these words out of your drafts and you’ll have a more solid piece of writing immediately.

Look for vague or general words in your draft and replace them with more specific ones, such as “kitchen” for “room.” Even when it comes to adjectives, “salty” or “velvety” gives the reader a better idea than “delicious.”

Step 4. Stir well with action verbs.

Another way to keep food writing from becoming a string of description is to go for action, just as Richman did. He didn’t focus on how the sausage tasted, but on what happened when he cut into it. If you slow down and describe what’s happening as you consume food, you create a mini movie in readers’ minds.

Here’s how authors Jane and Michael Stern describe slicing into a piece of apple pie: “The crust is as crunchy as a butter cookie, so brittle that it cracks audibly when you press it with your fork; grains of cinnamon sugar bounce off the surface as it shatters.” They’ve slowed down the action so you can picture what happens when the fork cuts into the pie. Action verbs like cracks, press, bounce, and shatters go a long way towards painting a vivid picture. The authors haven’t described how the apple pie tastes yet, but I’ll bet you’re salivating.

Step 4. Spice up the sauce with a few similes.

Since describing food is a big part of food writing, you need as many tools as possible to get the job done. Similes compare two unlike things, using “like” or “as.” They’re fun and imaginative, giving you the chance to insert images that might seem a little incongruous, but work well anyway.

Here’s an example from  New York Times  dining editor Pete Wells: “First we’ll get the grill going hotter than a blacksmith’s forge…as usual, the tongs won’t be long enough to keep my hands from scorching like bare feet on the beach parking lot.”

You might not know how hot a blacksmith’s forge gets, or even what the heck a forge is. It doesn’t matter. You understand that the forge is red hot, and that’s all Well needs to make his point. Similarly, you might not think of bare feet on a beach parking lot when grilling meat. But suddenly, you’ve got a pleasant if slightly painful memory. A simple story about grilling becomes an evocative look at a fun part a summer everyone can relate to, a little piece of our collective past.

Similes are a little different than metaphors I mentioned in Step 2. Similes compare two things (burning bare feet and grilling), as opposed to referring to the object directly as something else. In the Richman example, he says a cut sausage is a bursting water pipe, as opposed to saying it’s “like” a bursting water pipe. The pipe is the metaphor for the sausage.

No matter which technique you employ from this list, and no matter which medium you choose to tell your story, food writing is similar to other kinds of narrative writing. It focuses on evocative storytelling and context, rather than on exactly how the spaghetti sauce tasted. While that’s certainly part of the story, it’s more important to evoke an emotional response in the reader by making them imagine a bucking bull or a hot day at the beach. Think of food writing as a type of cooking: you try a little of this a little of that, and soon you have a dish. By consistently driving your story forward with the techniques I’ve outlined, you’ll find creative new ways to express your thoughts about food, and cook up an audience that can’t wait to read more.

Choose Your Style of Food Writing

Food writing is not just the provenance of national magazines like  Bon Appetit,  nor limited to the cookbook department of bookstores. It’s everywhere, appearing in thousands of blogs and websites, newspaper and magazine features, e-newsletters, recipe databases, and fiction writing.

Food writing also takes many shapes, including

• Memoir and personal essay
• Restaurant reviewing
• Recipe writing
• Food history
• Food politics
• Profiles of chefs and farmers
• Travel writing and guides
• Food reference
• Cookbook reviews.

Where might you start? Many writers want to capture their own experiences, and for that, blogs are an easy place to get published. Plus, you can experiment with any of the forms mentioned above on a blog.

Recipe Writing That Works

Recipes are a form of technical writing because of the exacting way they are written. They have four parts: the title, the headnote, the ingredients list, and the method, which explains how to make the dish.

You start in the kitchen, making a dish more than once to get the best flavor and texture combinations. Keep notes by the stove about measurements and amounts, techniques, and any other details critical to the dish’s success, then write up your recipe when you’re certain of its success.

Here are a few fail-proof rules to observe:

• Start with a descriptive, enticing title. Classic Strawberry Shortcake, for example, tells readers exactly what they’ll get: a rich biscuit with saucy fresh strawberries and whipped cream.
• Draw readers in with the headnote. Tell a personal story about how you made your first omelette, explain the perfect balance of flavors in a fruity ice cream, the history of your mother-in-law’s potato salad, or the no-fail technique you use for roasted asparagus.
• List ingredients in the order used. Your recipe might feature lamb chops, but if the first thing you do is heat olive oil in a skillet, that’s where to start.
• Do the prep in your ingredients list. The French call it  mise en place . Get all your ingredients chopped, measured and ready to go before firing up the stovetop. Use the method to explain what to do with 1 onion, sliced; or ½ cup chopped parsley.
• Test and retest your recipe to make sure it works. Make sure you’re not writing in shorthand, skipping a step, or leaving out an ingredient.

(c) Diane Jacob

Diane Jacob is the American author of the award-winning Will Write for Food: The Complete Guide to Writing Cookbooks, Blogs, Reviews, Memoir and More. She is also the co-author of the cookbook Grilled Pizzas & Piadinas, and blogs on food writing at www.diannej.com/blog.

This article first appeared in  WritersDigest.com  magazine.

For more than 15 years, writing coach, editor, and blogger Dianne Jacob has taught food lovers how to take their passion from the plate to the page. Now, Jacob has revised and updated her award-winning guide. Whether you’ve been writing for years or are just starting out, Will Write for Food offers what you need to know to succeed and thrive, including:- A new chapter dedicated to making an income from food writing- Updated information about self-publishing and cookbook production- Tips on creating and sustaining an irresistible blog with gorgeous photos- The keys to successful freelancing and reviewing- Advice from award-winning writers, editors, and agents- Engaging, fun writing exercises to get the juices flowing.

Dianne’s book is a very popular reference book for food writers and food bloggers. It has won two international awards from the Cordon D’Or and the Gourmand World Cookbook Awards.

Order your copy online here .

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Make Your Own List

Food & Cooking » The Best Cookbooks

The best books on food writing, recommended by giles coren.

The London Times award-winning food columnist takes an irreverent look at the world of food writing, from restaurant critics to celebrity chefs

Nose to Tail Eating: A Kind of British Cooking by Fergus Henderson

Real Cooking by Nigel Slater

The Book of Jewish Food: An Odyssey from Samarkand to New York by Claudia Roden

The River Cottage Meat Book by Hugh Fearnley Whittingstall

French Provincial Cooking by Elizabeth David

1 Nose to Tail Eating: A Kind of British Cooking by Fergus Henderson

2 real cooking by nigel slater, 3 the book of jewish food: an odyssey from samarkand to new york by claudia roden, 4 the river cottage meat book by hugh fearnley whittingstall, 5 french provincial cooking by elizabeth david.

A s one of the UK’s most popular food critics what first got you interested in writing about food?

Apart from being fat, what do you think makes a good food critic?

It is someone who understands that your first job as a journalist is to sell newspapers, and to do that you need to entertain people. Your opinion is neither here nor there. Almost all restaurant critics are rubbish. Worldwide, 99% of them are a waste of time. The only ones that are any use at all are here in the UK and there are probably only three or four who are really any good. The ones who show off about each mouthful of food, trying to show how it was cooked and what was done and give you the biography of the chef, are tedious bores. If you were next to them at a dinner party you would just kill yourself.

“I’m the only person in England who knows anything about food who isn’t 30 stone”

But Adrian Gill and Jonathan Meades, who was my predecessor at The Times , understand that the first job is to tell a great story that people will look at in the weekend paper. Essentially, being a food critic is nothing – it’s not politics, it’s not war reporting. There is no need to see it as something terribly important and become pompous and self-aggrandising about it. We all know who those people are! It is all a bit of fun.

I started doing it in the mid-90s for a thing called The Condé Nast Restaurant Guide . I was about 25 and it was edited by a friend. I reviewed central London restaurants because I lived there. I wasn’t really interested in it, so I read some restaurant reviews and there was all this bogus terminology because it was relatively new in this country. They thought you needed some sort of special vocabulary for it, like you have with critical theorists in other fields. So you would find lobster bisque described as “accurate”.

What on earth does that mean?

So what about food books that you do rate? I know you are in your kitchen now looking along your shelves. What are you going for first?

I have chosen Fergus Henderson’s Nose to Tail Eating . I have a treasured first edition of it from 1999. I can’t remember why, but they must have sent it to me at the time and it became the most sought-after cookbook. And then it went out of print and couldn’t be got because there were only a few thousand to start off with. Eventually it was reprinted with grand fanfare and I discovered I had the original one.

You weren’t tempted to sell it?

Why did so many people want to buy it?

First of all, it is a beautiful thing. It is not self-aggrandising. I hate French and Italian food writing, because they are envious, invaded and defeated countries and intellectually bankrupt since the 19th century, so they pour all their energy into this bogus idea of intellectualised cooking. Many English cooks have the confidence to not be like that, and Fergus is the best example of it. It is a black-and-white book which has some colour plates in it, with just the simplest things in the world.

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The problem with cookery writing is that the decision to go to catering college comes just after you fail O-level English for the 14th time. Then you get someone who has got a bit of education, like Fergus. His recipes are revelationary because, as the title Nose to Tail Eating suggests, it is all about using the whole pig. People like Gary Rhodes are endlessly wordy but Fergus keeps it simple, with dishes called things like Boiled Ox Tongue or Rolled Pig Spleen. There are no poncy names. He has two phrases that linger most in that book for me. When he talks about chopping parsley he says, “Chop it not too fine, but just enough to discipline it”. And I think chopping parsley to give it discipline is a brilliant concept which simply wouldn’t happen in the brain of someone like Gordon Ramsay. The other time is when he is talking about boiled ham and parsley sauce and he says, “Don’t dress the ham on the plate but put the sauce in a jug on the table and allow your guests to express themselves”.

What a great image.

Yes, I love the idea of expression through parsley sauce. That is where food and writing come together in a bit of poetry.

And do you actually like cooking, considering how many restaurants you must go to?

Next on your shelf is Nigel Slater ’s Real Cooking .

Yes, I have chosen that one because I think that is the only one of his books you really need.

What do you think about all these TV chefs, because he is my favourite?

He is the worst TV performer, but I like him because he is a shy, gay loner who loves food and cooking and does the TV because it comes along and is part of the package. He doesn’t have a family. As we know from his autobiography Toast , his family background was a bit awful. He doesn’t seem to have any mates. He doesn’t do that Jamie Oliver thing of “I am going to cook up something lovely for all my mates!” It is all a big performance with him.

But that’s because he is very savvy – it’s all a big franchise for Jamie.

After two middle-class English men, you’ve moved on to Claudia Roden’s The Book of Jewish Food .

Claudia Roden is brilliant, and when I was younger I saw her as lovely, sweet and maternal. My mother wasn’t really into the whole cooking thing. She worked and I didn’t see her that much, and she certainly never went into the kitchen.

So Claudia is a bit of a mother figure for you?

Well, it was good to think of her cooking away in the kitchen. Although I am 100% an Ashkenazi Jew, I wasn’t brought up as one. My mother didn’t really cook Jewish food, although one of my grandmothers did. When I was about 25 I was writing a novel, Winkler , which was about Jewishness, and I started wanting to be able to cook Jewish food. I got some recipes off my mum and then I got this book. The book is divided in half, which the world’s Jews are, between Ashkenazi and Sephardic. Sephardic is the more Middle Eastern kind of food, which is not what I am interested in, although Lebanese food is delicious. Ashkenazi is a sort of Eastern European, sort of Polish-Jewish cuisine.

So what food do you like to make from the book?

Next up is The River Cottage Meat Book by Hugh Fearnley Whittingstall.

This is often described as the ultimate bloke’s cookery book, which is such a limited way to look at it – as if to say that women are always on diets and just want a piece of lettuce, which is simply not the case. For anybody, this book is crucial because it ties together the ethics of food production with what you put in your mouth, which is quite a hard message to get across. The intolerant right-of-centre in the media are all very pro factory-farming for economic reasons, and hate what they see as lefty thinking with animal rights. And then you get Hugh Fearnley Whittingstall, this pukka English fellow, defending it. On the TV he is a bit of a div. You see him wandering around Tesco saying, “Oh you’ve got to spend a bit more on your chicken”. But I also do this with my writing. I campaign for organic and sustainable farming practices for a bit, and then everyone gets bored with it, so I stop for a while and then start again.

So it is, hopefully, a bit of a drip, drip effect.

It sounds very useful. Your final book is Elizabeth David’s French Provincial Cooking .

She was the first modern English food writer, although she is basically talking about French food. She never really wrote about English food. When I talked about cholent, that is really just a Jewish version of cassoulet. She has two different cassoulet recipes in it – cassoulet de Castelnaudary and cassoulet de Carcassonne. I used to cook every type of cassoulet when I lived in Paris in my early 20s.

There she was in the 1950s with her incredibly complicated domestic life. In the same way as Nigel Slater, with his difficult childhood and his coming out, she had her issues as well. She was known as a monstrous shagger and I think people with incredibly complicated romantic lives bring something to the table as food writers. Even Gordon with his dalliances and bits and pieces has something.

But considering you are so anti-French cooking and French food writing, why do you like this book?

I just think she is a very good cookery writer. She is trying to explain to people in austere 50s Britain how to make a petit salé or a beef bourguignon. She’ll write things like, “Try and get hold of a bay leaf; you may not have heard of these things. You will sometimes find them in the delicatessens of Charlotte Street”. Bloody hell, what was England like? “If you can’t get ham, use luncheon meat.” So there was this post-war rationing. Her writing is escapism. It started with the English middle-class drift to the Dordogne. She tells endless anecdotes, which really works. One of them is how she tried to get her car fixed but there was a sign saying that they were closed “ à cause de cassoulet ”. So you actually have French industry stopping for the day to eat a really good dish of goose and beans. She was retelling that story in 1950s Britain when people were eating Spam. It has a sort of poetry to it.

December 31, 2012

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Giles Coren

Giles Coren has been a columnist for The London Times since 1999. In 2005 he was named Food and Drink Writer of the Year. As well as restaurant reviews in his column he also writes about everything from his personal life to politics

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18 delicious books by chefs and food writers, from Anthony Bourdain to Padma Lakshmi

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• Memoirs by chefs and food writers focus on how instrumental food can be in our lives.
• They're full of mouth-watering food descriptions and often include a few recipes.
• From legendary chefs to culinary superstars, these are the best food-related memoirs.

Memoirs may transport readers into the lives of incredible people, but food memoirs take us straight into their kitchens. Chefs and food writers weave their personal stories through memorable meals and sweat-laden shifts to bring readers life lessons and anecdotes that are easy to devour. 

I chose these recommendations because they highlight a unique aspect of the culinary world — from classic kitchens in France to adrenaline-fueled dinner rushes in New York City — while using mouth-watering descriptions to show how we're all connected through food. You don't have to be a self-proclaimed "foodie" or stellar home cook to love these books; they're perfect for any reader interested in the secrets behind the swinging doors of their favorite restaurant's kitchen. Whether it's the memoir of a legendary chef or the coming-of-age story of a new culinary voice, we hope you'll find the perfect read in our list of books by chefs and food writers. 

The 18 best books by chefs and food writers

One of the best-loved chef memoirs.

"My Life in France" by Julia Child, available on Amazon and Bookshop from $13.33

Of course we had to include one of the most famous chef memoirs ever: "My Life in France." This was the basis for the hit movie "Julie & Julia," the not-so-culinary beginnings of Julia Child before she would go on to reshape American cooking with her cookbook. This is the story of Julia's humble beginnings with French cooking as she fell in love with French cuisine, pursued classes at the world-renowned Cordon Bleu, and faced rejections from publishers for her cookbook. Alive with Julia Child's shining spirit, this memoir is one that can't help but be cherished and adored by readers. 

Delicious quote: "No one is born a great cook, one learns by doing."

An iconic chef's memoir about embracing the grittier side of beautiful food

"Adventures in the Culinary Underbelly" by Anthony Bourdain, available on Amazon and Bookshop from $15.63

This is my favorite food memoir because, having worked in kitchens myself, Bourdain's portrayal of brutal and beautiful culinary life is searingly accurate, especially in its most uncomfortable moments. Anthony Bourdain was a legendary chef and traveler who passed away in 2018. This memoir was originally published in 2007, a collection of shocking and true tales from his life in classic New York kitchens and all the nearly unbelievable happenings from behind the swinging doors. 

Delicious quote: "Your body is not a temple, it's an amusement park. Enjoy the ride."

A famous chef's passionate coming-of-age memoir

"Eat a Peach" by David Chang, available on Amazon and Bookshop from $14

A child of Korean immigrants, David Chang once grew up in Virginia and struggled with loneliness. After graduating, he borrowed money from his father to open Momofuku — a noodle restaurant in Manhattan that he didn't believe would survive a year. This memoir is not only David's coming of age story, but the recollection of how Momofuku's fast popularity grew to a 15-restaurant empire that spans from New York to Australia. David Chang's memoir is humble and real, speaking not only on mental health but how his lasting love of food remained a light in his life — and the key to his success. 

Delicious quote: "Organic growth, I always say, means having absolutely no strategy."

An author's discovery of the French culinary world

"Dirt: Adventures in Lyon as a Chef in Training, Father, and Sleuth Looking for the Secret of French Cooking" by Bill Buford, available on Amazon and Bookshop from $11.28

Bill Buford is an American author who was convinced he could master the art of French cooking, setting out on what would become a five-year journey to understand the origins of French cuisine and why it is so revered around the world. He began in D.C. but soon moved his family to Lyon. Buford's readers travel alongside as he studies at a culinary institute, learns from the masters, and becomes obsessed with proving himself as a chef. This memoir is a first-hand account of enthusiastic discovery, a humorous anecdotal adventure. 

Delicious quote: "A recipe is only an introduction. It is the beginning of your relationship with the dish."

The memoir of a groundbreaking pastry chef

"Our Lady of Perpetual Hunger" by Lisa Donovan,available on Amazon and Bookshop from $16.99

In her memoir, Lisa Donovan — a southern pastry chef and award-winning essayist — tells not only her story, but those of the women in kitchens that came before her and were overlooked. Her story is one of resilience. From her gender to her survival of abuse, Lisa's background led her to create a table where all are welcomed and valued, coming together over food. This story is both fierce and heartfelt, perfectly articulated by a woman who is as known for her capturing of deep truths in her writing as she is for her amazing pastries. 

Delicious quote: "If someone values you only when you are about to walk out the door, you should definitely keep walking."

An intimate memoir from the host of 'Top Chef'

"Love, Loss, and What We Ate" by Padma Lakshmi, available on Amazon and Bookshop from $16.55

The host of "Top Chef" and author of two cookbooks, Padma Lakshmi shares her love of food across continents, families, and through loss. Her memoir is full of intimate details of her love life, her racial identity, her single motherhood, all intertwined with the recipes she holds close. It's an honest image of her life that embraces the highs without shying away from the lows. Even for readers who aren't familiar with Padma or "Top Chef," her memoir is one that is easy to devour. 

Delicious quote: "We eat for our stomachs, but we hunger with our hearts."

A story of a chef's survival through tongue cancer

"Life, on the Line: A Chef's Story of Chasing Greatness, Facing Death, and Redefining the Way We Eat" by Grant Achatz by Nick Kokonas, available on Amazon ,  from $20

My husband is a chef, and when I asked him about his favorite chef memoir, he excitedly thrust his signed copy of "Life, on the Line" into my hands. Grant Achatz and Nick Kokonas are the founders of Alinea, one of the best restaurants in the world known for its radical conceptualizations of food, which opened in Chicago in 2005. Two years later, Grant was diagnosed with stage IV tongue cancer — a prognosis that threatened not only his career, but his life. This memoir is about his survival, his trailblazing, and the friendships that carried him through. 

Delicious quote: "As I stopped worrying about the future, I actually began to believe that I might have one."

A well-known food critic's fun memoir

"Garlic and Sapphires: The Secret Life of a Critic in Disguise" by Ruth Reichl, available on Amazon and Bookshop from $12.50

Ruth Reichl has written a few amazing food memoirs such as "Tender at the Bone" and "Save Me the Plums," but this one is particularly unique, as it follows her time as an undercover food critic for "The New York Times" from 1993-1999. It's an intriguing look at Ruth's attempt to evade the stereotypical "food critic" identity in order to portray the experience of a meal more accurately to the average diner by literally donning disguises while she ate. Each chapter is dedicated to an alter ego she used to keep the restaurant honest about their food and service, divorced from the usual show to woo food critics. 

Delicious quote: " Time slows down in the kitchen, offering up an entire universe of small satisfactions."

A touching memoir from a famous Food Network chef

"Yes, Chef" by Marcus Samuelsson, available on Amazon and Bookshop from $9.99

Marcus Samuelsson is a well-known "Food Network" star, a bestselling author, and an award-winning chef with 31 restaurants around the world. Marcus was three years old when he was orphaned in Ethiopia and adopted by Swedish parents. He always knew he would be a chef, inspired at a young age in his adoptive grandmother's kitchen. Marcus's memoir is about his ambition through adversity. It's a blend of culture, food, and charm as he finds his place in the world and in kitchens throughout his life. 

Delicious quote: "Each one, teach one. I want to believe that I am here to teach one and, more, that there is one here who is meant to teach me. And if we each one teach one, we will make a difference."

The true life story of one game-changing chef

"The Apprentice: My Life in the Kitchen" by Jacques Pépin, available on Amazon and Bookshop from $10.41

"The Apprentice" is a detailed memoir that spans nearly 50 years of the life of a man dubbed "the best chef in America" by Julia Child herself. Jacques' memoir is an encompassing coming-of-age story, from his beginnings as a boy growing up during World War II to climbing the culinary ladder in France and coming to America during the dawn of the culinary awakening. Jacques' talent is undeniable, and he includes 40 of his favorite recipes in this book.  

Delicious quote: "Restaurant kitchens are the ultimate levelers."  

A dual memoir of a chef and an entrepreneur

"Black, White, and the Grey: The Story of an Unexpected Friendship and a Beloved Restaurant" by John O. Morisano and Mashama Bailey, available on Amazon and Bookshop from $15.69

This is a dual memoir from chef Mashama Bailey and entrepreneur John O. Morisano, who became business partners and turned a formerly segregated Greyhound bus station into "The Grey," a successful restaurant. They take turns telling their stories, highlighting the vulnerability they needed to challenge their biases, get people to talk about race, and advocate for equality in the South. This is far more than the story of an interracial frendship — it's a socially relevant memoir, riddled with conversations that show the depth of personal and communal work we must do to advance towards equality. 

Delicious quote: "At our restaurant in the South, we are working on celebrating the good aspects of American culture while exposing and shedding light on the bad aspects."

A collection of essays that center on food

"Home Cooking: A Writer in the Kitchen" by Laurie Colwin, available on Amazon and Bookshop from $13.99

"Home Cooking" is a delightful memoir of essays from exquisite food writer Laurie Collin. This memoir is its own version of comfort food, a soothing collection of advice, anecdotes, and recipes that are practical and amusing. Laurie passed away unexpectedly in 1992, but her essays remain an insightful and inspiring look at food and life, making it a memoir that is simply a joy to read. 

Delicious quote: "A long time ago it occurred to me that when people are tired and hungry, which in adult life is much of the time, they do not want to be confronted by an intellectually challenging meal: they want to be consoled."

A story about the power of food in recovery

"Stir: My Broken Brain and the Meals That Brought Me Home" by Jessica Fechtor, available on Amazon and Bookshop from $15.62

Jessica Fechtor was a 28-year-old graduate student when an aneurysm burst in her brain during a run and she nearly lost her life. This memoir is her story of recovery and how food and cooking carried her through a series of setbacks and ultimately to the writing of this book. Jessica doesn't believe that she's particularly brave for overcoming her aneurysm; her messages focus on cherishing food and family in the uncertainty of life. She also includes recipes at the end of each chapter that are approachable to chefs at all levels.

Delicious quote: "Food is the keeper of our memories, connecting us with our pasts and with our people."

A powerful memoir from an inspiring chef

"Notes from a Young Black Chef" by Kwame Onwuachi, available on Amazon and Bookshop from $15

Kwame Onwuachi grew up in Nigeria and the Bronx, launching his catering company with money he earned from selling candy on the subway. Kwame's memoir is a collection of life lessons from the challenges he faced, particularly those experiences by many people of color in the culinary world. His journey was driven by his vision, and this memoir is a personal evolution through kitchens with poignant insight to how racism in the culinary profession has kept Black chefs from reaching the top. 

Delicious quote: "As for the thousands of black and brown chefs — dubbed cooks, domestics, servants, boys, and mammies who were kept out of restaurant kitchens or overlooked within them — they were beyond consideration. Their work, like them, was invisible."

A culinary life story split between the Midwest and New York

"Give a Girl a Knife" by Amy Thielen, available on Amazon from $17.99

Amy Thielen's memoir is the story of her culinary roots in Minnesota and her journey through New York City kitchens and back again. Her ability to perfectly capture the feeling of food in her writing is amazing, and her love for the origins and preparations of her favorite meals is woven through her narration. This memoir is a love story to the home Amy finds in food, the food Amy experiences in the places she calls home, and the way we cherish both. 

Delicious quote: " To me, time in the kitchen was like a loophole, a bubble, a cure. Once I found it, I crawled inside and told myself I never wanted to leave."

A memoir of strength from an incredibly successful chef

"Finding Freedom: A Cook's Story; Remaking a Life from Scratch" by Erin French, available on Amazon and Bookshop from $14.93

The owner and chef of The Lost Kitchen, Erin French has been hailed as a classic American success story, rising from her beginnings on a farm in Maine to owning a wildly exclusive restaurant crowned a "world dining destination" by TIME. (To even get a seat at her restaurant, you have to mail a postcard to be entered into a lottery.) In her inspiring memoir, Erin reveals every hardship she overcame to become the woman she is now. Her food descriptions are mouthwatering, but her story centers on Erin's profound strength despite years of challenges. 

Delicious quote: "I realized that much of the joy and the freedom of cooking lay with creating."

A memoir of a wine-fueled journey

"Cork Dork: A Wine-Fueled Adventure Among the Obsessive Sommeliers, Big Bottle Hunters, and Rogue Scientists Who Taught Me to Live for Taste" by Bianca Bosker, available on Amazon and Bookshop from $11.21

Bianca Bosker was a tech writer who enjoyed wine, but abandoned her tech life for a year and a half to delve into the world of sommeliers and learn everything she could about the world of wine. She began by learning the basics during tastings and grew to discover what it takes to become a Master Sommelier. This book is full of information about wine production, sommelier competitions, and upscale New York City dining, a memoir that uncovers the prestige surrounding the wine world and offers an accessible take to readers. 

Delicious quote: "After blood, wine is the most complex matrix there is."

A memoir told from a unique perspective

"Sous Chef: 24 Hours on the Line" by Michael Gibney available on Amazon $17

"Sous Chef" is a unique food memoir that uses a second person narrative to tell an intimate story of the high standards of fast-paced kitchens, where readers can personally inhabit an adrenaline-fueled 24 hours in a profession that demands perfection. Michael Gibney has worked in dozens of restaurants, and his wide range of culinary experiences are rich, creating a written work that is an undeniably genuine reflection of kitchen life. 

Delicious quote: "To watch a good cook work well on his station is to witness multitasking of the highest order."

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Food Writing Across Cultures

The New York Public Library's World Literature Festival (April 15–30, 2024) shines a spotlight on books, writers, artists, and thinkers from around the globe and reflects some of the many languages spoken in our city's diverse communities. Join us to discover free events and programs, book recommendations, resources, and more for all ages, in a range of world languages.

Join us on Tuesday, April 23, at Mulberry Street Library or online for a special conversation with acclaimed cookbook authors Nasim Alikhani, Abi Balingit, and Kayla Stewart. They will discuss the genesis of their respective cookbooks and the joys—and challenges—of navigating the wider food industry.

As food writing continues to expand across cultures and diasporas, these writers are telling us a great deal about who they are in the world, the cultures they belong to, and even the social and political values that shaped them. This selection of cookbooks and food focused nonfiction is a great place to start if you're exploring cuisine, language, and culture from all over the world.  

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by Mayukh Sen

America's modern culinary history told through the lives of seven pathbreaking chefs and food writers. This group biography from an electric new voice in food writing honors seven extraordinary women, all immigrants, who left an indelible mark on the way Americans eat today. Taste Makers stretches from World War II to the present, with absorbing and deeply researched portraits of figures including Mexican-born Elena Zelayeta, a blind chef; Marcella Hazan, the deity of Italian cuisine; and Norma Shirley, a champion of Jamaican dishes. 

Mayumu: Filipino American Desserts Remixed

by Abi Balingit

When the pandemic started her lonely work-from-home life in 2020, Abi Balingit channeled all her energy into the one thing that brought her joy: baking. She started to produce Pasalubong boxes filled with novel treats that blended the Filipino and Asian flavors Abi grew up with and her favorite Western style baked goods, each time selling out within hours and donating the proceeds to support her community in need. Now, Abi shares these cult-favorite desserts with Mayumu (which means "sweet" in one of the 8 major languages in Philippines), an incredibly fresh baking book of 75 recipes for sweet treats, organized in chapters tied to where she discovered these flavors growing up as child of immigrants in a cultural melting pot, from the Philippines, to all around California, to her now home Brooklyn, NY. 

Sofreh: A Contemporary Approach to Classic Persian Cuisine

by Nasim Alikhani

Growing up in Isfahan, a province in central Iran, Nasim Alikhani was a passionate cook almost from birth, spending the first decades of her life in the kitchen alongside her mother. And so, when she departed after the revolution, it was by recreating the dishes of her childhood that she was able to feel connected to her home. After decades of cooking for friends and classmates, she opened her beloved Brooklyn restaurant, Sofreh. Now she shares with readers the true tastes of Iran. Here are the timeless, soul-satisfying foods of Persia, with its trademark bold herb and spice flavors, succulent savory stuffed meats, vast bounty of brightly pickled vegetables, and much, much more. 

Gullah Geechee Home Cooking: Recipes From the Matriarch of Edisto Island

by Emily Meggett

The history of the Gullah and Geechee people stretches back centuries, when enslaved members of this community were historically isolated from the rest of the South because of their location on the Sea Islands of coastal South Carolina and Georgia. Today, this Lowcountry community represents the most direct living link to the traditional culture, language, and foodways of their West African ancestors. Gullah Geechee Home Cooking , written by Emily Meggett, the matriarch of Edisto Island, is the preeminent Gullah cookbook. At 89 years old, and with more than 50 grandchildren and great-grandchildren, Meggett is a respected elder in the Gullah community of South Carolina. She has lived on the island all her life, and even at her age, still cooks for hundreds of people out of her hallowed home kitchen.  

by Rick Martinez

An enticing, regional, and stunning exploration of Mexican cuisine from beloved food writer and host of Food52's "Sweet Heat" series. Martinez introduces home cooks to the diverse culinary treasures of Mexico. In Mi Cocina , Rick travels to each of the seven regions in Mexico to explore 100 unique dishes, the recipe for each accompanied by stunning on-site photography. Rick includes essays on topics like the migration and culinary influence of people from the Middle East and China to Mexico, and his experiences of finding welcomeness, support, and a feeling of belonging in his new home in Mazatlán. The collective result is touching, transportive, and delicious.

The Woks of Life: Recipes to Know and Love from a Chinese American Family

by Bill, Judy, Sarah, and Kaitlin Leung

The family behind the acclaimed blog The Woks of Life shares 100 of their favorite home-cooked and restaurant-style Chinese recipes. With four multi-generational voices in one book, the Leungs share a wide range of dishes, from simple and approachable meals to celebratory ones. Woven through these treasured techniques and recipes are never-before-seen family stories from China and their home in New Jersey. 

Falastin: A Cookbook

by Sami Tamimi

The story of Palestine’s food is really the story of its people. In Falastin , Tamimi retraces the lineage and evolution of his country’s cuisine, born of its agriculturally optimal geography, its distinct culinary traditions, and Palestinian cooks’ ingenuity and resourcefulness. From refugee camp cooks to the home kitchens of Gaza and the mill of a master tahini maker, Tamimi teases out the vestiges of an ancient culinary tradition as he records the derivations of a dynamic cuisine and people in more than 130 transporting photographs and 120 recipes.

Night + Market: Delicious Thai Food to Facilitate Drinking and Fun-Having Amongst Friends

by Kris Yenbamroong

If you love to eat Thai food, but don't know how to cook it, Kris Yenbamroong wants to solve your problems. Kris is the chef of Night + Market, and this cookbook is the story of his journey from the Thai-American restaurant classics he grew eating at his family's restaurant, to the rural cooking of Northern Thailand he fell for traveling the countryside. But it's also a story about how he came to question what authenticity really means, and how his passion for grilled meats, fried chicken, tacos, sushi, wine and good living morphed into an L.A. Thai restaurant with a style all its own.

Summaries provided via NYPL’s catalog, which draws from multiple sources. Click through to each book’s title for more.

My Favorite Food Essay

500 words essay on my favorite food.

In order to perform well in life, our body needs energy. We get this energy from the food we eat. Without food, there will be no life. In today’s world, there are so many dishes available worldwide. Food comes in a wide variety all around the world. Dosa, Paneer, Naan, Chapati, Biryani, and more Indian delicacies are available. We are also offered western cuisines such as noodles, pasta, burgers, fries, pizzas and more dominating the food industry. In my favourite food essay, I will tell you about the food I like eating the most.

My Favorite Food

As the world is advancing day by day, it is becoming easier to get access to many kinds of food at our doorstep. Every day, we all want to consume great and delicious cuisine. There are many different varieties of food accessible all throughout the world. We all like different foods, however, my personal favourite is burgers. I have eaten many cuisines but my favourite food is definitely a burger. I cannot resist myself when it comes to burgers.

Burgers are one of the most convenient and easiest foods to eat on the fly when we’re in a hurry. We can have a burger at any time of day, whether it’s breakfast, lunch, or supper, and maybe some fries and a Coke to go with it. Many restaurants are well-known for making their speciality burgers in a particular style. Preparation changes from one establishment to the next. But what exactly makes a burger taste so good? They will taste vary depending on where you go, but they are all built the same. It is made up of a bun, a ground meat patty, and various toppings like cheese, onion slices, lettuce, and other sauces.

They are so soft yet crunchy, fresh and juicy that I love eating them. Even though there are many kinds of burgers, my favourite one is a chicken burger. The chicken patty gives the burger a juicy taste and it tingles my taste buds every time I eat it. I can already smell and taste it in my mouth as soon as I walked inside McDonald’s or any other restaurant that serves chicken burgers. As soon as I take a huge mouthful of it, I forget about any problems or troubles that are going on in the outer world and concentrate my entire concentration just on my chicken burger.

I love eating a burger which is filled with cheese and vegetables . The more vegetables you add, the better it tastes. My personal favourite is lettuce. It gives the burger the right amount of freshness and crunchiness.

I always eat my burger with ketchup. Most importantly, the thing I love about eating burgers is that I get to eat French fries along with them. They work as a great side to the dish and also make my stomach full.

Even though I liked eating a burger from a famous fast food joint, nothing beats the chicken burger my mother makes at home. She prepares everything from scratch, even the burger. Thus, it is extremely fresh and healthy too.

I know and feel that burgers have the great flavour and taste that would make anyone’s stomach pleased after a long day of work. I can tell by the reactions on people’s faces when they order their preferred burger variant. Overall, I don’t believe any other fast food will taste as good as a chicken burger. It’s just difficult to think that something will triumph in the future. As a result, I consider my favourite dish to be the best ever created.

A Great Variety

Perhaps the great thing about burgers is the great variety they offer. It has options for all people, who prefer vegetarian, non-vegetarian and even vegans. Thus, you can select the patty of your burger and dive right in.

There are a large number of burger joints being started in every corner of the city, each serving a variety of their own specialised and self-curated recipes. Burgers that are health-friendly and a go-to with a diet are also being introduced by these newly upcoming burger places. There are a lot many burger cafes that give their customers the choice to create their own burgers by providing them with a choice between patties, fillings, veggies, sauces as well as the number of burger layers they want.

Even though my personal favourite is a chicken burger, I also enjoy eating cheeseburgers and vegetable burgers. For me, all burgers taste delicious. Whenever we go out to eat with friends , I always order a burger.

My friends who do not eat non-vegetarian also eat burgers thanks to the great variety it offers. When we order food at home, we make sure to offer all kinds of burgers from cheeseburgers to chicken burgers, so that we get a taste of everything in our meal. Thus, I love burgers and their great variety makes it better.

Get the huge list of more than 500 Essay Topics and Ideas

Conclusion of My Favorite Food Essay

Even though my favourite food is a burger, I enjoy other foods as well like Pizza and Pasta. However, I feel when it comes to eating daily, nothing beats homemade food. The food we eat daily is what helps us gain energy. We cannot eat our favourite food daily as it will become boring then, but our staple food is something we enjoy eating on an everyday basis.

FAQ of My Favorite Food Essay

Question 1: Why do we need food?

Answer 1: We need food because it provides nutrients, energy for activity, growth. Similarly, all functions of the body like breathing, digesting food, and keeping warm are made possible because of food. It also helps in keeping our immune system healthy.

Question 2: Should you eat your favourite food all the time?

Answer 2: No, never. Favourite foods are meant to be enjoyed when there is any special occasion, or when you are tired of your regular homemade food. Eating too much of your favourite food will make your taste buds adjust to it and eventually, it will not remain our favourite. Excess of anything is bad and the same goes for our favourite food. Thus, we must eat it occasionally so that it remains our favourite.

Question 3: Is fast food healthy? Should we not consume fast food at all?

Answer 3: Fast food is often high in calories, sodium, and harmful fat, with one meal frequently providing enough for a whole day. It is also deficient in nutrients and nearly devoid of fruit, vegetables, and fibre. That doesn’t mean you should completely avoid fast food. It is feasible to eat fast food without jeopardising your healthy diet. Take advantage of the nutritious side dishes available at many fast-food places. Look for meals that include lean proteins, vegetables, and fibre, and avoid anything that is supersized.

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Finding an ENL essay writer can be quite hard, because SpeedyPaper mostly works with ESL essay writers.

I’ve had some experience with SpeedyPaper, a well-known online essay writing service. They’re pretty good at what they do, focusing on quick turnarounds and maintaining quality. Their services are broad, covering everything from essay writing and proofreading to solving complex problems and even crafting dissertations.

Their pricing is straightforward: starting at $9 for a basic 275-word piece, it can climb to $99 for an urgent six-hour deadline task. For example, a three-page research paper needed in six hours costs $96, but if you give them 24 hours, the price drops to $75.

SpeedyPaper also offers free essay samples on a variety of subjects like Law, Psychology, and Finance, which is a real lifesaver if you’re trying to write a paper on your own and have some time to spare.

The general consensus online seems to agree that SpeedyPaper is reliable and steady—qualities you want in a professional paper writing service that handles your academic needs. They don’t try to dazzle with flashy gimmicks, they just consistently deliver solid work.

From my interactions, the importance of clear communication is clear. When you place an order, you’ll work directly with a writer. It’s crucial to give them all the details up front to ensure the final product meets your expectations. This can really smooth out the whole process.

And while there are loads of glowing reviews on their main page, take it with a grain of salt—no essay writing service online can please everyone, and it’s normal for there to be a mix of opinions.

But if you need a reliable service without over-the-top pricing, SpeedyPaper might just do the trick. They seem to manage well by hiring competent and experienced writers in regions where the cost of living is lower, benefiting everyone involved.

4.  EssayPro  — Best College Paper Writing Service

Good quality, great value for money;

Unlike other sites on this list, EssayPro allows you to choose the best essay writer yourself by browsing through dozens of writers’ profiles;

Direct communication with the chosen professional;

Free essay originality report available.

Finding an online essay writer for your task can be a time-consuming process.

I recently used EssayPro, an essay writing service that really stands out because of its commitment to quality and originality in everything from college essays to academic research. It’s a great help for students who need support with writing, rewriting, editing, or proofreading their assignments.

EssayPro is a cheap essay writing service that serves students across all academic levels, as well as professionals looking for quick, reliable results. Their team includes specialized professionals with diverse expertise, ensuring that every paper is expertly handled.

You can pick your own essay writer, chat directly with them, and place orders at reasonable prices. They promise a stress-free process with top-notch customer support and deliver quality work fast—sometimes in as little as six hours.

Additionally, EssayPro offers a range of services like case studies, dissertations, and business plans, among others. They provide unique perks like a free originality report, guaranteed anonymity, 24/7 support, and unlimited revisions.

From my experience, what really sets them apart is their transparent approach. You can view detailed profiles of their essay writers online and choose who you want to work with based on a flexible bidding system. This flexibility extends to their pricing, making it easier to work within your budget—unless you’re after the most sought-after professional essay writers, as their fees can go up with demand.

If you’re good at academic writing and looking for freelance opportunities, EssayPro might be worth considering. They manage to keep their rates competitive by handling a large volume of work.

The design of the website is clear and easy to navigate, with a pleasing aesthetic and a straightforward interface. It’s definitely a reliable choice for anyone needing academic writing help.

5.  ExpertWriting  — Best for Discounts and Bonuses

Reasonable price, good quality;

Great discounts for regular customers, good choice for resellers.

The company doesn’t clearly communicate the fact that some disciplines can cost more than others;

Customer service couldn’t be more responsive.

I’ve used ExpertWriting for various academic assignments, and I’ve found it to be a reliable service. This platform offers a variety of academic writing services, including essay writing, research papers, term papers, and coursework, as well as editing and proofreading to improve your essays.

The process is straightforward. You submit your assignment details, and they quote a rate. If you agree, you gain access to their pool of essay writers and editors who can assist with your writing needs. You’ll receive your completed work by the deadline you set.

ExpertWriting is known for being affordable, which is great for students on a budget. They are often recommended on platforms like Reddit as a cost-effective option without compromising on quality. They also offer discounts for bulk orders, which can help save even more.

I’d particularly recommend ExpertWriting if you’re pressed for time. We’ve all been there—needing to complete a solid piece of academic work in a rush. While their prices go up for tighter deadlines, they manage them well. For example, they can deliver work in as little as three hours, though for more complex papers, more time will naturally be required.

However, it’s wise not to expect miracles for extremely short deadlines, especially for lengthy papers. For a more realistic turnaround, an eight-hour deadline is doable for them without sacrificing the quality too much.

Pricing on ExpertWriting is reasonable. For a less urgent two-week deadline, you’ll pay around $11 per page, which can increase depending on the urgency, academic level, and length of your paper. This is pretty standard across most professional writing services.

Lastly, they don’t just handle essays. You can get help with almost any type of academic writing, including research proposals, creative writing assignments, cover letters, and literature reviews. It’s a versatile platform that can meet various academic needs.

6.  ExtraEssay  — Best Customer Service

Affordable prices and good quality;

Free, unlimited revisions for 10 days after order delivery;

Exceptional customer service, the customer support team is always ready to help anytime.

Sometimes ExtraEssay fails to meet customers’ deadlines.

I’ve been turning to ExtraEssay for my academic writing needs for a couple of years now, and they’ve been a reliable resource ever since they started up about seven years ago. Their focus is clear—they prioritize attention to detail, reliability, and professionalism.

They offer a broad spectrum of about 20 services, primarily catering to students. You can get anything from basic essays to more specialized documents like resumes and cover letters, all tailored to meet your needs.

What really sets ExtraEssay apart for me is their competitive pricing. It’s rare to find such affordable rates without compromising on quality. The essays and support you receive are absolutely top-tier. Speaking of support, their customer service is remarkable. I’ve had several interactions with their team, and each time they were exceptionally helpful and knowledgeable.

Navigating their website is a breeze too. The homepage is packed with useful information, making it easy for anyone to understand their offerings right off the bat. From a handy price calculator to detailed descriptions of the ordering process, everything is laid out to ensure a smooth user experience.

They don’t just cater to experienced users, and newcomers will find themselves comfortably making their way through the site. They’ve also detailed essential features like free revisions and continuous customer support, which have been lifesavers for me on more than one occasion.

With thousands of clients each year and an 85% return rate, it’s clear they’re doing something right. Their commitment to their customers really shows through in every aspect of their service.

7.  GradeMinders  — Best for Quick Turnaround

Reputable company, solid and consistent quality;

The fastest college essay service on the market (1-hour turnaround time available);

Finding a writer during crunch season might be time-consuming.

GradeMiners is more expensive than most essay writing sites in the industry.

I’ve been using GradeMiners for a while now, and I have to say, they offer a solid service at a fair price. A high school essay runs about $16 per page, and a college paper is $18 per page. They offer a wide array of professional academic writing services beyond just essays; you can get help with everything from presentations and book reviews to lab reports and dissertations.

The process is straightforward: you go to their website, pick your subject, set your deadline, and the professional writers take it from there. They assure that your paper will be completely original and plagiarism-free, which is crucial.

One of the standout features is their speedy delivery. If you’re pressed for time, you can get a college paper done within an hour—as long as it’s not too long. This frees you up to concentrate on other things that might need more of your attention or are more appealing to you.

8. EssayTerritory — Best New Essay Writing Company

Good quality, fair price;

Great loyalty program, good choice for students who are looking to use this site regularly;

Exceptional customer service.

No sample essays available;

Plagiarism report doesn’t come for free;

Expensive extras.

I recently tried out EssayTerritory, a new but promising college paper writing service. It was easy to find an essay writer that matched my specific needs, and the platform has a roster of over 800 active paper writers. They’ve already completed more than 1300 orders, which is impressive for a newcomer.

What stands out most about EssayTerritory is their 98% satisfaction rate. It seems they really know how to please their customers, as about 85% of users return for more academic papers. They offer a plagiarism-free guarantee like many top essay writing services, and they’ll give you a full refund if they miss your deadline or if your work contains plagiarism.

You can order various assignments from them—essays, research papers, case studies, term papers, dissertations, and even help with presentations or speeches if that’s what you need. They also provide proofreading and editing services.

Privacy and confidentiality are top priorities for them. They ensure that every “write my essay” request is kept anonymous and your personal details are secure. They have robust measures in place to prevent any data leaks. This level of security gave me a lot of confidence in using their essay writer service.

FAQs About Best Paper Writing Services

Should i trust essay writing service reviews.

Trusting essay writing service reviews can be tricky. Unfortunately, some companies that offer a custom essay writing service also operate fake review sites to maintain a positive online reputation. This means you need to be cautious about where you look for reviews.

For more reliable information, it’s better to use independent review platforms like SiteJabber and Reviews.io. These sites are generally more trustworthy because they’re not directly affiliated with any essay writing services.

However, even with these platforms, it’s wise to approach reviews with a critical eye. Some dedicated essay writing review sites might have biases or hidden motives, so take their recommendations with skepticism and always cross-reference multiple sources if possible.

How long does it take to have my essay written for me?

Essay writers generally focus on producing high-quality work, and the time it takes to write an essay largely depends on its length. For a standard 275-word essay, the average turnaround is about 3 hours. Most essay writing services strive to meet these deadlines consistently.

If you’re in a rush and your deadline is just a few hours away, you can opt for a premium service. This usually involves having several top-rated writers collaborate to deliver your essay in about half the standard time.

It’s worth noting that the best college paper writing services might experience delays during peak times when demand is high. Typically, they recommend giving writers at least six hours to complete an essay. If you’re willing to pay extra, your order can be prioritized to ensure a faster delivery.

For more complex assignments like thesis papers or extensive research projects, the process can take up to five days. Writers often submit a partial draft by the second day for client feedback, allowing any revisions to be included in the final submission by day five.

Will my essay be written by a professional essay writer?

Picking a reliable essay writing website is crucial for ensuring the safety, confidentiality, and quality of the service.

When hiring writers, most companies put them through a rigorous vetting process. They typically require that writers have native or near-native proficiency in the language they’ll be writing in, along with a relevant degree from an accredited university.

Once hired, these writers undergo further training on the platform to polish their linguistic and formatting skills. They only start working on actual assignments once their writing meets the company’s professional standards.

The best writing services take extra steps to maintain high-quality standards. For example, every piece of work is checked by a moderator before it goes to the client. Writers are also provided with ongoing opportunities to enhance their skills within the company’s supportive environment.

The person who is labeled as a premium paper writer often has more experience and higher qualifications, like a Ph.D., and at least two years of writing experience. While their services cost a bit more, the quality they deliver usually makes the investment worthwhile.

Is using a paper writing service confidential and safe?

The internet is a vast resource where people often share their knowledge, which is a huge help, especially for college students working on their homework. It’s also completely legal and secure to purchase essays and custom papers online if you need them. However, it’s crucial to choose a reputable provider to avoid issues like plagiarism or low-quality work, which could waste your time, money, and effort.

I’ve found that doing your homework on these services is essential. Make sure to look at the company’s refund policy in case you’re not satisfied with their work, and confirm that they’ll keep your school’s name confidential. It’s also a good idea to check reviews of their past work to see if it’s well-written and structurally sound.

From my experience, as long as you do this research beforehand, buying essays online can be a safe option that keeps your details private. Just be vigilant to avoid scams.

What if I’m not satisfied with my paper?

Most top-rated essay writing companies strive to deliver excellent quality, because they want their customers to come back. They have skilled writers who are well-versed in various academic tasks, including essays, lab reports, and research papers. They work hard to produce top-quality work.

If there are any issues with the finished product, these services usually offer free revisions until you’re satisfied with the quality. Client satisfaction is a high priority for these companies, driven by stiff market competition. The goal is to deliver a flawless paper that helps you achieve a high grade.

What are the main drawbacks of using essay writing services?

For many students, using essay writing services is considered a luxury, primarily because the reputable ones that offer great reviews, unlimited revisions, and maintain confidentiality tend to be more expensive. Opting for cheap essay writing services often means risking quality and reliability, especially when it comes to meeting deadlines.

Plagiarism is another serious issue. Both intentional and unintentional plagiarism can occur, particularly with services that don’t carefully vet their writers. Sometimes, clients don’t discover the plagiarism until it’s too late to rewrite the paper and meet their deadline.

Moreover, if an essay writing company lacks a quality control team, the work submitted by writers might be subpar, filled with typos and grammatical errors. Some writers might also resist feedback, making it hard to get the necessary revisions to ensure the essay meets your standards.

Who will write my work and what determines the price?

Your assignment will be handled by writers with diverse backgrounds. Some are full-time professionals dedicated solely to writing, while others are former academics who’ve embraced the flexibility of working from home. There are also those who write as a side job.

Regarding pricing, we’ve discussed the main factors in our article: the length of the assignment, its complexity, and the deadline. Another element influencing cost is the location of the company. Businesses based in regions like Eastern Europe, North Africa, and Central Asia often have lower rates because the cost of living is lower there, making the dollar stretch further.

Comparison of the Top Paper Writing Services

#1. paperhelp 🏅.

Academic papers written from scratch by writers with Ph.D. and Master’s degrees;

No need to provide any personal information;

Reasonable price, great quality, plagiarism-free papers.

#2. BBQPapers 🥈

Premium quality, best writers in the industry;

On-time delivery guarantee, even on rush orders;

Free revisions.

#3. EssayPro 🥉

Good quality at a reasonable price (ENL writers);

Free plagiarism report;

Good reputation.

Best Essay Services: Conclusion

Working with a professional essay writing service is important not only for the quality of the work you’ll receive but also for the security of your personal details. Many students turn to these services when they’re pressed for time and need to complete their academic tasks—there’s nothing wrong with this approach.

Today, numerous legitimate essay writing services uphold high standards of academic integrity and deliver plagiarism-free papers. These paper writing websites are generally affordable for most students, although there are some exceptions.

Before placing an order, it’s important to do your homework. Check the company’s reviews, find out if it offers a refund policy, and look into its track record on past projects. A reliable service will prioritize your confidentiality, which is a vital consideration.

The news and editorial staff of the Santa Cruz Sentinel had no role in this post’s preparation. This is a paid advertisement and does not necessarily reflect the official policy or position of the Santa Cruz Sentinel, its employees, or subsidiaries.

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The best new science fiction books of May 2024

A new Stephen King short story collection, an Ursula K. Le Guin reissue and a celebration of cyberpunk featuring writing from Philip K. Dick and Cory Doctorow are among the new science fiction titles published this month

By Alison Flood

A new short story collection from Stephen King, You Like It Darker, is out in May

Shane Leonard

Every month, I trawl through publishers’ catalogues so I can tell you about the new science fiction being released. And every month, I’m disappointed to see so much more fantasy on publishers’ lists than sci-fi. I know it’s a response to the huge boom in readers of what’s been dubbed “ romantasy ”, and I’m not knocking it – I love that sort of book too. But it would be great to see more good, hard, mind-expanding sci-fi in the offing as well.

In the meantime, there is definitely enough for us sci-fi fans to sink our teeth into this month, whether it’s a reissue of classic writing from Ursula K. Le Guin, some new speculative short stories from Stephen King or murder in space from Victor Manibo and S. A. Barnes.

Last month, I tipped Douglas Preston’s Extinction and Sofia Samatar’s The Practice, the Horizon, and the Chain as books I was looking forward to. I can report that they were both excellent: Extinction was a lot of good, clean, Jurassic Park -tinged fun, while Samatar’s offering was a beautiful and thought-provoking look at life on a generation ship.

The Language of the Night: Essays on writing, science fiction, and fantasy by Ursula K. Le Guin

There are few sci-fi and fantasy writers more brilliant (and revered) than Ursula K. Le Guin. This reissue of her first full-length collection of essays features a new introduction from Hugo and Nebula award-winner Ken Liu and covers the writing of The Left Hand of Darkness and A Wizard of Earthsea , as well as her advocacy for sci-fi and fantasy as legitimate literary mediums. I’ve read some of these essays but not all, and I won’t be missing this collection.

Nuclear War: A Scenario by Annie Jacobsen

This isn’t science fiction, not quite, but it is one of the best and most important books I have read for some time. It sees Jacobsen lay out, minute by minute, what would happen if an intercontinental ballistic missile hit Washington DC. How would the US react? What, exactly, happens if deterrence fails? Jacobsen has spoken to dozens of military experts to put together what her publisher calls a “non-fiction thriller”, and what I call the scariest book I have possibly ever read (and I’m a Stephen King fan; see below). We’re currently reading it at the New Scientist Book Club, and you can sign up to join us here .

Read an extract from Nuclear War: A scenario by Annie Jacobsen

In this terrifying extract from Annie Jacobsen’s Nuclear War: A Scenario, the author lays out what would happen in the first seconds after a nuclear missile hits the Pentagon

The Big Book of Cyberpunk (Vol 1 & 2)

Forty years ago, William Gibson published Neuromancer . Since then, it has entranced millions of readers right from its unforgettable opening line: “The sky above the port was the color of television, tuned to a dead channel…”. Neuromancer gave us the literary genre that is cyberpunk, and we can now welcome a huge, two-volume anthology celebrating cyberpunk’s best stories, by writers from Cory Doctorow to Justina Robson, and from Samuel R. Delaney to Philip K. Dick. I have both glorious-sounding volumes, brought together by anthologist Jared Shurin, on my desk (using up most of the space on it), and I am looking forward to dipping in.

You Like It Darker by Stephen King

You could categorise Stephen King as a horror writer. I see him as an expert chronicler of the dark side of small-town America, and from The Tommyknockers and its aliens to Under the Dome with its literally divisive trope, he frequently slides into sci-fi. Even the horror at the heart of It is some sort of cosmic hideousness. He is one of my favourite writers, and You Like It Darker is a new collection of short stories that moves from “the folds in reality where anything can happen” to a “psychic flash” that upends dozens of lives. There’s a sequel to Cujo , and a look at “corners of the universe best left unexplored”. I’ve read the first story so far, and I can confirm there is plenty for us sci-fi fans here.

Enlightenment by Sarah Perry

Not sci-fi, but fiction about science – and from one of the UK’s most exciting writers (if you haven’t read The Essex Serpent yet, you’re in for a treat). This time, Perry tells the story of Thomas Hart, a columnist on the Essex Chronicle who becomes a passionate amateur astronomer as the comet Hale-Bopp approaches in 1997. Our sci-fi columnist Emily Wilson is reviewing it for New Scientist ’s 11 May issue, and she has given it a vigorous thumbs up (“a beautiful, compassionate and memorable book,” she writes in a sneak preview just for you guys).

Ghost Station by S.A. Barnes

Dr Ophelia Bray is a psychologist and expert in the study of Eckhart-Reiser syndrome, a fictional condition that affects space travellers in terrible ways. She’s sent to help a small crew whose colleague recently died, but as they begin life on an abandoned planet, she realises that her charges are hiding something. And then the pilot is murdered… Horror in space? Mysterious planets? I’m up for that.

In Hey, Zoey, the protagonist finds an animatronic sex doll hidden in her garage

Shutterstock / FOTOGRIN

Hey, Zoey by Sarah Crossan

Hot on the heels of Sierra Greer’s story about a sex robot wondering what it means to be human in Annie Bot , the acclaimed young adult and children’s author Sarah Crossan has ventured into similar territory. In Hey, Zoey , Dolores finds an animatronic sex doll hidden in her garage and assumes it belongs to her husband David. She takes no action – but then Dolores and Zoey begin to talk, and Dolores’s life changes.

How to Become the Dark Lord and Die Trying by Django Wexler

Davi has tried to take down the Dark Lord before, rallying humanity and making the final charge – as you do. But the time loop she is stuck in always defeats her, and she loses the battle in the end. This time around, Davi decides that the best thing to do is to become the Dark Lord herself. You could argue that this is fantasy, but it has a time loop, so I’m going to count it as sci-fi. It sounds fun and lighthearted: quotes from early readers are along the lines of “A darkly comic delight”, and we could all use a bit of that these days.

Escape Velocity by Victor Manibo

It’s 2089, and there’s an old murder hanging over the clientele of Space Habitat Altaire, a luxury space hotel, while an “unforeseen threat” is also brewing in the service corridors. A thriller in space? Sounds excellent – and I’m keen to see if Manibo makes use of the latest research into the angle at which blood might travel following violence in space, as reported on by our New Scientist humour columnist Marc Abrahams recently.

The best new science fiction books of March 2024

With a new Adrian Tchaikovsky, Mars-set romance from Natasha Pulley and a high-concept thriller from Stuart Turton due to hit shelves, there is plenty of great new science fiction to be reading in March

In Our Stars by Jack Campbell

Part of the Doomed Earth series, this follows Lieutenant Selene Genji, who has been genetically engineered with partly alien DNA and has “one last chance to save the Earth from destruction”. Beautifully retro cover for this space adventure – not to judge a book in this way, of course…

The Downloaded by Robert J. Sawyer

Two sets of people have had their minds uploaded into a quantum computer in the Ontario of 2059. Astronauts preparing for the world’s first interstellar voyage form one group; the other contains convicted murderers, sentenced to a virtual-reality prison. Naturally, disaster strikes, and, yup, they must work together to save Earth from destruction. Originally released as an Audible Original with Brendan Fraser as lead narrator, this is the first print edition of the Hugo and Nebula award-winning Sawyer’s 26 th novel.

The Ferryman by Justin Cronin

Just in case you still haven’t read it, Justin Cronin’s gloriously dreamy novel The Ferryman , set on an apparently utopian island where things aren’t quite as they seem, is out in paperback this month. It was the first pick for the New Scientist Book Club, and it is a mind-bending, dreamy stunner of a read. Go try it – and sign up for the Book Club in the meantime!

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Touring the Top 10 Moscow Metro Stations

By Claudia Looi 2 Comments

Komsomolskaya metro station looks like a museum. It has vaulted ceilings and baroque decor.

Hidden underground, in the heart of Moscow, are historical and architectural treasures of Russia. These are Soviet-era creations – the metro stations of Moscow.

Our guide Maria introduced these elaborate metro stations as “the palaces for the people.” Built between 1937 and 1955, each station holds its own history and stories. Stalin had the idea of building beautiful underground spaces that the masses could enjoy. They would look like museums, art centers, concert halls, palaces and churches. Each would have a different theme. None would be alike.

The two-hour private tour was with a former Intourist tour guide named Maria. Maria lived in Moscow all her life and through the communist era of 60s to 90s. She has been a tour guide for more than 30 years. Being in her 60s, she moved rather quickly for her age. We traveled and crammed with Maria and other Muscovites on the metro to visit 10 different metro stations.

Arrow showing the direction of metro line 1 and 2

Moscow subways are very clean

To Maria, every street, metro and building told a story. I couldn’t keep up with her stories. I don’t remember most of what she said because I was just thrilled being in Moscow.   Added to that, she spilled out so many Russian words and names, which to one who can’t read Cyrillic, sounded so foreign and could be easily forgotten.

The metro tour was the first part of our all day tour of Moscow with Maria. Here are the stations we visited:

1. Komsomolskaya Metro Station  is the most beautiful of them all. Painted yellow and decorated with chandeliers, gold leaves and semi precious stones, the station looks like a stately museum. And possibly decorated like a palace. I saw Komsomolskaya first, before the rest of the stations upon arrival in Moscow by train from St. Petersburg.

2. Revolution Square Metro Station (Ploshchad Revolyutsii) has marble arches and 72 bronze sculptures designed by Alexey Dushkin. The marble arches are flanked by the bronze sculptures. If you look closely you will see passersby touching the bronze dog's nose. Legend has it that good luck comes to those who touch the dog's nose.

Touch the dog's nose for good luck. At the Revolution Square station

Revolution Square Metro Station

3. Arbatskaya Metro Station served as a shelter during the Soviet-era. It is one of the largest and the deepest metro stations in Moscow.

Arbatskaya Metro Station

4. Biblioteka Imeni Lenina Metro Station was built in 1935 and named after the Russian State Library. It is located near the library and has a big mosaic portrait of Lenin and yellow ceramic tiles on the track walls.

Lenin's portrait at the Biblioteka Imeni Lenina Metro Station

5. Kievskaya Metro Station was one of the first to be completed in Moscow. Named after the capital city of Ukraine by Kiev-born, Nikita Khruschev, Stalin's successor.

Kievskaya Metro Station

6. Novoslobodskaya Metro Station  was built in 1952. It has 32 stained glass murals with brass borders.

Novoslobodskaya metro station

7. Kurskaya Metro Station was one of the first few to be built in Moscow in 1938. It has ceiling panels and artwork showing Soviet leadership, Soviet lifestyle and political power. It has a dome with patriotic slogans decorated with red stars representing the Soviet's World War II Hall of Fame. Kurskaya Metro Station is a must-visit station in Moscow.

Ceiling panel and artworks at Kurskaya Metro Station

8. Mayakovskaya Metro Station built in 1938. It was named after Russian poet Vladmir Mayakovsky. This is one of the most beautiful metro stations in the world with 34 mosaics painted by Alexander Deyneka.

Mayakovskaya station

One of the over 30 ceiling mosaics in Mayakovskaya metro station

9. Belorusskaya Metro Station is named after the people of Belarus. In the picture below, there are statues of 3 members of the Partisan Resistance in Belarus during World War II. The statues were sculpted by Sergei Orlov, S. Rabinovich and I. Slonim.

10. Teatralnaya Metro Station (Theatre Metro Station) is located near the Bolshoi Theatre.

Teatralnaya Metro Station decorated with porcelain figures .

Taking the metro's escalator at the end of the tour with Maria the tour guide.

Have you visited the Moscow Metro? Leave your comment below.

January 15, 2017 at 8:17 am

An excellent read! Thanks for much for sharing the Russian metro system with us. We're heading to Moscow in April and exploring the metro stations were on our list and after reading your post, I'm even more excited to go visit them. Thanks again 🙂

December 6, 2017 at 10:45 pm

Hi, do you remember which tour company you contacted for this tour?

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'ZDNET Recommends': What exactly does it mean?

ZDNET's recommendations are based on many hours of testing, research, and comparison shopping. We gather data from the best available sources, including vendor and retailer listings as well as other relevant and independent reviews sites. And we pore over customer reviews to find out what matters to real people who already own and use the products and services we’re assessing.

When you click through from our site to a retailer and buy a product or service, we may earn affiliate commissions. This helps support our work, but does not affect what we cover or how, and it does not affect the price you pay. Neither ZDNET nor the author are compensated for these independent reviews. Indeed, we follow strict guidelines that ensure our editorial content is never influenced by advertisers.

ZDNET's editorial team writes on behalf of you, our reader. Our goal is to deliver the most accurate information and the most knowledgeable advice possible in order to help you make smarter buying decisions on tech gear and a wide array of products and services. Our editors thoroughly review and fact-check every article to ensure that our content meets the highest standards. If we have made an error or published misleading information, we will correct or clarify the article. If you see inaccuracies in our content, please report the mistake via this form .

How to write better ChatGPT prompts in 5 steps

ChatGPT is the generative artificial intelligence (AI) tool that's taken the world by storm. While there's always the possibility it will simply make stuff up , there's a lot you can do when crafting prompts to ensure the best possible outcome. That's what we'll be exploring in this how-to.

In this article, we'll show you how to write prompts that encourage the large language model (LLM) that powers  ChatGPT to provide the best possible answers. 

Also: Have 10 hours? IBM will train you in AI fundamentals - for free

Writing effective prompts, known as prompt engineering, has even become its own highly-paid discipline . Who knows? These tips could help you build the skills to become one of those highly paid prompt engineers. Apparently, these gigs can pay from $175,000 to $335,000 per year.  

How to write effective ChatGPT prompts

1. talk to the ai like you would a person.

One of the more interesting things I had to get used to when working with ChatGPT is that you don't program it, you talk to it. As a formally trained programmer, I've had to leave a lot of habits by the wayside when engaging with AI. Talking to it (and with it) requires a mindset shift.

When I say talk to it like a person, I mean talk to it like you would a co-worker or team member. If that's hard to do, give it a name. Alexa is taken, so maybe think of it as "Bob". This naming helps because when you talk to Bob, you might include conversational details, little anecdotes that give your story texture.

Also:   How to use ChatGPT to write code

When talking to a person, it would be natural for them to miss your point initially and require clarification, or veer away from the topic at hand and need to be wrangled back. You might need to fill in the backstory for them, or restate complex questions based on the answers they give you. 

This is called interactive prompting. Don't be afraid to ask multi-step questions: ask, get a response, and based on that response, ask another question. I've done this myself, sometimes 10 or 20 times in a row, and gotten very powerful results. Think of this as having a conversation with ChatGPT.

2. Set the stage and provide context

Writing a ChatGPT prompt is more than just asking a one-sentence question. It often involves providing relevant background information to set the context of the query.

Let's say that you want to prepare for a marathon (for the record, I do not run, dance, or jump -- this is merely an example). You could ask ChatGPT:

How can I prepare for a marathon?

However, you'll get a far more nuanced answer if you add that you're training for your first marathon. Try this instead: 

I am a beginner runner and have never run a marathon before, but I want to complete one in six months. How can I prepare for a marathon?

By giving the AI more information, you're helping it return a more focused answer. Even with ChatGPT's help, there's no way I'm going to run a marathon (unless I'm doing it with a V-Twin motor under my seat). Here are two more examples of questions that provide context:

I am planning to travel to Spain in a few months and would like to learn some basic Spanish to help me communicate with local residents. I am looking for online resources that are suitable for beginners and provide a structured and comprehensive approach to learning the language. Can you recommend some online resources for learning Spanish as a beginner?

In this case, rather than just asking about learning resources, the context helps focus the AI on learning how to communicate on the ground with local residents. Here's another example: 

I am a business owner interested in exploring how blockchain technology can be used to improve supply chain efficiency and transparency. I am looking for a clear and concise explanation of the technology and examples of how it has been used in the context of supply chain management. Can you explain the concept of blockchain technology and its potential applications in supply chain management?

In this example, rather than just asking for information on blockchain and how it works, the focus is specifically on blockchain for supply chain efficiency and how it might be used in a real-world scenario. 

Also:  How to use Image Creator from Microsoft Designer (formerly Bing Image Creator) Lastly, let's get into how to construct a detailed prompt. 

One note: I limit the answer to 500 words because ChatGPT seems to break when asked to produce somewhere between 500 and 700 words, leaving stories mid-sentence and not resuming properly when asked to continue. I hope future versions provide longer answers, because premises like this can generate fun story beginnings: 

Write a short story for me, no more than 500 words. The story takes place in 2339, in Boston. The entire story takes place inside a Victorian-style bookstore that wouldn't be out of place in Diagon Alley. Inside the store are the following characters, all human: The proprietor: make this person interesting and a bit unusual, give them a name and at least one skill or characteristic that influences their backstory and possibly influences the entire short story. The helper: this is a clerk in the store. His name is Todd. The customer and his friend: Two customers came into the store together, Jackson and Ophelia. Jackson is dressed as if he's going to a Steampunk convention, while Ophelia is clearly coming home from her day working in a professional office. Another customer is Evangeline, a regular customer in the store, in her mid-40s. Yet another customer is Archibald, a man who could be anywhere from 40 to 70 years old. He has a mysterious air about himself and seems both somewhat grandiose and secretive. There is something about Archibald that makes the others uncomfortable. A typical concept in retail sales is that there's always more inventory "in the back," where there's a storeroom for additional goods that might not be shown on the shelves where customers browse. The premise of this story is that there is something very unusual about this store's "in the back." Put it all together and tell something compelling and fun.

You can see how the detail provides more for the AI to work with. First, feed "Write me a story about a bookstore" into ChatGPT and see what it gives you. Then feed in the above prompt and you'll see the difference.

3. Tell the AI to assume an identity or profession

One of ChatGPT's coolest features is that it can write from the point of view of a specific person or profession. In a previous article, I showed how you can make ChatGPT write like a pirate or Shakespeare , but you can also have it write like a teacher, a marketing executive, a fiction writer -- anyone you want. 

Also: How ChatGPT can rewrite and improve your existing code  

For example, I can ask ChatGPT to describe the Amazon Echo smart home device, but to do so from the point of view of a product manager, a caregiver, and a journalist in three separate prompts: 

From the point of view of its product manager, describe the Amazon Echo Alexa device. From the point of view of an adult child caring for an elderly parent, describe the Amazon Echo Alexa device. From the point of view of a journalist, describe the Amazon Echo Alexa device.

Try dropping these three prompts into ChatGPT to see its complete response. 

I've pulled a few lines from ChatGPT's responses, so you can see how it interprets different perspectives.  From the product manager identity:  I can confidently say that this is one of the most innovative and revolutionary products in the smart home industry.

From the caregiver identity:  The device's ability to set reminders and alarms can be particularly helpful for elderly individuals who may have trouble remembering to take their medication or attend appointments.

Also:   5 ways to explore the use of generative AI at work

And from the journalist identity:  From a journalistic perspective, the Echo has made headlines due to privacy concerns surrounding the collection and storage of user data.

You can see how different identities allow the AI to provide different perspectives as part of its response. To expand this, you can let the AI do a thought experiment. Let's look at some of the issues that went into the creation of something like Alexa:

The year is 2012. Siri has been out for the iPhone for about a year, but nothing like an Alexa smart home device has been released. The scene is an Amazon board meeting where the Echo smart assistant based on Alexa has just been proposed.  Provide the arguments, pro and con, that board members at that meeting would have been likely to discuss as part of their process of deciding whether or not to approve spending to invest in developing the device.  Feel free to also include participation by engineering design experts and product champions, if that provides more comprehensive perspective.

It's also good to know that making minor changes to your prompts can significantly change ChatGPT's response. For example, when I changed the phrase, "Provide the arguments, pro and con, that..." to "Provide the pro and con arguments as dialogue, that...," ChatGPT rewrote its answer, switching from a list of enumerated pros and cons to an actual dialogue between participants.

4. Keep ChatGPT on track

As mentioned above, ChatGPT has a tendency to go off the rails, lose track of the discussion, or completely fabricate answers. 

There are a few techniques you can use to help keep it on track and honest.

One of my favorite things to do is ask ChatGPT to justify its responses. I'll use phrases like "Why do you think that?" or "What evidence supports your answer?" Often, the AI will simply apologize for making stuff up and come back with a new answer. Other times, it might give you some useful information about its reasoning path. In any case, don't forget to apply the tips I provide for having ChatGPT cite sources .

Also:  My two favorite ChatGPT Plus features and the remarkable things I can do with them

If you have a fairly long conversation with ChatGPT, you'll start to notice that the AI loses the thread. Not that that's unique to AIs -- even in extended conversations with humans, someone is bound to get lost. That said, you can gently guide the AI back on track by reminding it what the topic is, as well as what you're trying to explore.

5. Don't be afraid to play and experiment

One of the best ways to up your skill at this craft is to play around with what the chatbot can do.

Try feeding ChatGPT a variety of interesting prompts to see what it will do with them. Then change them up and see what happens. Here are five to get you started:

• Imagine you are a raindrop falling from the sky during a thunderstorm. Describe your journey from the moment you form in the cloud to the moment you hit the ground. What do you see, feel, and experience?
• You are a toy that has been left behind in an attic for decades. Narrate your feelings, memories of playtimes past, and your hopes of being rediscovered.
• Write the final diary entry of a time traveler who has decided to settle down in a specific era, explaining why they chose that time and what they've learned from their travels.
• Imagine a dialogue between two unlikely objects, like a teacup and a wristwatch, discussing the daily routines and challenges they face.
• Describe a day in an ant colony from the perspective of an ant. Dive deep into the politics, challenges, and social structures of the ant world.

Pay attention not only to what the AI generates, but how it generates what it does, what mistakes it makes, and where it seems to run into limits. All of that detail will help you expand your prompting horizons.

More prompt-writing tips 

• Feel free to re-ask the question. ChatGPT will often change its answer with each ask.
• Make small changes to your prompts to guide it into giving you a better answer.
• ChatGPT will retain its awareness of previous conversations as long as the current page is open. If you leave that page, it will lose awareness. To be clear, ChatGPT will also sometimes lose the thread of the conversation without reason, so be aware you may need to start over from time to time.
• Similarly, opening a new page will start the discussion with fresh responses.
• Be sure to specify the length of the response you want. Answers over about 500 words sometimes break down. 
• You can correct and clarify prompts based on how the AI answered previously. If it's misinterpreting you, you may be able to just tell it what it missed and continue.
• Rephrase questions if ChatGPT doesn't want to answer what you're asking. Use personas to elicit answers that it might not otherwise want to give.
• If you want sources cited , tell it to support or justify its answers.
• ChatGPT custom instructions are now available to free users. You can  give ChatGPT a set of prompts that are always available , so you don't have to retype them.
• Keep experimenting.
• Consider getting the ChatGPT Plus subscription . You can then use your own data for powerful analytics . You can also pull data from the Web . 
• Try asking the same question of Gemini  (formerly Bard) or Copilot (formerly Bing Chat). Both will interpret your prompts differently and answer differently. This is effectively getting a second opinion on your prompt, and can give you alternate perspectives.
• Ask for examples. If you want to see how well ChatGPT understands what you're asking for, ask it "Can you give me three examples of how that works?" or similar questions.
• Ask it to repeat parts of your original requests back to you. For example, if you feed it an article to analyze, you can tell it something like, "Just to be sure you understand, please echo back the first three headlines," or "I want to be sure you understand what I mean, so summarize the main conflict discussed in this article." 
• Sometimes ChatGPT just fails. Keep trying, but also be willing to give up and move on to other tools. It's not perfect...yet.

What type of prompts work best with ChatGPT? 

Part of what makes ChatGPT so compelling is you can ask it almost anything. That said, keep in mind that it's designed to provide written answers. If you want a list of websites, you're better off talking to Google. 

Also:  How to use DALL-E 3 in ChatGPT

If you want some form of computation, talk to Wolfram Alpha . Give ChatGPT open-ended prompts, encourage creativity, and don't be afraid to share personal experiences or emotions. Plus, keep in mind that the AI's knowledge ends in 2021  for ChatGPT 3.5 and December 2023 for ChatGPT 4 in ChatGPT Plus.

How can I adjust the complexity of ChatGPT responses?

You can directly specify the complexity level by including it in your prompt. Add "... at a high school level" or "... at a level intended for a Ph.D. to understand" to the end of your question. You can also increase complexity of output by increasing the richness of your input. The more you provide in your prompt, the more detailed and nuanced ChatGPT's response will be. You can also include other specific instructions, like "Give me a summary," "Explain in detail," or "Provide a technical description."

Also:  How does ChatGPT actually work?

You can also pre-define profiles. For example, you could say "When evaluating something for a manager, assume an individual with a four-year business college education, a lack of detailed technical understanding, and a fairly limited attention span, who likes to get answers that are clear and concise. When evaluating something for a programmer, assume considerable technical knowledge, an enjoyment of geek and science fiction references, and a desire for a complete answer. Accuracy is deeply important to programmers, so double-check your work."

If you ask ChatGPT to "explain C++ to a manager" and "explain C++ to a programmer," you'll see how the responses differ.

What do I do if ChatGPT refuses to answer or I don't like its answer? 

There are some guardrails built into ChatGPT. It tends to shut down if you ask it political questions, for example. That's what's built into the system. While you might be able to tease out an answer, it's probably not going to provide great value. That said, feel free to keep trying with different phrasing or perspectives. 

You can follow my day-to-day project updates on social media. Be sure to subscribe to my weekly update newsletter on Substack , and follow me on Twitter at @DavidGewirtz , on Facebook at Facebook.com/DavidGewirtz , on Instagram at Instagram.com/DavidGewirtz , and on YouTube at YouTube.com/DavidGewirtzTV .

More on AI tools

Google releases two new free resources to help you optimize your ai prompts, how to use chatgpt, how to get started with meta ai in facebook, instagram, and more.

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