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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
The Poetry of the World’s First Cookbook: What Cooking Can Teach Writers and Translators
Aditi Machado on the Literary Power of Food Descriptions
By
Aditi Machado
| October 21, 2024
Legendary Pastry Chef Dominique Ansel Recommends a No-Frills Way to Pop the Question
Hot Chocolate With Pink Champagne Marshmallows, a Sweet Yet Simple Proposal
By
Dominique Ansel
| October 18, 2024
Anthony Bourdain on the Life and Legacy of a Truly Infamous Cook: Typhoid Mary
“Mary Mallon was a cook. And her story, first and foremost, is the story of a cook.”
By
Anthony Bourdain
| October 15, 2024
Animal Rights Are Women’s Rights: Why British Suffragettes Went Vegetarian
Elsa Richardson on the Emergence of Meatless Diets as a Form of Feminist Resistance
By
Elsa Richardson
| October 4, 2024
Chowder and Community: In Praise of Warm Meals and Warm Hearts
Tammy Armstrong on Finding Comfort and Inspiration in Fellowship and Food
By
Tammy Armstrong
| October 3, 2024
Pilsner Goes to America: How Beer Got Big in the 19th Century
Jeffrey M. Pilcher Tracks the Transatlantic Development of Pilsners and Lagers from Central Europe to the Americas
By
Jeffrey M. Pilcher
| September 30, 2024
Best Reviewed
Books of the Week
I made Nicholas Sparks’ Splenda-packed chicken salad.
By
James Folta
| September 26, 2024
American Nightmare: Alice Driver on the Immigrants Who Risked Their Lives at a Meatpacking Plant During Covid
By
Sarah Viren
| September 5, 2024
How Our Diet and Culinary Heritage Informs the Way We Speak
By
Iheoma Nwachukwu
| September 4, 2024
The coolest bookstore bars in America.
By
Brittany Allen
| August 16, 2024
Slippery, Slimy and Sublime: On Our Fascination with Eels
Ellen Ruppel Shell Goes Deep on the Cultural Life of the Anguillidae
By
Ellen Ruppel Shell
| August 5, 2024
Returning to the Scene: What’s Left of Café Loup, Legendary NYC Literary Haunt?
Erin Edmison Looks Back From Her Customary Spot at the Bar
By
Erin Edmison
| July 31, 2024
“Weapons of Health Destruction...” How Colonialism Created the Modern Native American Diet
Andrea Freeman on the Impact of Systematic Oppression on Indigenous Cuisine in the United States
By
Andrea Freeman
| July 24, 2024
What the Rise of Techno-Humanitarianism Means For Crisis-Hit Communities Across the Globe
Jean-Martin Bauer on the Use of Technology to Resolve Global Hunger and Food Insecurity
By
Jean-Martin Bauer
| June 26, 2024
The Grub Street Diets of your favorite fictional characters.
By
Brittany Allen
| May 22, 2024
You’re wrong about reading in bars.
By
James Folta
| April 12, 2024
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Page 3 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…"