Food for Thinkers: Food Writing From a New Perspective

(Image credit: Apartment Therapy)

What does a science writer have to say about food? How about an architect or a human rights reporter? Last week GOOD Magazine’s Food for Thinkers series explored food through the eyes of non-food writers, and we’ve gathered some of our favorite articles from this thought-provoking collection.

Whether you’re a science geek, design aficionado or literary bookworm, this series has something for you. Personal favorites include an ode to Coca-Cola, an analysis of the rich food descriptions in Thomas Wolfe’s novel Look Homeward, Angel, a look at how food packaging reflects culture and class, and a reflection on how kitchens would be designed if food itself did the designing.

We were especially intrigued by an article on Western versus Eastern styles of eating, which examines the utensils, plating style and progression of meals to explain how eaters act within the dining space. Asian-style eating, the writer contends, leads to more spontaneous meals:

The fact of using generic chopsticks instead of specific tools for each meal is directly translated into how guests relate themselves to space through their eating choreography. One dish surrounded by dozens of additional cutlery pieces vs. dozens of dishes surrounding a pair of chopsticks.

Although the week-long series is over, we’ll be thinking about these articles for a long time to come.

Check out the full series: Food for Thinkers

(Image: GOOD)