Literary Hub » Food

How the Humble Avocado Went from the Unwanted “Crocodile Pear” to America’s Favorite Superfood

How the Humble Avocado Went from the Unwanted “Crocodile Pear” to America’s Favorite Superfood

Andy Robinson Investigates the Human Cost of a Most Coveted Fruit

By Andy Robinson | August 18, 2021

The Beautiful Impossibility of the World’s Largest Pearl

The Beautiful Impossibility of the World’s Largest Pearl

Bill François on the Natural Treasures of the Oyster

By Bill François | August 17, 2021

A Brief Survey of Famous Authors and Their Favorite Cocktails (and Colognes!)

A Brief Survey of Famous Authors and Their Favorite Cocktails (and Colognes!)

Timothy Schaffert Considers the Fitzgeralds, Truman Capote, Josephine Baker, and More

By Timothy Schaffert | August 3, 2021

How an 18th-Century Cookbook Offers Glimpses of Jane Austen’s Domestic Life

How an 18th-Century Cookbook Offers Glimpses of Jane Austen’s Domestic Life

Julienne Gehrer Takes a Closer Look at Martha Lloyd’s Household Book

By Julienne Gehrer | July 26, 2021

Fake Meat Is Not the Panacea Its Producers Claim It To Be

Fake Meat Is Not the Panacea Its Producers Claim It To Be

Nicolette Hahn Niman on the Fallacy of “Clean Meat” and the Importance of Regenerative Farming

By Nicolette Hahn Niman | July 21, 2021

The Science of Happy Hour: On the Irresistible Chemistry of Your Favorite Drinks

The Science of Happy Hour: On the Irresistible Chemistry of Your Favorite Drinks

Kate Biberdorf Considers What Goes Into a Good Time

By Kate Biberdorf | July 9, 2021

Best Reviewed
Books of the Week

Gina Rae La Cerva: The Life Story of a Family Recipe

By Emergence Magazine | July 6, 2021

WATCH: Victoria James on How to Make the Wine Industry a Better Place

By The Virtual Book Channel | July 1, 2021

The Daily Tenderness of Cooking Dinner For Family

By Krys Malcolm Belc | June 17, 2021

The Truth About British Soldiers and Tea Time

The Truth About British Soldiers and Tea Time

From the We Have Ways of Making You Talk Podcast

By We Have Ways of Making You Talk | June 17, 2021

Audacity, Elegance, and the Vulgarity of Garlic: On My Dinner with Giorgio Armani

Audacity, Elegance, and the Vulgarity of Garlic: On My Dinner with Giorgio Armani

Alexander Lobrano Recounts an Eye-Opening Evening with the Exalted Fashion Designer

By Alexander Lobrano | June 7, 2021

Upcycling Won’t Save of Us From Our Habits of Consumption

Upcycling Won’t Save of Us From Our Habits of Consumption

Larissa Zimberoff on Sustainability and Turning Waste into Edible Food

By Larissa Zimberoff | June 7, 2021

How a Single Cookbook Shaped What It Meant to Be an “American Woman”

How a Single Cookbook Shaped What It Meant to Be an “American Woman”

Jess McHugh on the Complicated Legacy of Betty Crocker

By Jess McHugh | June 2, 2021

Alice Waters: Sustainability Sounds Good, But We Need Regenerative Farming

Alice Waters: Sustainability Sounds Good, But We Need Regenerative Farming

The Chef and Founder of Chez Panisse on the Importance of Land Stewardship

By Alice Waters | June 1, 2021

On the Long Debated Origin Story of Domestic Chickens

On the Long Debated Origin Story of Domestic Chickens

Gina G. Warren Considers the History of the Backyard Bird

By Gina G. Warren | June 1, 2021

On the Public Health Consequences of the Palm Oil Revolution

On the Public Health Consequences of the Palm Oil Revolution

Jocelyn C. Zuckerman Looks at How the Industry Has Affected the Developing World

By Jocelyn C. Zuckerman | May 27, 2021

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