Well Read & Well Fed
Kristin JensenOn publishing, cookbooks and food writing
| Platform |  | Pricing | Only free issues | Publishes | Weekly |
|---|---|---|---|---|---|
| Issues | 167 | Founded | 3 years ago | Last Issue | 10 days ago |
| Active | |||||
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kristinjensen.substack.comLatest Issues
Food for thought #123
Reading
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First read this: Can you trademark a ‘bean club’? Rancho Gordo’s legal claim is dividing the industry
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Then read this: The Rancho Gordo Effect: What the Chronicle omitted – and what the reaction reveals about how we thin...
Food for thought #122
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Meet the women changing the way Western Ireland eats
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Latino food in Dublin? A single pot for everything
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13 dishes you should eat to understand food
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Restaurants are still printing postcards? It has nothing to d...
Food for thought #121
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16 gross ingredients hidden in your favourite foods: From wood pulp in ice-cream to peat in portobellos, science has transformed how we dine. Do you know exactly what’s lurking in the grub we eat?
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The Zuni Café Cookbook...
Food for thought #120
Reading
- When the next big thing in food isn’t actually next – Success can be a double-edged sword for the chefs and shepherds of marginalised cuisines, with media adoration and cookbook deals leading to unneeded compromises and ulti...
Food for thought #119
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The era of cookbooks is not over
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Can food actually be medicine? These doctors say yes
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For people with autism, can restaurant kitchens be a haven?
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Alphabet cookies once helped women become literate
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Protein...
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