SitiaStyleSnails

‘Sitia-Style Snails,’ by Joan Haladay

Water is the most elemental ingredient of a Greek meal.  It is life and survival reduced to the contents of a glass.  As Henry Miller wrote in The Colossus of  ...

TIE Poet of the Month: ‘I Prefer To Be Amazed,’ by Sabrina Hayeem-Ladani

after Wisława Szymborska I prefer black tea. I prefer the green olives. I prefer depth to shoreline, the marshlands to the safety of the riverbed. I prefer noticing. I prefer ...

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‘Waffle House Love,’ by Donovan McAbee

Nothing’s open here at 2 a.m. except the Waffle House on the edge of town. Cigarette smoke wrapped in fried-egg-smell smacks me in the face as I pull open the ...

Columnists

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Women and Food: Creating Narratives, Producing Sustenance

  Who produces what we eat? Who cooks? Where? And for whom? ...
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Event Archives

James Beard: America's First Foodie – A Discussion

James Beard: America’s First Foodie – A Discussion

Sponsored by the James Beard Foundation and the Food Studies Program at ...
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Profiles/Interviews

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Reuben Riffel on Becoming a Top Chef in Post-Apartheid South Africa

  Chef Reuben Riffel on South African food and culture after Apartheid… ...
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Prose

‘Consider The Apple’, by Kate Angus

Consider the Apple And its many names      Akero: pale green ...
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Poetry

TIE Poet of the Month: ‘I Prefer To Be Amazed,’ by Sabrina Hayeem-Ladani

after Wisława Szymborska I prefer black tea. I prefer the green olives. ...
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Think Tank

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2nd International Conference on Food Design, Conference Proceedings

On behalf of The New School, Food Design Society, and Food Design North ...
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Reviews

‘A Short History of Caffeine’ by Daniel Gee Husson

Caffeine and I go way back. In England as a kid, I ...
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Visual Art

Winter

Photography: Winter, by Fabrice Poussin

Fabrice Poussin teaches French and English at Shorter University. Author of novels ...
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Upcoming Events

The New School’s Andy Smith on Viceland’s Nuts + Bolts

Catch The New School’s Andy Smith on Viceland’s Nuts + Bolts on ...
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