On publishing, cookbooks and food writing
| Platform |  | Pricing | Only free issues | Publishes | Weekly |
|---|---|---|---|---|---|
| Issues | 194 | Founded | 4 years ago | Last Issue | 9 days ago |
| Active | |||||
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kristinjensen.substack.comLatest Issues
Food for thought #144
Reading
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The Guardian autumn food trends hotlist
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How a $60 loaf of rye bread went viral in New York City: ‘It’s a conversation piece’
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The curious power of punctuation: What can we learn about humanity from commas, dashes, s...
Food for thought #143
Reading
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Pivot from Video: Violet Conroy on the rise of the influencer cookbook
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‘Foodie’ culture is exclusionary – these creative cookbooks are offering an alternative
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Why are there so many queues outside Dublin restaurants...
Food for thought #142
Reading
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She Was Not a Food Writer: The words of MFK Fisher—one of 20th-century America’s best, if overlooked, voices—describe a magnificent feast of ritual, meaning, and life.
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Phones are the new cigarettes: why restaurants are...
Food for thought #141
Reading
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The decline of the pub in Irish towns and the rise of the passionfruit martini
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UK canned ‘mackerel’ now contains no mackerel
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Meet the LA-area cook who’s gone viral for his Meta AI-filmed cooking videos
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Meet th...
Food for thought #140
Reading
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‘A crisis of authenticity’ – the truth about food influencers
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The case for eating blood (sausage)
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The unique horrors of AI food slop
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Hot school meals are a great idea – but we can do it better
Launchin...
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