Skip to main content

There’s an information war raging, and the stakes couldn’t be higher. Every day we search hundreds of items on the Internet to bring you insightful and reliable material on the side of democracy and social justice. Once a year we appeal to you to contribute to this work. Please help.

 

food

The Culinary World of Pompeii

Sally Grainger Legion of Honor
The Roman culinary experience, as reflected in the vast amount of evidence that survives in Pompeii, was a great deal more ordinary than we have been led to believe.

food

Soul Food: A Conversation with Adrian E. Miller

Sarah Cooke Currant
Adrian Miller is a food writer, James Beard Award winner, attorney, and certified barbecue judge. His third book, discussed here, is Black Smoke: African Americans and the United States of Barbecue.

food

Soul Food: A Conversation with Adrian E. Miller

Sarah Cooke Currant
Adrian Miller is a food writer, James Beard Award winner, attorney, and certified barbecue judge. His third book, discussed here, is third book, Black Smoke: African Americans and the United States of Barbecue.

food

Soak the Beans: India, Puerto Rico and Austria mingle in a Georgia kitchen

Anjali Enjeti Southern Foodways Alliance
Cooking their dishes can connect us to our grandparents My childhood dinners were an international smorgasbord. The scents of these dishes beckoned me from my bedroom to the kitchen, where I’d watch my mother in the final stages of sprinkling garnish. Now, in my forties, I feel I owe it to my children, to the generations that follow, to fully and actively educate myself in my family’s food.

food

New Book discusses Hippie Food's Spread Through the Country

Menaka Wilhelm NPR/The Salt
Hippie culinary contributions have persisted to this day. Jonathan Kauffman's new book, Hippie Food: How Back-to-the-Landers, Longhairs and Revolutionaries Changed the Way We Eat, follows the people and places throughout the country that brought organic vegetables and whole wheat bread into the counterculture, and then, eventually, mainstream supermarkets.

food

Inside a Bestselling Syrian Cookbook From the 13th Century

Hannah Walhout Food & Wine Magazine
This 13th centure cookbook of Syrian recipes shows us the opulent upper limits of the cuisine from those who cooked and ate it—chefs developing recipes, explorers discovering ingredients, the wealthy elite who demanded luxury and ingenuity.
Subscribe to culinary traditions