In a delightful essay, Benjamin Aldes Wurgaft suggests “involution” characterizes the food-tech nexus every bit as much as innovation....

A major Yugoslav scholar examines the way the bread we eat becomes a vehicle for human relations....

An engaging new biography of the pioneer of American cuisine....

If you could have lunch with a famous person or a departed loved one, whom would you choose?...

Mark Goble tries "The Dairy Restaurant," the new graphic history from Ben Katchor....

A new cookbook of Romanian recipes from a celebrated food writer....

A new book explores the wide range and deep history of African-American cuisine....

Theodore Gioia samples the American restaurant review at present and offers a recipe for the future....

A best-selling cookbook author discusses the problems with fad diets and the importance of eating well....

John T. Scott samples “Single Malt: A Guide to the Whiskies of Scotland” by Clay Risen....

Aaron Shulman interviews a crime reporter who wrote a book about truffles....

India Mandelkern on the stories L.A. cookbooks tell in Aleksandra Crapanzano’s "EAT. COOK. L.A." and Elisa Callow’s "The Urban Forager."...

India Mandelkern samples “May We Suggest: Restaurant Menus and the Art of Persuasion” by Alison Pearlman....

How the drinking of pulque resists the rhythms of industrial capitalism....

Benjamin Aldes Wurgaft remembers Jonathan Gold, who helped him fall in love with Los Angeles....

Olivia Durif on Anthony Bourdain, eating with strangers, and the risks of intimacy....

Caroline Eden relishes the food writing of Lesley Blanch, author of the recently republished “Journey into the Mind’s Eye.”...