On Alison Roman, social media, and the conundrum of formerly “exotic” foods finding mainstream success.
food culture
Posted inStory
The Man Who’s Going to Save Your Neighborhood Grocery Store
American food supplies are increasingly channeled through a handful of big companies: Amazon, Walmart, FreshDirect, Blue Apron. What do we lose when local supermarkets go under? A lot — and Kevin Kelley wants to stop that.
Posted inFood, Highlight, Quotes
“The Glitter-scurfed Frappuccinos” Is Totally the Name of My New Band
Don’t disrespect the fish. Or do! It’s your dinner.
Posted inNonfiction, Quotes
Server, Busser, Manager, Spy: Inside the High-Stakes World of Restaurant Oppo Research
When a famous critic enters a restaurant, they become the most scrutinized item on the menu.
Posted inEditor's Pick
Spies, Dossiers, and the Insane Lengths Restaurants Go to Track and Influence Food Critics
When a glowing review can catapult a restaurant into stardom and a bad one can spell its doom, owners increasingly resort to a mainstay of political campaigns: opposition research.
Posted inArts & Culture
Longreads Best of 2017: Food Writing
Our top reads this year in food writing.
Posted inEditor's Pick
The White Lies of Craft Culture
How the artisanal-food movement has built its success by appropriating — and erasing — the labor of people of color.
Posted inNonfiction, Quotes
Guy Fieri’s Introspective Turn
Ten years and three presidents, later, Guy Fieri’s populist persona has proven extremely resilient.
Posted inEditor's Pick
Guy Fieri on the Triple D Decade, Vegan Nachos, and Why You Shouldn’t Eat Frozen Pizza
Ten years and three presidents later, the Mayor of Flavortown goes all-out Elder Statesman. (And also reveals the origins of “Slamma jamma I love that lamb-a!”)
Posted inNonfiction, Quotes
Haute Cuisine Has a Low Wage Problem
How an army of unpaid apprentices keeps the world’s best restaurants afloat.