Literary Hub » Food

How What We Eat and How We Eat It Helps Contribute To Climate Change

How What We Eat and How We Eat It Helps Contribute To Climate Change

George Monbiot Debunks Common Claims About Greenhouse Gas Reduction

By George Monbiot | August 8, 2022

On the Remarkable Medicinal History of Beer, Wine, Spirits, and Cocktails

On the Remarkable Medicinal History of Beer, Wine, Spirits, and Cocktails

Camper English in Conversation with Andrew Keen on Keen On

By Keen On | August 4, 2022

On the Abundant Summer Joy of Zucchini

On the Abundant Summer Joy of Zucchini

Ella Risbridger Offers Three Courgette Recipes to Perfect

By Ella Risbridger | July 26, 2022

Paul Hollywood: How To Make the Ultimate Focaccia

Paul Hollywood: How To Make the Ultimate Focaccia

Or: How to Make Friends at a Dinner Party

By Paul Hollywood | July 21, 2022

How Trying to Find a Cure For Scurvy Led to the Gimlet

How Trying to Find a Cure For Scurvy Led to the Gimlet

On Limey and Limes on British Royal Navy ships

By Camper English | July 19, 2022

Eating is Storytelling: Ruby Tandoh on Turning Meals into Memories

Eating is Storytelling: Ruby Tandoh on Turning Meals into Memories

“It’s about engaging all of your senses, and letting food, body, craving and daydream all bleed into one.”

By Ruby Tandoh | July 13, 2022

Best Reviewed
Books of the Week

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

By Natalka Burian | July 13, 2022

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

By Joshua David Stein | July 7, 2022

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

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

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

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

Hosted by Greenlight Bookstore

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

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

This Week on the Book Dreams Podcast

By Book Dreams | June 9, 2022

Madhushree Ghosh: How Cooking Helped Me Build a New Home

Madhushree Ghosh: How Cooking Helped Me Build a New Home

“What am I choosing to remember?”

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

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