Literary Hub » Food

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

Best Reviewed
Books of the Week

Nosh a novel at the pun-filled Edible Book Festival.

By James Folta | April 1, 2024

In Defense of Food Memory in Immigrant Fiction

By Jessica Zhan Mei Yu | April 1, 2024

In Search of the Mona Lisa of Rum: Finding the World’s Oldest (and Dustiest) Vintage

By Aaron Goldfarb | March 22, 2024

Erewhon: or, The Worst Possible Name for a Grocery Store

Erewhon: or, The Worst Possible Name for a Grocery Store

Sanibel Chai on the Connections Between Samuel Butler’s Satirical Novel and $19 Smoothies

By Sanibel | March 21, 2024

Why People Rage at Recipes: On the Current State of Online Food Discourse

Why People Rage at Recipes: On the Current State of Online Food Discourse

Geraldine DeRuiter Considers Hot Stoves and Hotter Tempers

By Geraldine DeRuiter | March 14, 2024

Novelist Sanaë Lemoine, In Praise of the Sheet Pan

Novelist Sanaë Lemoine, In Praise of the Sheet Pan

Plus, With Olga Massov, a Recipe For Sheet Pan Fried Rice

By Olga Massov and Sanaë Lemoine | March 6, 2024

Hannah Goldfield on the Joy of Describing Tastes

Hannah Goldfield on the Joy of Describing Tastes

In Conversation with Merve Emre on The Critic and Her Publics

By The Critic and Her Publics | February 27, 2024

Chef Eric Ripert on Keeping Seafood Simple

Chef Eric Ripert on Keeping Seafood Simple

This Week on The Literary Life with Mitchell Kaplan

By The Literary Life | February 23, 2024

Amanda Churchill on Embracing Her Japanese Heritage Through Food

Amanda Churchill on Embracing Her Japanese Heritage Through Food

“I wondered why it was Japanese food that I couldn’t get out of my mind.”

By Amanda Churchill | February 20, 2024

Crystal Wilkinson on the Importance of Birthdays in the Black Community

Crystal Wilkinson on the Importance of Birthdays in the Black Community

“Let us celebrate. Not in a way that is meant to milk our pocketbooks in the name of consumerism and capitalism, but with love.”

By Crystal Wilkinson | January 24, 2024

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