Smart Mouth
Katherine SpiersSurprising Histories Behind the Foods We Love.
| Platform |  | Pricing | Only free issues | Publishes | Weekly |
|---|---|---|---|---|---|
| Issues | 226 | Founded | 7 years ago | Last Issue | 2 years ago |
| Active | |||||
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smartmouth.substack.comLatest Issues
Two updates; one about salad dressing
Hello all,
I'm working on upgrading Smart Mouth the newsletter to a new platform, and refreshing the format of Smart Mouth the podcast. With the changes I have planned, I’ll be able to take you as readers and listeners deeper into the rese...
Summer Hiatus
Hello Smart Mouth community! I'm taking a break from posting podcasts and newsletters for the next couple months while I work on the backend: platforms, topics, scheduling, etc.
A request for followers (as opposed to subscribers): if you’r...
The Myth of Madame Wu's Chicken Invention
The back jacket flap of ‘Madame Wu’s Art of Chinese Cooking’
The story goes that Cary Grant, a regular at a Chinese restaurant called Madame Wu’s Gardens*, in Santa Monica, CA, told the restaurant owner, Sylvia Wu, that he’d had a salad at...
Classic Southern Cakes
The southeastern United States has a tradition of great cakes, and like many Southern food traditions, the cakes are a mix of German, British, and Caribbean foodways.
Here are just six of them, including one, the Lady Baltimore, discussed...
Crab Rangoon and shrimp toast
Based on the three clippings below, do you think crab Rangoon originally did not contain cream cheese?
The Indianapolis Star, Nov. 1, 1964.
The Commercial Appeal, Memphis, July 2, 1961
The Philadelphia Inquirer, Dec. 29, 1958.
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Authors
The writers behind this newsletter.
Independent Journalist and Food Anthropologist (LA Times, LA Weekly, KCET, Eater, How to Eat L.A.)
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