An amateur brewer in Utah gathered rare figs and a strain of yeast from 850 B.C. to make a sour, fruity concoction inspired by ancient Egyptian recipes.

© Kim Raff for The New York Times

"When Ms. Jones began her career in publishing in the 1950s, cookbooks and food writing in general weren't taken seriously, often lumped in with technical manuals and textbooks. Their editing focused on the recipe instructions, without thought to point of view, cultural context or the beauty of language." [Archive]

Don’t get sick this season.

© Karsten Moran for The New York Times