Book Review: Food for Thought

My reaction to Food for Thought: Essays & Ruminations by Alton Brown is it fills gaps in my personal culinary history. Brown occupied space after the formative experience I had in South Georgia in 1997 and 1998. While working on a logistics project at a clay mine and processor, after a 14-hour shift at the plant I retired to a motel room in nearby Thomasville. There I was exposed to Food TV Network, Emeril Lagasse, Mario Batali, Susan Feniger, Mary Sue Milliken, Julia Child, and others. It was a formative experience yet Brown came along after that period, airing his first episode of Good Eats on July 7, 1999.

During that work assignment I escaped into the T.V. During thirty minute segments I could forget extreme poverty and plain family restaurants that served a meat and three sides in rural Georgia, and engage in celebrity chefs who enjoyed what they were doing as locals did not. I had no kitchen at the motel so the interest was intellectual. My later involvement in the local food movement has its origins in the contrast between that poor, uninviting place in South Georgia and my nightly food escape. I learned a lot from Brown’s television programs when he later came on the cable channel and I watched them back in Iowa.

I didn’t know if I would enjoy his book. As I read, I liked it more with each turn of a page. For the kind of local food enthusiast I have become it is essential reading because of Brown’s unique role in televised, public cooking. Hearing his personal history, especially beginning with the premature and unexpected death of his father, informed the personality I remember from Good Eats.

After Good Eats ran its course, I fell off the Alton Brown bandwagon. I did not care for the stadium-style Iron Chef cooking competitions where he was a commentator. I also missed his coronavirus pandemic home cooking show on YouTube. By the pandemic, I had developed my own concept of a kitchen garden and no longer needed a recipe writer as Brown describes himself in Food for Thought.

The book is a miscellany of stories in the form of a memoir. As such one can both enjoy and not enjoy the writing, chapter by chapter. It was somewhat disappointing to read of Brown’s tobacco use and over-indulgence in alcohol. At the same time, the “Meals that Made Me” series is engaging and insightful. In all, the positives outweigh the negatives which is what I seek in a memoir.

If a person works in a modern, American kitchen, Food for Thought is well worth the time it takes to read.