“Good to Think With,” but Also Delicious: A Conversation Between Merry White and Benjamin Aldes Wurgaft
Merry White and Benjamin Aldes Wurgaft discuss their new book “Ways of Eating: Exploring Food Through History and Culture.”
Merry White and Benjamin Aldes Wurgaft discuss their new book “Ways of Eating: Exploring Food Through History and Culture.”
Rebecca Ariel Porte and Benjamin Aldes Wurgaft discuss Ada Palmer’s “Terra Ignota” series.
In a delightful essay, Benjamin Aldes Wurgaft suggests “involution” characterizes the food-tech nexus every bit as much as innovation.
An engaging new biography of the pioneer of American cuisine.
On the trail of bigfoot hunters and UFO enthusiasts.
The new documentary “Meat the Future” presents the case for cultured meat in terms that are almost naïve.
Benjamin Aldes Wurgaft remembers Jonathan Gold, who helped him fall in love with Los Angeles.
How did psychoanalysis get its couch?
An essay by Benjamin Aldes Wurgaft on the “public intellectual,” with particular attention to Mark Greif, Corey Robin, Russell Jacoby, and Hannah...
How did the United States change Hannah Arendt? Richard King's ambitious new book is a welcome addition to a crowded scholarly field of works on...
If Walter Benjamin had been quicker to flee the Nazis, he might have stood in India during the twilight years of the Raj and experienced the stars...
Benjamin Aldes Wurgaft on writing in cafés.