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Food journalism is a field of journalism that focuses on news and current events related to food, its production, and the cultures of producing and consuming that food.. Typically, food journalism includes a scope broader than the work of food critics, who analyze restaurants and their products, and is similar to a sub-genre of "food writing", which documents the experience and history of
This category is about food writers, which includes food critics, restaurant critics, food historians, cookbook authors etc. See also: Category:Works about food and drink Subcategories
Pages in category "American food writers" The following 200 pages are in this category, out of approximately 407 total. This list may not reflect recent changes .
What's one more book? It's what many book lovers ask (and answer) as they pluck another title from the bookstore shelf, eager to add it to their home collection. Minnesota is rich with both ...
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Sabina Welserin, author of the early cookbook Das Kochbuch der Sabina Welserin (1553) Anna Wecker (died 1596), early cookbook writer; Luisa Weiss (born 1977), Italian-American food writer, author of Classic German Baking (2016) Rebekka Wolf, early German-Jewish cookbook writer, published Kochbuch für israelitische Frauen in 1851
Bellamy Bach (pseudonym used by a group of writers) Joseph M. Bachelor (1889–1947) Margaret Lucy Shands Bailey (1812–1888) Vyt Bakaitis (born 1940) David Baker (born 1954) Julia K. Wetherill Baker (1858–1931) John Balaban (born 1943) Jesse Ball (born 1978) Mary Canfield Ballard (1852–1927) Addie L. Ballou (1837–1916) Charles Bane Jr ...
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