Literary Hub » Food

Making Meat Jun, Facing History: Flattening Korean Tradition in Hawaiʻi

Making Meat Jun, Facing History: Flattening Korean Tradition in Hawaiʻi

Joseph Han on the Militarized History Behind a Favorite Food

By Joseph Han | June 6, 2022

On the Foods We Bring From Deepest Childhood Into Grown-Up Life

On the Foods We Bring From Deepest Childhood Into Grown-Up Life

Lily King on Baking Elephant Ears

By Lily King | May 25, 2022

On Reconnecting With My Korean Heritage Through Food

On Reconnecting With My Korean Heritage Through Food

For Peter Serpico Cooking Feels Like Coming Home

By Peter Serpico | May 17, 2022

Scott Nelson: The War in Ukraine is a War for Wheat and Corn

Scott Nelson: The War in Ukraine is a War for Wheat and Corn

This Week on Radio Open Source with Christopher Lydon

By Open Source | May 6, 2022

How Zabar’s Grew from a Modest Business to a Culinary Icon

How Zabar’s Grew from a Modest Business to a Culinary Icon

Lori Zabar on a Pivotal Point in the History of a New York Landmark

By Lori Zabar | May 6, 2022

Food and Drink Pairings For Patrick Swayze’s Filmography? Yes Please.

Food and Drink Pairings For Patrick Swayze’s Filmography? Yes Please.

Red Dawn Obviously Calls for Bloody Marys and Beef Stroganoff

By Neal E. Fischer | April 28, 2022

Best Reviewed
Books of the Week

What Julia—HBO’s New Julia Child Series—Gets Terribly Wrong About Legendary Editor Judith Jones

By Sara B. Franklin | April 27, 2022

“Eat, Then Write!” Notes From Over a Decade of Restaurant Criticism

By Michelle Huneven | April 26, 2022

An Inside Look at Judith Jones’ First Notes for Julia Child

By Helen Lefkowitz Horowitz | April 19, 2022

A Tumultuous Love, a Plea of Chocolate Cake: “Would He Taste Me in Each Bite?”

A Tumultuous Love, a Plea of Chocolate Cake: “Would He Taste Me in Each Bite?”

Sanaë Lemoine on the Intense Pull of Young Love

By Sanaë Lemoine | April 18, 2022

On Natural Wine, Inherited Money, and the Delusions of the “Future-Rich Millennial”

On Natural Wine, Inherited Money, and the Delusions of the “Future-Rich Millennial”

Lauren Carroll Harris on The Asset Economy and the End of Social Mobility

By Lauren Carroll Harris | April 14, 2022

“Oh My God, I Said That?” Rachel Signer on Her Uninhibited Debut Memoir

“Oh My God, I Said That?” Rachel Signer on Her Uninhibited Debut Memoir

In Conversation with Alex Higley and Lindsay Hunter on I'm a Writer But

By I'm a Writer But | April 14, 2022

New beer label bravely battles book banning (I have a new favorite beer).

New beer label bravely battles book banning (I have a new favorite beer).

By Jonny Diamond | April 12, 2022

Madhushree Ghosh on Food as Survival, Grief, and Liberation

Madhushree Ghosh on Food as Survival, Grief, and Liberation

Anjali Enjeti in Conversation with the Author of Khabaar: An Immigrant Journey of Food, Memory, and Family

By Anjali Enjeti | April 11, 2022

How—and Why—Did Cultural Tastes for Spicy Food Develop?

How—and Why—Did Cultural Tastes for Spicy Food Develop?

Moshe Hoffman and Erez Yoeli Explore the Functions of Seemingly Random Preferences

By Erez Yoeli and Moshe Hoffman | April 7, 2022

“In Moderation and Without Worry.” On Jane Austen’s Use of Food As Character

“In Moderation and Without Worry.” On Jane Austen’s Use of Food As Character

Robert Tuesday Anderson Recommends a Little “Chawton Cottage Plum Pudding” While You Read

By Robert Tuesday Anderson | March 31, 2022

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