This week's issue of The New Yorker is the magazine's annual food issue. Unfortunately, most articles are available online only to subscribers, but two pieces—Adam Gopnik's "The First Served," a short summary of turkeys and Thanksgiving in America and Jane Kramer's longer "The Food at Our Feet," about foraging in Europe—are available to everyone.
Click here to read Gopnik's "The First Served."
Click here to read Kramer's "The Food at Our Feet."
And click here to view the issue's table of contents to help determine if a trip to the library, bookstore or newsstand is warranted.