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"In almost any culture, at any time, you can find food writing,” writes guest editor Mark Bittman in his introduction. “Food means growing and hardship, and health and medicine, and work and holiday. In its abundance it is a gift and a joy, and in its absence a curse and a tragedy. If a culture has writing, that culture has food writing.” The stories in this year’s Best American Food Writing are brilliant, eye-opening windows into the heart of our country’s culture.

Southern food is integral to the American culinary tradition, yet the question of who "owns" it is one of the most provocative touch points in our ongoing struggles over race. In this unique memoir, culinary historian Michael W. Twitty takes listeners to the white-hot center of this fight, tracing the roots of his own family and the charged politics surrounding the origins of soul food, barbecue, and all Southern cuisine. From the tobacco and rice farms of colonial times to plantation kitchens and backbreaking cotton fields, Twitty tells his family story.

The Dish is a rollicking ride inside every aspect of a restaurant dish. Both a fascinating window onto our food systems, and a celebration of the unsung heroes of restaurants and the collaborative nature of professional kitchen work, The Dish will ensure that listeners never look at any restaurant meal the same way again.

A must-have anthology of the leading Black women and femmes shaping today’s food and hospitality landscape—from farm to table and beyond—chronicling their passions and motivations, lessons learned and hard-won wisdom, personal recipes, and more.

Lucky readers in the 1970s and ’80s discovered Laurie Colwin’s urbane, witty fiction in The New Yorker, as well as her warm, engaging food writing in Gourmet magazine columns. More Home Cooking, the second collection of these columns, is an expression of Colwin’s lifelong passion for cuisine and offers a delightful mix of recipes, advice, and personal anecdotes from the kitchen and beyond. She muses over the many charms and challenges of cooking at home in timeless essays including “Desserts That Quiver,” “Real Food for Tots,” and “Catering on One Dollar a Head.”

“Food and travel are natural companions,” writes guest editor Padma Lakshmi. From this pairing comes “the possibility of seeing anew, of examining how we make and assign meaning.” The essays in this year’s Best American Food and Travel Writing circle the world—from Dakar in Senegal, to Michoacán in south-central Mexico, to the Camino de Santiago in Spain—and deepen our understanding of our place in it.

A taxonomy of sweetness, a rhapsody of artificial flavors, and a multi-faceted theory of pleasure, Sweet Nothings is made up of one hundred micro essays organized by candy color, from the red of Pop Rocks to the purple Jelly Bonbon in the Whitman’s Sampler. Each entry is a meditation on taste and texture, a memory unlocked. Everyone’s favorites—and least favorites—are carefully considered, including Snickers and Trader Joe’s Peanut Butter Cups, as well as the beloved Good n’ Plenty and Werther’s Originals.

97 Orchard has descriptive copy which is not yet available from the Publisher.

In Bite by Bite, poet and essayist Aimee Nezhukumatathil explores the way food and drink evoke our associations and remembrances—a subtext or layering, a flavor tinged with joy, shame, exuberance, grief, desire, or nostalgia. Nezhukmatathil restores our astonishment and wonder about food through her encounters with a range of foods and food traditions. From shave ice to lumpia, mangoes to pecans, rambutan to vanilla, she investigates how food marks our experiences and identities and explores the boundaries between heritage and memory.