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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
On Grief, Pizza, and the Power of Food to Evoke Memory
Adam Dalva Remembers His Brother
By
Adam Dalva
| July 24, 2023
Bill Boggs, Satirist of America’s Addiction to Celebrity, Drugs, Sex, and Food
In Conversation with Andrew Keen on
Keen On
By
Keen On
| July 6, 2023
Jake Skeets on Diné Food Traditions and the Relationship Between Food and Community
This Week from the
Emergence Magazine
Podcast
By
Emergence Magazine
| July 5, 2023
From Pizza to Borscht: Unscrambling the Politics of National Dishes
In Conversation with Andrew Keen on
Keen On
By
Keen On
| June 30, 2023
Is There a French National Dish? On the History and Making of French Cuisine
Anya von Bremzen Considers Questions of Culinary Nationalism
By
Anya von Bremzen
| June 20, 2023
Finding Radical Potential in Nigella Lawson’s Food
Rebecca May Johnson on the Power of an Overt Claim to Pleasure
By
Rebecca May Johnson
| June 7, 2023
Best Reviewed
Books of the Week
Jon Michaud on Bar Literature, Washington Heights, and the Ideal New York City Saloon
By
Dwyer Murphy
| June 7, 2023
Is Ice America’s Most Literary Element?
By
Amy Brady
| June 6, 2023
Jon Michaud on the Best of New York City Distilled Into a Neighborhood Bar
By
Keen On
| June 6, 2023
“Do Wines Make Women Giggly?” On Sexism in Wine Culture
Meg Bernhard Looks at a Long and Problematic Tradition
By
Meg Bernhard
| June 1, 2023
From a Rural Mexican Village to Creating Haute Cuisine in the Big City
Laura Tillman Explores the Complexities and Anxieties of Migrant Chef Lalo García
By
Laura Tillman
| May 30, 2023
25 Nonfiction Books You Need to Read This Summer
Because Novels Are Just Made-Up
By
Literary Hub
| May 25, 2023
Kate Lebo on Making and Remaking Recipes On and Off the Page
“Writing a recipe and reading a recipe are both acts of translation.”
By
Kate Lebo
| May 24, 2023
Kwame Alexander on the Legacies of Love Passed Down Through Food
Plus a Free Recipe for 7 Up Pound Cake from the Author of
Why Fathers Cry at Night
By
Kwame Alexander
| May 23, 2023
Enjoy Your Bread! On the Unlikely Discovery of an Old Family Recipe
Luis Jaramillo Learns Something New About His Grandmother via Fan Mail
By
Luis Jaramillo
| May 15, 2023
Chana Porter and Cole Kazdin Talk Food and Feminism
A Conversation About the Complex Relationship Between Women, Food, and Social Control
By
Literary Hub
| May 5, 2023
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Page 5 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…"