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20b. Bonus: Irina Dumitrescu on Food Writing.
I’m actually not that interested in food writing that’s primarily about food.
I love food, but...
Irina Dumitrescu is a professor of
medieval literature at the University of Bonn, but she also has a secret life
as a food essayist. She is particularly interested in how food reflects
culture, how people use craft and creativity to survive hard times, and the
positive uses of imperfection. Her essays on food have been nominated for the
James Beard Foundation’s M.F.K. Fisher Distinguished Writing Award, and been
reprinted in Best American Essays 2016, Best Food
Writing 2017, and Jay McInerney’s Wine Reads: A
Literary Anthology of Wine Writing (2018). She joins
us to talk about food writing and amateurs, the allure of survivalism, and
food writing that isn’t really about food.
Show Notes.
Irina Dumitrescu’s website, including links to
her essays My Father and the
Wine and
Currywurst.
The New Braunfels Wurstfest.
Najmieh Batmanglij: Food of Life: Ancient Persian and Modern Iranian Cooking
and Ceremonies.
Rose Levy Berenbaum: The Cake Bible. (Chris points
out that her Pie and Pastry Bible and Bread
Bible are both great.)
Mark Bittman: How to Cook Everything.
Karen Page and Andrew Dornenburg: The Flavor Bible.
Chris first heard of Thermomix through The Katering
Show.
John Thorne: Serious Pig. (Based on articles from
his newsletter.)
Dawn Drzal: The Bread and the Knife. (Irina’s
review.)
Anthony Bourdain: Medium Raw and Kitchen
Confidential.
Emmymadeinjapan’s YouTube series on Hard
Times
cooking.
See also Great Depression
Cooking.
Lizzie Collingham: Curry.
Abe Opincar: Fried Butter.
Fuchsia Dunlop: Shark's Fin and Sichuan Pepper.
Laurie Colwin: Home Cooking.
Support The Spouter-Inn on Patreon and join
us on a members-only Slack where we can share recipes.
View all episodes
By Suzanne Conklin Akbari and Chris Piuma
4.8
3030 ratings
I’m actually not that interested in food writing that’s primarily about food.
I love food, but...
Irina Dumitrescu is a professor of
medieval literature at the University of Bonn, but she also has a secret life
as a food essayist. She is particularly interested in how food reflects
culture, how people use craft and creativity to survive hard times, and the
positive uses of imperfection. Her essays on food have been nominated for the
James Beard Foundation’s M.F.K. Fisher Distinguished Writing Award, and been
reprinted in Best American Essays 2016, Best Food
Writing 2017, and Jay McInerney’s Wine Reads: A
Literary Anthology of Wine Writing (2018). She joins
us to talk about food writing and amateurs, the allure of survivalism, and
food writing that isn’t really about food.
Show Notes.
Irina Dumitrescu’s website, including links to
her essays My Father and the
Wine and
Currywurst.
The New Braunfels Wurstfest.
Najmieh Batmanglij: Food of Life: Ancient Persian and Modern Iranian Cooking
and Ceremonies.
Rose Levy Berenbaum: The Cake Bible. (Chris points
out that her Pie and Pastry Bible and Bread
Bible are both great.)
Mark Bittman: How to Cook Everything.
Karen Page and Andrew Dornenburg: The Flavor Bible.
Chris first heard of Thermomix through The Katering
Show.
John Thorne: Serious Pig. (Based on articles from
his newsletter.)
Dawn Drzal: The Bread and the Knife. (Irina’s
review.)
Anthony Bourdain: Medium Raw and Kitchen
Confidential.
Emmymadeinjapan’s YouTube series on Hard
Times
cooking.
See also Great Depression
Cooking.
Lizzie Collingham: Curry.
Abe Opincar: Fried Butter.
Fuchsia Dunlop: Shark's Fin and Sichuan Pepper.
Laurie Colwin: Home Cooking.
Support The Spouter-Inn on Patreon and join
us on a members-only Slack where we can share recipes.
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