archive

The making of a modern delicacy

From New York, a woman's place? Precious few women run New York kitchens. Seven prominent exceptions tell us why. Will there ever be room again for an old-style, family-run Jewish deli? From First Science, an article on The Great Ketchup Mystery: Some fluids have a mysterious property: one moment they're thick, the next they're thin; and a look at the cult of hot chili peppers. The search for the cure: An article on the quest for the superlative American ham. The professor of "le pain": US academic Steven Kaplan has become the world’s leading expert on French bread. A review of The Sushi Economy: Globalization and the Making of a Modern Delicacy by Sasha Issenberg. A review of The End of the Line: How Overfishing is Changing the World and What We Eat by Charles Clover.