Most of my journalism is about food, though I also review books on a wide range of subjects, including History, Biography and Film (I was a historian and film critic before I was a food writer).  And I write an occasional op-ed piece.

For twelve years, I wrote 'The Kitchen Thinker' column in The Sunday Telegraph magazine (Stella). Before that, for five years, I wrote a weekly food column in The New Statesman.

Here's a piece where I try to explain what food writing means to me: 'Everyone needs a companion at the kitchen table'.

https://twitter.com/kitchenbee/status/612951944173355008

I've written and reviewed for a wide range of publications in the U.K. and U.S. including The GuardianThe London Review of BooksThe New York TimesThe Sunday TimesThe Wall Street Journal, Elle DecorHarper'sThe New RepublicThe New YorkerThe New Yorker Page Turner BlogToastThe Happy ReaderThe Times Literary Supplement.

I'll include links to a few pieces here. I don't know which periodicals you subscribe to, so apologies in advance for any paywalls.

 

Page-Turner Blogs for The New Yorker

'The Pleasures of the Literary Meal', July 15th 2015

http://www.newyorker.com/books/page-turner/pleasures-of-the-literary-meal

"The Pleasures of Reading Recipes', July 26th 2013

http://www.newyorker.com/books/page-turner/the-pleasures-of-reading-recipes

'Why Can't we Let Go of the Myth of French Food?' November 4th 2013

 

 

Reviews (most of them not about food) for The London Review of Books

cached here:

http://www.lrb.co.uk/contributors/bee-wilson

 

'The Kitchen Thinker'

'Should you stick to the recipe?'

 

http://www.telegraph.co.uk/foodanddrink/foodanddrinkadvice/11670107/Should-you-stick-to-the-recipe.html

Cookbook demands.

http://www.telegraph.co.uk/foodanddrink/11360795/All-eggs-are-large-all-butter-unsalted-do-cookbook-demands-really-matter.html

The Joys of Fennel

http://www.telegraph.co.uk/foodanddrink/11559154/The-best-ways-to-serve-and-cook-fennel.html

Hercule Poirot's Food

http://www.telegraph.co.uk/foodanddrink/11288310/Why-we-should-all-eat-like-Hercule-Poirot-at-Christmas.html