Food History
Explore this index of Food Writers who include Food History in their publications.
Main List of Food Writers |American | Baking and Desserts | BIPOC | Bread and Sourdough | Chocolate | Food History | Food Travel | French |Gluten Free | Italian | LGBTQ+ | Middle Eastern | Reviews | Seasonal Cooking | Vegan | Vegetarian |
Delicious Tangents by
Cuisine - Baking and Desserts. Food History. Food Industry. Food Travel
A weekly serving of saucy stories, food folly and a mouthful of recipes from OG Food Creative Victoria Granof.
I've written four cookbooks, the most recent being Sicily, My Sweet", 2024
Memoirs and Stories from a working Food Creative
Detour Ahead - Entertaining the RV Living by
Cuisine - American, Baking and Desserts, Chocolate, Food History, Food Industry, Food Travel, French, Italian, Seasonal Cooking, Slow Cooker/Air Fryer, Spanish
Hi, I'm Holly! Recipe creator making incredible meals in small spaces. I share RV-friendly recipes, small-space cooking hacks, and travel adventures. My tiny kitchen produces big flavors—from one-pot wonders to freshly baked bread! I believe amazing meals can happen anywhere, whether you're in a full kitchen or an RV with limited space. Join me for authentic cooking experiences, practical tips, and the occasional travel story as we continue our journey toward full-time RV living.
Feast Mode by
Cuisine - Farm to Table, Food History, Food Travel, Reviews, Seasonal Cooking
My substack is about real good food but really the people and culture behind it. I'm also working on injecting more of my personal experience as the only software engineer I've met in over a decade of doing the thing who is also a mother.
Definitely a juxtaposition of how food puts us in our bodies, connects us and cooking is maybe the definition of being human vs the effects of the most modern tech on our lives.
Look at us. We are alive. We don't just eat. We feast.
I'm also working on injecting more of my personal experience as the only software engineer I've met in over a decade of doing the thing who is also a mother. Definitely a juxtaposition of how food puts us in our bodies, connects us and cooking is maybe the definition of being human vs the effects of the most modern tech on our lives.
Flour and Coffee by
Cuisine - Baking and Desserts, Bread and Sourdough Baking, Farm/Fork to Table, Food History, Food Travel, French, Italian, Spanish
Welcome to Flour & Coffee a newsletter that celebrates the rich stories behind life’s simplest, yet most extraordinary, pleasures. Each edition invites readers to explore the artistry of flour and its accompaniments as well as the craftsmanship of coffee, tracing their origins from farm to table.
As I delve into the traditions, history, and passion that make these everyday treasures exceptional, I hope you'll join me in discovering the beauty of quality ingredients and the stories that lie behind them.
I studied Hospitality Management and worked at Fairtrade and the International Federation of Organic Agriculture Movement closely with farmers sourcing ethical coffee beans, chocolate, and other food based products.
I lived in Europe for a decade and was very immersed in the European bread and coffee culture and speak 4 languages.
Life at Table by
Cuisine - Food History, Italian
Exploring culinary culture through the lens of food and wine history, including lesser-known recipes and grapes. Mostly Italian / Italian American.
I recently published my 2nd book, “A History of Philadelphia Sandwiches”
Happy Gut Co. by
Cuisine - Allergy Friendly Foods, Baking and Desserts, Food History, Gluten Free, Jewish, Middle Eastern, Vegan, Vegetarian
Discovering lost stories through food and exploring if our microbiome is responsible for the food that excites us. Peppered with some deliciously healthy plant recipes designed for a happy gut and mind.
How Food Works by Fiona
Cuisine - Baking and Desserts, Food History, Seasonal Cooking
BIPOC
I love food and I love science, and I love deep-diving into all the nooks and crannies of where the two worlds collide. I always wanted to go to culinary school, but with the average cost being way beyond my reach, I decided to bring culinary school to me.
After experimenting, reading and researching, I realised just how convoluted and contradicting the cooking world can be, and it made me think - imagine if someone distilled this all down to the bare bones, the facts and foundations?
Cooking With Friends produces 2 weekly newsletters, HOW FOOD WORKS and TEST KITCHEN, the first delving into all things food science and the second into science-backed pairings, experimental recipes, succinct 101 'cheat sheets' to help you master your kitchen in a fun and exciting way.
Lina’s CookBook Chronicles by
Cuisine - Eastern European, Food History, Food Travel, French, Reviews, Seasonal Cooking
I write about cookbooks, old and new, exploring their stories, testing their recipes, and delving into themes related to culinary traditions and discoveries. Drawing from my long foodie experience and my big cookbook collection, I seek to highlight intriguing and original stories/topics. After many years in France and Bulgaria, I now call Brussels, Belgium, home, where my passion for European cuisine, history, and culture continues to grow.
Written in both English and French, my Substack is a personal culinary journey—offering inspiration for your next discovery- through cookbooks and personal experiences.
Old Line Plate by Kara Mae Harris
Cuisine - American, Food History
Exploring Maryland's culinary history and the hidden stories behind the recipes.
Author of ‘Old Line Plate’: Stories & Recipes from Maryland
Planted In Vermont by
Cuisine - American, Asian, Baking and Desserts, Bread and Sourdough Baking, Chocolate, Farm/Fork to Table, Food History, Food Industry, Food Politics, Homesteading or Self Sufficient Living, Reviews, Seasonal Cooking, Vegan
Website - Planted in Vermont
Planted in Vermont is a collection of vegan recipes I've developed and many classic dishes I've "veganized."
You'll also find thoughts and ideas on the food industry, growing your own food, life in Vermont, as well as links to food-related books and podcasts and (bonus!) music to dance to in your kitchen!
Cook book - ‘A Cartful of Compassion’: A Food Shopping Guide for New Vegans & the Vegan Curious with recipes.
Queen of Markets by
Read this guest post by Cheryl - Never Trust the Brownie Cookbook .
Cuisine - British, Farm to Table, Food History, Food Industry, Food Politics, Food Travel, Jewish.
Queen of Markets will travel almost anywhere for a good food market. She writes food stories, food history, and pieces questioning what we eat, why we eat, and the food we deserve to eat.
And she'll take you on journeys into food and farmers markets, often accompanied by food writers or knowledgeable locals.
Rendered: Illustrated Food History by
Cuisine - Food History. Food Industry. Food Politics
Illustrated food history: essays on food history, researched, written, and illustrated by Lari.
Roux and Choux Entertaining by
Cuisine - Baking and Desserts, Bread and Sourdough Baking, Chocolate, Farm/Fork to Table, Food History, Food Travel, French, Seasonal Cooking
A sanctuary for the lost art of connection, conversation, friendship and food. Entertaining as an essential to feed our souls and our palates. A space dedicated to helping us navigate the isolation of the present world by creating a space to engage, learn and relax and languish in the art of cuisine and culture. For us that’s the laissez faire approach to New Orleans cuisine and cocktails.
Basically,… yes to both.
30 years of party planning, cake art and cooking to make lives better.
Tabled by
Read more about Julia in this post ‘Other People’s Kitchens Q&A with Julia Watson
Cuisine - Baking and Desserts, British, Chocolate, Eastern European, Farm to Table, Food History, Food Industry, Food Politics, Food Travel, French, Gluten Free, Italian, Middle Eastern, Seasonal Cooking, Spanish, Vegetarian
Tabled might change how you eat - for the better. It reveals what Big Food Biz would prefer you not to know - about how it works our appetites for its profit and often our poorer health. It also gives you the history of an ingredient from a related recipe, along with stories from food adventures across the world. We can take food too seriously - and not seriously enough.
I have co-written a cookbook called ‘Bruno’s CookBook’ - Recipes and Traditions from a Frenchy Country Kitchen.
Taste This by
Cuisine - American, Baking and Desserts, Food History
LGBTQ+
This newsletter is my shared kitchen, a space for us to bake, cook, and share together. I'll bring you tips I've learned personally and professionally as a pastry chef, stripping away the technical jargon to make everything approachable for your home kitchen. But it won't just be me—you'll also hear from my dear friends, my queer chosen family, as they share their food and stories.
And it's not just about the food. A queer kitchen is about the environment. So, expect music, lifestyle tidbits, and a little fun because this isn't just about what's on the plate—it's about the who and the what around the table.
My cookbook, ‘Potluck Desserts’: Joyful Recipes to Share with Pride comes out June 3, 2025
The Secret Ingredient by
Cuisine - Baking and Desserts, Bread and Sourdough Baking, Food History, Food Politics, Italian, Reviews, Seasonal Cooking
Ex fine dining industry line cook.
Adapting hit restaurant recipes for easy home cooking.
Yarden Diario de cocina by
Cuisine - American, Baking and Desserts, Chocolate, Farm/Fork to Table, Food History, Reviews, Seasonal Cooking, Slow Cooker/Air Fryer, South American/Latin American, Spanish
Soy Katerin Peñaloza. Cocinera, pastelera y artista de fibra apasionada.
Vivo en una pequeña casa enfrente de un lindo bosque, en medio de la ciudad. Aquí es donde trabajo y paso la mayor parte del tiempo.
A mi cocina le encanta la variedad, los colores, es un campo de experimentación intuitiva. Me inspira el campo, las flores, las frutas y los productos de temporada para hornear.
Aprendí a cocinar leyendo viejos libros de cocina, pero detesto seguir recetas, así que hace muchos años decidí empezar a crear las mías. Disfruto transformar ingredientes en mágicos platillos para compartir y reconectar.
Escribo recetas, historias en mi cocina, recomendaciones culinarias y mi afición por la jardinería.
The Walking Palm Tree by
Cuisine - American, Asian, Baking and Desserts, Food History, Food Politics, Indian, Jewish, Middle Eastern, Seasonal Cooking, South American/Latin American
The Walking Palm Tree is about how cooking has been my way to connect, to remember, and to bring together worlds that are sometimes very far apart. From Morocco to Mexico, Serbia to the Caribbean, I tend to stir a bit of history and heritage into every pot.
Author of the upcoming book: The Walking Palm - A Culinary Journey of a Nomad.
The Yorkshire Gourmet by
Cuisine - British. Food History, Food Politics, Food Travel.
Food politics, food history, representations of food in art, literature and cinema, travel, recipes and a good dose of food-themed puzzles!