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The Kitchen Review of Books

Maya Meredith, Maya

Food culture commentary from a millennial with way too many cookbooks.

Platform
Substack
PricingOnly free issuesPublishesWeekly
Issues27SubscribersRead kitchenreview.substack.com

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Latest Issues

Recent posts by this newsletter. Browse the email archive.

A poster child for the immigrant kid cookbook

Five years ago, food critic and T Magazine columnist Ligaya Mishan penned an epic essay, “Asian American Cuisine’s Rise, and Triumph” that outlined how, since the mid-aughts, a new generation of chefs have established their own vocabulary f...

3 years ago
16
0

Troubling the canon of culinary brilliance

This year I’m looking outside my cookbook collection for this newsletter. With so much time spent with my nose buried in just about any food writing I could get my hands on, I’ve become fascinated by the food industry’s gatekeepers—who deci...

3 years ago
8
0

3,000 cookbooks is just the beginning

Tucked behind a door, off a side hallway, past the busy lounge at the Howard Thurman Student Center at Boston University, lies the home of the first academic food studies program in the United States. On any given visit to Boston University...

3 years ago
17
0

A cook's escape into French fantasy

Anthony Bourdain proving to his parents that he would eat anything France had to offer by savoring his first fresh oyster at ten years old, learning something “viscerally, instinctively, spiritually--even in some small, precursive way, sexu...

3 years ago
15
0

Authors

The writers behind this newsletter.

  • Maya Meredith

    Prolific homecook, nonprofit fundraiser, sometimes accidental oral historian with way too many cookbooks and a lot to say about them. Find me on IG at @yungggarlic .

  • Maya

    Cookbook reviews and food culture criticism.

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