The year in food

A look back at 2013

By
December 27, 2013

Yep, it’s that time of year again, when folks look back nostalgically (or not) at The Year That Was.

Take your pick: Eater’s roundup of what it deemed "the untold stories of 2013," or the Huffington Post’s must-read list of food articles from the past 12 months, or the two-part collection on Civil Eats of the food-policy stories that mattered in 2013.

Eater’s list is actually a Q&A, with foodie types weighing in on everything from restaurant economics to race, class, and gender politics in food to “the tremendous economic and environmental cost of eating meat” and “the health of our oceans.”

The Huffington Post’s version is a best-of, with articles from many familiar names, including Frank Bruni, Michael Twitty, and Mark Bittman, among others. Two articles on the list were in-house favorites here at Culinate, too: Ted Conover’s meat exposé in Harper’s, and Josh Ozersky’s stop-the-heart essay about his dad in Saveur.

And on Civil Eats, Paula Crossfield assessed how the blog covered food politics in 2013 (including such topics as GMOs, domestic fair trade and worker rights, pesticides and pollinators, nutrition news, and antibiotics resistance), while Andy Bellatti offered up a comic twist on list-making, with such categories as “Most Outrageous Quote,” “Most Unabashed Display of Hubris/Chutzpah,” and “Most Honest Food Industry Tweet.”

As Bellatti concluded, “Ah, Twitter. Creating PR nightmares, 140 characters at a time.”

Subscribe
Comments
There are no comments on this item
Add a comment

Think before you type

Culinate welcomes comments that are on-topic, clean, and courteous. For the benefit of the community we reserve the right to delete comments that contain advertising, personal attacks, profanity, or which are thinly disguised attempts to promote another website.

Please enter your comment

Format: Bare URLs are automatically linked; use this style: [http://www.example.com "place text to be linked here"] for prettier links. You may specify *bold* or _italic_ text. No HTML please.

Please identify yourself

Not a member? Sign up!

Please prove that you’re not a computer


Advertisement
Culinate 8

Kale in the raw

Eight versions of kale salad

Eight ways to spin everyone’s favorite salad.

Subscribe
Graze: Bites from the Site
First Person

The secret sharer

A father’s legacy

The Culinate Interview

Mollie Katzen

The vegetarian-cooking pioneer

Reviews

Down South

Barbecue, tamales, cocktails, and more

Local Flavors

A winter romesco sauce

Good on everything