cooking
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The Rumpus Book Club Chat with Isaac Fitzgerald and Wendy MacNaughton
Isaac Fitzgerald and Wendy MacNaughton on their new book Knives & Ink, cooking with pigs’ heads, and long-distance collaboration.
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Finding Inspiration in Grandma’s Cookbook
My characters often follow their own family recipes. Our reenactment of the simple tasks of beating egg whites or stuffing meat into cabbage leaves blasts open a portal to a new old world. The vivid memories of a lovingly cooked…
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Baking Lessons: Needing, Rising, and Letting Go
When I took those breaths, I also learned to say, “I am enough, I am enough, I am enough.”
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Cooked: The Story of Everything
Because Cooked samples from all of its predecessors in style and topic, it becomes a show that can’t be pigeonholed into the tired and dry mechanisms of foodie-media.
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Are You a Cook or a Baker?
Do you enjoy the culinary results of tossing ingredients together with some heat to create some spontaneous deliciousness? Or do you prefer the structured act of measuring and timing that create cookies and cakes? The methodological divide between cooking and…
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D & K’s Fried Fish
In the yard of the single-wide trailer that will haunt you for the rest of your life, watch as your father pulls fish from the cooler, one by one.
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A Cookbook Feud Boils Over
The Amazon reviews, and the threads leading from them, are now the length of a book, and while the contest might seem overblown—more evidence of too much boring talk about food—Kennedy is far more than just a writer of cook…
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The Saturday Rumpus Essay: In Defense of Not Cooking
Should there be a Bechdel test for women in the kitchen?
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The Big Idea: Mark Bittman
Suzanne Koven talks to food journalist, author, and activist Mark Bittman about his “Big Idea”—how food has changed in the last fifty years, and how to teach our children to eat better.
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Anna March’s Reading Mixtape #6: Eat Me: Delicious Food Memoirs
It seems to me that our three basic needs, for food and security and love, are so mixed and mingled and entwined that we cannot straightly think of one without the others. So it happens that when I write of…
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Learn to Cook (in 21 Easy Steps)
At first, canned spinach with butter and soy sauce was something I could make myself with instant rice, and I did. Imagine when I first realized fresh vegetables.
