Though food writing has been an elite delicacy for most of history, for a brief moment it became a middle-class staple
A new global story of food tracks the rise of “middling cuisine,” but neglects to read for the hungry
It's a dog-eat-dog world down there at the South Pole
A generation beleaguered by insecurity has lifted thimble-covered middle fingers to the “new normal”
Turning on the charm used to mean something quite different
For 19th century culinary expert Juliet Corson, radical economics began at home
The career of 19th-century writer, illustrator and naturalist William Hamilton Gibson reminds modern urbanites that all conservation, like politics, is local
As the value of higher education starts breaking bad, the unprecedented number of degree-holding women reach a milestone and assume a millstone.
A Review of Balzac’s Omelette: A Delicious Tour of French Food and Culture with Honoré de Balzac So strange and hectic a phantasmagoria were the…
In her absence, her father, a meager pensioner with a passion for heraldry, blazonry, archivology, and sigillography, absconds with his wife for the King of Hungary, a local restaurant, to determine whether what their daughter, a champion of simple, economical home-cooked meals, says of eating places was in fact true: that they serve nothing but
Photo: The Moonshiner’s Daughter, N. Brock, 1900 “I was usually left with her while both families went to church on Sabbath mornings and well remember being…
A review of A Book of Mediterranean Food by Elizabeth David New York Review Books Classics, 203 pp., $14.95 In 1939 Elizabeth David, a lord’s…
When the delight of frolicking with his pets wears thin, the count feasts on large fruit tarts, which he inundates with jugs of cream.