I was thinking about food memoirs or other personal food accounts that I have liked, and the ones that occur to me offhand were written by food critics (Ruth Reichl's Tender to the Bone and Comfort me with Apples and Jonathan Gold's Counter Intelligence), chefs (Anthony Bourdain's Kitchen Confidential and A Cook's Tour), amateur chefs (Michael Ruhlman's Soul of a Chef), or by people who see food as being intimately connected to culture, and to personal and cultural identity ([info]oyceter's food posts).

Aww, thank you!

Coincidentally, I just finished reading Reichl's Comfort Me With Apples today! I like reading about food... combines two of my favorites things (books and food, of course).