Food Journalism

Elizabeth Fakazis

Starting in the 1980s, leisure interest in food flourished across America as more people began treating cooking and dining as a pastime akin to attending the theater or cinema. The number and variety of restaurants, gourmet shops, specialty kitchen shops, cooking classes, international culinary tours, and other food related enterprises proliferated. As culinary consumer culture grew, so did consumer interest in food writing, a category of journalism defined by its subject that takes many forms, including reviews, essays, memoirs, feature stories, and hard news. As food journalism became more lucrative (attracting both readers and advertisers), many newspapers developed their food columns into stand-alone sections, new glossy food and lifestyle magazines appeared, the cable Food Network was launched, blogs and other online publications devoted to the culinary arts exploded, and publishing houses sought book-length manuscripts from journalists who took food as their primary beat. The best food journalists and periodicals also ...

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