Plant-based tropes are everywhere — from almond-milk lattes to avocado-toast jokes — yet the Food Network remains a “burgers, beer, and bacon” destination.
Food
Posted inArts & Culture, Business & Tech, Current Events, Uncategorized
Suburbanizing Survivalism
Inside the booming business of survival food.
Posted inEditor's Pick
How the Sandwich Consumed Britain
To perfect a culinary staple as ubiquitous and timeless as the sandwich “is a question of using tenacity, knowledge, know-how, flair.”
Posted inEditor's Pick
The Japanese Origins of Modern Fine Dining
How kaiseki — Japan’s formal dining tradition — became a major (though often unacknowledged) influence on modern haute cuisine.
Posted inEditor's Pick
Sacrifice and Hope on Eid al-Adha
“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.”
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You Are a Jigsaw Puzzle with Missing Food-Shaped Pieces
A personal essay in which Lindsay Hunter, author of the novel Eat Only When You’re Hungry, unpacks the factors and childhood experiences informing her complicated relationship to food, eating, and body image.
Posted inEditor's Pick
Why We Fell for Clean Eating
On the rise of orthorexia — “an obsession with consuming only foods that are pure and perfect” — and the burgeoning industry that feeds it.
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The Chef Who Wouldn’t Cook
Rocco DiSpirito was once the next great American chef — so why hasn’t he been in the kitchen for the last 13 years?
Posted inEditor's Pick
At the Heart of Every Restaurant
The Washington Post’s food critic volunteers to work a dishwashing shift at a 250-seat restaurant in Houston, Texas, to better understand a job that’s critical to a successful kitchen.
Posted inEditor's Pick
Becoming Danish
“To be Danish is to not be afraid of saying exactly what is happening at any moment, with elegance and wit.”