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Eric LeMay
About twenty years ago, I heard William Stafford read his poetry for about twenty minutes. For a young aspiring writer like I was then, he was mesmerizing, a mix of... Read more
...Alison Pearlman explores in her book, Smart Casual: The Transformation of Gourmet Restaurant Style in America (University of Chicago, 2013). As she puts it, “Between 1975 and 2010, the style... Read more
...bread in the 1920s, that spongy tasteless loaf has been a way in which Americans have defined themselves and one another. In his new book, White Bread: A Social History... Read more
...a rich and lively read. Join us as Newman takes us into American’s culinary and financial history and gives us a glimpse into our global future. Podcast: Download ()... Read more
...we fall back on the cultural practices of mourning that our society offers us. Here in America, visiting hours, funerals, eulogies, obituaries, and wakes are a few of the ways... Read more
The other day I found myself in a cooking situation that’s fairly common: I had a few odd ingredients–some oxidized strips of bacon, a withered red pepper, a bunch of... Read more
...the American pioneer spirit in this hard, gnarled, sour hunk of fruit. In his essay “Wild Apples,” he celebrates the apple because it “emulates man’s independence and enterprise.” Like America’s... Read more
Did Proust have it right? Does food, whether it’s a madeleine from an aristocratic childhood or the Velveeta mac-and-cheese my mom used to make, have a special significance for our... Read more
...that changed American restaurants from aristocratic establishments in the thrall of French culture and French food to democratic places where middle-class Americans with a few extra dollars could enjoy a... Read more