Literary Hub » Food

The Primordial Pull of the Truffle, That “Holy of Holies”

The Primordial Pull of the Truffle, That “Holy of Holies”

Rowan Jacobsen on the Ever-Elusive Scent of the Captivating Mushroom

By Rowan Jacobsen | October 7, 2021

"Food is healing." Learn how to make one of Maya Angelou's beloved family recipes.

By Vanessa Willoughby | October 1, 2021

When Life Gives You Lemons, It's a Status Symbol: On the Evolving Literary and Cultural History of Citrus

When Life Gives You Lemons, It's a Status Symbol: On the Evolving Literary and Cultural History of Citrus

Jean Huang Considers Little Women, Citrus as Currency, and Changing Social Norms

By Jean Huang | October 1, 2021

Ruth Reichl is “grateful” she doesn’t have to be a food critic in today’s media climate.

Ruth Reichl is “grateful” she doesn’t have to be a food critic in today’s media climate.

By Jonny Diamond | September 29, 2021

Wonder Bread Sucks: On the First Great Sourdough Boom of the 1960s

Wonder Bread Sucks: On the First Great Sourdough Boom of the 1960s

Eric Pallant Investigates Our Desire for the Authentically Homemade

By Eric Pallant | September 16, 2021

In Celebration of Laurie Colwin’s Lost Manhattan

In Celebration of Laurie Colwin’s Lost Manhattan

Bethanne Patrick on a World of Simple Pleasures and Great Kitchens

By Bethanne Patrick | September 13, 2021

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Here's Tolstoy's recipe for macaroni and cheese (AKA Mac & Peace).

By Jessie Gaynor | September 9, 2021

The Seductive Allure of the Real: Remembering the Humble Origins of Saveur

By Dorothy Kalins | September 7, 2021

Julia Turshen on Celebrating Food and Canceling Diet Culture

By The Maris Review | September 2, 2021

“Substantial, Satisfying, Hard to Digest.” How Apple Pie is Like America

“Substantial, Satisfying, Hard to Digest.” How Apple Pie is Like America

Matt Siegel Traces the Transatlantic History of Pies

By Matt Siegel | September 1, 2021

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

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