Food Fiction Stories

Join best-selling authors Leslie Meier, Lee Hollis, and Peggy Ehrhart for a collection of the coziest Christmas capers! Everyone dreams of a picture-perfect small-town Christmas, but when murder is in the cards, some holiday greetings are addressed to kill....

"The Food of the Gods" was first published in the May 1964 issue of Playboy. Sir Arthur C. Clarke (1917-2008) is regarded as one of the most influential science fiction writers of all time. He was named a grand master by the Science Fiction and Fantasy Writers of America and was inducted into the Science Fiction and Fantasy Hall of Fame.

In her Food Lovers' Village Mysteries, Agatha Award-winning author Leslie Budewitz introduces us to Jewel Bay, a tight-knit Montana community that thrives on tourism and farm-to-table fare. Featuring Erin Murphy, beloved proprietor of the Merc—a century-old general store converted into a local foods market-each book brings us closer to the folks who call Jewel Bay home, and the cunning culprits in their midst.

Nationally acclaimed storyteller J.J. Reneaux grew up Cajun for true, surrounded by the stories, music, food, and culture of rural communities in southeastern Texas and southern Louisiana. A traditional storyteller who collects by word-of-mouth, Reneaux has developed her repertoire over years of collecting: on front porches, school playgrounds, and her beloved fishing trips, as well as at nursing homes, airports, and at neighborhood fais-dodos.

"Eggnog Murder": When a gift-wrapped bottle of eggnog proves to be a killer concoction for a Tinker's Cove local, all Lucy Stone wants for Christmas is to find the murdering mixologist who's stirring up trouble. "Death By Eggnog": Food and cocktails columnist Hayley Powell has never cared much for Bar Harbor's grouchy town librarian, Agatha Farnsworth. But after the Scroogy senior has a fatal - and suspicious - allergic reaction to supposedly non-dairy eggnog, it's up to Hayley to ladle out some justice.

Enjoy the holiday season with three festive mysteries set in coastal Maine. This anthology includes "Yule Log Murder" by Leslie Meier, "Death by Yule Log" by Lee Hollis, and "Logged On" by Barbara Ross.

If Bao Nguyen had to describe himself, he’d say he was a rock. Steady and strong, but not particularly interesting. His grades are average, his social status unremarkable. He works at his parents’ pho restaurant, and even there, he is his parents’ fifth favorite employee. Not ideal. If Linh Mai had to describe herself, she’d say she was a firecracker. The only problem? Her parents rely on her in ways they’re not willing to admit, including working practically full-time at her family’s pho restaurant.

Newcomers to Tinker's Cove, Ty and Heather Moon have moved into a dilapidated house reputed to be a haven for ghosts. Now strange noises and flickering lights erupt from the house at all hours and neighborly relations are on edge. And when a local boy goes missing near the house, it's up to Lucy Stone to unravel the mystery of the eccentric couple and their increasingly frightful behavior.

This is a compendium of thesis that talk about different topics such as: Stargates, dimensions, ghosts, demons, incredible technology, the Anunnaki Gods of the Bible, human creation, the Universe, Terra Infinita, the Superdome, beings from other planets, the Draconian and Reptilian Captors of Earth, the melting of the Colossal Ice Wall, the Archons and Ancestral Humans, the Sons of Anak, the Holographic Simulation known as Reality, the resets of the Earth, Satan, the Scarlett Dragon, Ancient Avatars, the Avatar of God, etc.

"In almost any culture, at any time, you can find food writing,” writes guest editor Mark Bittman in his introduction. “Food means growing and hardship, and health and medicine, and work and holiday. In its abundance it is a gift and a joy, and in its absence a curse and a tragedy. If a culture has writing, that culture has food writing.” The stories in this year’s Best American Food Writing are brilliant, eye-opening windows into the heart of our country’s culture.

When Kayla discovers that something is eating Daisy's cat food, she immediately calls the Pet Club to action. They grab their pets and start to gather clues. Will they solve the case of the cat food thief?

Culinary creator, writer and community advocate, Sohla El-Waylly selects the best twenty articles published in 2021 that celebrate the many innovative, comforting, mouthwatering, and culturally rich culinary offerings of our country.

Since its earliest days, The New Yorker has been a tastemaker: literally. As the home of A. J. Liebling, Joseph Wechsberg, and M. F. K. Fisher, who practically invented American food writing, the magazine established a tradition that is carried forward today by irrepressible literary gastronomes, including Calvin Trillin, Bill Buford, Adam Gopnik, Jane Kramer, and Anthony Bourdain. Now, in this indispensable collection, The New Yorker dishes up a feast of delicious writing on food and drink.

In this moving, personal account, chef and activist Gaby Melian shares her journey with food and how creating a relationship with food -- however simple or complicated -- is a form of activism in its own right.

Having a pet dragon is very fun! He can sit, roll over, and play. He can candle a birthday cake, lit a campfire, or so many other cool things. But what if your dragon only eats junk and processed foods? What if pizzas, burgers, fries, and hot dogs are all foods that he enjoys? What if he is eating too much sweets? What if he refuses to eat vegetables and fruits?

Juniper "June" Berry lives and breathes food. Her food truck, Junkyard Jams, is a kaleidoscope of color and a haven for culinary daredevils, where unexpected flavor combinations reign supreme. But when her ex-boyfriend, Rhodes "Rho" Sterling, a classically-trained chef with a penchant for perfection, sets up his sleek food truck, Sterling Fare, directly across from hers, their rivalry reignites. Years ago, their shared passion for food ignited a fiery romance, but ambition and insecurity drove them apart. Now, as they compete for customers and acclaim, old wounds resurface, simmering hotter...

A sleuth who sees spirits, a chef who reads tea leaves, and a cat who knows all the games. Murder doesn’t have a ghost of a chance. For Staley Stoneybrook, life has been turned upside down. As the beneficiary of her long lost uncle’s will, she finds herself the owner of the historic Paradise Bay Station & Inn. But in a strange twist, the beautiful oceanfront property will only be hers when she posts a profit at the end of a year—something she’s determined to do. But as she’s about to make her first report to her uncle’s lawyer, he’s killed in front of his office. It’s only ...

A gaming convention, a gaggle of geeks, and an accident waiting to happen. Staley Stoneybrook has settled nicely into the Paradise Bay Station & Inn. As spring gives way to summer, her routine pleasantly starts with making the inn’s coffee and finishes with the evening bonfire. But her first real challenge arrives when an errant roof tile tumbles into the vegetable garden. At the invitation of some young guests at the station, Staley is also trying to broaden her horizons while staying close to home. She visits her first Paradise Bay gaming convention. Game nerds compete with each other ...

Gray is already bigger than all the other sharks in his clan, or shiver. He can’t stop growing, and when his hunger gets him into trouble, he’s banished from the reef. Luckily his best friend Barkley comes with him…but their hunt for food forces them to journey deep into the dangerous Big Blue. Then Gray and Barkley accidentally swim into Goblin Shiver territory. They have no choice but to join the shiver. They’ll help fight against the rival sharks of Razor Shiver in return for training, protection, and food. But who can Gray and Barkley trust?

Of all the essentials for survival: oxygen, water, sleep, and food, only food is a vast treasure trove of memory and of sensory experience. Food is a portal to culture, to times past, to disgust, to comfort, to love: no matter one's feelings about a particular dish, they are hardly ever neutral.