Literary Hub » Food

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

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

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

Tom Parker Bowles Offers an Overview of Royal Culinary History, Along With a Recipe for Baked Eggs

By Tom Parker Bowles | October 23, 2024

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

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

Jody Eddy Visits The 12th-Century Cistercian Monastery of Poblet

By Jody Eddy | October 21, 2024

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

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

By Anthony Bourdain | October 15, 2024

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

By Elsa Richardson | October 4, 2024

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

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

How Our Diet and Culinary Heritage Informs the Way We Speak

How Our Diet and Culinary Heritage Informs the Way We Speak

Iheoma Nwachukwu on Food, Language and the Immigrant Experience

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

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