Literary Hub » Food

The first issue of Reader’s Digest from 1922 is both shocking and relevant.

The first issue of Reader’s Digest from 1922 is both shocking and relevant.

By James Folta | February 7, 2025

How Many Licks? On Tootsie Pops, Desire and the Science of Delayed Gratification

How Many Licks? On Tootsie Pops, Desire and the Science of Delayed Gratification

Sarah Perry Explores the Psychological and Material Factors Behind Our Candy Consumption Habits

By Sarah Perry | February 4, 2025

Sweet Yet Versatile: In Praise of the Magnificent Melon

Sweet Yet Versatile: In Praise of the Magnificent Melon

Caroline Eden on the Long Journey of a Miraculous Fruit From Central Asia to Western Europe

By Caroline Eden | January 17, 2025

Why Did We Start Drinking Milk? On the Ancient Rise of Dairy Consumption

Why Did We Start Drinking Milk? On the Ancient Rise of Dairy Consumption

Anne Mendelson Explores the Prehistoric Origins of Modern Agriculture and Human-Animal Relations

By Anne Mendelson | January 9, 2025

Learning to Make the World’s Rarest Pasta

Learning to Make the World’s Rarest Pasta

Eliot Stein on the Secret of Sardinia's Su Filindeu Noodles

By Eliot Stein | December 11, 2024

What Chickens Know: On Bonding with Birds and the Language of Hens

What Chickens Know: On Bonding with Birds and the Language of Hens

Sy Montgomery Explores the Complex World of Breeding and Studying the Famous Fowl

By Sy Montgomery | November 7, 2024

Best Reviewed
Books of the Week

How the British Monarchy Made Breakfast the Most Important Meal of the Day

By Tom Parker Bowles | October 23, 2024

Heavenly Paella: Exploring a Unique Monastic Culinary Culture in the Mountains of Catalonia

By Jody Eddy | October 21, 2024

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

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

I made Nicholas Sparks’ Splenda-packed chicken salad.

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

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

The Author of “Life and Death of the American Worker” in Conversation with Sarah Viren

By Sarah Viren | September 5, 2024

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