About the author

Anna Elizabeth Hirschorn

Anna is currently enrolled in the World Food Cultures & Mobility Master’s at the University of Gastronomic Sciences. To the dismay of her Italian classmates, peanut butter is her favorite food. A born-and-bred New Yorker, she has worked stateside at various small food businesses and magazines, including Saveur and New York Magazine.

Origins

Pizza

From Naples to New York, pizza changed alongside Italian migrants, industry and American tastes. The dollar slice tells a larger story about diaspora, adaptation and identity.

Future
Science

Natural Wine vs. The Hangover

Can natural wine really save you from a hangover? From sulfites to congeners, here’s what science says about your morning-after headache and why no amount of hipster-approved grape juice can change the chemistry of alcohol.

If your brain is filled with obscure food facts, historical bites, and culinary debates, welcome home.