{"id":15976,"date":"2011-05-20T12:53:22","date_gmt":"2011-05-20T16:53:22","guid":{"rendered":"https:\/\/www.theparisreview.org\/blog\/?p=15976"},"modified":"2011-05-20T13:38:44","modified_gmt":"2011-05-20T17:38:44","slug":"good-food-writing-crazy-people","status":"publish","type":"post","link":"https:\/\/www.theparisreview.org\/blog\/2011\/05\/20\/good-food-writing-crazy-people\/","title":{"rendered":"Good Food Writing; Crazy People"},"content":{"rendered":"

\"\"Since being diagnosed with various health and digestive problems, I\u2019ve had to change my diet and lifestyle drastically. In order to feel more as if it\u2019s my decision and not my doctor\u2019s, I have read various books on diet and nutrition, like Loren Cordain\u2019s <\/em>The Paleo Diet<\/a> and Gary Taubes\u2019<\/em> Good Calories, Bad Calories<\/a>. But diet and nutrition books are one thing. Now I\u2019ve discovered the amazing thing that is food writing, through my reading of Mireille Guiliano\u2019s<\/em> French Women Don\u2019t Get Fat<\/a>. Who needs to eat bad food when you can read delicious descriptions of good food? I\u2019m officially converted, but I don\u2019t know enough about food writing to know where to turn next. Can you recommend some good food books?\u00a0\u2014Hannah G\u00f3mez<\/em><\/p>\n

Dear Hannah,<\/p>\n

To answer your question, we enlisted Gena Hamshaw<\/a>, who for years maintained a double life as a brilliant book editor and a plant-based nutritionist. She kindly sent us the following:<\/p>\n

\n

Isn\u2019t it amazing to discover how much nutrition writing pales in comparison to really wonderful food writing?<\/p>\n

If you\u2019re just getting into the world of gastronomical prose, you should probably begin by reading everything M. F. K. Fisher ever wrote<\/a>. And if that\u2019s too much, do at least read The Gastronomical Me<\/a><\/em>, How to Cook a Wolf<\/a><\/em>, and An Alphabet for Gourmets<\/a><\/em>. They\u2019re all exquisitely written, brilliant, and sumptuous, but never precious (which is a rare balance in the world of food writing).<\/p>\n

When you\u2019ve finished devouring the Fisher oeuvre, you may want to explore some of Elizabeth David\u2019s work<\/a>, which is a little more exacting but no less smart. French Country Cooking<\/a><\/em> and French Provincial Cooking<\/a><\/em> are the real stars, but if you\u2019ve had enough of France, Italian Food<\/a><\/em> is great, too. A little more contemporary but just as compelling are Laurie Colwin\u2019s food books; Home Cooking<\/a><\/em> is a must read. And if you\u2019re interested in the politics of food just as much as its pleasures, Michael Pollan\u2019s The Omnivore\u2019s Dilemma<\/a><\/em> is fairly indispensable.<\/p>\n

Of course, lots of cookbooks feature writing that\u2019s fine enough to stand apart from the mouth-watering photos and instructions. I\u2019m thinking in particular of Anna Thomas\u2019s The New Vegetarian Epicure<\/a><\/em>, which might as well be an essay collection, Deborah Madison\u2019s Vegetarian Cooking for Everyone<\/a><\/em> (don\u2019t let the candid and modest attitude fool you; the writing is superb), and most anything by Alice Waters<\/a>. Mark Bittman<\/a>\u2019s writing<\/a> is direct but sparkling with wit.<\/p>\n

Keep in mind, though, that some of today\u2019s best food writing is on the web. Food blogs are tremendous resources, not only of recipes, but also of passionate and erudite food writing. I recommend Clotilde Dusoulier\u2019s Chocolate and Zucchini<\/a>, Shauna Ahern\u2019s Gluten Free Girl<\/a>, Molly Wizenberg\u2019s Orangette<\/a>, and, if you\u2019ve got the patience for a perspective that\u2019s as far from Paleo as can be, you can poke around my blog, Choosing Raw<\/a>. Explore blogrolls and comments: the food-blog world is rich and full of excited writers.<\/p>\n

Happy reading,<\/p>\n

Gena<\/p>\n<\/blockquote>\n

As a general rule of thumb, how can you tell if a crazy person is too crazy? \u2014Going Nuts
\n <\/em>
\nBoredom. At least this is the view I heard years ago from a psychiatrist who spent his career treating schizophrenia. The tell-tale sign of insanity (he said) is to be profoundly boring to other people. There are some obvious holes in this theory; still, I like it on pragmatic grounds. Let\u2019s say a crazy person may be too crazy, but he or she interests you. Then you may want to say \u201ctoo crazy for what?\u201d Whereas, if somebody\u2019s droning on till you think you might cry\u2014even if that person\u2019s in his or her right mind, who cares? It may not be grounds for committal, but you still want to get off the phone.<\/p>\n

Have a question for <\/em>The Paris Review? E-mail<\/a> us.<\/em><\/p>\n","protected":false},"excerpt":{"rendered":"

Since being diagnosed with various health and digestive problems, I\u2019ve had to change my diet and lifestyle drastically. In order to feel more as if it\u2019s my decision and not my doctor\u2019s, I have read various books on diet and nutrition, like Loren Cordain\u2019s The Paleo Diet and Gary Taubes\u2019 Good Calories, Bad Calories. But […]<\/p>\n","protected":false},"author":2,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"footnotes":""},"categories":[56],"tags":[57,2331,2332,2329,2330],"class_list":["post-15976","post","type-post","status-publish","format-standard","hentry","category-ask-the-paris-review","tag-advice","tag-choosing-raw","tag-crazy","tag-food-writing","tag-gena-hamshaw"],"acf":[],"yoast_head":"\nGood Food Writing; Crazy People by Lorin Stein<\/title>\n<meta name=\"description\" content=\"May 20, 2011 \u2013 Since being diagnosed with various health and digestive problems, I\u2019ve had to change my diet and lifestyle drastically. 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