Literary Hub » Food

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

My Search for Answers in the Fringe “30 Bananas a Day” Movement

My Search for Answers in the Fringe “30 Bananas a Day” Movement

Jacqueline Alnes on the Promises of Freelee The Banana Girl and Durianrider

By Jacqueline Alnes | January 17, 2024

Royally Sweet: How Hot Beverages Became All the Rage in 18th Century Britain

Royally Sweet: How Hot Beverages Became All the Rage in 18th Century Britain

Gareth Russell on Grace Tosier, The Woman Who Brought Chocolate to King George I's Court

By Gareth Russell | December 8, 2023

The Marvels of Qu: What Makes Chinese Food and Drink Unique

The Marvels of Qu: What Makes Chinese Food and Drink Unique

Fuchsia Dunlop In Praise of This Multifaceted, Deliciously Diverse Cuisine

By Fuchsia Dunlop | November 21, 2023

Best Reviewed
Books of the Week

Dinner With A Dictator: What Joseph Stalin Ate

By Witold Szabłowski | November 9, 2023

A Brief History of Onions in America

By Mark Kurlansky | November 9, 2023

Dwight Garner on the Long History of Writers and America's Greatest Invention, the Martini

By Dwight Garner | October 25, 2023

Instead of Writing, Margaret Renkl Forages for Fungi

Instead of Writing, Margaret Renkl Forages for Fungi

“Always I find more answers in a forest than I find in my own hot attic of a mind.”

By Margaret Renkl | October 24, 2023

Brendan Shay Basham on the Similarities Between the Chef Life and the Writing Life

Brendan Shay Basham on the Similarities Between the Chef Life and the Writing Life

"Processes are a series of moments in passing."

By Brendan Shay Basham | September 7, 2023

Alicia Kennedy on Navigating the Thorny Terrain of Food Writing

Alicia Kennedy on Navigating the Thorny Terrain of Food Writing

"We’re entrusting each other not just with words, but with our bodies, our tastes, and our time at the cutting board."

By Alicia Kennedy | September 1, 2023

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

« First ‹ Previous 2 3 4 567 8 9 10 Next ›Last »

Page 6 of 28