Loading...
Awards

Weirdest Book Titles: The Food Edition

Comments (0)

By

Mon, Feb 22, 2010 at 9:19 AM
click to enlarge Collectible Spoons of the Third Reich, by James Yannes
  • Collectible Spoons of the Third Reich, by James Yannes

Books aren't dead, they're just getting weirder. Maybe blame Jeff Bezos, who admits reading his Kindle in the bathtub. The Diagram prize, a prize established in 1978 by the trade magazine The Bookseller for oddest book title, just announced the short list for its 2009 prize. Weird this past year seemed to mean food, as a surprising number of the titles are culinary in theme.

Some of the food-related titles that made the first round included: Bacon: A Love Story, An Intellectual History of Cannibalism, Collectible Spoons of the Third Reich, and A Tortilla is Like Life. Oh, and let's not forget I'm Not Hanging Noodles on Your Ears and a personal favorite, The Master Cheesemakers of Wisconsin, although I'm not sure why that one is so odd. Maybe it's just catchier than Map-based Comparative Genomics in Legumes or Food Digestion and Thermal Preference of Toad.

The winner will be announced March 26. If you want to vote, go to the Bookseller website.

Related Content

Now Trending

Slideshows

  • Ladies Gunboat Society at Flores
    At Ladies Gunboat Society, the new operation out of the restaurant that used to be Flores on Sawtelle Boulevard, the Hoppin’ John is served as an appetizer or a small plate rather than a side, and the price is the stuff of comedy.
  • Malibu Pier Restaurant and Bar
    Malibu Pier Restaurant and Bar, with chef Jason Fullilove at the helm, is in the two buildings at the pier’s entrance that used to be Beachcomber Cafe and Ruby’s Diner. Those buildings, which have been overhauled completely, reflect both the pier’s 109-year-old history and the cultural import of Malibu itself.
  • The Tasting Menu Trend
    In Los Angeles especially, but increasingly across the country, restaurants are either switching to tasting menus, putting a greater focus on a tasting-menu option (while offering à la carte items as well), or opening as tasting-menu operations from day one. The format that used to be the calling card of only the fanciest of restaurants is becoming ubiquitous, even at places where the waiter calls you “dude” and there isn’t a white tablecloth in sight.