Save this storySave this storySave this storySave this story The Bible is a foundational text in Western literature, ignored at an aspiring writer’s hazard, and when I was younger I had the ambition to read it cover to cover. After…
Save this storySave this storySave this storySave this story
Save this storySave this storySave this storySave this story Conspiracy theories are faith-based history, and “Winter Kills,” a 1979 neo-noir, riffs on a scriptural pillar of this realm—the assassination of President John F. Kennedy—with freewheeling speculations that feel both heretical…
Save this storySave this storySave this storySave this story Go to the Guggenheim Museum. Climb past the gift shops and walls of Gego and Picasso. Awaiting you on the top floor is the niftiest migraine you will ever experience. The…
Save this storySave this storySave this storySave this story There are few products of the current I.P.-driven reboot era more cynical—on paper, at least—than “And Just Like That . . . ,” the Max series that resurrected the global icons of “Sex and the…
Save this storySave this storySave this storySave this story Clegg’s hunt raises questions about online privacy, intellectual property, and what we aim to get out of social media, either as producers or consumers. Memes have become part of Internet life.…
Save this storySave this storySave this storySave this story Tomas, the protagonist of Ira Sachs’s new drama, “Passages,” is a German movie director. His films are never shown, but Sachs leaves us in little doubt that they are good. “Passages”…
Save this storySave this storySave this storySave this story Alex BaraschCulture editor You’re reading the Goings On newsletter, a guide to what we’re watching, listening to, and doing this week. Sign up to receive it in your in-box. Last week,…
Save this storySave this storySave this storySave this story A watermelon sampled in summertime is a watermelon at the height of its powers. Though our modern existence gives us access to most foods year-round, a fruit or vegetable tasted in…
Save this storySave this storySave this storySave this storyYou’re reading the Food Scene newsletter, Helen Rosner’s guide to what, where, and how to eat. Sign up to receive it in your in-box. I’m a vermouth partisan of long standing. At…
