Pasta with ClamsToday we celebrate food writing at its best. Our first example comes from Serious Eats, with a look at their 10 Italian Cookbooks We Love. Each member of the Serious Eats staff has contributed a suggested book (or books in some cases), and while some of the authors may be expected (Hazan, Batalli), there are some real undercover gems here as well. And the range is from truly Italy authentic to truly Italian-American authentic.

And we couldn't help sharing this (free) reprint of Why Craig Claiborne Matters from the Southern Foodways Alliance. If you haven't heard of the SFA, it's a wonderful non-profit organization from the University of Mississippi that, "documents, studies, and celebrates the diverse food cultures of the changing American South." Its videos are award-winning, and its oral histories are irreplaceable.

I'm sure I don't have to introduce Craig Claiborne's name to most of our members - as an early New York Times food critic and author of the first New York Times Cookbook he was as important in changing the American public's attitude about food as James Beard and maybe, even, Julia Child. This essay is a must read for anyone interested in food history or culture.