Section
Food
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“The Interdisciplinary Nature of Food Is Now Un-ignorable”: Alicia Kennedy on Food Writing, Food Security, and Food Justice
“Food writing can no longer just be ‘go to this restaurant’ or ‘explain this dish or cocktail.’”
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Michael Pollan’s Dilemma
In the 20th anniversary edition of On Food and Cooking, the celebrated food writer Harold McGee claims that “to understand what’s happening within a food as we cook it, we need to be familiar with the world of invisibly small molecules and their reactions with each other.”1 But why, we might ask? Cooking is cultural as…
