“A visit to the hus that Redzepi built presents 18 meticulous plates of food, and a few lingering questions to wash it all down with.”
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Posted inEditor's Pick
An Ode to Kraft Dinner, Food of Troubled Times
“While the world has continued to change, Kraft’s product has remained the same, somehow evading inflation at one or two dollars per box.”
Posted inEditor's Pick
There Is No Such Thing As Italian Food
“Italy’s cuisine has long been defined by foreign flavors. But with anti-immigration sentiment rising and the climate changing, will Italians continue to embrace new ingredients and ideas from abroad?”
Posted inTop 5
The Top 5 Longreads of the Week
In this edition: the jaws of history; war and piece(s); the last day of camp; stay a while; picture me rollin’.
Posted inEditor's Pick
Pizza Supreme
“Pizza Hut Classic is fast becoming a cultural obsession. I spent a day at one to find out why.”
Posted inEditor's Pick
A Funeral for Fish and Chips: Why are Britain’s Chippies Disappearing?
“Plenty of people will tell you the East Neuk of Fife in Scotland is the best place in the world to eat fish and chips. So what happens when its chippies—and chippies across the UK—start to close?”
Posted inCuration
The Top 5 Longreads of the Week
Recommending stories from Mariana Serapicos, Camille Bromley, Devon Fredericksen, Georgia Brown, and Sarah Golibart Gorman.
Posted inEditor's Pick
The Powerful Potential Of Tiny Conservation Plots
“Making space for environmental conservation in our densest concrete jungles.”
Posted inEditor's Pick
Adjust Your Disgust
“The future of food is nutritious and sustainable – if we can overcome our instinctual revulsion to insects and lab-grown meat.”
