Food History

Explore this index of Food Writers who include Food History in their publications.

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List of Food Writers and Publications

Beyond Babylon | Jewish Food Stories from South East Asia by Elli Benaiah

Cuisine - Food History, Indian, Jewish
I’m a Munich-based writer and culinary historian exploring Jewish diaspora foodways across South and Southeast Asia.
A former lawyer turned chef and restaurateur, I now research and write through my project Beyond Babylon, weaving recipes with stories of migration, memory, and identity.
My work has appeared in Jewish Food Society, The Jerusalem Post, Haaretz, and Joy of Kosher and other publications.
I focus on the Baghdadi Jewish diaspora and its culinary journeys — from Baghdad to India, Burma, Singapore, and beyond. My work blends meticulous historical research with personal storytelling, making recipes not just instructions but windows into identity, migration, and resilience. Food is my way of teaching Jewish history in the wider context of world cultures.

Broccoli Rising and Soulful Vegan by Ellen Kanner

Cuisine - Vegan, Food History and Food Politics,

Cookbooks - Miami Vegan: Plant-Based Recipes from the Tropics to Your Table, Feeding the Hungry Ghost: Life, Faith and What to Eat for Dinner.

Ellen Kanner is the author of Miami Vegan: Plant-Based Recipes from the Tropics to Your Table and the award-winning book Feeding the Hungry Ghost: Life, Faith and What to Eat for Dinner.
She writes about the intersection of food, culture, community, wellness, and sustainability for outlets including HuffPost, VegNews, and Edible South Florida.
She’s a vegan advocate and culinary instructor, recipe developer for major brands, and the creator of the Substack newsletter Broccoli Rising
A fifth generation Miami native, she lives with her husband in — where else? — Miami.

Cat Hair on the Chutting Board by Erika Houle

Cuisine - Canadian, Food History, Food Industry, Food Politics, Seasonal Cooking
Cat Hair on the Cutting Board is run by Erika Houle. She writes and shares recipes, life updates, and stories from her kitchen, where, sometimes, her two cats and dog are very much involved.
Erika also shares thoughts and recommendations for eating well and moving through the food world.

Delicious Tangents by Victoria Granof

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 Holly Coppedge

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 Kaitlynn Rivera

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 Bernardette Hernández

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 Mike Madaio

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 Suzanne Goldenberg-Shove

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 Cooking With Friends

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 Lina's cookbooks chronicles

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.

Meal and Grace by Jeanie Jo

Cuisine - American, Food History, Reviews

Website - Meal and Grace

Welcome to Meal & Grace, a gathering place where the kitchen table becomes the stage for stories, history, and everyday grace. Written by Jeanie Jo, a home cook, writer, and graduate student in history, this space blends the flavors of life with the narratives that give them meaning. From cooking through every recipe in Joanna Gaines’ Magnolia Table cookbooks to uncovering the cultural history behind favorite dishes, each post celebrates the way food connects us to memory, community, and identity.

Here, you’ll find more than recipes—you’ll find reflections on faith, family life on the Texas Gulf Coast, and the beauty of slowing down to savor what’s in front of you. Weekly newsletters like This Week at the Table offer kitchen tips, stories from the farmer’s market, and recipes to try at home, while ongoing projects like The Jeanie Jo & Joanna Project document the joyful chaos of learning, cooking, and sharing.

Whether you’re here for the food nerd deep dives, the thoughtful essays, or the simple encouragement to light a candle and enjoy dinner with those you love, Meal & Grace is an open invitation. Pull up a chair—there’s always room at the table.

My Global Pantry by Susanna Bowers

Cuicine - Food Politics, Food Travel, Italian
Recipes to make the most of simple ingredients, inspired by cuisines of the world. Writing about food + happiness in the newsletter.
Quit corporate to study food in Italy @ University of Gastronomic Sciences.

Nerdy Foodie by Nerdy Foodie

Cuisine - Food History, Food Politics.
Heyo! Nerdy Foodie discusses all things nutrition & public health in an accessible and (hopefully) fun way. Lots of doodles, no science degree required 🤓

Old Line Plate by Kara Mae Harris Old Line Plate

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 Deborah Hanst

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 Cheryl

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 Lari

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 Jenn Sharp

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.

Sicc Palette by Deepa Shridhar

Cuisine - Farm/Fork to Table, Food History, Indian
BIPOC
Podcast - Sicc Palette on Spotify
Deepa Shridhar is a South Indian Texan chef and the voice behind Sicc Palette, a multi-hyphenated substack that includes a weekly podcast covering all things regarding food, food news and rants as well as a newsletter/video content that ranges from personal essays, criticisms and interviews that always end in an original recipe that is a third cultural gateway to unhinged deliciousness.

Tabled by Julia Watson

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 Justin Burke

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 Drunken Fork by Jan De Angelo

Cuisine - American, Food History, Seasonal Cooking
Ex-chef, current booze hawker, and self-appointed food commentator. I write here because someone has to. The Drunken Fork: eat, drink, and don’t take life too seriously—or me.

The Gazpacho Chronicles by Blanca Valencia

Cuisine - Food History, Food Travel, Spanish
Cookbooks - I co-wrote Blasta Books Soup
The Gazpacho Chronicles is an irreverent guide to Spain’s food obsessions, served with a pizca of history and art, and an unapologetic pour of vermú. This is where frozen croquetas meet cultural commentary, and no tortilla de patatas is safe from deep philosophical questioning and ranking.
About Blanca - I’ve chopped, stirred and occasionally cried at renowned kitchens like Madrid’s El Alambique Cooking School, London’s Books for Cooks, and even elBulli. I’ve collaborated with Spain’s top food and wine producers (and lived to tell the tale!) and designed events at the the National Gallery of Ireland, the Chicago Cultural Center, Cervantes Institute, food festivals, restaurants and Food and Wines from Spain.
Fifteen years ago I was peddling Spanish high-end food (about $3 million) on the streets of Chicago when I developed a Fish Tin and culture course for Cervantes, which catapulted me into the intersection of food and culture arena and straight into the Chicago Culinary Historians. Years of working, living, and eating my way through Spain and the world have given me a deep understanding of its culinary traditions with an insider/outsider outlook that is unique and a little bit naughty.

The Secret Ingredient by Harrison Chapin

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.

The Walking Palm Tree by Sanaa Boutayeb

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 Jack Hughes

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!

Where in the World is Anna Ansari? by Anna Ansari

Cuisine - Asian, Food History, Food Travel
Cookbooks by Anna Ansari - Silk Roads: A Flavor Odyssey with Recipes from Baku to Beijing
Multi-cultural / 3rd Culture
I’m an Iranian-American writer in London tracing how food, memory, and migration braid together—often with a dash of politics and a lot of curiosity. Each month, I travel (via desk and kitchen and Substack) to a new country: sometimes I delve into a single dish, other times it's more of an overview, and sometimes I just ask questions.
I follow cuisines, cultures and countries into archives, markets, families, and my own tangled geographies from Detroit to Beijing to Baku. Expect deep-dive essays with doable recipes, plus lighter kitchen notes, obsessions, and the occasional rant. No claims of ownership or “authenticity”—just respect, appetite, and humor.
Come hungry; leave with a story (and dinner sometimes).

Yarden Diario de cocina by Katerin Yarden

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.