• Food

    Culinary History

    Sweet Yet Versatile: In Praise of the Magnificent Melon

    Caroline Eden on the Long Journey of a Miraculous Fruit From Central Asia to Western Europe

     
    By Caroline Eden  January 17, 2025
    Food Writing

    Learning to Make the World’s Rarest Pasta

    By Eliot Stein  December 11, 2024
    Animals

    What Chickens Know: On Bonding with Birds and the Language of Hens

    By Sy Montgomery  November 7, 2024
    The Royal Family

    How the British Monarchy Made Breakfast the Most Important Meal of the Day

    By Tom Parker Bowles  October 23, 2024
    Recipes

    Heavenly Paella: Exploring a Unique Monastic Culinary Culture in the Mountains of Catalonia

    By Jody Eddy  October 21, 2024
    Food Writing

    The Poetry of the World’s First Cookbook: What Cooking Can Teach Writers and Translators

    By Aditi Machado  October 21, 2024
    Book Marks: What the Critics Are Saying
    Recipes

    Legendary Pastry Chef Dominique Ansel Recommends a No-Frills Way to Pop the Question

    By Dominique Ansel  October 18, 2024
    Cooking

    Anthony Bourdain on the Life and Legacy of a Truly Infamous Cook: Typhoid Mary

    By Anthony Bourdain  October 15, 2024
    Social Movements

    Animal Rights Are Women’s Rights: Why British Suffragettes Went Vegetarian

    By Elsa Richardson  October 4, 2024
    Agriculture

    Why Did We Start Drinking Milk? On the Ancient Rise of Dairy Consumption

    Anne Mendelson Explores the Prehistoric Origins of Modern Agriculture and Human-Animal Relations

    By Anne Mendelson  January 9, 2025
    Food History

    Pilsner Goes to America: How Beer Got Big in the 19th Century

    By Jeffrey M. Pilcher  September 30, 2024
    The Hub

    I made Nicholas Sparks’ Splenda-packed chicken salad.

    By James Folta  September 26, 2024
    In Conversation

    American Nightmare: Alice Driver on the Immigrants Who Risked Their Lives at a Meatpacking Plant During Covid

    By Sarah Viren  September 5, 2024
    Language

    How Our Diet and Culinary Heritage Informs the Way We Speak

    Iheoma Nwachukwu on Food, Language and the Immigrant Experience

    By Iheoma Nwachukwu  September 4, 2024
    Travel

    The coolest bookstore bars in America.

    By Brittany Allen  August 16, 2024
    Cultural History

    Slippery, Slimy and Sublime: On Our Fascination with Eels

    By Ellen Ruppel Shell  August 5, 2024
    Literary History

    Returning to the Scene: What’s Left of Café Loup, Legendary NYC Literary Haunt?

    By Erin Edmison  July 31, 2024
    Colonialism

    “Weapons of Health Destruction…” How Colonialism Created the Modern Native American Diet

    Andrea Freeman on the Impact of Systematic Oppression on Indigenous Cuisine in the United States

    By Andrea Freeman  July 24, 2024
    Humanitarian Work

    What the Rise of Techno-Humanitarianism Means For Crisis-Hit Communities Across the Globe

    By Jean-Martin Bauer  June 26, 2024
    The Hub

    The Grub Street Diets of your favorite fictional characters.

    By Brittany Allen  May 22, 2024
    The Hub

    You’re wrong about reading in bars.

    By James Folta  April 12, 2024
    The Hub

    Nosh a novel at the pun-filled Edible Book Festival.

    By James Folta  April 1, 2024
    Food Writing

    In Defense of Food Memory in Immigrant Fiction

    By Jessica Zhan Mei Yu  April 1, 2024
    Books and Booze

    In Search of the Mona Lisa of Rum: Finding the World’s Oldest (and Dustiest) Vintage

    By Aaron Goldfarb  March 22, 2024
    Community

    Chowder and Community: In Praise of Warm Meals and Warm Hearts

    By Tammy Armstrong  October 3, 2024
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