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Yelp Help
Yelp Help, written by professional food critic Hanna Raskin, is the first how-to book for online restaurant reviewers. Whether they're motivated to climb the Yelp ranks or assist their fellow eaters by writing clearer, fairer reviews, citizen critics will find the tools they need in Yelp Help, a comprehensive guide to reporting, conceptualizing and writing compelling short-form restaurant reviews. In addition to covering basic skills such as choosing the right adjective and describing dishes in objective detail, Yelp Help delves into restaurant operations and the history of food criticism. Enhanced by copious excerpts from professional and civilian reviews; a review meal checklist; an overview of the eight most common online reviewing errors and handy practice exercises, this book is an indispensable resource for serious users of Yelp, TripAdvisor and Urbanspoon.
The Global Japanese Restaurant
With more than 150,000 Japanese restaurants around the world, Japanese cuisine has become truly global. Through the transnational culinary mobilities of migrant entrepreneurs, workers, ideas and capital, Japanese cuisine spread and adapted to international tastes. But this expansion is also entangled in culinary politics, ranging from authenticity claims and status competition among restaurateurs and consumers to societal racism, immigration policies, and soft power politics that have shaped the transmission and transformation of Japanese cuisine. Such politics has involved appropriation, oppression, but also cooperation across ethnic lines. Ultimately, the restaurant is a continually reinve...
A Skeptic's Guide to Writers' Houses
There are many ways to show our devotion to an author besides reading his or her works. Graves make for popular pilgrimage sites, but far more popular are writers' house museums. What is it we hope to accomplish by trekking to the home of a dead author? We may go in search of the point of inspiration, eager to stand on the very spot where our favorite literary characters first came to life—and find ourselves instead in the house where the author himself was conceived, or where she drew her last breath. Perhaps it is a place through which our writer passed only briefly, or maybe it really was a longtime home—now thoroughly remade as a decorator's show-house. In A Skeptic's Guide to Writer...
Cornbread Nation 6
A colorful celebration of Southern foods, Southern cooking and the people and traditions behind them gathers the best of food writing from magazines, newspapers, books and journals, with contributions by Molly O'Neill, Calvin Trillin, Michael Pollan, Kim Severson and others. Original.
Truffles and Trash
On a fragile planet with spreading food insecurity, food waste is a political and ethical problem. Examining the collaborative, sometimes scrappy institutional and community efforts to recuperate and redistribute food waste in Brussels, Belgium, Kelly Alexander reveals it is also an opportunity for new forms of sociality. Her study plays out across a diverse set of locations—including a food bank with ties to the EU, a social restaurant serving low-cost meals made from supermarket surplus by an emergent immigrant labor force, and a social inclusion program in an urban market with a "zero food waste" pop-up cafe. Alexander argues that these efforts, in concert with innovative policy, effect...
Stolen Dreams
When the eleven- and twelve-year-olds on the Cannon Street YMCA All-Star team registered for a baseball tournament in Charleston, South Carolina, in June 1955, it put the team and the forces of integration on a collision course with segregation, bigotry, and the southern way of life. White teams refused to take the field with the Cannon Street All-Stars, the first Black Little League team in South Carolina. The Cannon Street team won the tournament by forfeit and advanced to the state tournament. When all the white teams withdrew in protest, the Cannon Street team won the state tournament. If the team had won the regional tournament in Rome, Georgia, it would have advanced to the Little Leag...
Southern Provisions
From grits to deep-fried okra, from barbecue to corn bread, Southern food stirs greater loyalty and passion than any American cuisine. Yet as the crops that once defined it have disappeared, much of the flavor has leeched out of Southern cookery until today. Thanks to a community of devoted chefs and farmers, and one indefatigable historian, Southern heirloom greens and grains and with them America s greatest cuisine--are being revived. Searching the archives for evidence of how nineteenth-century farmers bred their enormous variety of vegetables and grains, and of their contemporaries tastes and cooking practices, David S. Shields has become a key figure in the effort to reboot Southern cui...
The Food Section
A quarterly selection of stories from The Food Section, the South's leading source of culinary news and critical analysis for the region's discerning diners. Subscribers who receive The Food Section in their inboxes twice a week count on the publication for original, inclusive, and independent reporting about restaurants, bars, farmers, fishermen, food artisans -- and everything else that influences how and what we eat and drink today. This quarterly compendium allows readers who prefer print to get a taste of intelligent food journalism that helps make sense of the American South's extraordinary and complex culinary scene.
The Food Section
A quarterly selection of stories from The Food Section, the South's leading source of culinary news and critical analysis for the region's discerning diners. Subscribers who receive The Food Section in their inboxes twice a week count on the publication for original, inclusive, and independent reporting about restaurants, bars, farmers, fishermen, food artisans -- and everything else that influences how and what we eat and drink today. This quarterly compendium allows readers who prefer print to get a taste of intelligent food journalism that helps make sense of the American South's extraordinary and complex culinary scene.
