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.
Food
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.
, 
Four of Hazlitt's favourite cookbook authors talk shop. Peter Meehan, Jennifer McLagan, Naomi Duguid, and Meredith Erickson on annoying food trends, what makes a great cookbook, and how they really feel about following recipes.
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.
We have become obsessed by food: where it comes from, where to buy it, how to cook it and—most absurdly of all—how to eat it. Our televisions and newspapers are filled with celebrity chefs, latter-day priests whose authority and ambition range from the small scale (what we should have for supper) to large-scale public schemes designed to improve our communal eating habits. When did the basic human imperative to feed ourselves mutate into such a multitude of anxieties about provenance, ethics, health, lifestyle and class status? An excerpt from our latest Hazlitt Original, Steven Poole's You Aren't What You Eat: Fed Up with Gastroculture.
Before he ever thought of becoming a chef, writer or TV host, there was only one thing Anthony Bourdain wanted to do: make comic books. Hazlitt talks with Bourdain about his new graphic novel, Get Jiro, and answers the question, what do food people and comic book nerds have in common? Gore.
Most Popular
