Literary Hub » Food

When a Talented Young Sommelier Has to Serve an Assh*le

When a Talented Young Sommelier Has to Serve an Assh*le

Victoria James on the Time She Served a
Racist Idiot a $650 Bottle of Wine

By Victoria James | March 25, 2020

The Deep Metaphorical Power of a Good Cup of Coffee

The Deep Metaphorical Power of a Good Cup of Coffee

Dinah Lenney on Coffee, Aging, and Changing Tastes

By Dinah Lenney | March 19, 2020

Inside the Insular, Independent World of Nordic Restaurant Kitchens

Inside the Insular, Independent World of Nordic Restaurant Kitchens

Andreas Liebe Delsett's Dispatches From the Back of the House

By Andreas Liebe Delsett | March 12, 2020

Let Us Now Praise... The Onion

Let Us Now Praise... The Onion

On One of the Holy Trinity of Vegetables

By Thom Eagle | March 10, 2020

How Judith Jones Radically Transformed American Food Writing

How Judith Jones Radically Transformed American Food Writing

Sara B. Franklin on the Legendary Editor

By Sara B. Franklin | March 10, 2020

How Dairy Lunchrooms Became Alternatives to the NYC Saloon 'Free Lunch.'

How Dairy Lunchrooms Became Alternatives to the NYC Saloon 'Free Lunch.'

Ben Katchor's Brief History of the Dairy Restaurant

By Ben Katchor | March 10, 2020

Best Reviewed
Books of the Week

The Massive Chicago Operation to Save 800,000 People From Hunger

By Martín Caparrós | March 9, 2020

Hope Jahren on Corn, Coke, and Convenience Food

By Hope Jahren | March 6, 2020

Eating Across America's Fast Food Chains in Verse

By Danny Caine and Tara Wray | March 5, 2020

Why Have Humans Always Loved... Beans?

Why Have Humans Always Loved... Beans?

Joe Yonan on the Seductive, Universal Appeal of a Good Bean

By Joe Yonan | February 20, 2020

Some Very Doable Steps Toward a Plant-Based Kitchen

Some Very Doable Steps Toward a Plant-Based Kitchen

Tips for Batch Cooking, Meat Alternatives, and More

By Nil Zacharias and Gene Stone | February 7, 2020

On the Rise of the Vietnamese Noodle Shop in <br>Anchorage, Alaska

On the Rise of the Vietnamese Noodle Shop in
Anchorage, Alaska

How Did Pho Come to Dominate in the Far North?

By Julia O'Malley | January 24, 2020

Maryse Condé on the Iconic African Dish That Conjures a Thousand Homes

Maryse Condé on the Iconic African Dish That Conjures a Thousand Homes

Friendship and Family Over Mafé

By Maryse Condé | January 23, 2020

Anthony Marra: Saying Goodbye to Possibly My Favorite Place on Earth

Anthony Marra: Saying Goodbye to Possibly My Favorite Place on Earth

On Trattoria Contadina, and What a Restaurant Can Mean

By Anthony Marra | January 14, 2020

Fermenting Culture: An Interview with Chef David Zilber

Fermenting Culture: An Interview with Chef David Zilber

The Director of the Fermentation Lab at Noma
on the Emergence Magazine Podcast

By Emergence Magazine | January 13, 2020

On Knafeh and a Vision of the World Without Borders

On Knafeh and a Vision of the World Without Borders

What a Beloved Dessert Reveals About Cultural Appropriation

By Vidya Balachander | January 6, 2020

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