Thesis: Mark Bittman’s wealth of culinary knowledge and no-nonsense writing style has made him more than just a food writer. Bittman is a teacher who comes from the same position as most Americans who cook, which gives him the hard attained ability to make people care about food.
Why it’s relevant now and why I should write about it:
Discussions about food are on the rise. There are more local food/locavore cooking classes, farmers markets, and the return to home-cooked meals from scratch. Bittman has been a home cook since the sixties, and is committed to making that experience creative and not a chore.
Bittman recently published a book called Food Matters. This book interests me, because his other books are cookbooks, and this text seems to show Bittman changing the definition of “food writer” by crossing over from journalism into the study of food systems.
Mark Bittman is one of my inspirations for cooking and for food writing. I don’t want to paint him as the greatest food writer and home cook in the world, but he has done a lot for both of those things. It is not Bittman’s activism that is the impetus for this project, but his stretching/testing the boundaries of the definition of a food journalist that interests me. I think that Bittman’s work will pave, if it hasn’t already begun, the way for a different type of food writer.
Sources: How to Cook Everything, Food Matters, "The Minimalist" articles form The New York Times, and interviews with Mark.
Subscribe to:
Post Comments (Atom)
Lots of interesting possibilities here, Jonathan. I've never before heard anyone referred to as a "food journalist." Perhaps Bittman has inspired such a category. It is fascinating that he's not, technically, a chef, and that he's equal parts writer and foodie. You'll have to speak to the rise of food fascination and his role in it, as you mentioned. I really look forward to seeing this piece!
ReplyDeleteCool idea, Jon. Judging from our in-class discussions, you have lots of authority on the matter. I hope in the end, you'll be able to connect your findings back to the audience so that I can improve my eating practices and appreciation.
ReplyDeleteElaine