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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

The Ten Best Books About Food of 2018

Rachel Tepper Paley Smithsonian Magazine
Ten titles from 2018 should satisfy readers hungry to learn more about the history and science of food, including why people around the world eat certain things, how to define “American” food, why some ingredients taste good with other ingredients.

food

Seven Foundational Cookbooks That Shaped American Cooking

Ali Slagle Saveur.com
America: The Cookbook author Gabrielle Langholtz shares the texts that helped craft the United States’ regional culinary traditions For her book, America: The Cookbook, Gabrielle Langholtz looked at cookbooks as well as narrative and anthropological books to fully explore America’s culinary history—Little House on the Prairie and the Sterns’ many varied books among them.

food

The Sad, Sexist Past of Bengali Cuisine

Mayukh Sen Food 52
Party line suggested that widowhood made a woman’s sex drive fickle and vulnerable. A woman’s libido was a site of such agita that she couldn’t be trusted to keep it quiet, and so her body needed to be governed. The alienation imposed upon high-caste, Hindu Bengali women was meant to act as a hormonal suppressant, silencing the desire more dangerous than hunger for fish or meat: sex.

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.

food

The Hidden Radicalism of Southern Food

John T. Edge New York Times
In the South, America has identified food-system problems and developed solutions. Today, as Americans agitate for food sovereignty, the bold agricultural ideas conceived in the late 1960s by Fannie Lou Hamer and other radical Southerners suggest paths for us to follow out of our food deserts.
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