Alissa Wilkinson Talks Great Food Writing (and more)

You know that classic question, if you could have a dinner party with anyone dead or alive, who would it be? Well, Alissa Wilkinson’s new book, Salty: Lessons on Eating, Drinking, and Living from Revolutionary Women, is her fascinating and perhaps a tad unconventional answer to that question. She has gathered a hypothetical table of women who challenged norms and defied conventional wisdom: Ella Baker, Alice B. Toklas, Hannah Arendt, Octavia Butler, Agnes Varda, Elizabeth David, Edna Lewis, Maya Angelou, and Laurie Colwin. And she explores the ways food managed to root these women into their various callings. As the book jacket describes, “Salty is Alissa Wilkinson's invitation to you. Join these sharp, empowered, and often subversive women and discover how to live with courage, agency, grace, smarts, snark, saltiness, and sometimes feasting--even in uncertain times.”

Salty is out this week from Broadleaf Books so it seemed like a good time to chat about some of the best food writing out there. So, in addition to sharing some of her favorite books, Alissa also shared her Mount Rushmore list of the best very books of food writing.

Alissa Wilkinson is a senior culture reporter and critic at Vox.com, where she writes about film, TV, and culture, often where they intersect with media, religion, and rhetoric. She is also an associate professor of English and humanities at The King's College in New York City, where since 2009 she has taught courses on criticism, cinema studies, literature, and cultural theory.

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