Substacks recommended by The Lost Supper, from Taras Grescoe

Recommended by The Lost Supper, from Taras Grescoe

Sharing the stories of the historic figures, events, and places that have shaped the Magic City into a vibrant and fascinating municipality.

Love and Hate in the Kitchen: From a Writer Who Cooks

By Michaele Weissman

My personal Substack

The Omnivore Scientist

By Sayani Sarkar

Musings on natural history, science, history, philosophy, and art. A polymath's journal. Once upon a time, I was in grad school tinkering with proteins.

Spatchcock

By Michael Procopio

Food stories. Mostly. Sometimes with dead celebrity cameos.

Japanese Food Culture

By Mike

I show Japanese Food. How to make it, How to eat it.

Pass the Fish Sauce

By Andrea Nguyen

Weekly dispatches on Asian food and cooking from Andrea Nguyen, a James Beard-award winning author. PTFS is tasty, useful, and about culinary bridge building. Let's connect in the kitchen and at the table.

penknife

By KC Hysmith

Where the mighty hungry come for research, recipes, and bite-sized bits of food history.

density dad

By Barry Greene Jr.

Dad In the City 🏗️ A father who shares insights on raising kids in the built enviornment, ensuring families too can benefit from smart growth and urbanism.

The Flavor Files

By Nik Sharma

Unlock the secrets of food science to create more flavorful, effortless meals at home. Written by an Award-Winning, Best-Selling Cookbook Author, Photographer, Chef, Molecular Biologist, and Editor-in-Residence at America's Test Kitchen, Nik Sharma

On the Kitchen Porch

By Nancy Harmon Jenkins

Weekly banter from my kitchen porch: food, wine, people, places, Maine, the Mediterranean, the whole wide world.

Historical Supper Club

By Sarah Wassberg Johnson

Food history in context: current events, politics, agriculture, eating

silvestro's southern italy

By silvestro silvestori

the food, wine, oil and people that make up life below the ankle

Silvestro is the person to know in Lecce! I learned so much about the cuisine of Puglia from his cooking school—and that is gastronomy that is worth knowing about

- The Lost Supper, from Taras Grescoe

An Eccentric Culinary History

By H.D. Miller

food, history and travel from a unique perspective

Experimental History

By Adam Mastroianni

1) Find what's true and make it useful. 2) Publish every other Tuesday. 3) Photo cred: my dad.

Lick my Plate

By Lesley Chesterman's Newsletter

Recipes, restaurant reviews, and all sorts of delicious food & wine recommendations.

Railroad Weekly

An In-Depth Look at the North American Railroad Industry

The Food Section

By Hanna Raskin

Now located at thefoodsection.com

Popping Tins

By Tim Marchman

Reviews of tinned seafood

Carbon Upfront!

By Lloyd Alter

Available from New Society Publishers, looking at the upfront carbon in everything.

Time Travel Kitchen

By Jolene Handy

Food, History, Chicago, New York and Beyond.

Jolene digs deep into food history—and she has the documents and research to prove it. Highly recommended!

- The Lost Supper, from Taras Grescoe

Anne Byrn: Between the Layers

An honest weekly conversation about life, through the lens of baking and cooking, from the award-winning, best-selling cookbook author.

Something Good

By Mark Slutsky

Good things from Mark Slutsky.

Foodlore & More

By David S. Shields

Welcome to the Foodlore & More newsletter written by David S. Shields. Each issue will have writings on ingredients, culinary history, the lives of chefs or histories of restaurants, and a historic recipe or menu with my commentary.

SAPERE + SAPORI

By Flavors and Knowledge

La newsletter informatica sull'autenticita' della gastronomia Italiana, prodotta per la conoscenza, protezione e promozione del Made in Italy.

Dear Bread

By Amy Halloran

Letters about bread, flour and people.

Foodistory

By Stefan Schwartze

Foodistory is a free bi-weekly blog that will serve as a notebook for a chef working abroad. The blog will include stories from the kitchen, recipes, notes, and the history of foods. Time to feast!

The Traffic Report

By The War on Cars

Updates from The War on Cars on the global fight against motordom.

Topographic Kitchens

By 🍒 🍋 Nic Miller 🍋🍒

A feast of writing about food, eating and cookbooks in one easy-to-access place. Winner of the Guild of Food Writers Award for best online food writing 2020. Written by Fortnum & Mason's Cookery Writer of the Year 2022.

Root: Historic Food for the Modern World

By Julia Skinner

Rediscovering the magic of everyday life through food, nature, and the creative process, plus recipes, writing tips, and stories By Dr. Julia Skinner.

Fermentos! Julia Skinner has added to the shelf, alongside Sandor Katz's corpus, with her book Our Fermented Lives. Follow her on Root for more good stuff!

- The Lost Supper, from Taras Grescoe

Flavors + Knowledge

By Flavors and Knowledge

The Education of Flavors, Culture, and Gastronomic Knowledge, written by cooks, bakers, artisans, and chefs, for the benefit of everyone's health and wellness, and the philosophy of living better.

Vittles

Vittles is an online magazine based in the UK and India, publishing new food and culture writing.

The Hunger

By Michael Nagrant

Mike Nagrant, the last and former Chicago Sun-Times food critic and contributor to the James Beard-Winning Alinea cookbook writes about culture, life, food, cooking, restaurants, and food media.

Wordloaf

By Andrew Janjigian

A twice-weekly, IACP-nominated breaducational newsletter from Andrew Janjigian. (Find new posts at newsletter.wordloaf.org.) "Pedantic crap!" — A (former) reader

EVERYDAY DRINKING

By Jason Wilson

A wide world of wine, spirits, travel, and culture from the author of Godforsaken Grapes and Boozehound.

Food is Stupid

By Dennis Lee

My name is Dennis Lee, aka Dannis Ree, and I'm a Chicago-based food writer whose main goal is to ruin food for everyone. Especially you.

From the Desk of Alicia Kennedy

Essays, criticism, and commentary on food, culture, and media sent out on Monday morning. Subscribers receive every post in full, are invited to join the weekly Salon and Desk Book Club, and much more.