I made my decision not to cook anymore two weeks ago, and I have stuck to it. I have a feeling I have done this before, but this time, I really mean it. I am tired of the struggle to win and impress, to impress even myself, to be engaged mentally with food, which, if […]
Laurie Woolever, in The Billfold, on how she ended up becoming Anthony Bourdain’s assistant: With my dad’s help, I took out a loan and did a 6-month professional course at the French Culinary Institute, while continuing to work part-time for the family for a few months. I soon learned that I was poorly equipped to […]
This week, we return to your regularly scheduled Longreads programming. The theme? Food: queering food, eating Pokemon, the potential of Soylent, tasting curly fries for a living, and Canadian food trucks. 1. “America, Your Food is So Gay.” (John Birdsall, Lucky Peach, June 2013) “It’s food that takes pleasure seriously, as an end in itself, an […]
Health food trends continue to grow because they are a cash cow. It’s estimated that the global antioxidant market will generate nearly $100 billion in a few years, even though most of us have no idea what an antioxidant is, and their long-term benefits are far from certain. But that doesn’t stop the California Walnut […]
The quinces were weird. We didn’t know what to make of them, figuratively or literally. Did people eat them? They could have come from space. In fact on Sesame Street there used to be a skit that involved two aliens. They couldn’t reach the fruit on their planet’s fruit trees. One alien was too short, […]
“Recipes I’ve seen suggest it was about 0.01 grams of cocaine used in fountain sodas. That’s about a tenth of a line of coke,” he says. “It’s hard to be sure, but I don’t think it would’ve given people a massive high. It would definitely be enough to have some kind of effect, probably stronger […]
This week’s College Longreads selection is as much for the publication as it is for the story. Richie Siegel’s article about a Japanese street food restaurant in Chicago called Yoshu is mostly a profile of the owners, with a little bit of a restaurant review on the side. Siegel, a sophomore at NYU, is an […]
The global almond boom is being fueled in part by sleek marketing campaigns that have made almonds the nut of choice for consumers. Subway stations in China are blanketed with billboards proclaiming almonds to be a heart-healthy snack that makes people “perpetually feel good” (almond exports to China have more than doubled in the past […]
“The historical method of preparation of calf head developed from the practice of baking an entire calf in the ground overnight, a practice designed to feed a significant number of people with a single large protein source, baked in the only structure available everywhere for free: the earth itself. This was a crude but effective […]
Jodi Ettenberg is the founder of Legal Nomads, a contributing editor to Longreads and Travelreads, and the author of The Food Traveler’s Handbook. It is always hard to narrow down my favourites from a full 12 months of longreading, so here are five—but certainly not all—of the standouts from the last year. They’re food-themed, mainly […]
On eating squirrels: But somewhere along the way, squirrel declined in popularity as a game animal, replaced by bigger quarry, such as deer and turkey, whose numbers had grown in the countryside as the number of humans dwindled. Mainstream views on squirrel eating began to drift toward disdainful—it became something hillbillies and rednecks did. In […]
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