• Food

    Chinese Food

    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
    Food

    A Brief History of Onions in America

    By Mark Kurlansky  November 9, 2023
    Drinking

    Dwight Garner on the Long History of Writers and America’s Greatest Invention, the Martini

    By Dwight Garner  October 25, 2023
    Mushrooms

    Instead of Writing, Margaret Renkl Forages for Fungi

    By Margaret Renkl  October 24, 2023
    Chefs

    Brendan Shay Basham on the Similarities Between the Chef Life and the Writing Life

    By Brendan Shay Basham  September 7, 2023
    The Craft of Writing

    Alicia Kennedy on Navigating the Thorny Terrain of Food Writing

    By Alicia Kennedy  September 1, 2023
    Book Marks: What the Critics Are Saying
    Agriculture

    How the Banana Came To Be—And How It Could Disappear

    By Emily Monosson  August 21, 2023
    Food Memoirs

    The Memoir That Found Me: Michaele Weissman on Food, Marriage, and Identity

    By Michaele Weissman  August 16, 2023
    Chefs

    Skill Plus Inspiration: Wylie Dufresne Offers His Recipe for Becoming a Chef

    By Wylie Dufresne  August 4, 2023
    Dictators

    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
    Cooking

    How To Make Boston Baked Beans, Lovecraft-Style

    By Olivia Luna Eldritch  July 25, 2023
    Food Writing

    On Grief, Pizza, and the Power of Food to Evoke Memory

    By Adam Dalva  July 24, 2023
    Keen On

    Bill Boggs, Satirist of America’s Addiction to Celebrity, Drugs, Sex, and Food

    By Keen On  July 6, 2023
    Emergence Magazine

    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
    Keen On

    From Pizza to Borscht: Unscrambling the Politics of National Dishes

    By Keen On  June 30, 2023
    Cuisine

    Is There a French National Dish? On the History and Making of French Cuisine

    By Anya von Bremzen  June 20, 2023
    Food Writing

    Finding Radical Potential in Nigella Lawson’s Food

    By Rebecca May Johnson  June 7, 2023
    Bars

    Jon Michaud on Bar Literature, Washington Heights, and the Ideal New York City Saloon

    A Conversation with the Author of Last Call at Coogan's

    By Dwyer Murphy  June 7, 2023
    Anthropology

    Is Ice America’s Most Literary Element?

    By Amy Brady  June 6, 2023
    Keen On

    Jon Michaud on the Best of New York City Distilled Into a Neighborhood Bar

    By Keen On  June 6, 2023
    Wine

    “Do Wines Make Women Giggly?” On Sexism in Wine Culture

    By Meg Bernhard  June 1, 2023
    Chefs

    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
    Summer reading

    25 Nonfiction Books You Need to Read This Summer

    By Literary Hub  May 25, 2023
    Recipes

    Kate Lebo on Making and Remaking Recipes On and Off the Page

    By Kate Lebo  May 24, 2023
    Food

    On the Joys of Food-Centered Fiction

    By Michelle Wildgen  August 1, 2023
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