Food & Drink

"We all enter the food chain, and not always right at the top." — Hunter S. Thompson

Drink Like a Girl: Talking Bourbon with Heather Wibbels
Becky Giles Green interviews Heather Wibbels about her book “Bourbon Is My Comfort Food.”
Becky Giles GreenJul 15, 2022
- Food & Drink
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.
Sharmila MukherjeeFeb 14, 2022
- Biography & Autobiography
- Food & Drink
Building Trust: On Mashama Bailey and John O. Morisano’s “Black, White, and The Grey”
A joint memoir about the development of a restaurant in the Deep South.
Amy BowersOct 29, 2021
- Food & Drink
The Involuted Palate, or the Savage Crinkle of Future Snacks
In a delightful essay, Benjamin Aldes Wurgaft suggests “involution” characterizes the food-tech nexus every bit as much as innovation.
Benjamin Aldes WurgaftAug 11, 2021
- Food & Drink
Remember the Bread
A major Yugoslav scholar examines the way the bread we eat becomes a vehicle for human relations.
Emina MelonicMar 26, 2021
- Food & Drink
Dishing: On John Birdsall’s “The Man Who Ate Too Much: The Life of James Beard”
An engaging new biography of the pioneer of American cuisine.
Benjamin Aldes WurgaftOct 22, 2020
- Biography & Autobiography
- Food & Drink
In the Back Kitchen
If you could have lunch with a famous person or a departed loved one, whom would you choose?
David BreithauptOct 15, 2020
Land of Milk and Money
Mark Goble tries "The Dairy Restaurant," the new graphic history from Ben Katchor.
Mark GobleAug 31, 2020
Celebrate with a Feast: A Conversation with Irina Georgescu
A new cookbook of Romanian recipes from a celebrated food writer.
John McIntyreMay 23, 2020
Beyond Soul Food
A new book explores the wide range and deep history of African-American cuisine.
Oliver WangMar 3, 2020
- Food & Drink
The Midlife Crisis of the American Restaurant Review
Theodore Gioia samples the American restaurant review at present and offers a recipe for the future.
Theodore GioiaDec 31, 2019
- Food & Drink
- Nonfiction
Cooking Outside the Lines: A Conversation with Alison Roman
A best-selling cookbook author discusses the problems with fad diets and the importance of eating well.
Callie HitchcockOct 22, 2019
- Food & Drink