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Six brilliant student essays on the power of food to spark social change.

Read winning essays from our fall 2018 “Feeding Ourselves, Feeding Our Revolutions,” student writing contest.

For the Fall 2018 student writing competition, “Feeding Ourselves, Feeding Our Revolutions,” we invited students to read the YES! Magazine article, “Cooking Stirs the Pot for Social Change,” by Korsha Wilson and respond to this writing prompt: If you were to host a potluck or dinner to discuss a challenge facing your community or country, what food would you cook? Whom would you invite? On what issue would you deliberate?

The Winners

From the hundreds of essays written, these six—on anti-Semitism, cultural identity, death row prisoners, coming out as transgender, climate change, and addiction—were chosen as essay winners. Be sure to read the literary gems and catchy titles that caught our eye.

Middle School Winner: India Brown High School Winner: Grace Williams University Winner: Lillia Borodkin Powerful Voice Winner: Paisley Regester Powerful Voice Winner: Emma Lingo Powerful Voice Winner: Hayden Wilson

Literary Gems Clever Titles

Middle School Winner: India Brown

A Feast for the Future

Close your eyes and imagine the not too distant future: The Statue of Liberty is up to her knees in water, the streets of lower Manhattan resemble the canals of Venice, and hurricanes arrive in the fall and stay until summer. Now, open your eyes and see the beautiful planet that we will destroy if we do not do something. Now is the time for change. Our future is in our control if we take actions, ranging from small steps, such as not using plastic straws, to large ones, such as reducing fossil fuel consumption and electing leaders who take the problem seriously.

Hosting a dinner party is an extraordinary way to publicize what is at stake. At my potluck, I would serve linguini with clams. The clams would be sautéed in white wine sauce. The pasta tossed with a light coat of butter and topped with freshly shredded parmesan. I choose this meal because it cannot be made if global warming’s patterns persist. Soon enough, the ocean will be too warm to cultivate clams, vineyards will be too sweltering to grow grapes, and wheat fields will dry out, leaving us without pasta.

I think that giving my guests a delicious meal and then breaking the news to them that its ingredients would be unattainable if Earth continues to get hotter is a creative strategy to initiate action. Plus, on the off chance the conversation gets drastically tense, pasta is a relatively difficult food to throw.

In YES! Magazine’s article, “Cooking Stirs the Pot for Social Change,” Korsha Wilson says “…beyond the narrow definition of what cooking is, you can see that cooking is and has always been an act of resistance.” I hope that my dish inspires people to be aware of what’s at stake with increasing greenhouse gas emissions and work toward creating a clean energy future.

My guest list for the potluck would include two groups of people: local farmers, who are directly and personally affected by rising temperatures, increased carbon dioxide, drought, and flooding, and people who either do not believe in human-caused climate change or don’t think it affects anyone. I would invite the farmers or farm owners because their jobs and crops are dependent on the weather. I hope that after hearing a farmer’s perspective, climate-deniers would be awakened by the truth and more receptive to the effort to reverse these catastrophic trends.

Earth is a beautiful planet that provides everything we’ll ever need, but because of our pattern of living—wasteful consumption, fossil fuel burning, and greenhouse gas emissions— our habitat is rapidly deteriorating. Whether you are a farmer, a long-shower-taking teenager, a worker in a pollution-producing factory, or a climate-denier, the future of humankind is in our hands. The choices we make and the actions we take will forever affect planet Earth.

India Brown is an eighth grader who lives in New York City with her parents and older brother. She enjoys spending time with her friends, walking her dog, Morty, playing volleyball and lacrosse, and swimming.

High School Winner: Grace Williams

Apple Pie Embrace

It’s 1:47 a.m. Thanksgiving smells fill the kitchen. The sweet aroma of sugar-covered apples and buttery dough swirls into my nostrils. Fragrant orange and rosemary permeate the room and every corner smells like a stroll past the open door of a French bakery. My eleven-year-old eyes water, red with drowsiness, and refocus on the oven timer counting down. Behind me, my mom and aunt chat to no end, fueled by the seemingly self-replenishable coffee pot stashed in the corner. Their hands work fast, mashing potatoes, crumbling cornbread, and covering finished dishes in a thin layer of plastic wrap. The most my tired body can do is sit slouched on the backless wooden footstool. I bask in the heat escaping under the oven door.

As a child, I enjoyed Thanksgiving and the preparations that came with it, but it seemed like more of a bridge between my birthday and Christmas than an actual holiday. Now, it’s a time of year I look forward to, dedicated to family, memories, and, most importantly, food. What I realized as I grew older was that my homemade Thanksgiving apple pie was more than its flaky crust and soft-fruit center. This American food symbolized a rite of passage, my Iraqi family’s ticket to assimilation.

Some argue that by adopting American customs like the apple pie, we lose our culture. I would argue that while American culture influences what my family eats and celebrates, it doesn’t define our character. In my family, we eat Iraqi dishes like mesta and tahini, but we also eat Cinnamon Toast Crunch for breakfast. This doesn’t mean we favor one culture over the other; instead, we create a beautiful blend of the two, adapting traditions to make them our own.

That said, my family has always been more than the “mashed potatoes and turkey” type.

My mom’s family immigrated to the United States in 1976. Upon their arrival, they encountered a deeply divided America. Racism thrived, even after the significant freedoms gained from the Civil Rights Movement a few years before. Here, my family was thrust into a completely unknown world: they didn’t speak the language, they didn’t dress normally, and dinners like riza maraka seemed strange in comparison to the Pop Tarts and Oreos lining grocery store shelves.

If I were to host a dinner party, it would be like Thanksgiving with my Chaldean family. The guests, my extended family, are a diverse people, distinct ingredients in a sweet potato casserole, coming together to create a delicious dish.

In her article “Cooking Stirs the Pot for Social Change,” Korsha Wilson writes, “each ingredient that we use, every technique, every spice tells a story about our access, our privilege, our heritage, and our culture.” Voices around the room will echo off the walls into the late hours of the night while the hot apple pie steams at the table’s center.

We will play concan on the blanketed floor and I’ll try to understand my Toto, who, after forty years, still speaks broken English. I’ll listen to my elders as they tell stories about growing up in Unionville, Michigan, a predominately white town where they always felt like outsiders, stories of racism that I have the privilege not to experience. While snacking on sunflower seeds and salted pistachios, we’ll talk about the news- how thousands of people across the country are protesting for justice among immigrants. No one protested to give my family a voice.

Our Thanksgiving food is more than just sustenance, it is a physical representation of my family ’s blended and ever-changing culture, even after 40 years in the United States. No matter how the food on our plates changes, it will always symbolize our sense of family—immediate and extended—and our unbreakable bond.

Grace Williams, a student at Kirkwood High School in Kirkwood, Missouri, enjoys playing tennis, baking, and spending time with her family. Grace also enjoys her time as a writing editor for her school’s yearbook, the Pioneer. In the future, Grace hopes to continue her travels abroad, as well as live near extended family along the sunny beaches of La Jolla, California.

University Winner: Lillia Borodkin

Nourishing Change After Tragedy Strikes

In the Jewish community, food is paramount. We often spend our holidays gathered around a table, sharing a meal and reveling in our people’s story. On other sacred days, we fast, focusing instead on reflection, atonement, and forgiveness.

As a child, I delighted in the comfort of matzo ball soup, the sweetness of hamantaschen, and the beauty of braided challah. But as I grew older and more knowledgeable about my faith, I learned that the origins of these foods are not rooted in joy, but in sacrifice.

The matzo of matzo balls was a necessity as the Jewish people did not have time for their bread to rise as they fled slavery in Egypt. The hamantaschen was an homage to the hat of Haman, the villain of the Purim story who plotted the Jewish people’s destruction. The unbaked portion of braided challah was tithed by commandment to the kohen or priests. Our food is an expression of our history, commemorating both our struggles and our triumphs.

As I write this, only days have passed since eleven Jews were killed at the Tree of Life Synagogue in Pittsburgh. These people, intending only to pray and celebrate the Sabbath with their community, were murdered simply for being Jewish. This brutal event, in a temple and city much like my own, is a reminder that anti-Semitism still exists in this country. A reminder that hatred of Jews, of me, my family, and my community, is alive and flourishing in America today. The thought that a difference in religion would make some believe that others do not have the right to exist is frightening and sickening.

This is why, if given the chance, I would sit down the entire Jewish American community at one giant Shabbat table. I’d serve matzo ball soup, pass around loaves of challah, and do my best to offer comfort. We would take time to remember the beautiful souls lost to anti-Semitism this October and the countless others who have been victims of such hatred in the past. I would then ask that we channel all we are feeling—all the fear, confusion, and anger —into the fight.

As suggested in Korsha Wilson’s “Cooking Stirs the Pot for Social Change,” I would urge my guests to direct our passion for justice and the comfort and care provided by the food we are eating into resisting anti-Semitism and hatred of all kinds.

We must use the courage this sustenance provides to create change and honor our people’s suffering and strength. We must remind our neighbors, both Jewish and non-Jewish, that anti-Semitism is alive and well today. We must shout and scream and vote until our elected leaders take this threat to our community seriously. And, we must stand with, support, and listen to other communities that are subjected to vengeful hate today in the same way that many of these groups have supported us in the wake of this tragedy.

This terrible shooting is not the first of its kind, and if conflict and loathing are permitted to grow, I fear it will not be the last. While political change may help, the best way to target this hate is through smaller-scale actions in our own communities.

It is critical that we as a Jewish people take time to congregate and heal together, but it is equally necessary to include those outside the Jewish community to build a powerful crusade against hatred and bigotry. While convening with these individuals, we will work to end the dangerous “otherizing” that plagues our society and seek to understand that we share far more in common than we thought. As disagreements arise during our discussions, we will learn to respect and treat each other with the fairness we each desire. Together, we shall share the comfort, strength, and courage that traditional Jewish foods provide and use them to fuel our revolution.

We are not alone in the fight despite what extremists and anti-semites might like us to believe. So, like any Jew would do, I invite you to join me at the Shabbat table. First, we will eat. Then, we will get to work.

Lillia Borodkin is a senior at Kent State University majoring in Psychology with a concentration in Child Psychology. She plans to attend graduate school and become a school psychologist while continuing to pursue her passion for reading and writing. Outside of class, Lillia is involved in research in the psychology department and volunteers at the Women’s Center on campus.

Powerful Voice Winner: Paisley Regester

As a kid, I remember asking my friends jokingly, ”If you were stuck on a deserted island, what single item of food would you bring?” Some of my friends answered practically and said they’d bring water. Others answered comically and said they’d bring snacks like Flamin’ Hot Cheetos or a banana. However, most of my friends answered sentimentally and listed the foods that made them happy. This seems like fun and games, but what happens if the hypothetical changes? Imagine being asked, on the eve of your death, to choose the final meal you will ever eat. What food would you pick? Something practical? Comical? Sentimental?

This situation is the reality for the 2,747 American prisoners who are currently awaiting execution on death row. The grim ritual of “last meals,” when prisoners choose their final meal before execution, can reveal a lot about these individuals and what they valued throughout their lives.

It is difficult for us to imagine someone eating steak, lobster tail, apple pie, and vanilla ice cream one moment and being killed by state-approved lethal injection the next. The prisoner can only hope that the apple pie he requested tastes as good as his mom’s. Surprisingly, many people in prison decline the option to request a special last meal. We often think of food as something that keeps us alive, so is there really any point to eating if someone knows they are going to die?

“Controlling food is a means of controlling power,” said chef Sean Sherman in the YES! Magazine article “Cooking Stirs the Pot for Social Change,” by Korsha Wilson. There are deeper stories that lie behind the final meals of individuals on death row.

I want to bring awareness to the complex and often controversial conditions of this country’s criminal justice system and change the common perception of prisoners as inhuman. To accomplish this, I would host a potluck where I would recreate the last meals of prisoners sentenced to death.

In front of each plate, there would be a place card with the prisoner’s full name, the date of execution, and the method of execution. These meals could range from a plate of fried chicken, peas with butter, apple pie, and a Dr. Pepper, reminiscent of a Sunday dinner at Grandma’s, to a single olive.

Seeing these meals up close, meals that many may eat at their own table or feed to their own kids, would force attendees to face the reality of the death penalty. It will urge my guests to look at these individuals not just as prisoners, assigned a number and a death date, but as people, capable of love and rehabilitation.

This potluck is not only about realizing a prisoner’s humanity, but it is also about recognizing a flawed criminal justice system. Over the years, I have become skeptical of the American judicial system, especially when only seven states have judges who ethnically represent the people they serve. I was shocked when I found out that the officers who killed Michael Brown and Anthony Lamar Smith were exonerated for their actions. How could that be possible when so many teens and adults of color have spent years in prison, some even executed, for crimes they never committed?

Lawmakers, police officers, city officials, and young constituents, along with former prisoners and their families, would be invited to my potluck to start an honest conversation about the role and application of inequality, dehumanization, and racism in the death penalty. Food served at the potluck would represent the humanity of prisoners and push people to acknowledge that many inmates are victims of a racist and corrupt judicial system.

Recognizing these injustices is only the first step towards a more equitable society. The second step would be acting on these injustices to ensure that every voice is heard, even ones separated from us by prison walls. Let’s leave that for the next potluck, where I plan to serve humble pie.

Paisley Regester is a high school senior and devotes her life to activism, the arts, and adventure. Inspired by her experiences traveling abroad to Nicaragua, Mexico, and Scotland, Paisley hopes to someday write about the diverse people and places she has encountered and share her stories with the rest of the world.

Powerful Voice Winner: Emma Lingo

The Empty Seat

“If you aren’t sober, then I don’t want to see you on Christmas.”

Harsh words for my father to hear from his daughter but words he needed to hear. Words I needed him to understand and words he seemed to consider as he fiddled with his wine glass at the head of the table. Our guests, my grandma, and her neighbors remained resolutely silent. They were not about to defend my drunken father–or Charles as I call him–from my anger or my ultimatum.

This was the first dinner we had had together in a year. The last meal we shared ended with Charles slopping his drink all over my birthday presents and my mother explaining heroin addiction to me. So, I wasn’t surprised when Charles threw down some liquid valor before dinner in anticipation of my anger. If he wanted to be welcomed on Christmas, he needed to be sober—or he needed to be gone.

Countless dinners, holidays, and birthdays taught me that my demands for sobriety would fall on deaf ears. But not this time. Charles gave me a gift—a one of a kind, limited edition, absolutely awkward treat. One that I didn’t know how to deal with at all. Charles went home that night, smacked a bright red bow on my father, and hand-delivered him to me on Christmas morning.

He arrived for breakfast freshly showered and looking flustered. He would remember this day for once only because his daughter had scolded him into sobriety. Dad teetered between happiness and shame. Grandma distracted us from Dad’s presence by bringing the piping hot bacon and biscuits from the kitchen to the table, theatrically announcing their arrival. Although these foods were the alleged focus of the meal, the real spotlight shined on the unopened liquor cabinet in my grandma’s kitchen—the cabinet I know Charles was begging Dad to open.

I’ve isolated myself from Charles. My family has too. It means we don’t see Dad, but it’s the best way to avoid confrontation and heartache. Sometimes I find myself wondering what it would be like if we talked with him more or if he still lived nearby. Would he be less inclined to use? If all families with an addict tried to hang on to a relationship with the user, would there be fewer addicts in the world? Christmas breakfast with Dad was followed by Charles whisking him away to Colorado where pot had just been legalized. I haven’t talked to Dad since that Christmas.

As Korsha Wilson stated in her YES! Magazine article, “Cooking Stirs the Pot for Social Change,” “Sometimes what we don’t cook says more than what we do cook.” When it comes to addiction, what isn’t served is more important than what is. In quiet moments, I like to imagine a meal with my family–including Dad. He’d have a spot at the table in my little fantasy. No alcohol would push him out of his chair, the cigarettes would remain seated in his back pocket, and the stench of weed wouldn’t invade the dining room. Fruit salad and gumbo would fill the table—foods that Dad likes. We’d talk about trivial matters in life, like how school is going and what we watched last night on TV.

Dad would feel loved. We would connect. He would feel less alone. At the end of the night, he’d walk me to the door and promise to see me again soon. And I would believe him.

Emma Lingo spends her time working as an editor for her school paper, reading, and being vocal about social justice issues. Emma is active with many clubs such as Youth and Government, KHS Cares, and Peer Helpers. She hopes to be a journalist one day and to be able to continue helping out people by volunteering at local nonprofits.

Powerful Voice Winner: Hayden Wilson

Bittersweet Reunion

I close my eyes and envision a dinner of my wildest dreams. I would invite all of my relatives. Not just my sister who doesn’t ask how I am anymore. Not just my nephews who I’m told are too young to understand me. No, I would gather all of my aunts, uncles, and cousins to introduce them to the me they haven’t met.

For almost two years, I’ve gone by a different name that most of my family refuses to acknowledge. My aunt, a nun of 40 years, told me at a recent birthday dinner that she’d heard of my “nickname.” I didn’t want to start a fight, so I decided not to correct her. Even the ones who’ve adjusted to my name have yet to recognize the bigger issue.

Last year on Facebook, I announced to my friends and family that I am transgender. No one in my family has talked to me about it, but they have plenty to say to my parents. I feel as if this is about my parents more than me—that they’ve made some big parenting mistake. Maybe if I invited everyone to dinner and opened up a discussion, they would voice their concerns to me instead of my parents.

I would serve two different meals of comfort food to remind my family of our good times. For my dad’s family, I would cook heavily salted breakfast food, the kind my grandpa used to enjoy. He took all of his kids to IHOP every Sunday and ordered the least healthy option he could find, usually some combination of an overcooked omelet and a loaded Classic Burger. For my mom’s family, I would buy shakes and burgers from Hardee’s. In my grandma’s final weeks, she let aluminum tins of sympathy meals pile up on her dining table while she made my uncle take her to Hardee’s every day.

In her article on cooking and activism, food writer Korsha Wilson writes, “Everyone puts down their guard over a good meal, and in that space, change is possible.” Hopefully the same will apply to my guests.

When I first thought of this idea, my mind rushed to the endless negative possibilities. My nun-aunt and my two non-nun aunts who live like nuns would whip out their Bibles before I even finished my first sentence. My very liberal, state representative cousin would say how proud she is of the guy I’m becoming, but this would trigger my aunts to accuse her of corrupting my mind. My sister, who has never spoken to me about my genderidentity, would cover her children’s ears and rush them out of the house. My Great-Depression-raised grandparents would roll over in their graves, mumbling about how kids have it easy nowadays.

After mentally mapping out every imaginable terrible outcome this dinner could have, I realized a conversation is unavoidable if I want my family to accept who I am. I long to restore the deep connection I used to have with them. Though I often think these former relationships are out of reach, I won’t know until I try to repair them. For a year and a half, I’ve relied on Facebook and my parents to relay messages about my identity, but I need to tell my own story.

At first, I thought Korsha Wilson’s idea of a cooked meal leading the way to social change was too optimistic, but now I understand that I need to think more like her. Maybe, just maybe, my family could all gather around a table, enjoy some overpriced shakes, and be as close as we were when I was a little girl.

Hayden Wilson is a 17-year-old high school junior from Missouri. He loves writing, making music, and painting. He’s a part of his school’s writing club, as well as the GSA and a few service clubs.

Literary Gems

We received many outstanding essays for the Fall 2018 Writing Competition. Though not every participant can win the contest, we’d like to share some excerpts that caught our eye.

Thinking of the main staple of the dish—potatoes, the starchy vegetable that provides sustenance for people around the globe. The onion, the layers of sorrow and joy—a base for this dish served during the holidays. The oil, symbolic of hope and perseverance. All of these elements come together to form this delicious oval pancake permeating with possibilities. I wonder about future possibilities as I flip the latkes.

—Nikki Markman, University of San Francisco, San Francisco, California

The egg is a treasure. It is a fragile heart of gold that once broken, flows over the blemishless surface of the egg white in dandelion colored streams, like ribbon unraveling from its spool.

—Kaylin Ku, West Windsor-Plainsboro High School South, Princeton Junction, New Jersey

If I were to bring one food to a potluck to create social change by addressing anti-Semitism, I would bring gefilte fish because it is different from other fish, just like the Jews are different from other people. It looks more like a matzo ball than fish, smells extraordinarily fishy, and tastes like sweet brine with the consistency of a crab cake.

—Noah Glassman, Ethical Culture Fieldston School, Bronx, New York

I would not only be serving them something to digest, I would serve them a one-of-a-kind taste of the past, a taste of fear that is felt in the souls of those whose home and land were taken away, a taste of ancestral power that still lives upon us, and a taste of the voices that want to be heard and that want the suffering of the Natives to end.

—Citlalic Anima Guevara, Wichita North High School, Wichita, Kansas

It’s the one thing that your parents make sure you have because they didn’t. Food is what your mother gives you as she lies, telling you she already ate. It’s something not everybody is fortunate to have and it’s also what we throw away without hesitation. Food is a blessing to me, but what is it to you?

—Mohamed Omar, Kirkwood High School, Kirkwood, Missouri

Filleted and fried humphead wrasse, mangrove crab with coconut milk, pounded taro, a whole roast pig, and caramelized nuts—cuisines that will not be simplified to just “food.” Because what we eat is the diligence and pride of our people—a culture that has survived and continues to thrive.

—Mayumi Remengesau, University of San Francisco, San Francisco, California

Some people automatically think I’m kosher or ask me to say prayers in Hebrew. However, guess what? I don’t know many prayers and I eat bacon.

—Hannah Reing, Ethical Culture Fieldston School, The Bronx, New York

Everything was placed before me. Rolling up my sleeves I started cracking eggs, mixing flour, and sampling some chocolate chips, because you can never be too sure. Three separate bowls. All different sizes. Carefully, I tipped the smallest, and the medium-sized bowls into the biggest. Next, I plugged in my hand-held mixer and flicked on the switch. The beaters whirl to life. I lowered it into the bowl and witnessed the creation of something magnificent. Cookie dough.

—Cassandra Amaya, Owen Goodnight Middle School, San Marcos, Texas

Biscuits and bisexuality are both things that are in my life…My grandmother’s biscuits are the best: the good old classic Southern biscuits, crunchy on the outside, fluffy on the inside. Except it is mostly Southern people who don’t accept me.

—Jaden Huckaby, Arbor Montessori, Decatur, Georgia

We zest the bright yellow lemons and the peels of flavor fall lightly into the batter. To make frosting, we keep adding more and more powdered sugar until it looks like fluffy clouds with raspberry seed rain.

—Jane Minus, Ethical Culture Fieldston School, Bronx, New York

Tamales for my grandma, I can still remember her skillfully spreading the perfect layer of masa on every corn husk, looking at me pitifully as my young hands fumbled with the corn wrapper, always too thick or too thin.

—Brenna Eliaz, San Marcos High School, San Marcos, Texas

Just like fry bread, MRE’s (Meals Ready to Eat) remind New Orleanians and others affected by disasters of the devastation throughout our city and the little amount of help we got afterward.

—Madeline Johnson, Spring Hill College, Mobile, Alabama

I would bring cream corn and buckeyes and have a big debate on whether marijuana should be illegal or not.

—Lillian Martinez, Miller Middle School, San Marcos, Texas

We would finish the meal off with a delicious apple strudel, topped with schlag, schlag, schlag, more schlag, and a cherry, and finally…more schlag (in case you were wondering, schlag is like whipped cream, but 10 times better because it is heavier and sweeter).

—Morgan Sheehan, Ethical Culture Fieldston School, Bronx, New York

Clever Titles

This year we decided to do something different. We were so impressed by the number of catchy titles that we decided to feature some of our favorites.

“Eat Like a Baby: Why Shame Has No Place at a Baby’s Dinner Plate”

—Tate Miller, Wichita North High School, Wichita, Kansas

“The Cheese in Between”

—Jedd Horowitz, Ethical Culture Fieldston School, Bronx, New York

“Harvey, Michael, Florence or Katrina? Invite Them All Because Now We Are Prepared”

—Molly Mendoza, Spring Hill College, Mobile, Alabama

“Neglecting Our Children: From Broccoli to Bullets”

—Kylie Rollings, Kirkwood High School, Kirkwood, Missouri

“The Lasagna of Life”

—Max Williams, Wichita North High School, Wichita, Kansas

“Yum, Yum, Carbon Dioxide In Our Lungs”

—Melanie Eickmeyer, Kirkwood High School, Kirkwood, Missouri

“My Potluck, My Choice”

—Francesca Grossberg, Ethical Culture Fieldston School, Bronx, New York

“Trumping with Tacos”

—Maya Goncalves, Lincoln Middle School, Ypsilanti, Michigan

“Quiche and Climate Change”

—Bernie Waldman, Ethical Culture Fieldston School, Bronx, New York

“Biscuits and Bisexuality”

“W(health)”

—Miles Oshan, San Marcos High School, San Marcos, Texas

“Bubula, Come Eat!”

—Jordan Fienberg, Ethical Culture Fieldston School, Bronx, New York

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Descriptive Essay

Descriptive Essay About Food

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

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!

Paper Due? Why Suffer? That's our Job!

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!

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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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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

👍 good essay topics about food, 🎓 popular nutrition and food topics to talk about, 🥇 most interesting food essay examples, 💡 simple topics related to food, 📌 good research food and nutrition topics, ❓ research questions about food.

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.
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 […]
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.
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.
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 […]
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.
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.
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 […]
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.
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.
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.
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.
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.
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.
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.
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 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.
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. […]
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 […]
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 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.
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 […]
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 […]
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.
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.
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.
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.
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.
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.
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 […]
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 […]
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.
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 […]
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 […]
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 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.
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.
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.
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”.
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 […]
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 […]
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.
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.
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.
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 […]
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 […]
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.
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 […]
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 […]
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.
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.
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.
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 […]
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.
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 […]
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.
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: 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.
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 […]
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.
Does Healthy Food Prevent Obesity? To instill the discipline of eating healthy, mothers should train their children on the right meals, at infancy; they should be kept off junk foods and in-organic foods as possible.
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.
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.
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.
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.
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.
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 […]
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 […]
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.
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.
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 […]
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.
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 […]
Motivational Issues in the Fast Food Sector Fast food refers to a type of cuisine produced in mass and marketed by some eateries, presentation stands, and service establishments for fast and effective production and delivery.
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 […]
The Role of Food for Sustainability in the Built Environment Sustainability refers to a movement that attempts to meet the needs of the present generation without compromising the capability of the subsequent generations to meet the needs of the future.
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.
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.
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.
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, […]
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 […]
Nanotechnology in the Food Industry The presence of PEG in the copolymer makes the surface charge less negative, thus enhancing the interaction of the nanoparticles with food compounds in the process of coating the food or the food ingredients.
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.
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 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.
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.
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.
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.
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.
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.
Food, Customers, and Culture in the Grocery Store There also were many alcoholic drinks, and the section with beer was among the largest; lemonades, juices, and smoothies were also present. Both the store labels and the food labels quite often stressed the low […]
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.
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.
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.
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.
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 “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 Entrepreneurial Journey of Foods Future Global This ideology led to the opening of a Grassroots Pantry, a vegetarian restaurant, to help attain the goal of healthy eating habits.
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 […]
Sea Foods in the Environment Protection Context Further, the purpose of the website is to give information that seeks to reward the efforts of people who protect and safeguard the ocean and seafood supplies such as lobsters.
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 […]
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.
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 […]
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.
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 […]
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.
Diabetic Diet and Food Restrictions Diabetes is a disease caused by the inability of the body to control blood sugar because of the lack or inadequate production of insulin by the B cells of the pancreas.
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.
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.
Food Costs Reduction in a Food Establishment The cost of products is linked to the amount of food waste a food establishment generates. To conclude, the reduction of food costs requires a commitment to action and flexibility.
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.
Rice: Food Ingredient as a Currency Asia is considered to be the homeland of Rice: in Asia, and to be exact, in the north of modern Thailand and Vietnam, has started to cultivate rice for the first time.
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.
Food and Wine Tourism From the Australian perspective, wine tourism is the paying of a visit to the wineries and or wine making regions in order to experience and enjoy the unique features of the contemporary lifestyle of Australia […]
Healthy Fast Food Restaurant The project committee has ensured that this project has a number of strengths as it is introduced in this competitive market.
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.
Fast Food’s Main Detrimental Effects This state of affairs is perfectly explainable, because during the course of recent decades, the effects of a lengthened consumption of fast food on one’s health remained the subject of a number of heated public […]
Impacts of Fast Food on Childhood Eating Habits The author’s claim that lack of nutritional information on fast food packaging is a major cause of obesity among children and teenagers is not true.
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.
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.
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.
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.
“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.
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 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.
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.
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.
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 & 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.
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 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.
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 […]
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.
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.
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.
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 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 […]
The Fast Food Mass Production Problem
Food Security: Sustainable Development
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
Food Labels and Food Security
Fast Food Industry in the US
Food Culture and Obesity
The Culture of Fast Food Consumption
An Automation Business Plan in the Food Industry
Dietary Record of Seven Days of Food Intake
The Impact of the Food Industry on the Environment
Food Truck Business Presentation
Food Insecurity in the US: The New Face of Hunger
Food Web and Impact of Environmental Degradation
Food Safety Policy for a Music Festival
Food Hygiene Legislation in the UK
The Food of Easter Holidays: The Roots of the Easter Tradition
The Supply and Demand for Energy Foods and Beverages
Functional Food: Definition, Types, Benefits
Food and Beverage Server’s Duties and Dependencies
Gender Relationship: Food and Culture
Kuwaiti Food Industry and Its Development
Food Scarcity Factor in French Revolution
The Concept of Food as a Leisure Experience
Global Food Trade’s Benefits
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
Fast Foods More Harm Than Good
The Application of Arginine Pyroglutamate as a Food Additive
Food Product Risk Assessment
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
Food Choices in the United States
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 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.
Food Macromolecules – Lipids, Carbohydrates, and Proteins
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
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
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
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 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
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
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
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
Common Food Preparation Methods and Their Effects
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
The Fancy Street Foods in Japan: The Major Street Dishes and Traditions
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
Whole Foods Market Strategic Analysis
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
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
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)
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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.

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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Top 10 Mouthwatering Food Writing Examples That Will Leave You Hungry for More

Discover our guide with mouthwatering food writing examples that will make you want to lick the page as you imagine the tantalizing flavors the writers describe.

Have you ever read something and felt you could taste what the writer described? If so, then you’ve read a great example of food writing. This particular writing style covers many specific genres and voices, but at its heart, it’s about making you want to eat and enjoy your food. But what makes a food writer stand out from other types of authors? What makes one restaurant reviewer a better read than another?

Food writing is unlike other types of copywriting, where you can write how you think. There are many popular articles about eating healthy food . Food writing must make the people who read the work desire to eat the food. It has to leave them with mouths watering and stomachs grumbling.

This type of writing is a very creative nonfiction genre, and if you’re ready to dabble in it, one of the best ways to learn what to do is to look at examples of great food writers. This list will showcase some of the best examples of food writing that you can learn about as you work toward becoming a food writer. You might also be interested in our tips for writing about food .

1. The Art of Eating by M.F.K. Fisher
2. The Omnivore’s Dilemma by Michael Pollan
3. Kitchen Confidential by Anthony Bourdain
4. Salt, Fat, Acid, Heat by Samin Nosrat
5. Tender at the Bone by Ruth Reichl
6. How to Cook a Wolf by M.F.K. Fisher
7. Heat by Bill Buford
8. Blood, Bones & Butter by Gabrielle Hamilton
9. My Life in France by Julia Child
10. Feast: Food to Celebrate Life by Nigella Lawson

Start Reading About Food to Become a Food Writer

1. the art of eating by m.f.k. fisher.

Book cover of The Art Of Eating by M.F.K. Fisher

The Art of Eating deserves a top spot on the list because its author, M.F.K. Fisher, was one of the first food writers to be published. This book combines five of her works into one volume: Serve it Forth, Consider the Oyster, How to Cook a Wolf, The Gastronomical Me and An Alphabet of Gourmets . In this book, Fisher uses wit to give her opinion about food, how to best prepare and how to eat it.

Interestingly, even though the book was first published in 1954 and the first work it contains was published in 1937, her descriptive language makes it applicable to modern readers. After all, we all must eat, and Fisher believes we might as well enjoy doing so. Here are some examples of Fisher’s descriptive, witty language as she describes good food.

“[Breadmaking is] one of those almost hypnotic businesses, like a dance from some ancient ceremony. It leaves you filled with one of the world’s sweetest smells… there is no chiropractic treatment, no Yoga exercise, no hour of meditation in a music-throbbing chapel that will leave you emptier of bad thoughts than this homely ceremony of making bread.”
“You may feel that you have eaten too much…But this pastry is like feathers – it is like snow. It is in fact good for you, a digestive!”
“It seems to me that our three basic needs, for food and security and love, are so mixed and mingled and entwined that we cannot straightly think of one without the others.”

The Art of Eating: 50th Anniversary Edition

Used Book in Good Condition
M.F.K. Fisher (Author)
English (Publication Language)
784 Pages - 02/20/2004 (Publication Date) - Harvest (Publisher)

2. The Omnivore’s Dilemma by Michael Pollan

Book cover of The Omnivore's Dilemma by Michael Pollan

In The Omnivore’s Dilemma , Michael Pollan investigates the environmental effects of the foods humans consume. He delves into the dilemmas created by the food industry. Pollan opens the book by following a calf from birth to slaughter, exploring everything the animal eats and the overall environmental effect of raising it. Next, he takes his investigative journalism to the organic food world, discovering that going “organic” or “free range” may not be as beneficial as the labels make one think.

Finally, he explores sustainable options, such as multi-species farms with practical cycles that support the growth of multiple types of food or the option to revert to hunter-gatherer style eating. The Omnivore’s Dilemma uses investigative journalism to explore the realities of the food industry. Below are some examples of Pollan’s writing:

“The Omnivore’s Dilemma is about the three principal food chains that sustain us today: the industrial, the organic, and the hunter-gatherer. Different as they are, all three food chains are systems for doing more or less the same thing: linking us, through what we eat, to the fertility of the earth and the energy of the sun.”
“Except for the salt and a handful of synthetic food additives, every edible item in the supermarket is a link in a food chain that begins with a particular plant growing in a specific patch of soil (or, more seldom, stretch of sea) somewhere on earth.”
“You are what you eat, it’s often said, and if that is true, then what we mostly are is corn – or, more precisely, processed corn.”

The Omnivore's Dilemma: A Natural History of Four Meals

Pollan, Michael (Author)
450 Pages - 08/28/2007 (Publication Date) - Penguin (Publisher)

3. Kitchen Confidential by Anthony Bourdain

Book cover of Kitchen Confidential by Anthony Bourdain

Kitchen Confidential is a food memoir by Chef Anthony Bourdain. In the book, he explores not only his cooking but also his sordid past. The book is filled with humor and explores some of the tricks of the trade of the world’s most elite chefs. This memoir made Anthony Bourdain a well-known name in the food world long before he created his television shows. Below are examples of Bourdain’s writing:

“Vegetarians, and their Hezbollah-like splinter faction, the vegans … are the enemy of everything good and decent in the human spirit.”
“Garlic is divine. Avoid at all costs that vile spew you see rotting in oil in screwtop jars. Too lazy to peel fresh? You don’t deserve to eat garlic.”
“At the base of my right forefinger is an inch-and-a-half diagonal callus, yellowish-brown in color, where the heels of all the knives I’ve ever owned have rested, the skin softened by constant immersion in water. It distinguishes me immediately as a cook, as someone who’s been on the job a long time. You can feel it when I shake my hand, just as I feel it on others of my profession. It’s a secret sign, a sort of Masonic handshake without the silliness.”

4. Salt, Fat, Acid, Heat by Samin Nosrat

Book cover of Salt, Fat, Acid, Heat by Samin Nosrat

Salt, Fat, Acid, Heat is a New York Times bestselling book by Samin Nosrat. The work shows the author’s approachable writing style as she discusses how to cook with the style of a calm, clear teacher. This writing style is not surprising because Nosrat is a teacher who has educated some of the world’s top chefs.

The book’s writing style is narrative, even though the author’s teaching people how to cook, and it has over 150 illustrations that help people understand how to implement the techniques she shares. It has 100 essential recipes and variations, making it a modern home chef’s go-to cookbook. Below are examples of Samin Nosrat’s writing

“Let all meats—except for the thinnest cuts—come to room temperature before you cook them. The larger the roast, the earlier you can pull it out of the fridge. A rib roast should sit out for several hours, while a chicken needs only a couple,”
“Though we typically turn to sugar to balance out bitter flavors in a sauce or soup, it turns out that salt masks bitterness much more effectively than sugar. See for yourself with a little tonic water, Campari, or grapefruit juice, all of which are both bitter and sweet. Taste a spoonful, then add a pinch of salt and taste again. You’ll be surprised by how much bitterness subsides.”
“Beef When solid, it’s called suet. Liquid, it’s called tallow.”

Salt, Fat, Acid, Heat: Mastering the Elements of Good Cooking

More than 1 million copies sold * New York Times bestseller * Winner of the James Beard Award and multiple IACP Cookbook Awards * Available as a Netflix series *
Hardcover Book
Nosrat, Samin (Author)
480 Pages - 04/25/2017 (Publication Date) - Simon and Schuster (Publisher)

5. Tender at the Bone by Ruth Reichl

Book cover of Tender At The Bone by Ruth Reichl

Another food memoir, Tender at the Bone: Growing Up at the Table by Ruth Reichl, recalls what life was like for a culinary legend who grew up in New York City and Connecticut in the 1950s. A master storyteller, Reichl can tell the familiar stories of life as a child and adolescent while tying these tales to the food she was surrounded by at the time. The book takes a linear approach to telling the story of Reichl’s childhood.

In many ways, she found her life defined by food, and through the retelling of the story, she weaves in plenty of humor and some of her favorite food recipes. This book is a New York Times bestseller, and reading it shows clearly why the author is one of the top writers for today’s best food magazines and essay columns. Below are examples of Ruth Reichl’s writing:

“We waited, eating resilient, deeply satisfying bread dipped in spicy oil that tasted exactly like fresh olives. Doug reached out and stroked my knee and I had a sudden conscious thought that I was happy.”
“I was slowly discovering that if you watched people as they ate, you could find out who they were.”
“It was Mac who first made me think about the way food brought people together — and kept them apart.”

Tender at the Bone: Growing Up at the Table (Random House Reader's Circle)

Reichl, Ruth (Author)
320 Pages - 05/25/2010 (Publication Date) - Random House Trade Paperbacks (Publisher)

6. How to Cook a Wolf by M.F.K. Fisher

Book cover of How To Cook A Wolf by M.F.K. Fisher

At its surface, How to Cook a Wolf is a cookbook. Yet it’s much more than that when you look a little closer. This book was published during World War II, and its many tips and tricks are about being resourceful and creative in the kitchen when supplies are scarce. In the book, she gives readers a “chin-up” attitude toward shortages, writing about foods that were available rather than ranting about those that weren’t.

The author believes that food, even when sparse, should still taste good and look appealing, and she provides practical tips on how to do this. The “wolf” in the title is the imaginary wolf at the door in times of scarcity, not a real wolf in someone’s kitchen. Here are some examples of M.F.K. Fisher’s writing:

“All men are hungry. They always have been. They must eat, and when they deny themselves the pleasures of carrying out that need, they are cutting off part of their possible fullness, their natural realization of life, whether they are poor or rich.”
“And any kitchen idiot would know enough to core the apples.”
“I think soup-pots should be made fresh now and then, like people’s minds at the New Year. They should be emptied and scrubbed and started over again, with clean water, a few peppercorns, whatever little scraps are left from yesterday, and then today’s bones and lettuce leaves and cold toast and such. Set at the back of the stove and left to summer, with an occasional stir from the cook, they can make a fine, clear stock for sauces as well as a heartening broth.”

224 Pages - 10/01/1988 (Publication Date) - North Point Press (Publisher)

7. Heat by Bill Buford

Author Bill Buford thought of himself as a decent cook, yet he always wondered what kind of cook he would be if he were working in a professional kitchen. When Mario Batali’s three-star restaurant in New York, Babbo, offered him training, he took it. Buford quickly found himself under the management of Batali, and it was not long before he ended up in an apprenticeship in Italy with some of the top culinary masters in the world.

Heat follows him on this journey. It serves as a memoir of the time in the kitchen while also chronicling Buford’s rise to fame in the world of food. The book also explores why food and food writing matters. It stands out among food writing because it shares personal experiences and shows behind-the-scenes looks at the world of food, all with plenty of passion woven in. Below are some examples of Buford’s writing style:

“A dish was a failure because it hadn’t been cooked with love. A dish was a success because the love was so obvious. If you’re cooking with love, every plate is a unique event—you never allow yourself to forget that a person is waiting to eat it: your food, made with your hands, arranged with your fingers, tasted with your tongue.”
“Cooked fat is delicious. Uncooked fat is not. Why do you stuff a goose or duck? Chefs today don’t know because they don’t learn the basics anymore. You stuff the bird so it cooks more slowly. With the empty cavity, you let in the heat, and the bird is cooked inside and out, and the meat is done before your fat is rendered. Stuff your bird with apple and sage, and the fat is rendered first.”
“I found, cooking on the line, that I got a quiet buzz every time I made a plate of food that looked exactly and aesthetically correct and then handed it over the pass to Andy. If, on a busy night, I made, say, fifty good-looking plates, I had fifty little buzz moments, and by the end of service I felt pretty good.”

Heat: An Amateur's Adventures as Kitchen Slave, Line Cook, Pasta-Maker, and Apprentice to a Dante-Quoting Butcher in Tuscany

Buford, Bill (Author)
336 Pages - 06/26/2007 (Publication Date) - Vintage (Publisher)

8. Blood, Bones & Butter by Gabrielle Hamilton

Book cover of Blood, Bones & Butter by Gabrielle Hamilton

Gabrielle Hamilton owns an acclaimed New York restaurant named Prune, and Blood, Bones & Butter is her memoir of how she journeyed through various kitchens to land her way in the ranks of the world’s top chefs. The book opens in the rural kitchen of her childhood home, then moves to her time exploring Europe, where she dined with strangers. Finally, she lands in Prune, where she faces many challenges in getting the restaurant off the ground. Throughout the book, she is raw and honest in her storytelling and weaves in many food topics. Below are some examples of Hamilton’s writing style:

“It’s hard to cook for kids, and when something doesn’t appeal to them, instead of saying a polite no thank you, they instead break into a giant yuk face and shriek “eewww” right in front of you, as if you had no feelings at all.”
“Because so much starving on that trip led to such an enormous amount of time fantasizing about food, each craving became fanatically particular. Hunger was not general, ever, for just something, anything, to eat. My hunger grew so specific I could name every corner and fold of it. Salty, warm, brothy, starchy, fatty, sweet, clean and crunchy, crisp and water, and so on.”
“No future graduate-level feminism seminar would ever come within a mile of the force of that first paycheck. The conviction was instant and forever: If I pay my own way, I go my own way.”

Blood, Bones & Butter: The Inadvertent Education of a Reluctant Chef

Great product!
Hamilton, Gabrielle (Author)
320 Pages - 01/24/2012 (Publication Date) - Random House Trade Paperbacks (Publisher)

9. My Life in France by Julia Child

Book cover of My Life In France by Julia Child

Chef Julia Child is known for her cookbook Mastering the Art of French Cooking and her television show The French Chef, but her book My Life in France is more of a memoir exploring her time living in France and what it taught her about French cuisine and cooking. This period spent living in France gave her a passion for cooking and teaching about cooking. It explores the spirit Julia had to embrace as she honed her cooking and writing skills to become one of America’s top cooking personalities. Below are some examples of Julia Child’s writing:

“Just speak very loudly and quickly, and state your position with utter conviction, as the French do, and you’ll have a marvelous time!”
“Upon reflection, I decided I had three main weaknesses: I was confused (evidenced by a lack of facts, an inability to coordinate my thoughts, and an inability to verbalize my ideas); I had a lack of confidence, which cause me to back down from forcefully stated positions; and I was overly emotional at the expense of careful, ‘scientific’ though. I was thirty-seven years old and still discovering who I was.”
“Good French cooking cannot be produced by a zombie cook.”

julia child, french school,
true life story, strong female personality
inspiration
Love for life, love for food
humor, determination, discovery of one's self, true calling

10. Feast: Food to Celebrate Life by Nigella Lawson

Book cover of Feast: Food To Celebrate Life by Nigella Lawson

A list of the best food writing examples would not be complete without a cookbook making the ranks, and this one is a great choice. Food essay writer Nigella Lawson is known for her columns in well-known print publications, but she also has several bestselling cookbooks to her name, and Feast: Food to Celebrate Life is one of them.

In the book, Lawson pulls together step-by-step recipes and tips to pull off holiday celebratory feasts, but the meals are good enough to use year-round. Unlike many cookbooks, it brings plenty of humor into the recipes, and you can tell they’re written by someone who is a self-proclaimed food critic.

Below are examples of Nigella Lawson’s writing:

“In which case, take off the foil, and add the golden paneer cubes, warm them through and revel in the glorious Bollywood brightness of the dish.”
“Put the oil into a large skillet–one big enough to take all the ingredients later–and while it’s heating up, cut the paneer into 1/2-inch cubes. Tumble half of them into the hot oil, and fry until they are golden, removing to a double thickness of paper towel.”
“We use food to mark occasions that are important to us in life.”

Feast: Food to Celebrate Life (Appearance may vary)

Lawson, Nigella (Author)
480 Pages - 10/27/2004 (Publication Date) - Hyperion (Publisher)

Whether you’re considering a freelancing career as a food critic or want to learn more about your favorite foods, the best place to start is with these food writing examples. From cookbooks to memoirs to investigative journalism, these examples show that there are many ways to write about food, and you can use a variety of voices to do so too.

This also means there is room for a new voice in the food writing world. Studying them carefully will show you what it takes to write about food, and they may inspire you to find your own food writer’s voice. If you’re a foodie and a writer, consider transforming that into a lucrative career or side gig as a food writer.

Reading to begin writing? Check out our guide to self-publising on Amazon !

Nicole Harms has been writing professionally since 2006. She specializes in education content and real estate writing but enjoys a wide gamut of topics. Her goal is to connect with the reader in an engaging, but informative way. Her work has been featured on USA Today, and she ghostwrites for many high-profile companies. As a former teacher, she is passionate about both research and grammar, giving her clients the quality they demand in today's online marketing world.

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55 Writing Prompts About Food: Food Journaling Ideas

April 13, 2023

Writing about food can be a fun and creative way to explore the world of writing prompts . Whether you’re a seasoned writer or just starting out, there are plenty of ways to use food as inspiration for your writing . From describing your favorite meal to imagining a world where food is scarce, the possibilities are endless. In this article, I will share with you 55 writing prompts about food to encourage exploration of the diverse aspects of food, including cultural significance, personal memories, and imaginative scenarios related to culinary experiences.

One way to get started with writing prompts about food is to think about your own experiences with food. What are some of your favorite foods, and why? Have you ever had a particularly memorable meal, either for good or bad reasons? What are some of the cultural or family traditions that revolve around food for you?

Exploring the Senses in Food Writing

Food writing can be a sensory experience that engages all five senses. By exploring the sensory aspects of food, writers can create vivid descriptions that transport readers to the world of the dish.

Taste and Smell: The Flavorful Duo

Taste and smell are the two senses most closely linked to food. A dish’s flavor is a combination of its taste and aroma, and both can be described in detail to bring a dish to life. In food writing, it is important to use descriptive language to convey the flavors of a dish. Words like “sweet,” “salty,” “savory,” and “spicy” can help readers imagine the taste of the dish, while words like “earthy,” “floral,” and “citrusy” can describe its aroma.

Visual Feasts: The Role of Sight

The appearance of a dish can also be an important aspect of food writing. Food presentation can be described in detail, including the colors, shapes, and textures of the ingredients. In food writing, it is important to use vivid language to describe the visual aspects of a dish. Words like “crispy,” “juicy,” “golden-brown,” and “fluffy” can help readers imagine the texture of the dish, while words like “vibrant,” “rich,” and “colorful” can describe its appearance.

Textures and Touch: The Feel of Food

Texture and touch are also important sensory aspects of food. The texture of a dish can be described in detail, including its crunchiness, creaminess, or chewiness. In food writing, it is important to use descriptive language to convey the texture of a dish. Words like “smooth,” “crunchy,” “silky,” and “velvety” can help readers imagine the feel of the dish in their mouths.

Hearing the Kitchen: Sounds of Cooking

The sounds of cooking can also be an important aspect of food writing. The sizzling of a pan, the bubbling of a pot, and the clanging of utensils can all be described in detail to create a sensory experience for readers. In food writing, it is important to use descriptive language to convey the sounds of cooking. Words like “sizzle,” “bubble,” “crackle,” and “whisk” can help readers imagine the sounds of the kitchen.

Journaling and Food

Journaling can be a useful tool for exploring the sensory aspects of food. By keeping a food journal , writers can record their experiences with different dishes and ingredients, including their taste, aroma, appearance, and texture. This can help writers develop their descriptive skills and create more vivid food writing.

Exploring the sensory aspects of food can be a powerful tool for food writers. By using descriptive language to convey the taste, aroma, appearance, texture, and sounds of a dish, writers can create a sensory experience for readers that transports them to the world of the dish.

55 Writing prompts about food

Here are 55 writing prompts about food:

Describe your most memorable meal and why it stands out.
Write about the role of food in your family’s traditions.
Imagine a world where one food is currency. What food is it and why?
Describe the process of learning to cook your favorite dish.
Write about a time you tried a new cuisine and your reaction to it.
Create a story where food has magical properties.
Describe your ultimate comfort food and what makes it comforting.
Write a poem about the sensory experience of eating your favorite fruit.
Imagine you’re opening a restaurant. What’s on the menu?
Write about a food that reminds you of home.
Describe a cooking disaster and what you learned from it.
Write about the first time you cooked for someone else.
Create a fictional culture based on their unique cuisine.
Describe a food that you dislike and why.
Write about the experience of dining in complete darkness.
Imagine a day where you can only eat sweet foods. What would it be like?
Describe a memorable experience you had at a food market.
Write about the connection between food and community in your area.
Create a story about a chef with a secret ingredient.
Describe the perfect picnic and what foods you’d bring.
Write about a time when food brought people together.
Imagine a future where food is synthesized. What is lost or gained?
Describe an heirloom recipe and its history in your family.
Write about the experience of cooking over an open fire.
Create a character whose mood is influenced by what they eat.
Describe the most unusual food you’ve ever eaten.
Write about the role of food in a holiday celebration.
Imagine a society where certain foods are banned. What are the consequences?
Describe the experience of baking with someone you love.
Write about a food that evokes a strong memory.
Create a story where a meal has life-changing effects.
Describe a time when you had to eat something out of politeness.
Write about the challenge of cooking a meal for a large group.
Imagine discovering a new fruit. What does it taste like?
Describe the experience of eating a dish from your heritage for the first time.
Write about a food that represents your personality.
Create a story about a food critic with a big secret.
Describe the experience of growing your own food.
Write about the complexities of being a vegetarian or vegan in a meat-eating society.
Imagine a potion made from various foods. What does it do?
Describe a time when you indulged in a guilty pleasure food.
Write about the cultural significance of a particular dish in your community.
Create a story about a lost recipe that is found.
Describe the experience of eating at a Michelin-starred restaurant.
Write about the role of food in a work of fiction you enjoyed.
Imagine a cooking competition with a high-stakes prize.
Describe the art of plating and presentation in fine dining.
Write about the experience of eating something for the last time.
Create a story about a family-owned restaurant’s legacy.
Describe the perfect food to eat on a rainy day.
Write about the connection between food and health .
Imagine a character who can taste emotions in food.
Describe the experience of teaching someone to cook.
Write about the tradition of a potluck dinner and what it signifies.
Create a story about a secret supper club with an exclusive menu.

These prompts encourage exploration of the diverse aspects of food, including cultural significance, personal memories, and imaginative scenarios related to culinary experiences.

Cultural and Personal Connections to Food

Food is a powerful medium that can evoke strong emotions and memories. People often associate food with cultural and personal experiences, which can inspire creativity and connection. In this section, we will explore how food can be used as a writing prompt to explore one’s cultural and personal connections to food.

Memory Lane: Food and Recollection

Food memories are often some of the most vivid and nostalgic memories that people have. Whether it’s the aroma of a favorite dish or the taste of a childhood treat, food can transport people back in time. Writing prompts that focus on food memories can be a great way to explore one’s personal history and reflect on the role that food has played in their life.

Global Cuisine: Exploring Cultures Through Dishes

Food is an essential part of cultural identity, and exploring different cuisines can be a great way to learn about different cultures and traditions. Writing prompts that focus on global cuisine can encourage people to step outside of their comfort zone and try new dishes. Whether it’s a favorite restaurant or a street food vendor, there are endless possibilities for exploring different cuisines.

Community and Sharing: Food as Connection

Food has the power to bring people together and create a sense of community. Writing prompts that focus on food as a means of connection can encourage people to explore the social and cultural aspects of food. Whether it’s a potluck dinner or a family gathering, food can be a way to share stories, traditions, and experiences with others.

Writing prompts about food can be a powerful way to explore one’s cultural and personal connections to food. By focusing on food memories, global cuisine, and food as a means of connection, people can use food as a medium to reflect on their personal history, learn about different cultures, and connect with others.

Creative Writing Prompts for Food Lovers

Food lovers who also enjoy creative writing can combine their passions with these writing prompts . These prompts can help writers explore their imagination and create vivid descriptions of their favorite dishes or dream up new flavors. Here are three prompts to get started:

Describing Your Favorite Dish

One way to get started with food writing is to describe a favorite dish. Writers can use sensory language to describe the taste, texture, and aroma of the dish. They can also write about the memories or emotions associated with the dish. For example, a writer might describe the warmth and comfort of a bowl of chicken noodle soup on a cold winter day or the excitement of biting into a juicy cheeseburger at a summer barbecue.

Imagining New Flavors: A Creative Exercise

Another way to explore food writing is to imagine new flavors and dishes. Writers can brainstorm ingredients and combinations to create unique flavors. They can also write about the cultural or historical significance of certain ingredients or dishes. For example, a writer might imagine a fusion dish that combines the flavors of Mexican and Korean cuisine or write about the history of chocolate and its use in traditional Mexican cuisine.

The Restaurant Review Scenario

A popular scenario for food writing is the restaurant review. Writers can visit a restaurant and write a review of the menu and dishes. They can use descriptive language to convey the taste and presentation of the dishes. They can also write about the atmosphere and service of the restaurant. Alternatively, writers can imagine a restaurant and create a menu and dishes for it. They can also write a review of their own imaginary restaurant.

These creative writing prompts can help food lovers explore their passion for food and writing. By using sensory language and imagination, writers can create vivid descriptions of dishes and explore new flavors and scenarios.

From Ingredients to Meals: A Writer’s Journey

Writing about food can be one of the most enjoyable and rewarding experiences for writers. It allows them to explore the different dimensions of food, from the ingredients to the meals, and everything in between. In this section, we will take a closer look at some of the aspects of food writing that can help writers create compelling and engaging content.

The Story of an Ingredient

Every dish has a story, and every ingredient has a history. Writing about the story of an ingredient can be a great way to engage readers and provide context for the dish. For example, a writer might explore the history of sourdough bread, tracing its origins back to ancient Egypt and following its journey through Europe and the United States. By exploring the history of an ingredient, writers can provide readers with a deeper understanding of the dish and its cultural significance.

Crafting a Menu: A Writing Challenge

Crafting a menu can be a challenging task for any chef, but it can also be a great writing challenge for food writers. A writer might create a menu for a fictional restaurant, exploring different themes and flavor profiles. By crafting a menu, writers can also explore different food choices and showcase their creativity and culinary knowledge.

Food Security and Hunger: Opinion Pieces

Food security and hunger are important issues that affect millions of people around the world. Writing opinion pieces about these issues can help raise awareness and inspire action. A writer might explore the impact of food insecurity on different communities or examine the role of supermarkets in addressing hunger. By writing about these issues, writers can help create a more just and equitable food system.

Food writing can be a fascinating and rewarding experience for writers. By exploring the different dimensions of food, from the ingredients to the meals, writers can create compelling and engaging content that informs and inspires readers.

Frequently Asked Questions

How can you describe a memorable meal you’ve had in a way that transports the reader to the table with you.

To describe a memorable meal in a way that transports the reader to the table with you, it is important to use sensory details that appeal to all the senses. Describe the aroma of the food, the texture, the colors, and the flavors. Use descriptive adjectives, metaphors, and similes to paint a vivid picture of the meal. The goal is to make the reader feel like they are sitting at the table with you, experiencing the meal firsthand.

What are some engaging prompts to inspire students to write about their cultural food traditions?

To inspire students to write about their cultural food traditions, you can ask them to describe a traditional dish from their culture, how it is prepared, and what it means to them. You can also ask them to write about a family recipe that has been passed down through generations and how it has evolved over time. Another prompt could be to write about a special occasion or celebration that involves food in their culture.

What narrative can you create about a character’s relationship with food during a significant life event?

A narrative about a character’s relationship with food during a significant life event could be about how food plays a role in their emotional state. For example, a character going through a breakup might find solace in comfort foods, or a character celebrating a milestone might splurge on a fancy meal. The food choices can reveal a lot about the character’s personality, values, and emotions.

How would you compare and contrast two favorite dishes to highlight their unique flavors and textures?

To compare and contrast two favorite dishes, it is important to focus on the unique flavors and textures of each dish. Describe the ingredients, the cooking methods, and the presentation. Compare and contrast the flavors and textures of each dish, highlighting what makes them unique. Use sensory details to make the reader understand the differences between the two dishes.

What are effective ways to incorporate sensory details into a food-related story?

Effective ways to incorporate sensory details into a food-related story include describing the aroma, texture, colors, and flavors of the food. Use descriptive adjectives, metaphors, and similes to paint a vivid picture of the food. You can also describe the sounds of the kitchen, the heat of the stove, and the hustle and bustle of the restaurant. The goal is to make the reader feel like they are part of the story.

Can you devise a scenario where food plays a pivotal role in advancing the plot of a short story?

Yes, a scenario where food plays a pivotal role in advancing the plot of a short story could be about a chef who is competing in a cooking competition. The chef’s signature dish is stolen by a rival competitor, and the chef must come up with a new dish on the spot to win the competition. The dish that the chef creates could reveal something about their personality or values, and it could also lead to a surprising plot twist.

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Creative: Food Practices Photo Essay

Lynn M. Walters

Learning Outcomes

After reading and discussing this photo essay, students should be able to:

Articulate a number of perspectives perceived by high school students on the influences on their food practices.
Identify how food systems can help produce (and threaten) social equity.
Describe the use of visual research methods in food studies.

Insights from a New Mexico Classroom on Factors that Influence Food Practices

In light of significant changes in food practices that began in the mid-twentieth century, many of which have led to unhealthy dietary patterns that have contributed to increased prevalence of overweight and correlated chronic diseases, it is important to understand factors that influence the ways young people eat. Increasing understanding about how family, culture, and cooking influence dietary habits can inform health communication and nutrition education interventions, as well as spur public policy strategies that promote healthy eating behavior.

New Mexico is a land of contrasts, with big skies, high mountains, sweeping deserts, and a deep and rich cultural history. Native Americans have lived in New Mexico for thousands of years. The Spanish colonized New Mexico in 1598, but it was not until 1912 that it became the 47th U.S. state. Hispanic/Latinx, Anglo, and Native American cultures are the three major population groups, with the largest percentage per capita of Hispanic/Latinx and the second largest percentage per capita of Native Americans. Hispanic/Latinx in New Mexico are in themselves a diverse group, including those of Spanish heritage, along with Mexican and Central and South American immigrants. It is estimated that about one-third of residents speak Spanish. New Mexico is known for its Native American and Spanish Colonial art, and artists from across the world have long been drawn to the light and landscape. The state also consistently ranks at or near the bottom of the educational and economic ladders in the U.S., and has a high degree of food insecurity .

The foodways of New Mexico reflect the varied geography and climatic conditions of the state, as well as the deep agricultural traditions and cultural diversity of its peoples. Chile, corn, beans, squash, and piñon nuts all originated in the Americas. They are important food crops in New Mexico, and the basis for many traditional dishes. New Mexican cuisine is famous for its chile, grown in New Mexico for at least four hundred years. Chile develops its spicy and sweet flavors in the hot summer fields. The state question, “Red or Green?” refers to red or green chile.

This photo essay is the outcome of qualitative research conducted as a dissertation project at the University of New Mexico. [1] It presents the first-person perspectives and insights of 14 eleventh-grade New Mexico high school students on the influences on their food practices . [2] Students visually documented their food practices for five days, wrote a photo-elicitation essay, compared food memories with daily food practices , and participated in focus groups and follow-up interviews. [3]

CUltural Heritage of FAMILY

Family and culture are inextricably intertwined, and cultural traditions are enacted, preserved, and evolve through family food practices. All of the students in the project expressed strong attachment to and valuing of the cultural culinary heritage of their families. Among students with close ties to Mexico, and those whose families have lived in New Mexico for generations, whether of Spanish and/or Native American heritage, it was more common to find a particularly strong view of the connection between culture and family than among the Anglo student participants.

The following photographs (see Figures 1 to 10) provide a glimpse into cultural practices enacted through family food traditions. The images primarily depict food traditions from Northern New Mexico and Mexico (the cultures of the majority of student participants), and are interspersed with Native American food traditions and others.

What foods do you associate with your family traditions?

close up of a bowl of broth with vegetables

“When I was growing up, my Nana would make a soup from acorn. She would pick acorns, grind them up, and pick the shells out. This process took the longest. Once she had the corn base taken care of, she then would make dumplings. All together the stew would consist of dumplings, “stew meat,” and the acorns. The soup has a very bitter taste. It’s something I had to get used to, just like coffee. Whenever I think of the soup, it reminds me of my Nana.” [Shasta (FNA)]

a hand sprinkling grated cheese over toasted bread

Gender R oles

Food practices were often gendered in the student narratives. Enactment of traditional gender roles, with women primarily responsible for household food, and men valued as professional chefs or in charge of the grill, was the norm in the majority of students’ families (see Figures 11 to 15).

What role does gender play in who cooks in your family?

“My brother and my dad—they don’t touch the kitchen—they think cooking is too complicated. My dad can’t even warm up a tortilla.” [Candelaria (FHM)]

a person tending an outdoor grill with food on it

Where Food Comes From

Congruent with the current food landscape, most students’ families primarily purchased food from grocery stores and restaurants, including fast food outlets. Some also shopped at farmers’ markets and natural grocers. Many of the students expressed an awareness of where food comes from, and that they valued the knowledge and expertise needed to grow food. Farming and/or gardening was part of family and cultural practices for almost half of the students, but it was generally not a major current food source (see Figures 16 to 20).

Do you know where the food came from that you ate for lunch today?

a tree outdoors in blossom with two evergreens and a low building behind it

“I kind of bonded with the cow a little bit and so I was a little sad to see him get

shot in the head….You have to kill it, then you have to clean it, then you have to cut everything up, then you have to dry it so it’s not all bloody. And you have to make sure that the dogs don’t get it. I think I’m a bit traumatized because I wash the organs and I feel their warmth; I can’t bring myself to eat it.” [Shasta (FNA)]

a backyard with small trees with no leaves on them and some garden paraphernalia

“My grandpa has three pieces of land ( tierras ), or we call it in Mexico, e l llano . He

grows beans, he grows sorghum for his cattle, and he grows corn. Lately, these past years there hasn’t been much rain in Mexico. He grows a little bit of beans to eat and a little bit to sell.” [Vicente (MHM)]

a blurry close-up of some sunflower seeds

Friction Between Cultural Traditions and Daily Food Practices

Most of the students articulated their awareness of the friction between traditional and daily food practices. Although all of the students were cognizant of this issue, the Hispanic/Latinx and Native American students described these contradictions most vividly (see Figures 21 and 22).

How do you decide what to eat each day?

“Today’s food revolves around convenience, where food as a child was always something that we could all take our time with.” [(Franco (MHN)] “At home my parents [are the influence] because they cook…[if] we don’t like the food in the cafeteria, what should we eat? McDonalds or this place or that place.” [Santiago (MHM1)]

people sitting at table outdoors eating snacks

Commercial Influence

Commercial influence, especially the rise of corporate control of the global food system, has been cited as a central cause of overweight and correlated chronic disease (see Figures 23 to 27).

Many traditional dishes include beans, grains, meats, and vegetables, all of which contain vital nutrients that contribute to a healthy diet. Where do you think messages come from that imply that traditional foods are not healthy?

outdoor photograph of an IHOP (International House of Pancakes) and a Days Inn hotel in the background

“At my friends’ house I could resort to eating junk.” [John (MA)] “When I’m with my friends we’re usually more tempted to go out and get something… When you cook you have to wash dishes.” [Shasta (FNA)]

close up of dishes sitting in a drying rack

Food Security/Food Insecurity and Sharing

Hunger and food insecurity are prevalent in the lives of many students in New Mexico. When several students candidly discussed the lack of food access that their families faced, none of the other students appeared surprised. Despite this, sharing food with extended family and neighbors is a common practice (see Figures 28 to 30).

Have you or your friends or family ever gone to bed hungry?

a panful of food sitting on a grill over an outdoor fire

Several students reported that sometimes there was limited food available. John (MA) explained, “Our food stamps were shut down the past month, and so I have just been eating…less and less; school lunch has been my main meal. We had some dried beans, but I didn’t want to bother with [them]. I have been eating very little, but it seems like I always have enough to eat to get by.” Isabella (FHM) said, “Obviously we’re not broke because we still have our house, but it’s like the deadline of our budget, and she [mom] says, ‘We’re having ramen tonight.’ That’s when you know we’re at our limit.”

Food Practices and Health

Although multiple factors have an impact on a healthy diet—food access, food preferences, and culture—several students observed that cooking was a way to control the cost and quality of the food that they ate. In a world in which prepared and packaged foods are available on most street corners, food selection and cooking skills support healthy food practices (see Figures 31 to 33).

What does “healthy food” mean to you?

“I wanted to play basketball and I had to have a physical, and they told me that I was pre-diabetic…and my family had to change everything from what I was drinking to what I was eating. We used to have a lot of junk food…sweet bread and chips. Besides being a lot healthier, I feel much better, my self-esteem. I was 230 pounds and I was only 12. It was like a life-changing experience.” [Candelaria (FHM)]

a bowlful of pineapple pieces witha bottle of Trechas Spicy Powder seasoning

Cooking as a Life Skill

Cooking may range from making toast to creating a four-course meal. Most of the cooking reported by students during the project was relatively simple, with the exception of the traditional dishes that students photographed and described. If one has basic foods, a sharp knife, a few pots and pans, running water, and a heat source, much is possible (see Figures 34 to 43).

How do you define “cooking”?

“We make soups…stuff that you can make fast. Since we’re going to be college students, being able to make something with ease is important.” [(Franco (MHN)] “My friends—everyone can cook a little bit. It’s just a basic need. ’Cause if you can’t cook, what are your options? Eat out—and that takes a lot of money. It’s a life skill.” [David (MHN)]

left: a sandwich, chips, and a drink between two seats of a car; right; a burrito sitting on a person's leg in a car

“I go shopping and try to make a lot of it and freeze it and warm it up for the rest of the week ‘cause I don’t have time to be cooking every night. So I have just been making soup ‘cause it’s easy and fast—chicken soup, chicken curry, beef curry.” [Shasta (FNA)]

“When I go to college next year, I don’t want to be shopping at McDonalds. I want to buy my own food and cook it.” [Lucas (MHM)]

Honor ing Family and Cultural Traditions

Many of the students expressed respect for the food practices of their elders, as well as the desire to preserve their cultural and family heritages by learning how to cook and share traditional foods (see Figures 44 to 47).

How do you think that you will continue your family and cultural food traditions?

people standing around an outdoor table with many plate of food on it

Vicente (MHM) observed, “It’s not the c aldo de res , the p ico de g all o , the corn tortillas, the rice or the seasoning—it’s the presence of the people around you that really make the dish worth the time.” Candelaria (FHM) concurred, “We are united because we continue our traditions…. I plan to share these traditions with other people and my own children in the future.”

a single piece of chocolate cake sitting on a cake plate

Discussion Questions

How might increased access to a variety of foods, including fresh fruits, vegetables, and whole grains, exert positive pressure to enact healthy food practices?
How might cooking skills increase food access and counterbalance commercial practices of culinary imperialism?
How have processed foods changed cooking and eating patterns?
What role do you think that gender plays in who cooks? How has this changed (or not) over the past 100 years?
What is healthy food? What is good food?

Bartis, P. 2002. Folklife and fieldwork: An introduction to field techniques . Library of Congress.

Collier Jr., J. & Collier, M. 1986. Visual anthropology: Photography as a Research method . Albuquerque: University of New Mexico Press.

Collier, M., Hegde, R., Lee, W. Nakayama, T., Yep, G. 2001. “Dialogue on the Edges: Ferment in communication and culture.” In M. Collier (Ed.) International and Intercultural Communication Annual: Transforming communication about culture: Critical new directions, 24: 219–234. Thousand Oaks: Sage.

FAO. 2006. Food Security (Policy Brief No. 2).

Healthy People 2020 .

International Food Policy Institute (IFPRI).

Mak, T.N., Prynne, C.J., Cole, D., Fitt, E., Bates, B., Stephen, A.M. 2013.”Patterns of sociodemographic and food practice characteristics in relation to fruit and vegetable consumption in children: results from the UK National Diet and Nutrition Survey Rolling Programme (2008–2010).” Public Health Nutrition 16(11): 1912–23. https://doi.org/10.1017/S1368980013001912

McGee, H. 1984. On Food and Cooking . New York: Charles Scribner’s Sons,.

Rasmussen, K. 2004. “Places for children—Children’s places.” Childhood , 11 (2): 155–173.

Walters, L.M. 2015. “ Through their own eyes: Exploring New Mexico high school students’ perceptions of the influences on their food practices. “

The study was reviewed and approved by the Institutional Review Board at the University of New Mexico. Written active or passive informed consent was obtained from all study participants and/or their parents, as required. ↵
Students’ photographs and quotations are identified by pseudonyms, along with demographic descriptors: F/M (female/male); HN (Hispanic/Latinx from New Mexico); HM (Hispanic/Latinx of Mexican descent); M1 (first generation Mexican immigrant); NA (Native American); A (Anglo). ↵
Walters, Lynn. 2015. “Through Their Own Eyes: Exploring New Mexico High School Students’ Perceptions of the Influences on Their Food Practices.” Communication ETDs, May. https://digitalrepository.unm.edu/cj_etds/6. ↵

includes food access and acquisition, food preparation, food preferences, and eating behavior; akin to foodways , the term used in food studies to describe food and meal preparation, religious and symbolic uses of food, and gardening, among other activities.

narrowly defined, the transformation of food through the application of heat; more broadly, a range of food preparation activities, from butchery to preparing food ‘from scratch’ to heating up packaged foods.

the condition that exists when one or more people are not able to gain access to food in sufficient quality and quantity, often due to lack of economic resources, in order to live a healthful and active life; note that there are multiple ways that food insecurity has been defined, depending on context.

one of a number of image making research methods that expands data generation beyond more traditional forms of language-based methods such as interviewing and focus groups.

the customary beliefs, social habits, and traits of racial, religious, and/or social group; culture encompasses language, religion, cuisine, social habits, music, and arts.

Food Studies: Matter, Meaning, Movement Copyright © 2022 by Lynn M. Walters is licensed under a Creative Commons Attribution-NonCommercial-ShareAlike 4.0 International License , except where otherwise noted.

Digital Object Identifier (DOI)

https://doi.org/10.22215/fsmmm/wl56

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Food Writing Fridays

Food is often a vehicle by which we see our culture, and writing about food can lead us to write about cultural history, family, religion, regional economies, immigration, and more. In this special month-long series of online programs, we’ll explore stories about food, but we’ll also see how creative nonfiction opens windows into the human experience.

A mountain of food at the restaurant? No thanks.

I offer what i call the goldilocks stratagem. papa bear portions can be a deal-breaker for me, so why not offer a mama bear or even a baby bear option.

Popular chain restaurants have long relied on family-style menus, but independent fine-dining operations are starting to see the wisdom behind the approach as well.

The big platter of food in the photograph looks so good: a mountain of seafood, roasted vegetables, and rice.

Oh well. Guess I’ll go somewhere else for dinner.

My decision has nothing to do with allergies or the decibel level mentioned in all the online reviews. I can’t go to that restaurant because tonight I am a family of one, which would mean coming home with four nights of leftovers, easy.

I stand at the crossroads of restaurant survival and population demographics, a hungry place to be. Family-style dining — large platters for the table instead of individual meals — makes economic sense for businesses looking for new ways to eke out a profit. It makes no sense for the 10,000 Americans who turn 65 every day , along with the 62 million who have already celebrated that birthday — almost 30 percent of whom live alone.

Hang on; this is not the story of a lonely oldster looking for sympathy but a dilemma in search of a creative solution. Yes, many singletons have family members and close friends in adjacent ZIP codes. That’s beside the point. There will still be days when we get to 6 o’clock and don’t want to cook, don’t want to sit on the couch with takeout and the TV news, and haven’t made plans with someone.

Dining out is a valuable tradition, particularly for diners who grew up when restaurants were a meeting place, not an influencers’ Instagram photo studio. I had lunch recently with a younger friend who flinched every time his watch vibrated with a work email, and for a moment I yearned for the days when restaurants banned cellphones in the dining room and smartwatches were somebody’s fevered tech dream. Digital tourists like me appreciate being in the middle of a bustling scene even when we’re by ourselves. We know how to have a conversation with a stranger if they welcome it, or how to read a book if they don’t.

Either way, we like to be part of the mix. Lots of older solos have survived a life change by now, whether we are widowed or among the increasing number of long-marrieds who get divorced. I speak from experience, having left a 30-year marriage to live on my own: We’re motivated to participate.

Restaurants are motivated, too — to survive, always a challenge but even harder these days. They reel from the one-two punch of the pandemic and inflation, emerging from the shutdown to face higher costs on everything from the raw ingredients to labor to rent. And the well-intentioned among them have embraced the added challenge of building a better (and better-paid) culture than the brawling, substance-enhanced, male-dominated model that made the hospitality industry a target of #metoo, alongside Hollywood.

Some recent restaurant casualties were an inevitable correction in a glutted market built on unsustainable dreams of celebrity and vast wealth, but restaurants have always been a dicey proposition. As many as 5 out of 6 restaurants closed in their first year before the COVID pandemic, according to the National Restaurant Association — and statistics have been in such a shambles ever since that the association won’t even make a firm estimate about current closure rates. Everyone’s on the lookout for ways to stay afloat. Over the past few years, restaurateurs have gotten creative: They carve out part of their square footage for a wine shop, a little market, an expanded take-out counter; they feature guest chefs to turn a slow Tuesday into a bustling event, and shrink portions or raise prices — or both — as they monitor customers’ tolerance. The smart restaurateur embraces change.

Popular chain restaurants have long relied on family-style menus, but independent fine-dining operations are starting to see the wisdom behind the approach as well. They might prefer the euphemism “large format,” if their customer base skews more toward date night than toward parents and kids, but it’s still platter food.

Sending out a big plate has a happy ripple effect on restaurant economics, according to Brian Bornemann, a chef/owner of two small restaurants in Santa Monica, Calif., because it requires fewer cooks and front-of-house employees, as well as fewer plates to wash. And it reduces stress in the kitchen, where individual cooks no longer have to synchronize their efforts to ensure that four separate entrees hit the table simultaneously.

Sounds like a good idea — but I’m still stuck if I’m alone, or even if I’m half a couple, unless I want to tote a half-gallon food-storage container with me to take home the spoils.

Don’t get me wrong. I’m a big fan of shared plates as long as they’re smaller than a football. My informal observation, over the years, is that the world divides into people who like to share food and people who don’t, and I’m an enthusiastic member of the first group. I’m concerned instead about volume, about finding a way to belong in the room no matter how many of us there are.

Daily life offers older people plenty of opportunities to feel left out, including but not limited to too many younger people’s mistaken assumptions about our fragility, physical and/or mental. It’s an odd attitude, given that they won’t want anyone to dismiss them when they grow old, but I’d rather look for hacks than try to reason with them.

In that spirit, I offer what I call the Goldilocks stratagem. Papa Bear portions can be a deal-breaker for me, so why not offer a Mama Bear or even a Baby Bear option? Platters come in all sizes, none of which require the high-maintenance, tweezered placement of edible flower petals on top of an individual entrée. More sizes could mean more business — more two-tops, more singletons dining at the bar or the counter — which would make up for the increase in costs. I love leftovers. I just want less of them.

Or we can wait for the trend to fizzle out, as trends do, though patience can be difficult if you’re old enough to care about this. There may be a fly in the family-style soup, according to Bret Thorn, senior food and beverage editor at Nation’s Restaurant News. “If customers think that one platter will feed all six of them, why would they order more?” he said. “Restaurants have to figure out the math” or risk smaller per-customer revenues — and if decreased spending negates the back-of-house savings, we might see a shift away from platters and back toward individual dinners, or at least to smaller shared plates.

In the meantime, I offer my own guerrilla tactic: Sidle up to the bar, put on your best defiant smile, and order enough appetizers to approximate a dinner for one. Leave a nice tip, chat with the bartender a bit, smile at your seatmates. The neighborhood landscape would be dreary without our neighborhood places (think “Cheers”), and older diners risk becoming dreary if we spend too much time outside the fray. We have to find a way to work — and dine — together.

Karen Stabiner is a journalist. Her most recent book is “Generation Chef: Risking It All for a New American Dream.”

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We served Chinese food at our daughter’s Jewish wedding. It was a match made in heaven

Food is why we come to the table. Love is why we stay.

It all started in March 2020. As my husband and I were packing up the car to escape New York City, Zoe, our 26-year-old daughter, asked if Yifan, a 29-year-old guy she had just started dating, could join us. An hour later, the two of them were smooshed in the backseat of our car, along with all the toilet paper and canned goods we had to our name, as we headed out of town.

In the two-hour car ride, I learned that Zoe and Yifan had worked together but didn’t have an actual conversation until they found one another on Hinge, the dating app. Zoe was attracted to Yifan’s myriad interests, from rock climbing to candle making, and Yifan was charmed by Zoe’s answer to the app’s prompt: Describe your worst and weirdest date ever. I also learned Yifan was born and raised near Shanghai and had come to the U.S. to attend the University of Iowa.

Soon after we became a pod of four, it was time to celebrate Passover, the holiday celebrating the Jews’ exodus from Egypt. Despite supply chain issues and empty grocery shelves, we would still sit down to our holiday seder, the traditional Passover meal .

I wondered what Yifan would think of our food. It was not unlike wondering what he thought of us and even more what he was thinking about our daughter.

We kicked off the holiday meal the way we always did: with admonitions to keep the seder service short so we could get right into bowls of steaming, hot matzo ball soup. No sooner had I put a bowl in front of Yifan than did his eyes light up, like he had suddenly run into an old friend. He said the dill and parsley broth was like the soup tucked into the dumplings he grew up with.

OK, I thought, tempering my excitement that Yifan really got us — everyone loves matzo ball soup . Let’s see what he thinks of the gefilte fish. This lumpy, white fish is usually described as tasteless. It ranks right up there with cilantro and black licorice as some of the most polarizing food. But he loved it, and excitedly described the yu yuan seafood balls his uncles used to make by hand that were almost identical.

I was starting to see possibilities here.

Yifan didn’t even wait for the brisket to come out of the oven before remarking that it smelled like dong po rou, the pork belly famous in his hometown. While a pork reference doesn’t really work with Jewish food, I understood what Yifan was trying to say: Chinese food is Jewish food. And Jewish food is Chinese food.

Yifan was building bridges. The rest of us were just waiting to cross.

Two years later Zoe and Yifan were engaged. During our first meeting with our event planner, we talked about a multicultural wedding that would include a Chinese banquet. Zoe loved the idea of shared plates as a way of bringing their friends and family together. “But nothing too spicy or saucy,” the bride-to-be said, already worried about using chopsticks while wearing a wedding dress. But could we find a caterer who was up for the challenge of preparing numerous courses in a makeshift kitchen for close to 150 people? And who could do it well enough that even Yifan’s dad and childhood friends would think it was the real thing? I knew this was what my soon-to-be son-in-law was thinking but was too polite to say out loud.

Fortunately our planner introduced us to a caterer whose Korean head chef had spent her early career opening restaurants in China. I could hear my bubbe in the background screaming "beshert" — this is meant to be.

scallion pancakes shown at Chinese-Jewish wedding.

As the Chinese New Year struck on Feb. 10, 2024, Zoe and Yifan stood under a Jewish chuppah of Chinese talismans and lanterns, wrapped in a Jewish prayer shawl (tallit), and were married. After saying “I do” to a raucous chorus of “mazel tovs,” it was time to eat. Assorted appetizers were passed around, including dumplings (or kreplach, depending on which side of the family you were on), as well as potstickers, scallion pancakes and sesame beef.

For dinner we sat at long tables draped in red and gold linen where a selection of dishes were served family-style: miso-glazed cod, Sichuan vegetables, wok-fried beef cubes and braised sweet chili chicken. In the middle of every table was plenty of challah for dipping and mopping up plates as well as a tamari and red chili oil for an extra kick. We ate with chopsticks (something I am still working on) and we ate with abandon (something I have always excelled at). By my Jewish standards of there being too much food and no one leaving the table wanting for more, it was all perfect.

crispy rice cakes shown at Chinese-Jewish wedding.

After dinner we danced the hora alongside the 36-foot paper mache dragon Yifan’s dad schlepped from China. It took hours of drilling and several trips to Home Depot to put this spectacle of color and sparkle together. But in the end, an overzealous and spirited group of family and friends were able to gather underneath its canopy and burst onto the dance floor for an unending, wild hora.

When Yifan embraced the foods of our culture at that very first seder, so openly and readily, it was the purest expression of love he could have shown towards my daughter. It spoke volumes, too, about the kind of person he was: an eater, an adventurer, someone who understood the importance of gathering family around the table.

He had me at gefilte fish.

Helene Rosenthal is a New York-based writer who is inspired by the stories of families and the foods that bind them, not to mention a good cup of coffee. She bakes to relax and often brags about her creations on her Instagram account, Bakesalenow .

Oct 9, 2021

So you want to be a food writer? Here’s a BIG list of what all you can write

In the second post of my #FoodWritingFestival series, I list out 170+ ideas and writing prompts that will make food content writing a feast

Image: Heather Ford | Unsplash

We understand why you want to be a food writer or blogger. (Or a food YouTuber or content creator for that matter.)

It’s a colourful, scrumptious, and tempting world, with the opportunity to taste a host of treats along the way (because why not).

Besides, food brings the world on your plate when travel takes a backseat. Who doesn’t like being the person who sums up these mouthwatering experiences in the most delicious words and sends them straight to everyone’s reading devices? Even as a fiction writer, you’d want to be able to describe the sensory aspects of the culinary world like a pro. (If you’d like to see how I’ve done my food scenes in fiction, check them out in my book PiKu & ViRu . Buy/download, read, and review it here ; it’s FREE on Kindle Unlimited. Do post a review on how you found the book and its foodie moments.)

And if you can get paid to write about food, it’s like the proverbial cherry on the icing.

Recipes and long-form stories have always been the most popular and sought-after avenues for food content writing. But not only are you going to need a huge bank of ideas for your pitching process. You should also keep your options open for other lesser-known but equally rewarding avenues.

That’s where this big list of food content ideas, formats, templates, and writing prompts comes in. Take whatever you need, mix and match, or make some tweaks to come up with something on your own. Or use more than one format to conjure multiple story angles for the same idea. You can also give one of your previously published stories a fresh lease of life by adapting it to a different template. In short, there are several ways of using this list. It’s a neverending one, as I’ll update it with more ideas as and when they strike me. Do share your ideas, too, in the comments.

So, here it is, without further ado. Let me know in the comments how it works out for you. In any case, food writing will become a piece of cake for you if you follow this one.

001. Essay spotlighting a particular dish

002. Essay spotlighting a particular ingredient

003. Essay spotlighting a particular cuisine

004. Feature on a particular restaurant

005. Essay spotlighting a cooking technique

006. Essay spotlighting a cooking equipment

007. Essay spotlighting a cooking tradition or practice

008. Feature on a specific food career

009. Profile of a food business

010. Feature on a food/eating lifestyle

011. Chef profile

012. Chef interview

013. Chef biography

014. Food entrepreneur profile

015. Food entrepreneur interview

016. Food entrepreneur biography

017. Restaurant, café, or bar review

018. Restaurant, café, or bar preview/first look

019. Restaurant, café, or bar profile

020. Restaurant, café, or bar comparison

021. Best restaurants, cafés, bars in a particular area or destination

022. What to eat in a particular area or destination

023. Where to have a particular local food/beverage (e.g. where to eat the best biryani in Hyderabad, Mumbai’s tastiest vada pavs, best hot chocolate in Switzerland)

024. Best restaurants, cafés, bars in a particular area or destination for a particular cuisine

025. Best breakfasts in a particular area or destination

026. What to eat for breakfast in a particular area or destination

027. Food & drink pairings

028. Best street food in a particular area or destination

029. What street food to eat in a particular area or destination

030. Food product review

031. Food equipment review

032. New food products and equipment

033. Meals with a view

034. Best rooftop restaurants, cafés, bars in a particular area or destination

035. Best alfresco restaurants, cafés, bars in a particular area or destination

036. Best new restaurants, bars, cafés

037. Recipes (of course!)

038. Food tips and hacks

039. Food explainers (what is foie gras, what is sous vide, why cocktail is called so, how is latte different from a cappuccino, etc.)

040. Food memories

041. History of a dish

042. History of an ingredient

043. History of a cuisine

044. History of a restaurant

045. History of a cooking technique

046. History of a cooking equipment

047. History of a cooking tradition or practice

048. History of a specific food career

049. History of a food/eating lifestyle

050. Fun facts about a dish

051. Fun facts about an ingredient

052. Fun facts about a cuisine

053. Fun facts about a restaurant

054. Fun facts about a chef

055. Fun facts about a cooking equipment

056. Fun facts about a cooking technique

057. Fun facts about a cooking tradition or practice

058. Fun facts about a food career

059. Fun facts about a food business

060. Fun facts about a food/eating lifestyle

061. Food trivia

062. Food trivia quiz

063. Food personality quiz

064. Best books to read on a particular food or food-related topic

065. Anything about food in ‘numbers’

066. Food memes

067. Food puns

068. Food quotes (can also be used on merchandise such as mugs, plates, and coasters)

069. Food events and days (like how I’ve compiled for October 2021 )

070. Food photography tips and tricks

071. Personal experiments

072. Personal campaigns (for example, eating only one kind of food for a year to support a cause and then documenting the results in a series of articles or on your blog)

073. Photo essay

074. Food-related etiquette and dos and don’ts (for example, what to bear in mind during Japanese tea ceremonies, Russian vodka drinking, English afternoon tea, etc.)

075. Food souvenirs to bring back from your trips

076. Foods to take on your trips

077. F&B (food and beverage) industry news & updates

078. Best farm-to-table/eco-friendly meal experiences

079. Food-related quirks and oddities

080. A food-related problem you’ve been facing and how you’re solving it (or have solved it)

081. First-hand narration of a food-related lifestyle (e.g. searching for vegan food in a predominantly non-vegetarian place)

082. Food trends

083. Opinion on a food trend or news development

084. Column or diary based on your personal food experiences

085. Food fiction

086. Food poems

087. Food-focused travelogues

088. Tracing the timeline of a food

089. Tracing the timeline of an ingredient

090. Tracing the timeline of a cuisine

091. Tracing the timeline of an heirloom recipe

092. Tracing the timeline of a restaurant

093. Tracing the timeline of a cooking equipment

094. Tracing the timeline of a cooking technique

095. Tracing the timeline of a cooking tradition or practice

096. Tracing the timeline of a food career

097. Tracing the timeline of a food business

098. Tracing the timeline of a food/eating lifestyle

099. How-to articles

100. Food-related case studies, white papers, or research

101. Food-themed blog campaigns

102. Food-themed SM posts and campaigns

103. Obituaries and ‘In Memoriam’ stories

104. Scenarios—predictions of future events based on current trends or developments

105. Food tech

106. Food app review

107. Food app preview/first look

108. Food app profile

109. Food app comparison

110. Food polls

111. Food contests

112. Food show or video—concept, research, script

113. Food event—concept, research, script

114. ‘A to Z’ food stories

115. Press releases

116. Teaching stories for food techniques

117. Teaching stories for food equipment operation

118. Ad & product copy

119. Advertorials

120. Translations

121. Infographics

122. Tables, charts, diagrams

123. Transcripts of commentaries, event panels, talk shows, podcasts, etc.

124. Website & app content

126. Catalogues, brochures, manuals, and other promotional materials

127. Mission, vision, and purpose statements for a food business

128. The first, last, best, worst, smallest, largest in food

129. Shopping lists

130. Pantry & kitchen showcases

131. Celebrity food experiences & recos

132. Food experiences and recos by chefs or any other food expert

133. Exploring the science behind a dish, equipment, cooking tradition, or technique

134. Food farming stories

135. Health & nutrition

136. Best (and worst) cooking shows

137. Cooking show review

138. Interview with the team of a cooking show

139. Dream breakfast, lunch, and dinner

140. Most memorable breakfast, lunch, or dinner

141. Dream kitchen and pantry

142. Bucket list of restaurants

143. Bucket list of foods

144. Wish list of food and cooking products

145. Your diet plan

146. Cooking and eating routine

147. Favourite (and least favourite) cookbooks

148. Cookbook reviews

149. Cookbook author interviews

150. Face-off between two foods

151. Best foods for a given season

152. Best foods for a given reason (such as heartbreak, grief, exams)

153. Foods for specific kinds of travel (for example, treks, picnics, camping)

154. If you could have only food for a year or lifetime

155. Weird, unusual foods

156. Your dream wedding spread

157. Nutritional profile of a dish

158. Breaking convention (for example, having dessert as your first course, eating Maggi with dahi or pickle, ordering a mac-and-cheese ice cream)

159. Word clouds

160. Tasting notes

161. Review of a tasting session

162. Nutritional pros and cons of a dish, ingredient, cuisine, technique, equipment, or lifestyle

163. Best restaurants, cafés, bars in a particular area or destination within a specific budget

164. BTS of an iconic restaurant dish

165. Tracing the birthplace of an iconic dish (and if possible, interviewing its inventor)

166. The best cameras and/or smartphones for food photography

167. Camera/smartphone review for food photography

168. Best food scenes in movies and TV shows

169. The most expensive food experiences

170. The cheapest food experiences

171. Comparing the cheapest, mid-priced, and most expensive versions of the same food

172. Food-themed newsletter

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More From Forbes

10 reasons why dei is important for businesses and how it’s evolving.

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Improving diversity, equity and inclusion has been championed as a strategic business priority thanks to its proven capacity to drive innovation, foster a more inclusive workplace culture and enhance organizational performance. However, recent backlash to DEI programs, including criticism regarding claims of tokenism, perceived threats to meritocracy and resistance to truly confronting systemic inequalities, has prompted organizations to recalibrate their efforts.

To foster organic change and a lasting impact, the approach to DEI is being reimagined to emphasize authentic engagement and meaningful action over superficial initiatives. Below, members of Forbes Coaches Council explore why DEI is still an essential key to success and how the focus of DEI programs may evolve in the near future.

1. The Workplace Should Reflect Today’s Emerging Workforce

Social change has historically often led to backlash, but that isn’t necessarily a good reason to retreat or pivot away from one’s DEI mandate. Today’s emerging workforce and future leaders are the most diverse generation in history, so it goes without saying that they are going to expect and demand a workplace that reflects who they are and honors their backgrounds, experiences and visions. - Carol Geffner , CB Vision LLC.

2. Every Culture Needs Diversity To Stay Alive

Our workplaces have been created—and the majority of them are run—by white men. Due to that origin, the values of corporate life are archetypically masculine: up or out; win; work many hours. Every culture needs diversity to stay alive. Equity, inclusion, belonging and justice are strategies to make diversity work. I do not believe in programs. I do believe in developing every co-worker’s consciousness! - Katharina Schmidt , Inspiration & Discipline

3. Embracing DEI Helps Meet Employees’ Evolving Needs

The growing multicultural and multigenerational workforce makes DEI an imperative for organizations. By embracing DEI, companies can better understand and meet the evolving needs of their employees. Studies have proven that DEI leads to stronger financial performance and helps businesses attract and retain top talent. - Anthony Howard , HR Certified LLC

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Forbes Coaches Council is an invitation-only community for leading business and career coaches. Do I qualify?

4. Diverse Teams Lead To More Creative, Innovative Solutions

Diverse teams bring together a wide range of opportunities and experiences, leading to more creative and innovative solutions to challenges. Organizations prioritizing DEI will be more attractive, with values aligned with a diverse pool of job seekers. They will also better retain employees who feel valued and included. Understanding diversity should also help you better understand your customers. - Julien Fortuit , Julien Fortuit Agency

5. DEI Fosters Respectful Workplace Environments

DEI is crucial for fostering inclusive workplace environments that respect and value diverse perspectives, leading to innovation and growth. In the future, DEI programs may focus more on systemic changes, enhancing accountability and integrating DEI principles into every organizational layer for more profound impacts. - Peter Boolkah , The Transition Guy

6. DEI Is A Competitive Advantage

DEI is a competitive advantage that forward-thinking companies cannot ignore, and it is crucial for fostering innovation, attracting diverse talent and boosting organizational performance. DEI programs will likely start focusing more on addressing systemic barriers and fostering a true sense of belonging beyond just representation. Successful organizations will embed DEI into their culture and decision-making. - Karla Aljanabi , Career Building Coach

7. DEI Transcends Bias

DEI transcends bias, fostering workplaces where diversity is the engine of innovation and inclusivity. Its importance now magnified, the stage is set for a future where DEI principles are embedded into every aspect of organizational culture, transforming the understanding of (and actions to mitigate) biases into a universal standard. This evolution promises a landscape of equity, empathy and shared success. - Alejandro Bravo , Revelatio360

8. Cultures Where Everyone Has A Voice Retain Talent

If you are a leader and you are not embracing DEI, something is very wrong. Your business should be organized to promote DEI and belonging. To compete in today’s “disruption at the speed of scale” world with GenAI, you must harness the best talent and ideas you have access to. If you create a culture where everyone has a voice, you have a better chance of thriving and retaining your talent. - Katy MacKinnon Hansell , Katy Hansell Strategic Advisory

9. DEI Fosters Understanding Within Organizations

DEI is paramount in fostering inclusivity, innovation and understanding within organizations. As these initiatives evolve, there’s a need to maintain a balance between metrics and celebrating individual differences. Programs may shift toward more personalized approaches, focusing on creating cultures where diversity and belonging are truly celebrated and ensuring everyone feels valued and respected. - Martha Jeifetz , MJ - Executive Coaching & Advising

10. DEI Ensures Fair Treatment And Opportunities For All

DEI initiatives are critical for fostering innovation, driving organizational performance and ensuring fair treatment and opportunities for all individuals. I anticipate DEI programs will evolve to place greater emphasis on systemic change, addressing unconscious bias and fostering genuine cultural transformation, rather than merely ticking boxes through simple tweaks in processes and policies. - Thomas Lim , Centre for Systems Leadership (SIM Academy)

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Junk Food Essay for Students and Children

500+ words essay on junk food.

The term ‘junk food’ itself says a lot about this food. It indicates how it is harmful to our health. Furthermore, junk foods are basically trash which harms our bodies in different ways. They have high levels of cholesterol, sugar, calories and more. We see how nowadays, the younger generation is getting indulging in more and more junk food. This is putting their lives in danger and giving them an unhealthy lifestyle .

Furthermore, junk food does not have a single benefit. It only has ill-effects as they do not contain nutritional value . Parents must teach their kids about the ill-effects of junk food. Moreover, they must provide them with healthy meals at home so they won’t have to go out to eat fast food.

Rising Popularity of Junk Food

We all know that the fast-food industry is increasing by leaps and bounds these days. People these days are more attracted to junk food because it is appealing. Why is that? People are using manipulative ways to entice people to buy their fast food.

Moreover, junk food is prepared very easily. It takes minimum time to prepare it as it does not have any nutritious ingredients. We see how junk food does not have any special ingredients. It just contains common harmful ones in excess like oil, sugar, and more.

Furthermore, junk food is very reasonable. As it does not require any healthy material, it is not that costly. We see how it is available at very reasonable pricing. It is one of the main reasons why people buy it frequently.

Most importantly, junk food has become very accessible now, more than ever. With the onset of numerous food delivery apps, you can now get junk food with a single click. You have a plethora of options now which will deliver all sorts of junk food right at your doorstep.

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

Ill-effects of Junk Food

The major characteristic of junk food is that it spikes the energy levels instantly. It does not really benefit your body, just satisfies your taste buds. If we intake junk food regularly, we get moody more often.

Moreover, regular consumption of junk food causes a drop in the concentration levels of a person. This is why we see how kids these days are easily distracted. Moreover, you may also notice how obesity becoming common these days. It is a very chronic disease which is only enhanced by eating junk food.

Further, you may also notice how junk food increases blood pressure and sugar. A person gets more prone to heart diseases due to the fattening products used in it. Similarly, junk food is not easy to digest. This may gradually damage your brain function because it creates a lack of oxygen levels.

Junk food does not only damage the heart but the liver as well. It causes diabetes amongst people from an early age. Moreover, the lack of fibers in junk food equals to a damaged digestive system. This may cause constipation as well. Therefore, we see how junk food companies are fooling people. They are deceiving them into consuming their junk food to increase their sales. Thus, we need to realize this fact as soon as possible. Try to replace junk food with healthy food. Prepare your meals at home instead of ordering outside.

FAQ on Junk Food Essay

Q.1 Why is junk food getting popular?

A.1 Junk food is getting popular because it is easily accessible now. It is appealing and fast food companies are fooling the public for increasing their sales.

Q.2 State the ill-effects of junk food.

A.2 Junk food causes a lot of chronic diseases like diabetes, cholesterol, heart diseases. It drops your concentration level and messes with your digestive system.

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Parts of Gaza Are in Famine, World Food Program Chief Says

The remarks by Cindy McCain do not constitute an official declaration of famine, but she said the assessment was based on “what we have seen” on the ground.

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A group of people, including children, stand around a pot of food, holding metal bowls.

By Liam Stack

May 4, 2024

The director of the World Food Program, Cindy McCain, says that parts of the Gaza Strip are experiencing a “full-blown famine” that is rapidly spreading throughout the territory after almost seven months of war.

Ms. McCain is the second high-profile American leading a U.S. government or U.N. aid effort who has said that there is famine in northern Gaza, although her remarks do not constitute an official declaration, which is a complex bureaucratic process.

“There is famine — full-blown famine in the north, and it’s moving its way south,” Ms. McCain said in excerpts released on Friday of an interview with “Meet the Press .” The interviewer, Kristen Welker, asked Ms. McCain to repeat herself.

“What you are saying is significant,” Ms. Welker said. “You are saying there is full-blown famine in northern Gaza?”

“Yes, I am,” Ms. McCain replied. “Yes, I am.”

The first American official to say there was famine in Gaza during the conflict was Samantha Power, the director of the U.S. Agency for International Development, who made her remarks in congressional testimony last month.

Ms. McCain was appointed by President Biden as the American ambassador to the U.N. Agencies for Food and Agriculture in 2021 and became head of the W.F.P., a U.N. agency, last year.

An official declaration of famine typically involves both the United Nations and the government of the country where the famine is taking place, and it is unclear what local authority might have the power to do that in Gaza.

In the interview, Ms. McCain did not explain why an official famine declaration has not been made. But she said her assessment was “based on what we have seen and what we have experienced on the ground.”

“It is horror,” she said. “It is so hard to look at, and it is so hard to hear, also. I am so hoping we can get a cease-fire and begin to feed these people, especially in the north, in a much faster fashion.”

Gaza has been gripped by what experts have called a severe human-made hunger crisis as a result of Israeli bombardment and restrictions that have made delivering aid to the territory extremely challenging. The amount of aid entering Gaza has increased recently, but aid groups say it is far from adequate.

For the first several weeks of the war, Israel maintained what it called a “complete siege” of Gaza, with Defense Minister Yoav Gallant saying that “no electricity, no food, no water, no fuel” would be allowed into the territory. The Israeli military also destroyed Gaza’s port , restricted fishing and bombed many of its farms.

Israel eventually loosened that siege but instituted a meticulous inspection process that it says is necessary to ensure that supplies do not fall into the hands of Hamas. Aid groups and foreign diplomats have said the inspections create bottlenecks , and have accused Israel of using them to turn away aid for spurious reasons , including water filters, solar lights and medical kits that contain scissors.

Volker Türk, the U.N. human rights chief, said in a statement last month that Israel’s policies regarding aid in Gaza could amount to a war crime.

Israel has faced increasing pressure in recent weeks to allow aid into Gaza after its military killed seven international aid workers from World Central Kitchen in an airstrike.

Liam Stack is a Times reporter covering the Israel-Hamas war from Jerusalem. More about Liam Stack

Our Coverage of the Israel-Hamas War

News and Analysis

The Israeli military said that it had sent tanks into Rafah and established control over the Gaza side of the border crossing with Egypt in what it called a limited operation.

Before the Israeli incursion into Rafah, the military told about 110,000 people sheltering in the southern Gaza city to evacuate .

Hours earlier, Hamas said it had agreed to a cease-fire plan that Israel said did not meet its demands, the latest in a long series of negotiating stumbles. Officials said that the proposal was mostly similar to one Israel had previously endorsed .

Hobbling Education for Years: Most of Gaza’s schools, including all 12 of its universities, have severe damage that makes them unusable , which could harm an entire generation of students, the U.N. and others say.

No Palestinian Flags at Eurovision: The organizers of the Eurovision Song Contest, a glitzy singing contest, said that attendees would be allowed to wave only the flags of participating nations — including Israel’s.

Nonviolent Resistance in the West Bank: Issa Amro, a Palestinian activist who has been arrested and beaten for simple acts of defiance, is aiming to emulate Gandhi at a time when violence is inescapable.

Campus Protests in the U.S.: On quads and lawns from coast to coast, U.S. colleges are grappling with a groundswell of student activism over Israel’s military campaign in Gaza. Administrators are having to make controversial decisions .

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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 ...
Write A Descriptive Essay About Food With Tips & Examples
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.".
663 Food Topics to Write about & Food Essay Samples
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.
Descriptive Essay On My Favourite Food: Detailed Guide
A descriptive essay about food is an example of a written piece that vividly describes the taste, appearance, and aroma of various types of cuisine. The school cafeteria is a comfortable area that provides meals to the students on a daily basis. It offers multiple tables and chairs for the students to sit at, and there are metal lockers ...
Food Writing: Tips and Examples for Success
Food writing is a nonfiction category of writing that focuses on the topic of food. It often takes the form of creative nonfiction in memoirs and essays, but it can also include histories and scientific explanations. Food writing is topic-centered, and not considered a genre in itself.
Food Essay for Students and Children
A2. You cannot waste food by taking only a sufficient amount of it. Moreover, people should seal pack the leftover food and give it to the beggars. So that they can at least stay healthy and not starve. Share with friends. Previous. Next. Kalpana Chawla Essay for Students and Children.
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 ...
Honest to Goodness: Introduction to Writing the Food Memoir
Week 1: The Food Memoir: What is it? We'll begin with an overview of the food memoir genre—personal stories involving food preparation and/or consumption. In the first weeks of the course, we'll focus on descriptive food writing. You will read a sampling of personal essays that describe everything from a father's preparation process for ...
10 Mouthwatering Food Writing Examples
1. The Art of Eating by M.F.K. Fisher Book cover of The Art Of Eating by M.F.K. Fisher. The Art of Eating deserves a top spot on the list because its author, M.F.K. Fisher, was one of the first food writers to be published.This book combines five of her works into one volume: Serve it Forth, Consider the Oyster, How to Cook a Wolf, The Gastronomical Me and An Alphabet of Gourmets.
55 Writing Prompts About Food: Food Journaling Ideas
Textures and Touch: The Feel of Food. Texture and touch are also important sensory aspects of food. The texture of a dish can be described in detail, including its crunchiness, creaminess, or chewiness. In food writing, it is important to use descriptive language to convey the texture of a dish. Words like "smooth," "crunchy," "silky ...
Creative: Food Practices Photo Essay
Creative: Food Practices Photo Essay Lynn M. Walters. Through Their Eyes. Lynn M. Walters, PhD, Licensed Nutritionist (NM), is the founder of Cooking with Kids, Inc., a non-profit organization that educates and empowers children and families to make healthy food choices through hands-on learning with fresh, affordable foods from diverse cultures.
Food Writing: A Tasting Menu
Course Syllabus. Food Writing: A Tasting Menu View Course. In her national bestseller Julie & Julia: My Year of Cooking Dangerously, Julie Powell embarks on a year of cooking her way through all 524 recipes in Julia Child's cookbook Mastering the Art of French Cooking. In this ten-week course, we will undertake a food writer's version of Powell's feat: following the path laid out in ...
Healthy Food Essay for Students and Children
500+ Words Essay on Healthy Food. Healthy food refers to food that contains the right amount of nutrients to keep our body fit. We need healthy food to keep ourselves fit. Furthermore, healthy food is also very delicious as opposed to popular thinking. Nowadays, kids need to eat healthy food more than ever. We must encourage good eating habits ...
Food Writing Fridays
Food Writing Fridays. Food is often a vehicle by which we see our culture, and writing about food can lead us to write about cultural history, family, religion, regional economies, immigration, and more. In this special month-long series of online programs, we'll explore stories about food, but we'll also see how creative nonfiction opens ...
A mountain of food at the restaurant? No thanks.
Over the past few years, restaurateurs have gotten creative: They carve out part of their square footage for a wine shop, a little market, an expanded take-out counter; they feature guest chefs to ...
We served Chinese food at our daughter's Jewish wedding. It was a
It all started in March 2020. As my husband and I were packing up the car to escape New York City, Zoe, our 26-year-old daughter, asked if Yifan, a 29-year-old guy she had just started dating ...
170+ food-writing ideas & prompts
In any case, food writing will become a piece of cake for you if you follow this one. 001. Essay spotlighting a particular dish. 002. Essay spotlighting a particular ingredient. 003. Essay spotlighting a particular cuisine. 004. Feature on a particular restaurant.
File : Flag of Elektrostal (Moscow oblast).svg
You are free: to share - to copy, distribute and transmit the work; to remix - to adapt the work; Under the following conditions: attribution - You must give appropriate credit, provide a link to the license, and indicate if changes were made. You may do so in any reasonable manner, but not in any way that suggests the licensor endorses you or your use.
10 Reasons Why DEI Is Important For Businesses And How It's Evolving
4. Diverse Teams Lead To More Creative, Innovative Solutions. Diverse teams bring together a wide range of opportunities and experiences, leading to more creative and innovative solutions to ...
The top 5 food and beverage marketing ideas to know about right now
Are you a print subscriber? Activate your account. 4 min ago By Vince Bond Jr. - 11 min 53 sec ago 21 min 36 sec ago 40 min 44 sec ago 1 hour 46 min ago By M.T. Fletcher - 2 days 7 hours ago ...
Junk Food Essay for Students and Children
A.1 Junk food is getting popular because it is easily accessible now. It is appealing and fast food companies are fooling the public for increasing their sales. Q.2 State the ill-effects of junk food. A.2 Junk food causes a lot of chronic diseases like diabetes, cholesterol, heart diseases.
Elektrostal
In 1938, it was granted town status. [citation needed]Administrative and municipal status. Within the framework of administrative divisions, it is incorporated as Elektrostal City Under Oblast Jurisdiction—an administrative unit with the status equal to that of the districts. As a municipal division, Elektrostal City Under Oblast Jurisdiction is incorporated as Elektrostal Urban Okrug.
Staycation NOLA pop-up at Margaret Place has food & drinks
Food service will include a light menu with things like ham sandwiches, baked goods and grab-and-go items available from noon to 4 p.m. A full kitchen menu will be offered from 4-10 p.m.
Parts of Gaza Are in Famine, World Food Program Chief Says
Ms. McCain was appointed by President Biden as the American ambassador to the U.N. Agencies for Food and Agriculture in 2021 and became head of the W.F.P., a U.N. agency, last year.
Moscow Metro: Atlantic photo essay
A visit to Russia is my to-do list. Great people & culture. [ Reply To This Message ] [ Share Thread on Facebook ] [ Start a New Thread ] [ Back to Thread List ]
No heat in Elektrostal city of Moscow region since middile December
Ukrainian military had 64 combat engagements with Russian forces near Synkivka of Kharkiv region, south to Terny and Vesele of Donetsk region, Klischiyivka and Andriyivka of Donetsk region, near Novobakhmutivka, Avdiyivka, Syeverne, Pervomayske and Nevelske of Donetsk region, Heorhiyivka, Pobyeda and Novomykhaylivka of Donetsk region, Staromayorske of Donetsk region, at the east bank of Dnipro ...

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

Descriptive Essay - A Quick Overview

Tips for Writing a Descriptive Essay About Food

Tip 1: Choose An Interesting and Appetizing Topic

Tip 2: Use Vivid Language

Tip 3: Include Personal Anecdotes

Tip 4: Do Some Research

Tip 5: Structure Your Essay

Tip 6: Be Precise and Concise

Descriptive Essay About Food Examples

Descriptive Essay About Food Topics

Frequently Asked Questions

How would you describe the appearance of food?

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663 Interesting Food Essay Topics, Examples, and Ideas

🏆 Best Food Topics & Essay Examples

Food Writing So Good You Can Taste It by Dianne Jacob

Dianne Jacob

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Top 10 Mouthwatering Food Writing Examples That Will Leave You Hungry for More

Start Reading About Food to Become a Food Writer

2. The Omnivore’s Dilemma by Michael Pollan

3. Kitchen Confidential by Anthony Bourdain

4. Salt, Fat, Acid, Heat by Samin Nosrat

5. Tender at the Bone by Ruth Reichl

6. How to Cook a Wolf by M.F.K. Fisher

7. Heat by Bill Buford

8. Blood, Bones & Butter by Gabrielle Hamilton

9. My Life in France by Julia Child

10. Feast: Food to Celebrate Life by Nigella Lawson

55 Writing Prompts About Food: Food Journaling Ideas

Exploring the Senses in Food Writing

Taste and Smell: The Flavorful Duo

Visual Feasts: The Role of Sight

Textures and Touch: The Feel of Food

Hearing the Kitchen: Sounds of Cooking

Journaling and Food

55 Writing prompts about food

Cultural and Personal Connections to Food

Memory Lane: Food and Recollection

Global Cuisine: Exploring Cultures Through Dishes

Community and Sharing: Food as Connection

Creative Writing Prompts for Food Lovers

Describing Your Favorite Dish

Imagining New Flavors: A Creative Exercise

The Restaurant Review Scenario

From Ingredients to Meals: A Writer’s Journey

The Story of an Ingredient

Crafting a Menu: A Writing Challenge

Food Security and Hunger: Opinion Pieces

Frequently Asked Questions

What are some engaging prompts to inspire students to write about their cultural food traditions?

What narrative can you create about a character’s relationship with food during a significant life event?

How would you compare and contrast two favorite dishes to highlight their unique flavors and textures?

What are effective ways to incorporate sensory details into a food-related story?

Can you devise a scenario where food plays a pivotal role in advancing the plot of a short story?

Table of Contents

What Is A Dream Journal

How to Keep a Dream Journal: Tips and Techniques

How to Start a Dream Journal And Prompts To Use

Benefits of Dream Journaling: 15 Reasons To Start

55 Mindfulness Journal Prompts For Adults

45 Mindful Journal Prompts For Students

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Creative: Food Practices Photo Essay