Food culture commentary from a millennial with way too many cookbooks.
Platform | Substack | Pricing | Only free issues | Publishes | Weekly |
---|---|---|---|---|---|
Issues | 27 | Subscribers | Read | kitchenreview.substack.com |
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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...
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...
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...
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...
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 .
Cookbook reviews and food culture criticism.
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