Jaya Saxena answers the Longreads Questionnaire.
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Posted inEditor's Pick
Feast Your Eyes on Japan’s Fake Food
“However persuasive they might be as facsimiles, shokuhin sampuru are subjective interpretations, seeking not only to replicate dishes but to intensify the feelings associated with the real thing.”
Posted inNewsletter
The Food of America and Our Top 5
As Thanksgiving and gluttony approach, I’ve been thinking about what foods represent America and how eating can shape a sense of identity—a theme past Longreads writers have been drawn to.
Posted inEditor's Pick
Inside the Food Truck Mafia Wreaking Havoc Around the National Mall
“Turf wars. Food and fire hazards. $15 ice-cream cones. How an organized network of unlicensed food trucks took over America’s Front Lawn.”
Posted inEditor's Pick
The Pie and Mash Crisis: Can the Original Fast Food Be Saved?
“There used to be hundreds of pie and mash shops in London. Now there are barely more than 30. Can social media attention and a push for protected status ensure their survival?”
Posted inEditor's Pick
Can Jollibee Beat American Fast Food at Its Own Game?
“The U.S. introduced fast food to the Philippines. Now Jollibee is serving it back to America.”
Posted inEditor's Pick
The Practicalities and Pleasures of Homemade Train Food
“Long-haul Amtrak rides are full of people who value a slower pace to life. Of course they eat the same way.”
Posted inEditor's Pick
Food Shopping in Rome
“Deliciousness, I discovered, was more filling than deprivation.”
Posted inEditor's Pick
Finding Food and Solace in the Intertidal
“Finding Food and Solace in the Intertidal.”
Posted inEditor's Pick
Making ‘Food Out Of Thin Air’
“On the outskirts of Helsinki, a pioneering factory is harvesting natural, scalable proteins all from fermented bacteria. Could this be the future of food?”
