Eat Pigeon: An Introduction to M.F.K. Fisher, History's Best Food Writer

It used to be, when it came to food, people had a sort of devil-may-care just-put-the-food-in-your-damn-mouth attitude. This is no longer the case. Today there is more culinary-related material to sift through than ever before: Books! Magazines! Zines! Websites! Cookbooks! GOOP! If you live in one of the country’s many rapidly gentrifying cities, there is probably a new restaurant on your block every 15 minutes. On TV every day there is a new cooking show followed by a cooking...

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