Butter tarts are strangely modest in their excess, a two-dollar decadence. But like that Canadian myth of innocent blandness, a butter tart’s surface hides something much more complex.
When you grow up eating alone, sometimes a terrible dinner is all you can ask for.
On how food trends reflect the world we live in, by the author of The Tastemakers: Why We’re Crazy for Cupcakes but Fed Up With Fondue. Case study: a man comes of age between two very different eras of “big yogurt.”
How did the restaurant kitchen become the frantic, sweltering, tyrannical hellhole it is today? A history of the back-of-the-house and its rigorous hierarchies.
It takes time to find your favourite Chinese food place, and the friends to attend it with. But once you’ve found it, nothing—not even a murder—can ever keep you away.
Recent books by Michael Moss and Mary Roach look, respectively, at the grossest parts of our alimentary processes: The terrible foods we put in our mouths, and what our wonderful, revolting bodies do with them after.
- 1 of 2
- next ›