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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
Awakeners
Fiction/Non/Fiction
The Critic and Her Publics
Windham-Campbell Prizes Podcast
Memoir Nation
Beyond the Page
First Draft: A Dialogue on Writing
Thresholds
The Cosmic Library
Culture Schlock
Reading Lists
The Best of the Decade
Book Marks
Best Reviewed Books
CrimeReads
True Crime
The Daily Thrill
Log In
Food
WATCH: Poet Natalie Diaz in Conversation with Chef Evan Hanczor
Live with Tables of Contents
By
Tables of Contents
| October 28, 2020
On the 19th-Century Food Writer Who Embraced Gluttony As a Virtue
Discovering the Complicated Pleasures of Elizabeth Robins Pennell
By
Joy Lanzendorfer
| October 28, 2020
On the Lost Art of Foraging for Food and Medicine
Gina Rae La Cerva on the
Emergence Magazine
Podcast
By
Emergence Magazine
| October 26, 2020
On Turn-of-the-Century Suffrage Cookbooks, Trojan Horse For Women's Equality
In Which One Might Learn How to Make "Pie for a Suffragist’s Doubting Husband."
By
Laura Kumin
| October 22, 2020
The Cookbook That Keeps Memories of a Maine Inn Alive
Jeanne Hodesh on Cooking as an Act of Love and Tool for Connection
By
Jeanne Hodesh
| October 1, 2020
WATCH: Maaza Mengiste in Conversation with Chef Evan Hanczor
Live with Tables of Contents
By
Tables of Contents
| September 30, 2020
Best Reviewed
Books of the Week
Absolute snack Stanley Tucci is writing a memoir about his life as a foodie.
By
Emily Temple
| September 17, 2020
What Happens in a Pandemic When Your Friendship Superpower is Cooking?
By
Lisa Donovan
| September 10, 2020
Let's take a moment to appreciate Natalie Diaz's Twitter cocktails, the medicine we need right now.
By
Hannah Manshel
| August 31, 2020
Laura Lippman on Diets, Incels, Frankenfoods, and Not Caring
About Any of It
Or: The Longue Durée of Self-Acceptance
By
Laura Lippman
| August 6, 2020
Postcards from a Quarantined Paradise
Craig Santos Perez's Letter from Hawaiʻi
By
Craig Santos Perez
| August 4, 2020
Learning to Cook for One During a Global Pandemic
Skye McAlpine on Longing For Dinner Parties and the Self-Care of Meal-Making
By
Skye McAlpine
| July 29, 2020
Tracing Contemporary Food Policies Back to the Enlightenment
Rebecca Earle on Potatoes, Diets, and Why the State is On Your Plate
By
Rebecca Earle
| July 27, 2020
Poonam Chawla on Tourism, Cooking, and Raising Her Boys in Paris
Lindsey Tramuta Visits Paris's Little India
By
Lindsey Tramuta
| July 24, 2020
What It's Been Like to Run the First American Diner in Paris
Craig Carlson on His Favorite Customer, Madame Hubert
By
Craig Carlson
| July 13, 2020
What We Remember When We Feast Beside a Plundered Sea
Gina Rae La Cerva on the Last Days of the Lobstering Life in Maine
By
Gina Rae La Cerva
| July 7, 2020
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Page 15 of 22
A Brief History of Bounty Hunting in American Art and Life
October 31, 2025
by
Cindy Fazzi
Behind the Masks of Ed Gein
October 31, 2025
by
Frank Ladd
Why October Is the Perfect Month for Thrillers and Crime Novels
October 31, 2025
by
Lisa Kusel
The Best Reviewed Books of the Week
"Not much happens In fact there is much in the text that is not made…"