“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?”
Food
Posted inEditor's Pick
How Losing My Limbs Turned Me Into a Different Kind of Cook
“Two years ago, our cooking columnist Yewande Komolafe woke from a coma and soon learned her body would be profoundly altered. She recounts her journey back to the kitchen, and to herself.”
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 inCuration
The Top 5 Longreads of the Week
Recommending stories from Yasmin Tayag, Elliott Woods, David Ramsey, Larissa Diakiw, and A.S. Hamrah.
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
Pizzastroika
“In 1990, in the last breaths of the Cold War, a delicious act of American subversion unfolded in Moscow. It’s long been forgotten. It shouldn’t be.”
Posted inEditor's Pick
Are These Clams Key to Climate Adaptation?
“They have carried different names — from maritime menace to indigenous delicacy to scientific marvel — yet none alone captures their multitude.”
Posted inEditor's Pick
Death by Duxelles
“This was a story of culinary disguise, of meat concealed in dough and murder masquerading as lunch.”
Posted inEditor's Pick
Confessions of a Private Chef: Foie Gras for Pets, Ecstasy for Pud
“Jack Burke, who cooked for the one per cent, reveals a world where nothing is off the menu.”