By Michael David Lukas
Just as a bottle of wine is enhanced by knowledge of its production and provenance, food is enriched by a sustained meditation on the life it once was and a reverence for all the work that brought it to the table.
Every time I crunch into a fuyu persimmon I feel guilty, like when I read the Times online or ignore my local bookstore for a cheaper copy on Amazon or Alibris.
The great anthropological cookbooks of the 1960s and 1970s have been all but replaced by the fluffy side-projects of TV personalities, further alienating home cooks from their kitchens.
The past two months have seen a bumper crop of trend pieces about the old and formerly untrendy practice of preserving the harvest.
When food becomes a mask for snobbery and pretension the foodie underground ceases to be a movement and starts to become nothing more than a demographic.
By Waldo Jaquith
David Cushman Coyle's 1947 review of a proto-Pollan critique of the American diet.
By Wistar Watts Murray
A noble, molten-cored blog entry on the spirited, subtle language of promotion.
By Claudia Emerson
All around her, we sounded melons, practicedat hearing what we couldn’t see, pretending notto notice when she stopped at the stall where the Amish