Culinary Historian Maite Gomez-Rejón

I Feel Loved

Maite Gomez-Rejón is a culinary historian, co-host of “Hungry for History,” and founder of ArtBites, which explores art and food through lectures and cooking classes in museums. Before joining the special experiential Zócalo program “Do We Need More Food Fights?”—presented in partnership with LA Cocina de Gloria Molina and California Humanities—she sat down in the green room to talk David Bowie, Lauryn Hill, and El Pollo Loco.

Zahara Gómez Lucini holds a microphone with mouth open in mid-speak. She wears a green t-shirt and stands in a kitchen, with an oven behind her.

Photographer Zahara Gómez Lucini

I’d Serve the Aliens Aguachile

Zahara Gómez Lucini is a photographer focused on the victims of forced disappearance, forensic work, and clandestine graves in Latin America. She worked together with Las Rastreadoras del Fuerte in …

Making Pozole and Memorializing Mexico’s Disappeared

Food Reunites Families With Lost Loved Ones

“Food can be a strong place to talk about things we don’t want to talk about,” Zahara Gómez Lucini said at last night’s special Zócalo program, “Do We Need More …

mural of la meres lyonnaise

The Female Cooks Who Shaped French Cuisine

A New Generation of Chefs Is Melding the Domestic and Professional—And Moving Toward Equality in the Restaurant Kitchen

As I perch on a stool in her kitchen in Lyon, I think about what makes Sonia Ezgulian’s cooking so compelling. Ezgulian, who is also a journalist, is well known …

Our Revelatory Culinary Road Trip Through the New South

What Chorizo, Hummus, and Chiles Rellenos Say About a Changing Region

It was New Year’s Day in Charlotte, North Carolina, and seemingly half of Mecklenburg County had come to the K&W Cafeteria for black-eyed peas, greens, and hog jowls—foods to bring …

How Recipe Cards and Cookbooks Fed a Mobile, Modernizing America

Scientific Methods and Rising Literacy Were Key Ingredients for a Culinary Revolution

The first edition of The Boston Cooking-School Cook Book—now known as The Fannie Farmer Cookbook—reads like a road map for 20th-century American cuisine. Published in 1896, it was filled …