Literary Hub » Food

Dave Infante on the World of Booze

Dave Infante on the World of Booze

In Conversation with Andrew Keen on Keen On

By Keen On | January 25, 2022

Kingsley Amis’s Instructions for Coping with Hangovers, Both Physical and Metaphysical

Kingsley Amis’s Instructions for Coping with Hangovers, Both Physical and Metaphysical

Avoid at All Costs: Cigarettes, Cold Showers, and Evelyn Waugh

By Kingsley Amis | January 18, 2022

Bridging the Gap Between My Two Cultures with Fictional Foods

Bridging the Gap Between My Two Cultures with Fictional Foods

Nikki May on Dreaming of Jam Tarts as a Child in Lagos

By Nikki May | January 12, 2022

Mayukh Sen on Writing About Food—With Feeling

Mayukh Sen on Writing About Food—With Feeling

"Tie food to feeling above all else."

By Mayukh Sen | January 7, 2022

Dorie Greenspan Still Finds Joy in Baking

Dorie Greenspan Still Finds Joy in Baking

This Week on Just the Right Book with Roxanne Coady

By Just the Right Book | December 16, 2021

<em>The Korean Vegan Cookbook</em> by Joanne Lee Molinaro, Read by the Author

The Korean Vegan Cookbook by Joanne Lee Molinaro, Read by the Author

A Delicious Cookbook and Captivating Memoir

By Behind the Mic | December 15, 2021

Best Reviewed
Books of the Week

“The Wines Tasted Alive.” Visiting an Icon of Natural Winemaking in Slovenia

By Rachel Signer | December 13, 2021

Eating to Extinction: A Conversation with Food Journalist Dan Saladino

By The Virtual Book Channel | December 8, 2021

A Brief History of Cheesy Pasta

By Massimo Montanari | December 6, 2021

On Finally Finding an Authentic Voice (After Writing Several Dozen Books)

On Finally Finding an Authentic Voice (After Writing Several Dozen Books)

Mark Scarbrough Takes the Scenic Route to Memoir Writing

By Mark Scarbrough | November 29, 2021

<em>Tastemakers</em> by Mayukh Sen, Read by Tovah Ott

Tastemakers by Mayukh Sen, Read by Tovah Ott

A Delicious Revelation, Skillfully Narrated

By Behind the Mic | November 29, 2021

On the Culinary Americanization of First-Generation Immigrants

On the Culinary Americanization of First-Generation Immigrants

Priya Fielding-Singh Considers Narratives of Dietary Acculturation and Cultural Tension

By Priya Fielding-Singh, PhD | November 19, 2021

Inside the Glamorous, Precarious World of Downtown NYC Dining

Inside the Glamorous, Precarious World of Downtown NYC Dining

Kim Reed on Working Babbo’s Reservation Line

By Kim Reed | November 15, 2021

The Best New Nonfiction to Read This November

The Best New Nonfiction to Read This November

From Ski Bums to Jazz Age Madams to Postwar Bohemians

By Literary Hub | November 1, 2021

“A Glorious Mess.” On Confronting the Complexities of Storytelling with Anthony Bourdain

“A Glorious Mess.” On Confronting the Complexities of Storytelling with Anthony Bourdain

Tom Vitale Recounts Time as His Late Friend’s Director and Producer

By Tom Vitale | October 15, 2021

The Power of Couscous: Christine Sahadi Whelan Shares the Recipe for a Weeknight Favorite

The Power of Couscous: Christine Sahadi Whelan Shares the Recipe for a Weeknight Favorite

Where Complexity of Flavors Meets Ease of Preparation

By Christine Sahadi Whelan | October 14, 2021

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