Food writing is a literary genre that focuses on the cultural and historical significance of food. It encompasses various forms, including recipes, journalism, memoirs, and travelogues, and can be found in both fiction and non-fiction works. Food writers explore food and its overlap with agriculture, ecology, culture, politics, and personal memories.
Food writing is not limited to communicating information about food but often aims to offer an aesthetic experience. M. F. K. Fisher, a famous American food writer, described her work as an exploration of hunger, love, and the satisfaction of basic human needs. Another American food writer, Adam Gopnik, divides food writing into two categories: the "mock epic," which humorously elevates the subject of food, and the "mystical microcosmic," which poetically delves into the deeper meanings of food experiences.
Food writing emerged as a recognized term in the 1990s and includes historical works that have shaped its meaning, such as Jean Anthelme Brillat-Savarin's "The Physiology of Taste." The field includes food criticism, food journalism, and food history. Food journalism, in particular, has evolved to address broader issues like climate change and public health, expanding beyond traditional food criticism.