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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: Ask Not Why I Write About Food; Rather Ask Why You Don't

Jonah Campbell resents any attempt to justify writing about food. And he doesn't like the term "foodie" either.


Jonah Campbell writes Still Crapulent, a blog that he describes as being about, "more than anything, gastronomical trivia, miscellany, and navel-gazing." This, he admits, "happily requires less rigor than i feel would be necessary to write about some of the more important dimensions of food and feeding. “less rigour” being what i have in profusion."

Don't let his self-deprecation and resistance to capitalization fool you, though: Campbell's Food for Thinkers post contains several gems of ideas.

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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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