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

Why (and How, Exactly) Did Early Humans Start Cooking?

Why (and How, Exactly) Did Early Humans Start Cooking?

Guy Crosby on the Connection Between the Way We Eat
and Who We Are

By Guy Crosby | December 17, 2019

The New Edition of <em>The Joy of Cooking</em><br> is a Family Affair

The New Edition of The Joy of Cooking
is a Family Affair

Bethanne Patrick Talks to John Becker About the Family Legacy of America's Favorite Cookbook

By Bethanne Patrick | December 13, 2019

Hosting an Orgy? This 1970s Cookbook Has You Covered

Hosting an Orgy? This 1970s Cookbook Has You Covered

The Sensory Celebration of Cooking for Orgies and
Other Large Parties

By Lizzy Saxe | December 13, 2019

The 10 Best Cookbooks of the Year (Which Would Also Make Great Gifts)

The 10 Best Cookbooks of the Year (Which Would Also Make Great Gifts)

Beautiful, Useful, and Informative!

By Bethanne Patrick | December 12, 2019

Best Reviewed
Books of the Week

  • Country People
  • You Won't Get Free of It: Stories of Mothers and Daughters
  • Exit Stalin: The Soviet Union as a Civilization, 1953-1991
  • A Sudden Flicker of Light: A Revisionist History of Movies
  • It Will Come Back to You: Collected Stories
  • Cloudthief
  • Cool Machine
  • Catch the Devil: A True Story of Murder, Deception, and Injustice on the Gulf Coast
  • Beginning Middle End
  • They Stole a City: Wilmington's White Supremacist Coup and the Families Who Live with Its Legacy

Sean Brock on the Ingenuity, Soul, and Care that Created 'Southern Cuisine'

By Bethanne Patrick | December 4, 2019

The True Tales of a
Literary Bartender

By Erika Mailman | December 3, 2019

A Day in the Life of a Food Critic:
Chef Tantrums Included

By Adam Platt | November 13, 2019

What Was It Like to Bake the Royal Wedding Cake?

What Was It Like to Bake the Royal Wedding Cake?

Claire Ptak Talks to Bethanne Patrick About Her
Journey to Pastry Chef Stardom

By Bethanne Patrick | November 6, 2019

What Makes Good Comfort Food? Writers in Conversation

What Makes Good Comfort Food? Writers in Conversation

With Mira Jacob, Maile Meloy, Emily Raboteau, and Diana Abu-Jaber

By Natalie Eve Garrett | November 1, 2019

Cookbooks Are So Much More Than Recipes and Photographs

Cookbooks Are So Much More Than Recipes and Photographs

Joshua Raff on the Triple Pleasures of Memoir,
Travel, and Family History

By Joshua Raff | November 1, 2019

The Day of the Dead: Day of Masquerade and Rebellion

The Day of the Dead: Day of Masquerade and Rebellion

"The mood is festive with a subtext of anarchy.

By Paul Theroux | October 31, 2019

How Do We Preserve the Vanishing Foods of the Earth?

How Do We Preserve the Vanishing Foods of the Earth?

Apples, Blue Honeysuckles, and the Soviet Seed Collector Who Protected the Earth's Biodiversity

By Lenore Newman | October 15, 2019

Henrietta Lovell, the Tea Lady, Reveals Secrets of the Trade

Henrietta Lovell, the Tea Lady, Reveals Secrets of the Trade

Why You Should Expect the Unexpected When Drinking Really Good Tea

By Henrietta Lovell | October 10, 2019

The Bougie, Classist History of Eggs Benedict

The Bougie, Classist History of Eggs Benedict

Real Talk: "This was a rich dish devised for rich people."

By Rachel Wharton | October 9, 2019

Page 23 of 29

  • Literary Hub

    Created by Grove Atlantic and Electric Literature


    Masthead

    About

    Sign Up For Our Newsletters

    How to Pitch Lit Hub

    Advertisers: Contact Us

    Privacy Policy

    Support Lit Hub - Become A Member

    • If you buy books linked on our site, Lit Hub may earn a commission from Bookshop.org, whose fees support independent bookstores.