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Craft and Criticism
Literary Criticism
Craft and Advice
In Conversation
On Translation
Fiction and Poetry
Short Story
From the Novel
Poem
News and Culture
History
Science
Politics
Biography
Memoir
Food
Technology
Bookstores and Libraries
Film and TV
Travel
Music
Art and Photography
The Hub
Style
Design
Sports
Lit Hub Radio
The Lit Hub Podcast
The Critic and Her Publics
Awakeners
Fiction/Non/Fiction
I’m a Writer But
Windham-Campbell Prizes Podcast
Memoir Nation
First Draft: A Dialogue on Writing
Tor Presents: Voyage Into Genre
Talk Easy
Reading Lists
The Best of the Decade
Book Marks
Best Reviewed Books
CrimeReads
True Crime
The Daily Thrill
Log In
Food
Why Did So Many Restaurants Stay Open During the 1918 Pandemic?
For Starters, More People Needed Places to Eat
By
Rebecca Spang
| May 27, 2020
How I Hustled Hundreds of Dollars of Free Tacos for the Literary World
The Founder of
Taco Bell Quarterly
Tells All
By
MM Carrigan
| May 19, 2020
How Will Restaurants Reinvent Themselves Post-Lockdown?
A Conversation with Critic and Restaurant Historian William Sitwell
By
Kerri Arsenault
| May 11, 2020
Digging Beyond the Myths of America's Red-Blue Divide
Sarah Neilson on Marie Mutsuki Mockett's
American Harvest
By
Sarah Neilson
| May 6, 2020
Did the Italians Actually Teach the French the Art of the Vinaigrette?
Bill Buford on the Trail of a Culinary Mystery
By
Bill Buford
| May 5, 2020
What I Learned Speaking to Fidel Castro's Personal Chef
How a Dish of Fish and Mango Sauce Changed Erasmo Hernandez Leon's Life
By
Witold Szabłowski
| April 28, 2020
Best Reviewed
Books of the Week
When Enemies of Coffee Tried to Destroy Morning in America
By
Augustine Sedgewick
| April 24, 2020
Maybe we can all be sourdough librarians in a post-pandemic world.
By
Corinne Segal
| April 16, 2020
Poet Fred Shaw on Missing the Work of a New Orleans Restaurant
By
Fred Shaw
| April 16, 2020
Nathan Englander's comfort carrots will make you feel better.
By
Nathan Englander
| April 10, 2020
How to Bartend
Rabih Alameddine on Life, Death, and Soccer During the Last Pandemic
By
Rabih Alameddine
| April 8, 2020
Growing Up in One of America's Legendary Restaurants
Fanny Singer on Her Mother's Place, Chez Panisse
By
Fanny Singer
| April 1, 2020
Ode to the Lemon Tree and
All It Provides
Meir Shalev on the Most Important Tree in the Garden
By
Meir Shalev
| March 31, 2020
Comfort Food in Uncomfortable Times
Michael Wiegers Makes French Onion Soup with His Daughter
By
Michael Wiegers
| March 30, 2020
When a Talented Young Sommelier Has to Serve an Assh*le
Victoria James on the Time She Served a
Racist Idiot a $650 Bottle of Wine
By
Victoria James
| March 25, 2020
The Deep Metaphorical Power of a Good Cup of Coffee
Dinah Lenney on Coffee, Aging, and Changing Tastes
By
Dinah Lenney
| March 19, 2020
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Page 16 of 22
Your guide to transportation horror-cide
October 10, 2025
by
John Hornor Jacobs
Sophie Hannah On How She Writes a Poirot Novel
October 10, 2025
by
Alex Dueben
My First thriller: Megan Abbott
October 9, 2025
by
Rick Pullen
The Best Reviewed Books of the Week
"King captures her guileless sense of awe with just a dusting of parody that never…"