Look past the tinge of hyperbole, and Timothy Taylor makes a good point in the opening essay to this culinary collection when he asks, Who in the Western world isn’t a foodie now? He’s not complaining about crowded elbow room in the clubhouse of the elitely palated but, rather, pointing out that perhaps more than ever the simple act of consuming fuel has become a pervasive cultural obsession, bursting forth from glossy magazines, chic cookbooks, and more TV shows than an entire network devoted to food can carry. In this collection, just about every level of culinary curiosity gets a chance to shine, from Rachel Hutton’s ode to Spam to Mark Caro’s infiltration of underground foie gras cults. It’s patently ludicrous to state, as Eric LeMay does in his piece lamenting the FDA’s death grip on pasteurization, that when you eat cheese, you mainline the uncut elixir of life, but damn if it doesn’t make you want to rush to your nearest fromager, or at least make you wish you had one to begin with. --Ian Chipman