Lisa Grimm

Code is cheap. Money now chases utility wrapped in taste, function sculpted with beautiful form, and technology framed in artistry.

But what exactly is taste? The dictionary says it’s the ability to discern what is of good quality or of a high aesthetic standard . But who sets that standard? Taste may be subjective, but within a given culture or... See more

As a country, it seems that we’ve conflated the debate about how to redistribute prosperity with a debate about whether we should have prosperity at all. We can afford to have the redistribution debate only because we have the prosperity, and we have prosperity because of our combination of talent, resources, technology, and a rule of law that... See more

Her cookbooks, in turn, offer others their own chance. Performance, after all, manages presence and absence with its is-and-is-not enactments. Recipe as script. My own favorite genre comparison for recipe collections, though, is not a script or a manual, and not the commonly invoked novel or history or memoir—though cookbooks bear affinity to all... See more

‘From my side of the [advertising/editorial] wall, we know restaurant margins aren’t great.

Celebrity cookbooks are curious beasts, brand extensions of public figures we often do not associate with eating. Sometimes, the results are charming and unexpected: see, for example, titles from Snoop Dogg, Sophia Loren, Dolly Parton, and Valerie Bertinelli. Sometimes, they aren’t. Regardless, all celebrity cookbooks telegraph the same underlying,... See more

Community is internet-native media. Yet the vast majority of creators and publications are still built around the value of content . It’s no wonder why today’s digital media businesses are deeply broken.

While it is true that the amount of marketing and publicity publishers invest in books varies, it is also true that authors must be active participants in their book promotion. That will not change because the most effective way for authors to reach readers is through building their audience.

What started as a trickle of evidence has become a deluge of research over the past couple of decades showing that emotions and food are inextricably entwined. Knowing the science empowers us to appreciate and use food's massive effect on how we feel emotionally.

Food used to be something to eat; now it is something to talk about, as important as music, art and movies.