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: Ideas in Writing

On their blog, Ideas in Food, Aki Kamozawa and Alex Talbot are writing in the pursuit of extreme culinary rigor.

Aki Kamozawa and Alex Talbot's popular blog, Ideas in Food, usually hosts posts with titles such as "Pressure Cooked Pork Skin," "Fish Head Economics," and "Half a Pig, Whole Head," which betray the duo's trademark precision and obsessive devotion to achieving perfection in both ingredients and methods. For Food for Thinkers week, Aki reveals that same compulsive attention to detail plays out in her writing:
I am almost never satisfied with my own writing. I went from being someone who confidently submitted the first draft of every essay and paper to someone who ponders the meaning behind each syllable and then teeters back towards writing quickly in order to capture an experience and then edits to be sure that the meaning is correct.

For us the key to writing about food is transparency, being as honest about our experiences as we can. If we can't share fully then we try not to write about an experience at all. I would hope that this is part of what keeps our readers coming back.

Visit Ideas in Food to read the full post, and check out their new book, also called Ideas in Food, for more writing in the service of culinary rigor.

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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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