My little blog turned 5 this month! To honor the occasion, here are a few of the highlights from the past twelve months.

Some of the most-viewed posts of the past 365 days:

• Though it was posted in March 2015, “Eating the Other”: bell hooks on ethnicity as spice has garnered hundreds of views since last May.
• Barthes’ ‘Ornamental Cookery’ in the Age of Foodstagram
• Kant’s Dinner Party

A few 2015-2016 posts that weren’t as popular but were dear to my heart:

• The dinners of Wolf Hall
• A series of posts describing food practices at Eastern State Penitentiary
• Another little series of posts about political terms: pot-wallers, tea parties, and the presidential cookie bake-off
• And let’s not forget the breadsticks meme.

Some of the most frequent search terms this past year:

• paintings eating scenes (of which there are several in the Gallery, although it desperately needs an update)
• poetry about eating (I’ve got that too)
• vegetable love (in reference to the Andrew Marvell poem, I hope)
• james bond food (a perennial favorite)
• giuseppe arcimboldo (which will take you to a very old post)

It’s nice to see an entirely new crop of views and searches since last year,

I thought I’d like to reblog some of my favorite or most popular posts from the past five years, but it’s tricky to do that on WordPress without changing the post URL. Instead, I’ll post links to old posts on Tumblr and Twitter every Thursday for the next few weeks. If you’re not following either, now is a great time to start! Tumblr of Eating is mainly animated .gifs of movies and video games, quotes from books and articles, and clever food-themed art or design. (I’m always looking for relevant content, so if you know of any food-themed non-recipe Tumblrs, send them my way!) My Twitter feed is a bit neglected these days, but occasional links to news about food or books.

I can’t believe it’s been five years. As I’ve written before, this blog has been vital to me for making new friends, nabbing writing gigs, thinking out loud about my scholarly work, and continually learning more about food history and culture. Thank you for joining me for any part of this journey.