The Foodie Handbook vs. How to Be a Better Foodie

People who call themselves foodies love showing how their love and knowledge of food is that much better than everyone else's. They pride themselves on being able to recommend a good restaurant within walking distance of any location without the need of an app; they know their way around a farmer's market better than the people selling produce there; their pantries are stocked and organized with almost military precision. But things like knowing how to cook, choosing the right wine, and trying lots of new and different foods takes time. How does one become a "true foodie", as opposed to being someone who just likes chewing and swallowing different edibles?  For those who want to fine tune their foodie credibility, there are two books available they can help them be all that they want to be. Popular food blogger Pim Techamuanvivit's "The Foodie Handbook: The (Almost) Definitive Guide to Gastronomy" is a great showcase for her knowledge of food, acquired by years of travelling the globe, trying and tasting lots of different foods, and writing about her experiences for such publications as the New York Times, Food & Wine Magazine, and Bon Appétit magazine. You may never have the funds to go to the French Laundry, but you can learn how to make the most of a visit there if the opportunity ever comes up by reading about Techamuanvivit's time at the famed eatery. For a more step-by-step approach to being a foodie, there is also Sudi Pigott's "How to Be a Better Foodie: A Bulging Little Book for the Truly Epicurious". Pigott also comes from a literary background, with her extensive knowledge of food shown in articles in The Sunday Telegraph, and in Seasoned by Chefs Food Magazine, and with appearances on BBC Radio 4 and London Live TV. Her book is such a wealth of information for both beginner and experienced gourmets that it can come off as a book parodying the pretentiousness that is associated with being a foodie. There will be a lot of eye-rolling when you read either of these books. Anyone hoping to learn to become a better foodie on a middle-class budget and without the access both authors have to top-level chefs will be disappointed. But if having to eat at a chain restaurant is something you, or someone you know considers unacceptable, either of these books would be a welcome addition to a library or reading list.

• The Foodie Handbook: The (Almost) Definitive Guide to Gastronomy by Techamuanvivit, Pim (2009) Paperback
• How to Be a Better Foodie: A Bulging Little Book for the Truly Epicurious