TikTok chefs stir-frying and red-cooking in idyllic Sichuan countrysides, listicles of where to get not-your-nonna’s tagliatelle, Youtube channels featuring artery-busting barbecue smoked by men who seem, above all, engorged: What…

TikTok chefs stir-frying and red-cooking in idyllic Sichuan countrysides, listicles of where to get not-your-nonna’s tagliatelle, Youtube channels featuring artery-busting barbecue smoked by men who seem, above all, engorged: What are we awash in today but endless food content? With issue no. 70, The Baffler overcomes the dyspepsia induced by such gluttony to consider the contemporary consumable.