The Kitchen Review of Books
Maya MeredithFood culture commentary from a millennial with way too many cookbooks.
| Platform |  | Pricing | Only free issues | Publishes | Weekly |
|---|---|---|---|---|---|
| Issues | 27 | Founded | 5 years ago | Last Issue | 4 years ago |
| Active | |||||
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kitchenreview.substack.comLatest Issues
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...
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...
3,000 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...
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...
Weeknight cooking for the world we live in now
Over the past few years, I’ve been trying to internalize that eating meat at the pace I always have, with the frequency I did as a kid, isn’t going to be possible forever. I have this subconscious expectation that at some point in the near-...
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Authors
The writers behind this newsletter.
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 .
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