When noted food journalist William Sitwell set out to chronicle the history of food, he wasn’t sure where the journey would take him. And he shares his discovery in his new book “A History of Food in ...
Leila Heller, the president of contemporary art galleries in New York and Dubai, happens to also be the author of one of the most beautiful cookbooks released this year. Titled "Persian Feasts" — and ...
The Big Ideas: What Is History? How we cook and what we eat are an intimate reflection of our personal and collective pasts. By Jacques Pépin Jacques Pépin has been a chef and educator for more than ...
You have /5 articles left. Sign up for a free account or log in. The rise of highly processed foods, fast food and convenience meals has transformed diets. Frozen ...
Samuel Dorf is cooking up a yearlong exploration of how food connects people, places and stories. As University of Dayton’s Alumni Chair in the Humanities, Dorf has organized programming around the ...
Leila Heller, the president of contemporary art galleries in New York and Dubai, happens to also be the author of one of the most beautiful cookbooks released this year. Titled "Persian Feasts" — and ...
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