Adapted From
Tracy WanWhy we eat what we eat: home cooking, fine dining, and the in-between.
| Platform |  | Pricing | Only free issues | Publishes | Weekly |
|---|---|---|---|---|---|
| Issues | 63 | Subscribers | Read | adaptedfrom.substack.com |
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Latest Issues
Recent posts by this newsletter. Browse the email archive.
Fat Rabbit, and the strange timing of the steakhouse renaissance.
Humans are funny creatures. By now, most of us know that eating meat is bad for the environment, and beef is the worst offender; we’ve heard that the earth is closer than ever to becoming inhospitable to us. In the United States, which rema...
Le Cheval d'Or, and being the right audience for a restaurant
Who is a restaurant for? The obvious answer is their customers—but I’m not so sure that’s always the case. Today, a restaurant may want to prioritize appealing to critics, their peers, the Michelin enterprise, or the pervasive lens of socia...
Where to eat in Marseille
Everyone I spoke to when I was first planning a trip to Marseille said one of two things about the city: that it’s dangerous, especially for women, or that it’s a great city for eaters. After three weeks in the oldest city in France, I can ...
Microdosing life elsewhere
Luxury travel is my spiritual equivalent of gut rot—an excess that doesn’t sit right in my body. I’ve spent a few vacations—notably in the Caribbean—in a tourist’s bubble, completely isolated from the local customs and cadences, and felt a ...
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The writers behind this newsletter.
Writer, smeller, sentient flesh prison.
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