2018: The Year in Food
This year has been an eventful one, and the world of food media has been no different. Here are some of the highlights from the year, and the stories that have led conversation in important ways.
Image credit: PARI
THIS IS THE DARKEST PERIOD OF OUR LIFE
The farmer protests that took place last month is one of the most important events of this last year. This story shows a lesser-known side of the way that debt affects the children in farming households. A sobering, but important read.
Image Credit: Mercy Corps
Sharanya Deepak writes about a topic that does not get nearly enough attention — Dalit food. “It is not the food that is different, it is the emotions that are associated with food that upper-castes will never be able to understand.”
Image credit: Amazon Prime
THE MARVELOUS MRS. MAISEL IS SECRETLY ABOUT THE POWER OF COOKING
The Marvellous Mrs. Maisel is a TV show that has garnered a lot of attention for its feminist themes, crisp writing and excellent cast. This light, but thoughtful read about the power of cooking, features two of our favourites — challah and the fast-talking, charming Mrs. Maisel.
ANTHONY BOURDAIN & THE POWER OF TELLING THE TRUTH
On June 8, 2018, chef, food writer and television star, Anthony Bourdain, was found dead in his hotel room. The immense outpouring of grief that that followed is telling of the impact he created — a testament to the power of food journalism and thoughtful storytelling. This piece by Helen Rosner is an achingly beautiful tribute to the legend.
This delightfully entertaining piece by Aarthi Parthasarathy about the story of vanilla — from how it is grown, to why it is so expensive — sheds much-needed light on the most beloved flavouring in the world. It was published right here on The Goya Journal, and was awarded the Condé Nast Traveller Excellence Award for Food Writing this year.
Image credit: Netflix
NETFLIX’S NEW ‘SALT FAT ACID HEAT’ IS UNLIKE ANY OTHER FOOD SHOW ON TV
Without a doubt, the food show that was most talked about this year was Salt, Fat, Acid, Heat, an adaptation of the cookbook by the same name, written by Samin Nosrat. The show has redefined what is possible and acceptable in a food show, and the world is better for it.
Image credit: Carine Brancowitz
Anxiety has been in the public discourse this year, and rightly so — according to a report published by the WHO earlier this year, 4% of the global population suffered from anxiety in 2016, and this number has only been climbing. Millennials are finding creative ways to combat this, baking being one of them. This article by Amanda Mull explores the power of baking as a way to destress and combat anxiety.
Image credit: Taste
PERMISSION TO COOK NORMAL FOOD
In this highly relatable piece, JJ Goode writes about that dilemma that all home cooks are familiar with when deciding what to cook — do we choose the recipe that requires hours of twice-cooking and dry brining, or do we choose the easier, more forgiving option that will have dinner on the table in twenty minutes?
Did we miss any of your favourites? Share a link with us in the comments below.
ALSO ON THE GOYA JOURNAL
