LARB Digital Edition: Food & Drink e-bog

This months Digital Edition serves up eight irresistible courses from LARBs Food and Drink section. Including a taste of the dizzying heights of gourmandise in John McIntyres essay Finer Dining Through Chemistry, and samples of extreme foodie-ism in Douglas Bauers review of Anything that Moves by Dana Goodyear; with John T. Scotts review of American Whiskey, Bourbon & Rye: A Guide to the Nations Favorite Spirit as an aperitif, and a bonus interview with Leslie Stephens, author of Compromise Cake: Lessons Learned From My Mothers Recipe Box, for dessert. Two reviews by Steven Shapin pique our appetites with the Enlightenment debate over the palate, as well as an intellectual history of cannibalism. And Amy Finnertys take on Jenny Rosenstrachs Dinner: A Love Story rounds out this wholesome spread of food writing. Enjoy!