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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
Awakeners
Fiction/Non/Fiction
The Critic and Her Publics
Windham-Campbell Prizes Podcast
Memoir Nation
Beyond the Page
First Draft: A Dialogue on Writing
Thresholds
The Cosmic Library
Culture Schlock
Reading Lists
The Best of the Decade
Book Marks
Best Reviewed Books
CrimeReads
True Crime
The Daily Thrill
Log In
Food
Erewhon: or, The Worst Possible Name for a Grocery Store
Sanibel Chai on the Connections Between Samuel Butler’s Satirical Novel and $19 Smoothies
By
Sanibel
| March 21, 2024
Why People Rage at Recipes: On the Current State of Online Food Discourse
Geraldine DeRuiter Considers Hot Stoves and Hotter Tempers
By
Geraldine DeRuiter
| March 14, 2024
Novelist Sanaë Lemoine, In Praise of the Sheet Pan
Plus, With Olga Massov, a Recipe For Sheet Pan Fried Rice
By
Olga Massov and Sanaë Lemoine
| March 6, 2024
Hannah Goldfield on the Joy of Describing Tastes
In Conversation with Merve Emre on The Critic and Her Publics
By
The Critic and Her Publics
| February 27, 2024
Chef Eric Ripert on Keeping Seafood Simple
This Week on The Literary Life with Mitchell Kaplan
By
The Literary Life
| February 23, 2024
Amanda Churchill on Embracing Her Japanese Heritage Through Food
“I wondered why it was Japanese food that I couldn’t get out of my mind.”
By
Amanda Churchill
| February 20, 2024
Best Reviewed
Books of the Week
Crystal Wilkinson on the Importance of Birthdays in the Black Community
By
Crystal Wilkinson
| January 24, 2024
My Search for Answers in the Fringe “30 Bananas a Day” Movement
By
Jacqueline Alnes
| January 17, 2024
Royally Sweet: How Hot Beverages Became All the Rage in 18th Century Britain
By
Gareth Russell
| December 8, 2023
The Marvels of Qu: What Makes Chinese Food and Drink Unique
Fuchsia Dunlop In Praise of This Multifaceted, Deliciously Diverse Cuisine
By
Fuchsia Dunlop
| November 21, 2023
Dinner With A Dictator: What Joseph Stalin Ate
Witold Szabłowski on the Culinary Habits and Preferences of the Soviet Strongman
By
Witold Szabłowski
| November 9, 2023
A Brief History of Onions in America
On Ramps, Xonacatl, Skunk Eggs and More
By
Mark Kurlansky
| November 9, 2023
Dwight Garner on the Long History of Writers and America's Greatest Invention, the Martini
A Look at Patricia Highsmith, Norman Mailer, Gary Shteyngart, Karl Ove Knausgaard, and More
By
Dwight Garner
| October 25, 2023
Instead of Writing, Margaret Renkl Forages for Fungi
“Always I find more answers in a forest than I find in my own hot attic of a mind.”
By
Margaret Renkl
| October 24, 2023
Brendan Shay Basham on the Similarities Between the Chef Life and the Writing Life
"Processes are a series of moments in passing."
By
Brendan Shay Basham
| September 7, 2023
Alicia Kennedy on Navigating the Thorny Terrain of Food Writing
"We’re entrusting each other not just with words, but with our bodies, our tastes, and our time at the cutting board."
By
Alicia Kennedy
| September 1, 2023
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Page 4 of 22
All the Other times the Louvre was Robbed
October 21, 2025
by
Olivia Rutigliano
Sapphic Sleuths, Magicians, Lesbian Nuns, and More: Eight Queer Mysteries for Every Mood
October 21, 2025
by
CrimeReads
Love Thy Neighbor, and Watch Thy Back: Why Neighbors Kill Each Other in Literature (and Life)
October 21, 2025
by
Chuck Storla