The madness must stop.
Food
Posted inEditor's Pick, Essays & Criticism, Nonfiction, Quotes
On Food, Family, and Love: A Recipe For Memory
At Oxford American, Ronni Lundy maps her past with family recipes.
Posted inEssays & Criticism, Nonfiction, Quotes
On Food, Family, and Love: A Recipe For Memory
At Oxford American, Ronni Lundy maps her past with family recipes.
Posted inCommentary, Nonfiction, Reading List
Six James Beard Finalists You Might Have Missed: A Reading List
The James Beard Foundation announced the finalists for its 2016 food media awards last week, so it’s a great time to make a cup of tea and cozy up to some excellent food writing.
Posted inCommentary, Nonfiction, Reading List
Six James Beard Finalists You Might Have Missed: A Reading List
The James Beard Foundation announced the finalists for its 2016 food media awards last week, so it’s a great time to make a cup of tea and cozy up to some excellent food writing.
Posted inNonfiction, Quotes
The Guatemalan Chef Who Became a Hiroshima Comfort Food Star
Matt Goulding follows the origin story of okonomiyaki, the harmoniously messy pancake that has become a staple of post-war Hiroshima cuisine.
Posted inNonfiction, Profiles & Interviews, Story
The Aristocratic Chef: An Interview with Daniel Le Bailly de La Falaise
Daniel Le Bailly de La Falaise on private caterings for celebrities, the sexuality of a peach, and how the simplicity of food is the ultimate luxury.
Posted inNonfiction, Quotes
On Ugly Food
At Serious Eats, Kat Kinsman analyzes America’s obsession with culinary appearances and makes the case for learning to measure food by other, non-visual standards.
Posted inNonfiction, Quotes
Mid-Century Visions of Modern Food
One of the most dizzying of these effects is the dominance of circles. Ringed or round connoted nature tamed. The vegetables that survived the cleansing were united by two qualities. They were round and cute: button mushrooms, olives, cherry tomatoes, pearl onions, peas, invincible iceberg. (Celery, long and tubular, made it through, too, I think […]
Posted inNonfiction, Quotes
The Secret Life of Cheese
Mark Hay, writing in Roads & Kingdoms, travels to Sardinia to experience the (literal) underbelly of cheese, in an attempt to understand how rotten and fermented milk — that is, cheese — has become such a staple food for so many people.