Chana Porter and Cole Kazdin Talk Food and Feminism

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

Finding Words in the Kitchen (Or: How I Stopped Hating Myself and Started Cooking)

Finding Words in the Kitchen (Or: How I Stopped Hating Myself and Started Cooking)

Diksha Basu on Rediscovering the Food of Her Youth

By Diksha Basu | April 26, 2023

“No Bees, No Food.” How Insects Help Farmers With Their Harvest

“No Bees, No Food.” How Insects Help Farmers With Their Harvest

Louise Gray on New and Unexpected Innovations in Modern Farming

By Louise Gray | April 21, 2023

Why We All Need Dinner Parties in Our Lives

Why We All Need Dinner Parties in Our Lives

Natasha Feldman is a Big Proponent of Friendsday Wednesday

By Natasha Feldman | April 20, 2023

Matt Moore Talks Meat, Butcher Shops and Where to Find the Best Lebanese Food in America

Matt Moore Talks Meat, Butcher Shops and Where to Find the Best Lebanese Food in America

In Conversation with Andrew Keen on Keen On

By Keen On | April 14, 2023

Cocktails in Honor of Two Literary Greats: Virginia Woolf and Zora Neale Hurston

Cocktails in Honor of Two Literary Greats: Virginia Woolf and Zora Neale Hurston

Jennifer Croll Offers a Toast to Writerly Legends

By Jennifer Croll | April 13, 2023

Best Reviewed
Books of the Week

  • Big Kiss, Bye-Bye
  • Bad Bad Girl
  • The Ten Year Affair
  • Nobody's Girl: A Memoir of Surviving Abuse and Fighting for Justice
  • Motherland: A Feminist History of Modern Russia, from Revolution to Autocracy
  • Pride and Pleasure: The Schuyler Sisters in an Age of Revolution

How a War Over Eggs Marked the Early History of San Francisco

By Lizzie Stark | March 29, 2023

Finding Memories of a Distant Home Through Milo Toast

By Rachel Heng | March 28, 2023

Remembering the Egyptian Childhood I Never Had Through Its Culinary Traditions

By Jasmin Attia | March 27, 2023

How Two Pieces of Art 50 Years Apart Helped Me Hate Cooking a Little Bit Less

How Two Pieces of Art 50 Years Apart Helped Me Hate Cooking a Little Bit Less

Rosalynn Tyo on Semiotics of the Kitchen and Lessons in Chemistry

By Rosalynn Tyo | March 23, 2023

Why Authenticity Doesn’t Exist When It Comes To Food

Why Authenticity Doesn’t Exist When It Comes To Food

Plus Ronnie Woo Shares a Recipe for Caramelized Hong-Kong Inspired Egg Tart

By Ronnie Woo | March 16, 2023

72 Hours in Seattle: Where to Eat, Drink, and Visit During AWP 2023

72 Hours in Seattle: Where to Eat, Drink, and Visit During AWP 2023

Hot Tips From Local Writers

By Literary Hub | March 7, 2023

What’s In a Meal? On the Linguistic Origins of “Lunchtime”

What’s In a Meal? On the Linguistic Origins of “Lunchtime”

Judith Tschann Explains the Etymology and Eponyms Behind Some of Our Favorite Dishes

By Judith Tschann | February 21, 2023

More Than A Meal: How White House Dinners Shape Presidential Policy

More Than A Meal: How White House Dinners Shape Presidential Policy

Alex Prud’homme Considers the Gastronomic History of the American Presidency

By Alex Prud’homme | February 8, 2023

How America Came to Enthusiastically Embrace Sushi

How America Came to Enthusiastically Embrace Sushi

The Rapid Rise from Buzzworthy Trend to Grab-and-Go Staple

By Lisa Kingsley in collaboration with the Smithsonian Institution | February 8, 2023

The Invention of Fettuccine Alfredo: A Love Story

The Invention of Fettuccine Alfredo: A Love Story

A Brief History of a Beloved Pasta Dish

By Luca Cesari | January 26, 2023

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