The Poetry of the World’s First Cookbook: What Cooking Can Teach Writers and Translators

The Poetry of the World’s First Cookbook: What Cooking Can Teach Writers and Translators

Aditi Machado on the Literary Power of Food Descriptions

By Aditi Machado | October 21, 2024

Legendary Pastry Chef Dominique Ansel Recommends a No-Frills Way to Pop the Question

Legendary Pastry Chef Dominique Ansel Recommends a No-Frills Way to Pop the Question

Hot Chocolate With Pink Champagne Marshmallows, a Sweet Yet Simple Proposal

By Dominique Ansel | October 18, 2024

Anthony Bourdain on the Life and Legacy of a Truly Infamous Cook: Typhoid Mary

Anthony Bourdain on the Life and Legacy of a Truly Infamous Cook: Typhoid Mary

“Mary Mallon was a cook. And her story, first and foremost, is the story of a cook.”

By Anthony Bourdain | October 15, 2024

Animal Rights Are Women’s Rights: Why British Suffragettes Went Vegetarian

Animal Rights Are Women’s Rights: Why British Suffragettes Went Vegetarian

Elsa Richardson on the Emergence of Meatless Diets as a Form of Feminist Resistance

By Elsa Richardson | October 4, 2024

Chowder and Community: In Praise of Warm Meals and Warm Hearts

Chowder and Community: In Praise of Warm Meals and Warm Hearts

Tammy Armstrong on Finding Comfort and Inspiration in Fellowship and Food

By Tammy Armstrong | October 3, 2024

Pilsner Goes to America: How Beer Got Big in the 19th Century

Pilsner Goes to America: How Beer Got Big in the 19th Century

Jeffrey M. Pilcher Tracks the Transatlantic Development of Pilsners and Lagers from Central Europe to the Americas

By Jeffrey M. Pilcher | September 30, 2024

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I made Nicholas Sparks’ Splenda-packed chicken salad.

By James Folta | September 26, 2024

American Nightmare: Alice Driver on the Immigrants Who Risked Their Lives at a Meatpacking Plant During Covid

By Sarah Viren | September 5, 2024

How Our Diet and Culinary Heritage Informs the Way We Speak

By Iheoma Nwachukwu | September 4, 2024

The coolest bookstore bars in America.

The coolest bookstore bars in America.

By Brittany Allen | August 16, 2024

Slippery, Slimy and Sublime: On Our Fascination with Eels

Slippery, Slimy and Sublime: On Our Fascination with Eels

Ellen Ruppel Shell Goes Deep on the Cultural Life of the Anguillidae

By Ellen Ruppel Shell | August 5, 2024

Returning to the Scene: What’s Left of Café Loup, Legendary NYC Literary Haunt?

Returning to the Scene: What’s Left of Café Loup, Legendary NYC Literary Haunt?

Erin Edmison Looks Back From Her Customary Spot at the Bar

By Erin Edmison | July 31, 2024

“Weapons of Health Destruction...” How Colonialism Created the Modern Native American Diet

“Weapons of Health Destruction...” How Colonialism Created the Modern Native American Diet

Andrea Freeman on the Impact of Systematic Oppression on Indigenous Cuisine in the United States

By Andrea Freeman | July 24, 2024

What the Rise of Techno-Humanitarianism Means For Crisis-Hit Communities Across the Globe

What the Rise of Techno-Humanitarianism Means For Crisis-Hit Communities Across the Globe

Jean-Martin Bauer on the Use of Technology to Resolve Global Hunger and Food Insecurity

By Jean-Martin Bauer | June 26, 2024

The Grub Street Diets of your favorite fictional characters.

The Grub Street Diets of your favorite fictional characters.

By Brittany Allen | May 22, 2024

You’re wrong about reading in bars.

You’re wrong about reading in bars.

By James Folta | April 12, 2024

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