• Food

    Chefs

    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
    Agriculture

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

    By Emily Monosson  August 21, 2023
    Food Memoirs

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

    By Michaele Weissman  August 16, 2023
    Chefs

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

    By Wylie Dufresne  August 4, 2023
    Food

    On the Joys of Food-Centered Fiction

    By Michelle Wildgen  August 1, 2023
    Cooking

    How To Make Boston Baked Beans, Lovecraft-Style

    By Olivia Luna Eldritch  July 25, 2023
    Book Marks: What the Critics Are Saying
    Food Writing

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

    By Adam Dalva  July 24, 2023
    Keen On

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

    By Keen On  July 6, 2023
    Emergence Magazine

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

    By Emergence Magazine  July 5, 2023
    The Craft of 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
    Cuisine

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

    By Anya von Bremzen  June 20, 2023
    Food Writing

    Finding Radical Potential in Nigella Lawson’s Food

    By Rebecca May Johnson  June 7, 2023
    Bars

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

    By Dwyer Murphy  June 7, 2023
    Anthropology

    Is Ice America’s Most Literary Element?

    Amy Brady on a Particularly American Obsession

    By Amy Brady  June 6, 2023
    Keen On

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

    By Keen On  June 6, 2023
    Wine

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

    By Meg Bernhard  June 1, 2023
    Chefs

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

    By Laura Tillman  May 30, 2023
    Summer reading

    25 Nonfiction Books You Need to Read This Summer

    Because Novels Are Just Made-Up

    By Literary Hub  May 25, 2023
    Recipes

    Kate Lebo on Making and Remaking Recipes On and Off the Page

    By Kate Lebo  May 24, 2023
    Food Writing

    Kwame Alexander on the Legacies of Love Passed Down Through Food

    By Kwame Alexander  May 23, 2023
    Family Stories

    Enjoy Your Bread! On the Unlikely Discovery of an Old Family Recipe

    By Luis Jaramillo  May 15, 2023
    Feminism

    Chana Porter and Cole Kazdin Talk Food and Feminism

    A Conversation About the Complex Relationship Between Women, Food, and Social Control

    By Literary Hub  May 5, 2023
    Indian Food

    Finding Words in the Kitchen (Or: How I Stopped Hating Myself and Started Cooking)

    By Diksha Basu  April 26, 2023
    Farming

    “No Bees, No Food.” How Insects Help Farmers With Their Harvest

    By Louise Gray  April 21, 2023
    Keen On

    From Pizza to Borscht: Unscrambling the Politics of National Dishes

    By Keen On  June 30, 2023
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