Allie WistAssociate Art DirectorAllie Wist is part of the Saveur Art Department, where she collaborates with illustrators, photographers, and writers to style photographs and design layouts. She also writes for our website, in the form of cocktail...Read More Style + HomeCan a Blind Dinner Date Help Bring Down Border Walls?Nigerian chef Tunde Wey’s latest dinner series hosts first dates as a commentary on American immigration policyBy Allie WistFebruary 14, 2019Style + HomeHow Sustainable is Your Holiday Table?From responsibly sourcing meats to reducing food waste, these four strategies can help you celebrate guilt-free holiday traditionsBy Allie WistDecember 21, 2018Style + HomeThe 2018 SAVEUR Photographer Gift GuideBy Allie WistNovember 22, 2018Style + HomeCan Technology Actually Change Our Food Systems?Many recent food innovations appeal purely to novelty, but these six show actual promise for the future of foodBy Allie WistSeptember 17, 2018TravelWhat It’s Like to Travel to Sardinia, Italy’s Most Mysterious Western IslandAs one local says, "This is still very much a wild place"By Allie WistJune 21, 2018FoodThis Farmer Thinks Kelp Will Help Save the WorldSeaweed is delicious. To Bren Smith, that's just the startBy Allie WistJune 12, 2018Style + HomeWhen a Tuna Fish Sandwich Becomes A Work of ArtAn interview with “The Identical Lunch” artist Alison Knowles about tuna sandwiches, performance art, and how our daily rituals can be vehicles for inspiration.By Allie WistMarch 14, 2018FoodHow Pittsburgh’s Famous Sandwich Became its Most Beloved Fake NewsEveryone in Pittsburgh knows the Primanti Brothers namesake sandwich originated as a lunch for local steel mill workers, but … what if it didn’t?By Allie WistMarch 7, 2018TravelThe World’s Most Dangerous Food QuestsFrom fighting off killer whales to scaling giant palm trees, these are Saveur’s most harrowing food stories.By Allie WistJanuary 19, 2018Style + Home8 Essential Books for Envisioning the Future of FoodFrom dystopian fiction to just-as-scary present-day science, here's your required reading to unpack some of the planet's biggest changes in the past 100 yearsBy Allie WistJune 2, 2017TravelWhat Street Food Looks Like in 30 Countries Around the WorldAnd why it's so important for the liveliness of our citiesBy Allie WistApril 26, 2017Style + HomeWhat Dinner Might Look Like in a Future of Global Warming and Rising Sea LevelsRecipes for a flooded futureBy Allie WistApril 19, 2017FoodWhat to Cook This Weekend: Edible Time TravelAllie Wist, associate art director, develops a time machine through taste to transport you to different eras of foodBy Allie WistApril 15, 2017FoodInto the Archives: Revisiting Syria, 20 Years LaterClifford Wright, food anthropologist and author of a 1997 SAVEUR story on Syria and its beloved artichokes, weighs in on the country once called the Paris of the Arab culinary worldBy Allie WistMarch 21, 2017Style + HomeGo Read This Brand New Magazine on the Future of FoodThe design-meets-food website MOLD is branching offline to dig into the pleasures and perils of the next generation of eatingBy Allie WistMarch 7, 2017FoodCentury-Old Menus Illuminate the Glory Days of American Chinese FoodThe Museum of Food and Drink's exhibit on the makings of Chinese food in America explores a time when palatial Chinese restaurants were the height of fine-dining sophisticationBy Allie WistFebruary 1, 2017TravelWhat a Sugar Harvest Looks Like at One of the Biggest Sugarcane Farms in the WorldIn Colombia’s Valle de Cauca, where cane grows year-round, sugar is more than a business—it's a generational traditionBy Allie WistJanuary 9, 2017TravelHave You Tried This Neon-Colored Colombian Soda?Why Cartagena goes crazy for Kola RománBy Allie WistDecember 1, 2016Style + HomeSAVEUR Gift Guides: Food-Meets-Art Books for the Design-MindedA gift for an artist, a creative cook, or someone who can’t help but be a bit of bothBy Allie WistNovember 25, 2016Style + HomeThese Grotesquely Beautiful Sculptures Freeze Women and Sugar in PorcelainJessica Stoller's porcelain busts comment on sweetness, femininity, and the historical dynamics of powerBy Allie WistOctober 21, 2016
/arc-anglerfish-arc2-prod-bonnier.s3.amazonaws.com/public/7VMI6GQNTVIE7N7457IMYWMID4.jpg)
/arc-anglerfish-arc2-prod-bonnier.s3.amazonaws.com/public/TFEAMFHGM4MYNU54VFXX2LY25M.jpg)
/arc-anglerfish-arc2-prod-bonnier.s3.amazonaws.com/public/5PJK5CUL2TEFS5JVZKWM265SGY.jpg)
/arc-anglerfish-arc2-prod-bonnier.s3.amazonaws.com/public/MPJJW7E7SNFYZKTRMXXDZRXOKU.jpg)
/arc-anglerfish-arc2-prod-bonnier.s3.amazonaws.com/public/Y2OZJ2FARTITJAMHFLQZSZM2QQ.jpg)
/arc-anglerfish-arc2-prod-bonnier.s3.amazonaws.com/public/KHAX7GLFYXDN22TS3TYDNYP5DM.jpg)
/arc-anglerfish-arc2-prod-bonnier.s3.amazonaws.com/public/MV56AA4KJG764MR3AJMUQOGRXA.jpg)