By Meredith Brody
I can't say I look forward all year to The New Yorker's annual Food Issue, exactly. It's not as though there aren't plenty of other places to read literate food-writing all year round. Too many, in fact: there's John Thorne's intermittent and marvelous Simple Cooking, Edward Behr's The Art of Eating, Alan Davidson's late-lamented Petit Propos Culinaire, happily still available online; the glamorous though sometimes academic Gastronomica, the young and feisty and local Meatpap
foam order.com
