Beautifully written speculative fiction from Metaphorosis magazine.All the stories from the month, plus author biographies, interviews, and story origins.Table of ContentsMaking the List – David HammondBeneath the Sea of Glass – Rob FrancisLock Rise – Phil BerryBluebird – Benjamin CortCover art by Kathryn Hammond.

A BookRiot Most Anticipated Travel Book of 2023Italian beef and hot dogs get the headlines. Cutting-edge cuisine and big-name chefs get the Michelin stars. But Chicago food shows its true depth in classic dishes conceived in the kitchens of immigrant innovators, neighborhood entrepreneurs, and mom-and-pop visionaries.Monica Eng and David Hammond draw on decades of exploring the city’s food landscape to serve up thirty can’t-miss eats found in all c...

What kind of legacy will you leave in this world?How do you know that you will leave the godly legacy you really want to?These are the questions that this book answers.The author shows you how to separate and create a new legacy that is distinctly different to the values and culture of our world.Within a generation or two of our children no one will remember if we were a Chief Executive, a City Councillor, or Pastor. David shows us that the only thing that w...

This book investigates the fundamental role that tropical bioproductivity - or more specifically net primary productivity - has played in shaping the global geographies of food, finance, governance and people.The book examines the basic astronomical and thermal properties of our planet to illustrate the dynamic nature of the tropics and how the region resides at the very heart of global energetics, driving the environmental flows that shape planetary climate and bioproductivity. Th...

The Chicago Food Encyclopedia is a far-ranging portrait of an American culinary paradise. Hundreds of entries deliver all of the visionary restauranteurs, Michelin superstars, beloved haunts, and food companies of today and yesterday. More than 100 sumptuous images include thirty full-color photographs that transport readers to dining rooms and food stands across the city. Throughout, a roster of writers, scholars, and industry experts pays tribute to an expansive--and still expanding--foo...

Named Top 10 "Best Lit Mags of 2023" by Chill SubsDelight in intriguing, thought-provoking conversations about ethics, philosophy, and social issues! After Dinner Conversation is a monthly literary magazine publishing short fiction. Each issue features both established writers and up-and-coming authors who contribute fascinating philosophical insights on controversial topics like marriage equality, assisted suicide, the meaning of death, animal rights and defining ...

**A James Beard Award–winning journalist reveals the surprising forces that shape our eating habits“Sax is great company, a writer of real and lasting charm.” —New York Times Book Review**In this eye-opening, witty work of reportage, David Sax uncovers the world of food trends: where they come from, how they grow, and where they end up. Traveling from the South Carolina rice plot of America’s premier grain guru to Chicago’s gluttonous Baconfest, Sax reveals a world...

What was eating them? And vice versa.In What the Great Ate, Matthew and Mark Jacob have cooked up a bountiful sampling of the peculiar culinary likes, dislikes, habits, and attitudes of famous—and often notorious—figures throughout history. Here is food• As code: Benito Mussolini used the phrase “we’re making spaghetti” to inform his wife if he’d be (illegally) dueling later that day.• As superstition: Baseball star Wade Boggs credited his o...

Food Snob n: reference term for the sort of food obsessive for whom the actual joy of eating and cooking is but a side dish to the accumulation of arcane knowledge about these subjectsFrom the author of The United States of Arugula--and coauthor of The Film Snob’s Dictionary and The Rock Snob’s Dictionary--a delectable compendium of food facts, terminology, and famous names that gives ordinary folk the wherewithal to take down the Food Snobs--or ...

The wickedly entertaining, hunger-inducing, behind-the-scenes story of the revolution in American food that has made exotic ingredients, celebrity chefs, rarefied cooking tools, and destination restaurants familiar aspects of our everyday lives.Amazingly enough, just twenty years ago eating sushi was a daring novelty and many Americans had never even heard of salsa. Today, we don't bat an eye at a construction worker dipping a croissant into robust specialty coffee...

A new edition of the authoritative and appealing anthology, comprised of the finest culinary prose from the past year's books, magazines, newspapers, newsletters, and Web sites. With food writing and blogging on the rise, there's no shortage of treats on the buffet to choose from, including selections from both established food writers and new stars on everything from noted gastronomes to how to fry an egg, from erudite culinary history to delectable memoirs. Evocative, provocative, sensuo...

*This enchanting follow-up to My Life in France—*the beloved bestselling memoir—chronicles Julia Child’s rise from home cook to the first celebrity chef.“Inspiring and engaging . . . It’s impossible not to love Julia Child.” —The Wall Street Journal**“Delightful. . . . Family photos of the personality-driven star add an intimate quality.”—Tasting TableThe storyof a remarkable woman who found her true voice in midd...