Since its founding, the online food and culture publication Vittles has sought to disrupt mainstream ideas of what food writing looks like. To mark its fifth anniversary, Vittles produced its first print issue – an engaging mix of newly commissioned articles and a selection of some of the best essays it published in the previous five years.

At the Bookshop, three contributors to Vittles Issue 1 – Robin Craig, Amy Key and Waithera Sebatindira – discussed what it means to write about food as a non-food writer with Vittles editor Odhran O’Donoghue.

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