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Tuck In
Helena Aeberli devours Ruby Tandoh’s “All Consuming: Why We Eat the Way We Eat Now.”
Food & Drink
"We all enter the food chain, and not always right at the top." — Hunter S. Thompson
On Melons and Melancholy
Ben Wurgaft demonstrates how Steven Shapin’s “Eating and Being” illuminates the intellectual and cultural dynamics of “dietetics”—the relationship between diet, health, and identity—like no prior work on the subject.
Tastes Like Home
Yangyang Cheng reviews Michelle T. King’s “Chop Fry Watch Learn” and Curtis Chin’s “Everything I Learned, I Learned in a Chinese Restaurant.”
Explaining Chinese Food—and China
Vincent Chow reviews Fuchsia Dunlop’s “Invitation to a Banquet” and Thomas David DuBois’s “China in Seven Banquets.”
Muckraking Mountains of Manure: On Austin Frerick’s “Barons”
Devin Thomas O’Shea reviews Austin Frerick’s “Barons: Money, Power, and the Corruption of America’s Food.”
“Good to Think With,” but Also Delicious: A Conversation Between Merry White and Benjamin Aldes Wurgaft
Merry White and Benjamin Aldes Wurgaft discuss their new book “Ways of Eating: Exploring Food Through History and Culture.”
Every Second Counts: On FX’s “The Bear”
Alexandra J. Gold considers the centrality of time in the second season of FX’s “The Bear.”
A Single Dish a Thousand Times: On Rebecca May Johnson's “Small Fires”
Siobhan Phillips reviews Rebecca May Johnson’s “Small Fires: An Epic in the Kitchen.”
At Home in Los Angeles
Annenberg School of Journalism graduate students and staff share their reflections on what makes Los Angeles home.
The First Restaurant Critic of Color at the L.A. Times
Jacquelyn Ardam profiles Patricia Escárcega, the first restaurant critic of color at the Los Angeles Times.
Drink Like a Girl: Talking Bourbon with Heather Wibbels
Becky Giles Green interviews Heather Wibbels about her book “Bourbon Is My Comfort Food.”
Resisting the Food Establishment: On Mayukh Sen’s “Taste Makers: Seven Immigrant Women Who Revolutionized Food in America”
Sen has brought to light a stellar cast of culinary experts that readers may not know about but should.
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