Food

|| Gordon Ramsay calling out an order to the brigade de cuisine
The Devolution of the Modern Kitchen

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.

Murder and Noodles

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.

You Are What You Excrete: On Salt Sugar Fat, Gulp, and our Awful Innards

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.