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Food for Thinkers: Your Complete 16-Course Tasting Menu

Your handy bookmark-able guide to the all-you-can-read extravaganza of ideas, stories, opinions, and proposals that was GOOD's Food for Thinkers week.

Last week, as I hope some of you may have noticed, we hosted a six-day Food for Thinkers blogfest. With the launch of GOOD's new food hub, I wanted to stake out an expanded territory for food writing, and at the same time, start building a community of influences and inspiration.

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Food for Thinkers: When Music Writers Grow Up, They Become Food Writers

Food writing relies on sensory overload, music writing on linguistic agility, but both, Drew Tewskbury explains, communicate the invisible.


Journalist Drew Tewksbury writes about music for LA Weekly, reviews films for Current TV and Filter Magazine, and, I'm pleased to say, thinks about food for Food for Thinkers week. After all, as he says, "When music writers grow up, they become food writers." As evidence, he presents fellow Angelenos Evan George of Hot Knives and the legendary Jonathan Gold, whose cover story on N.W.A. earns him more respect in certain circles than his Pulitzer Prize for food writing.

So, what do the two genres have in common?

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Food for Thinkers: An Online Festival of Food and Writing

Six days, 48 writers—from space archaeologists to music bloggers, plus everything in between—and one topic: what makes food so interesting?


As promised, all this week GOOD's new Food hub will be hosting a blog festival—a multi-site online conversation looking at food writing from as broad and unusual a variety of perspectives as possible. Over the next six days, more than 40 of my favorite writers—from science bloggers and human rights reporters to design critics and food columnists—will be sharing their perspectives on what makes food so interesting.

We're calling it "Food For Thinkers," and although most of the participants will be posting on their own sites, you can keep up with the entire conversation here at GOOD Food HQ, where I'll be hosting links, adding my own responses, and asking for your comments. We'll also be using the Twitter hashtag #foodforthinkers on @GOODFoodHQ, if you prefer to follow along that way.

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