Book Reviews Issue #69: December/January 2019 Magazine Previous Issues The Culture Pages The Limits of Home Cooking A richly reported new book offers powerful insights into the cooking habits—and daily struggles—of working-class Americans. Peter C. Baker
Economics To Address a Shortage of Charcoal and Firewood a Kenyan Village Is Repurposing Human Waste The government has banned logging in the country for three months, driving cooking fuel prices through the roof. Reuben Okonda
Premium PS Picks PS Picks: Atlas Obscura’s Collection of Secret Family Recipes PS Picks is a selection of the best things that the magazine's staff and contributors are reading, watching, or otherwise paying attention to in the worlds of art, politics, and culture. Kate Wheeling
News in Brief We’ve Been Cooking Vegetables in Pots for a Really Long Time Mmmm, sautéed Saharan grass. By Nathan Collins (Photo: benketaro/Flickr) The invention of sautéed vegetables was quite a milestone… Pacific Standard Staff
News in Brief Celebrity Chefs Are Lousy Role Models Research suggests cooking show hosts often engage in less-than-sanitary behaviors while demonstrating their craft. By Tom Jacobs Rachael… Pacific Standard Staff
Environment Dinner Kits Like Blue Apron Offer Convenience, but Are They Good for the Planet (or Our Waistlines)? A slew of new dinner kits promise gourmet meals with a fraction of the effort. But at what cost? Kiera Butler
Social Justice With TV Cooking Shows, Watch, but Don’t Imitate Women who got menu ideas from such programs had a higher BMI than those who did not. Tom Jacobs