One year ago today, The A.V. Club birthed its food culture coverage to the world. Our goal for Supper Club—a hat-tip to our Wisconsin roots—isn’t to explore the latest restaurant trends or high-five celebrity chefs. We aim to celebrate high and low foods with equal reverence, indulge in our curiosities, maybe teach you how to make cocktails for your next gathering.
It’s been fun exploring food culture with you all, and we’re even ecstatic to announce one of our stories will be appearing in the forthcoming Best Food Writing 2017 anthology (we can’t say which one yet!). Today we’re sharing our 10 favorite stories from the past year. Thanks for reading. We raise a brandy old-fashioned in your direction.
A.V. Club deputy managing editor Caity PenzeyMoog grew up in a family of spice traders, and shares a lifetime of pungent stories and lessons. [April 6, 2017]
Jeff Ruby, the dining critic at Chicago magazine, explains how Pizza Hut and his Wichita upbringing shaped his pizza worldview. [April 11, 2017]
Michael Snyder explores the etymology of curry, “a bastard with many potential parents and no clear pedigree.” [Sept. 26, 2016]
Matthew Amster-Burton looks at a strange but wonderful Japanese television drama that toes the line between culinary exploration and smut film. [Sept. 21, 2016]
Our Manila correspondent M. Paramita-Lin reports on a frightening-looking street food that Filipinos can’t stop eating. Some of the photos are, uh, NSFW. [Oct. 31, 2016]
The case for smashing the hell out of your burger patties. [May 19, 2017]
Son of Kenosha Nick Leggin offers a primer on how Wisconsinites prepare their beloved bratwursts. [June 14, 2017]
An entirely subjective and personal ranking of the greatest cookbooks published in our young century. [Aug. 1, 2017]
Separately, the ingredients are bland. Together, staff writer Alex McLevy says, McDonald’s Filet-O-Fish is a special kind of alchemy. [Sept. 13, 2016]
Dave McCowan looks back 100 years, when the U.S. government embarked on a food propaganda campaign in the name of patriotism. [March 15, 2017]