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Featured by Allie Wist
Into the Archives: Revisiting Syria, 20 Years Later
Clifford 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 world
Go Read This Brand New Magazine on the Future of Food
The design-meets-food website MOLD is branching offline to dig into the pleasures and perils of the next generation of eating
What to Cook This Weekend: Edible Time Travel
Allie Wist, associate art director, develops a time machine through taste to transport you to different eras of food
What Dinner Might Look Like in a Future of Global Warming and Rising Sea Levels
Recipes for a flooded future
The World’s Most Dangerous Food Quests
From fighting off killer whales to scaling giant palm trees, these are Saveur’s most harrowing food stories.
Century-Old Menus Illuminate the Glory Days of American Chinese Food
The 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 sophistication
8 Essential Books for Envisioning the Future of Food
From 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 years
What Street Food Looks Like in 30 Countries Around the World
And why it's so important for the liveliness of our cities
How Pittsburgh’s Famous Sandwich Became its Most Beloved Fake News
Everyone in Pittsburgh knows the Primanti Brothers namesake sandwich originated as a lunch for local steel mill workers, but … what if it didn’t?
When a Tuna Fish Sandwich Becomes A Work of Art
An interview with “The Identical Lunch” artist Alison Knowles about tuna sandwiches, performance art, and how our daily rituals can be vehicles for inspiration.
