Food & Drink

"We all enter the food chain, and not always right at the top." — Hunter S. Thompson

Muckraking Mountains of Manure: On Austin Frerick’s “Barons”
Devin Thomas O’Shea reviews Austin Frerick’s “Barons: Money, Power, and the Corruption of America’s Food.”
Devin Thomas O’SheaApr 29
“Good to Think With,” but Also Delicious: A Conversation Between Merry White and Benjamin Aldes Wurgaft
Merry White and Benjamin Aldes Wurgaft discuss their new book “Ways of Eating: Exploring Food Through History and Culture.”
Benjamin Aldes Wurgaft, Merry WhiteDec 7, 2023
Every Second Counts: On FX’s ��The Bear”
Alexandra J. Gold considers the centrality of time in the second season of FX’s “The Bear.”
Alexandra J. GoldSep 18, 2023
- Food & Drink
- Television
A Single Dish a Thousand Times: On Rebecca May Johnson's “Small Fires”
Siobhan Phillips reviews Rebecca May Johnson’s “Small Fires: An Epic in the Kitchen.”
Siobhan PhillipsJun 20, 2023
At Home in Los Angeles
Annenberg School of Journalism graduate students and staff share their reflections on what makes Los Angeles home.
Cat Moore, Haley Griffin, Janice Rhoshalle Littlejohn, Lajja Mistry, Madeleine SchulzSep 9, 2022
- Food & Drink
- Memoir & Essay
The First Restaurant Critic of Color at the L.A. Times
Jacquelyn Ardam profiles Patricia Escárcega, the first restaurant critic of color at the Los Angeles Times.
Jacquelyn ArdamAug 16, 2022
- Food & Drink
Drink Like a Girl: Talking Bourbon with Heather Wibbels
Becky Giles Green interviews Heather Wibbels about her book “Bourbon Is My Comfort Food.”
Becky Giles GreenJul 15, 2022
- Food & Drink
Resisting the Food Establishment: On Mayukh Sen’s “Taste Makers: Seven Immigrant Women Who Revolutionized Food in America”
Sen has brought to light a stellar cast of culinary experts that readers may not know about but should.
Sharmila MukherjeeFeb 14, 2022
- Biography & Autobiography
- Food & Drink
Building Trust: On Mashama Bailey and John O. Morisano’s “Black, White, and The Grey”
A joint memoir about the development of a restaurant in the Deep South.
Amy BowersOct 29, 2021
- Food & Drink
The Involuted Palate, or the Savage Crinkle of Future Snacks
In a delightful essay, Benjamin Aldes Wurgaft suggests “involution” characterizes the food-tech nexus every bit as much as innovation.
Benjamin Aldes WurgaftAug 11, 2021
- Food & Drink
Remember the Bread
A major Yugoslav scholar examines the way the bread we eat becomes a vehicle for human relations.
Emina MelonicMar 26, 2021
- Food & Drink
Dishing: On John Birdsall’s “The Man Who Ate Too Much: The Life of James Beard”
An engaging new biography of the pioneer of American cuisine.
Benjamin Aldes WurgaftOct 22, 2020
- Biography & Autobiography
- Food & Drink