Literary Hub » Food

Books at the Bar: A Reading List of Fictional Bars, Bartenders, and Bar Flies

Books at the Bar: A Reading List of Fictional Bars, Bartenders, and Bar Flies

Natalka Burian on Chantal V. Johnson, Dominique Fabre, Nghi Vo, and More

By Natalka Burian | July 13, 2022

A Recipe Must Do Many Things: Writing a Cookbook With Chef Kwame Onwuachi

A Recipe Must Do Many Things: Writing a Cookbook With Chef Kwame Onwuachi

Joshua David Stein on Moving from Cowriting a Memoir to Cowriting a Cookbook

By Joshua David Stein | July 7, 2022

Homeric Wisdom For Cooks and Writers: You Just Have to Keep On “Doing It”

Homeric Wisdom For Cooks and Writers: You Just Have to Keep On “Doing It”

Rebecca May Johnson in Conversation with Andrew Keen

By Keen On | July 7, 2022

What We Know (and Don’t Know) About Fat

What We Know (and Don’t Know) About Fat

David R. Montgomery and Anne Biklé on the Evolving Science Around What We Eat

By David R. Montgomery and Anne Biklé | June 21, 2022

On Writing (and Not Writing) About Mutton Biryani

On Writing (and Not Writing) About Mutton Biryani

Nandita Dinesh on Family Recipes and What Goes Unsaid

By Nandita Dinesh | June 17, 2022

Unhealthy, Smelly, and Strange: Why Italians Avoided Tomatoes for Centuries

Unhealthy, Smelly, and Strange: Why Italians Avoided Tomatoes for Centuries

William Alexander on the Tomato's Rocky Road from Exotic Curiosity to Culinary Staple

By William Alexander | June 9, 2022

Best Reviewed
Books of the Week

WATCH: Nicole A. Taylor and Nikita Richardson on Celebrating Juneteenth with Food

By The Virtual Book Channel | June 9, 2022

From His Grandfather’s Urban Farm to 4 Color Books, Bryant Terry’s Journey Toward Food Justice Activism

By Book Dreams | June 9, 2022

Madhushree Ghosh: How Cooking Helped Me Build a New Home

By Madhushree Ghosh | June 6, 2022

Making Meat Jun, Facing History: Flattening Korean Tradition in Hawaiʻi

Making Meat Jun, Facing History: Flattening Korean Tradition in Hawaiʻi

Joseph Han on the Militarized History Behind a Favorite Food

By Joseph Han | June 6, 2022

On the Foods We Bring From Deepest Childhood Into Grown-Up Life

On the Foods We Bring From Deepest Childhood Into Grown-Up Life

Lily King on Baking Elephant Ears

By Lily King | May 25, 2022

On Reconnecting With My Korean Heritage Through Food

On Reconnecting With My Korean Heritage Through Food

For Peter Serpico Cooking Feels Like Coming Home

By Peter Serpico | May 17, 2022

Scott Nelson: The War in Ukraine is a War for Wheat and Corn

Scott Nelson: The War in Ukraine is a War for Wheat and Corn

This Week on Radio Open Source with Christopher Lydon

By Open Source | May 6, 2022

How Zabar’s Grew from a Modest Business to a Culinary Icon

How Zabar’s Grew from a Modest Business to a Culinary Icon

Lori Zabar on a Pivotal Point in the History of a New York Landmark

By Lori Zabar | May 6, 2022

Food and Drink Pairings For Patrick Swayze’s Filmography? Yes Please.

Food and Drink Pairings For Patrick Swayze’s Filmography? Yes Please.

Red Dawn Obviously Calls for Bloody Marys and Beef Stroganoff

By Neal E. Fischer | April 28, 2022

What <em>Julia</em>—HBO’s New Julia Child Series—Gets Terribly Wrong About Legendary Editor Judith Jones

What Julia—HBO’s New Julia Child Series—Gets Terribly Wrong About Legendary Editor Judith Jones

Sara Franklin on the Stark Boundaries Between Myth and Reality

By Sara B. Franklin | April 27, 2022

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