Literary Hub » Food

How the Banana Came To Be—And How It Could Disappear

How the Banana Came To Be—And How It Could Disappear

Emily Monosson on the History, Evolution, and Biological Enemies of a Staple Fruit

By Emily Monosson | August 21, 2023

The Memoir That Found Me: Michaele Weissman on Food, Marriage, and Identity

The Memoir That Found Me: Michaele Weissman on Food, Marriage, and Identity

"Letting go of my sense of literary insufficiency, led to discoveries related to structure and storytelling."

By Michaele Weissman | August 16, 2023

Skill Plus Inspiration: Wylie Dufresne Offers His Recipe for Becoming a Chef

Skill Plus Inspiration: Wylie Dufresne Offers His Recipe for Becoming a Chef

"That’s the wonderful thing about cooking is that it’s a never-ending opportunity for education."

By Wylie Dufresne | August 4, 2023

On the Joys of Food-Centered Fiction

On the Joys of Food-Centered Fiction

"I had never considered that food could be a tool of so much more than mere sophistication."

By Michelle Wildgen | August 1, 2023

How To Make Boston Baked Beans, Lovecraft-Style

How To Make Boston Baked Beans, Lovecraft-Style

Olivia Luna Eldritch Shares a Culinary Favorite of the Creator of Cthulhu

By Olivia Luna Eldritch | July 25, 2023

On Grief, Pizza, and the Power of Food to Evoke Memory

On Grief, Pizza, and the Power of Food to Evoke Memory

Adam Dalva Remembers His Brother

By Adam Dalva | July 24, 2023

Best Reviewed
Books of the Week

Bill Boggs, Satirist of America’s Addiction to Celebrity, Drugs, Sex, and Food

By Keen On | July 6, 2023

Jake Skeets on Diné Food Traditions and the Relationship Between Food and Community

By Emergence Magazine | July 5, 2023

From Pizza to Borscht: Unscrambling the Politics of National Dishes

By Keen On | June 30, 2023

Is There a French National Dish? On the History and Making of French Cuisine

Is There a French National Dish? On the History and Making of French Cuisine

Anya von Bremzen Considers Questions of Culinary Nationalism

By Anya von Bremzen | June 20, 2023

Finding Radical Potential in Nigella Lawson’s Food

Finding Radical Potential in Nigella Lawson’s Food

Rebecca May Johnson on the Power of an Overt Claim to Pleasure

By Rebecca May Johnson | June 7, 2023

Jon Michaud on Bar Literature, Washington Heights, and the Ideal New York City Saloon

Jon Michaud on Bar Literature, Washington Heights, and the Ideal New York City Saloon

A Conversation with the Author of Last Call at Coogan's

By Dwyer Murphy | June 7, 2023

Is Ice America’s Most Literary Element?

Is Ice America’s Most Literary Element?

Amy Brady on a Particularly American Obsession

By Amy Brady | June 6, 2023

Jon Michaud on the Best of New York City Distilled Into a Neighborhood Bar

Jon Michaud on the Best of New York City Distilled Into a Neighborhood Bar

In Conversation with Andrew Keen on Keen On

By Keen On | June 6, 2023

“Do Wines Make Women Giggly?” On Sexism in Wine Culture

“Do Wines Make Women Giggly?” On Sexism in Wine Culture

Meg Bernhard Looks at a Long and Problematic Tradition

By Meg Bernhard | June 1, 2023

From a Rural Mexican Village to Creating Haute Cuisine in the Big City

From a Rural Mexican Village to Creating Haute Cuisine in the Big City

Laura Tillman Explores the Complexities and Anxieties of Migrant Chef Lalo García

By Laura Tillman | May 30, 2023

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