This week’s issue of The New Yorker is a compendium of culinary delights taken from seven decades of the magazine’s archives. Take a look inside: nyer.cm/ZAb3j6I 
Dana Goodyear reports on entomophagy—insect-eating—and the stubborn antipathy that some people display toward it, despite its potential to help feed humanity in a sustainable way. newyorker.com/magazine/2021/…
In one of Anthony Bourdain’s first essays for the magazine, he chronicles a shift at Les Halles, where he worked as the head chef. newyorker.com/magazine/2021/…
Kelefa Sanneh writes about the wine dealer Mark Reynier, who, in 2000, bought an almost defunct 19th-century whisky distillery called Bruichladdich and went on to transform the Scotch industry. newyorker.com/magazine/2013/…
Calvin Trillin travels to Breaux Bridge’s local crawfish festival, where he debates whether he should enter the crawfish-eating contest. newyorker.com/magazine/2021/…
M. F. K. Fisher reflects on craving—the actual and continued need for something—and her own lust for potato chips, caviar, and macadamia nuts. newyorker.com/magazine/2021/…
.@susanorlean visits the U.S. branch of Centro Vasco, a restaurant displaced by Fidel Castro in Havana, and explores how it became a home away from home for Miami’s Cubans in exile. newyorker.com/magazine/2021/…
Plus, short essays by Nora Ephron, Zadie Smith, Chang-Rae Lee, and Madhur Jaffrey; Joan Didion on Martha Stewart; humor by Steve Martin; fiction by Vladimir Nabokov and Haruki Murakami; and more. newyorker.com/magazine
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