How kaiseki — Japan’s formal dining tradition — became a major (though often unacknowledged) influence on modern haute cuisine.
“Eid al-Adha is a mirage in the middle of the harsh desert of the Turkish spirit, a vision of the unified Turkey that we all wish existed.”
How the artisanal-food movement has built its success by appropriating — and erasing — the labor of people of color.
The prolific editor, who was an early champion of Anne Frank’s diary, Julia Child’s cookbooks, and many other notable works of the past half-century, passed away today.
In the world capital of decadence, one Las Vegas “farm” has built an empire monetizing buffet waste, and its porcine feedback loop keeps the masses gorging.
Food — from the infamous chocolate babka to the “big salad” — figures heavily in the popular ’90s sitcom, Seinfeld. Eater offers 25 Seinfeld food “favorites, ranked based on their influence on pop culture, accuracy at mirroring real life, and overall hilarity.”
Behind every celebrity chef, an army of eager, uncompensated stagiaires.
From butler cafes and cat cafes to dinners eaten in front of robots, Tokyo offers visitors a range of over-the-top, touristy experiences as beloved for their camp as their escapism, but what does the city’s themed experiences reveal about its unique psyche? Does it have to mean anything at all?
Before he became the patron saint of every tattooed-chef-in-a-gentrifying-neighborhood, Anthony Bourdain wrote novels. What can they tell us about the man behind the bad-boy persona?
Baker Allison Robicelli on the difficulty of offering insurance (or being insured) in the service industry, and how the Affordable Care Act started to change things — and saved her and her husband’s lives.