Historical Foodways
Juneisy HawkinsA publication at the intersection of food, history, and culture.
| Platform |  | Pricing | Freemium | Publishes | Weekly |
|---|---|---|---|---|---|
| Issues | 56 | Founded | 3 years ago | Last Issue | 3 months ago |
| Active | |||||
Read this Newsletter
historicalfoodways.substack.comLatest Issues
Introducing "Passport to Eat"
Hello everyone!
Because you are interested in the topics I cover here on Historical Foodways, I thought you might be interested in my new project, Passport to Eat, where I challenge myself to cook one dish from every country in the world....
My Broken Heart
It has been over six months since the last time I published a post here. I didn’t plan it that way, it just … happened.
Towards the middle of last year, I had been struggling with creating consistent work for Substack. It wasn’t because I...
A Quick Primer on Preferments: The Secret Sauce of Great Bread
Pre-ferments are like marinating, but for bread. You could skip them, but why would you want to when they make everything better? And no, it's not just sourdough.
Historical Foodways is a reader-supported publication. To receive new posts...
In Defense of (Commercial) Yeast
Thanks for reading Historical Foodways! Subscribe for free to receive new posts and support my work.
Somewhere along the sourdough renaissance during, and in the wake of, the COVID-19 pandemic, commercial yeast became the enemy. If you spe...
The Wine Soup Experiment
Historical Foodways is a reader-supported publication. To receive new posts and support my work, consider becoming a free or paid subscriber.
If I don’t generally like wine, why did I think I would like this soup? I didn’t actually think t...
Key Facts
Audience Metrics
Subscribers, engagement, traffic and sponsorship for Historical Foodways.
| Subscribers | Engagement | 79 | Monthly Web Visits | ||
|---|---|---|---|---|---|
| Accepts Sponsors | Estimated Cost per Ad | ||||
Explore More
Authors
The writers behind this newsletter.
I'm a food historian, PhD in history, cook, and baker. I spend a lot of time cooking, thinking about food, reading about food, writing about food, & thinking about food's place in history and society at large. I'm also always hungry.
Frequently Asked Questions
How can I access the email archive for Historical Foodways?
You can find recent issues that have been published by Historical Foodways on Reletter by scrolling up to where it says Latest Issues. Tap on the link for any of the most recent emails or hit More Issues to see older ones.
How many subscribers does Historical Foodways have?
To see how many people subscribe to Historical Foodways, simply upgrade your Reletter account. We provide readership numbers and lots of other stats for this newsletter so you can decide if it's worth reaching out to.
How can I advertise in Historical Foodways?
Newsletter advertising can be extremely effective when it's done right. Before you pitch Historical Foodways as a potential sponsor or partner, make sure that you've done your research and checked its newsletter stats with Reletter.
Then, personalize one of our winning pitching templates and send it to the right person using the contact info provided.
How much does it cost to sponsor a publication like Historical Foodways?
Newsletter ad rates (or CPM) vary depending on many factors, including industry, number of subscribers, open rate, ad placement and more.
To find out how much an ad will cost, contact Historical Foodways using the contact information provided and ask for a copy of their media kit.
How can I find newsletters related to Historical Foodways?
Scroll up to where it says Related Newsletters to see other publications like Historical Foodways. You can also search our email newsletter directory to discover other newsletters that cover the topics you're interested in.
How do I contact Historical Foodways?
Reletter provides this newsletter's website URL above, where you will often find their contact information. We also provide links to associated social media accounts and pitching templates so you can reach out fast.