“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.”
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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
Food Shopping in Rome
“Deliciousness, I discovered, was more filling than deprivation.”
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
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?”
Posted inEditor's Pick
How America Got Its Baby Back, Baby Back, Baby Back
“Chili’s was once a relic of the ’90s. Then it blew past its competitors—and conquered casual American dining. In its Texas test kitchen, I saw how.”
Posted inEditor's Pick
I Tracked a Wild Salmon From Sea to Plate — What I Learned Surprised Me
“An eye-opening adventure through Alaska’s wild salmon supply chain, from nets to knives to the dinner table.”
