Books

I have authored and contributed to books on food, satire, culture, politics, and history.

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Articles

My articles have appeared in the New York Times, Washington Post, and the BBC, among other outlets.

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Consulting

With more than 20 years of writing experience, I help clients create editorial projects on a freelance basis.

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Eatymology: The Dictionary of Modern Gastronomy

Do you like your garlic Goodfellas thin? Have you ever been part of a carrotmob? Why are  bartenders fat washing their spirits (and what does that even mean)?

 

Eatymology (buy now on amazon.com, bn.com, IndieBound) demystifies the most fascinating new food words to emerge from today’s professional kitchens, food science laboratories, pop culture, the Internet, and more.

 

With 100 definitions, illustrations, and fun food facts from bistronomy to wine raves, Eatymology shows you why it’s absolutely imperative to adopt a coffee name and what it means to be gastrosexual. Eatymology is the perfect gift for everyone from foodiots to brocavores.

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Latest Blog Posts

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    2015: The Year in Food Words

    The explosion of the food scene — from the rise of celebrity chefs to food mashups, Instagram overload, and the proliferation of niche gastronomic obsessions — has......

  • 16TOPWORDS-master675
    Eatymology in the New York Times

    I was recently quoted (and Eatymology got a mention too) in Julia Moskin’s New York Times article on piecaken, hangry, and other new......

  • NzIcn9Nh
    Eatymology on NPR

    Eatymology was recently featured on NPR’s Weekend Edition. I spoke with host Rachel Martin about the proliferation of new and unusual food words......

“The Banksy of the food world”

One fateful night in March 2010, I created Ruth Bourdain, a ridiculous satirical creature with the world-weary visage of globe-trotting uber-“bad boy chef” Anthony Bourdain shrouded in the flowing mane of legendary author, restaurant critic, and Gourmet magazine editor Ruth Reichl.

 

Dubbed “the Banksy of the food world,” this Frankenstein monster blended two extreme poles of gastronomy: the hedonistic and the holier-than-thou, the crass and the couth, the plastered and the poetic. Joining these opposite forces together into one satirical character became the perfect vehicle for lampooning all corners of the food world, from celebrity chefs to food media cliches.

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About Me

josh-square

Born in Boston and raised in Berkeley, I am a writer and the author of Comfort Me with Offal: Ruth Bourdain’s Guide to Gastronomy and the forthcoming Eatymology: The Dictionary of Modern Gastronomy (November 3, 2015).

 

My articles have appeared in The New York Times, The Washington Post, Olive (BBC), Time Out New York, epicurious, CHOW, and Tasting Table, among other newspapers, magazines, and websites.

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