Literary Hub » Food

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

Dinner With A Dictator: What Joseph Stalin Ate

Dinner With A Dictator: What Joseph Stalin Ate

Witold Szabłowski on the Culinary Habits and Preferences of the Soviet Strongman

By Witold Szabłowski | November 9, 2023

A Brief History of Onions in America

A Brief History of Onions in America

On Ramps, Xonacatl, Skunk Eggs and More

By Mark Kurlansky | November 9, 2023

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

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

A Look at Patricia Highsmith, Norman Mailer, Gary Shteyngart, Karl Ove Knausgaard, and More

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

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Books of the Week

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

By Brendan Shay Basham | September 7, 2023

Alicia Kennedy on Navigating the Thorny Terrain of Food Writing

By Alicia Kennedy | September 1, 2023

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

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

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

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

In Conversation with Andrew Keen on Keen On

By Keen On | July 6, 2023

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

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

This Week from the Emergence Magazine Podcast

By Emergence Magazine | July 5, 2023

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