Each Sunday, the FWF team selects the most inspiring, enlightening, and fascinating stories from the previous week. Spend your day of rest reading some exceptional food journalism.

A Weekend in Hungary Chosen at Random [via NYT]
The Frugal Traveler does this thing where he finds a small town to visit at random, and it always seems to work out. In the town of Mezobereny, he tries Hungarian fruit brandy known as palinka and gets invited to a pig killing.—Erin Mosbaugh

What Makes American Cuisine “American”? [via Pacific Standard]
For those of you who hold on to the conviction that American cuisine lacks culture and substance, this article will make you think twice.—Cleo von Siebenthal

Making Chocolate, Changing Mexico [via Perennial Plate]
“In Mexico, chocolate isn’t just a sweet treat. It is a food steeped in history and spirituality that has lost its place in Mexican agriculture and production. This is a story about bringing it back.”—Erin Mosbaugh

The Seeds of a New Generation [via NYT]
More Midwestern farmers are cultivating fruits and vegetables, as opposed to just growing corn to be made into ethanol, high fructose corn syrup, and cattle feed. How are they able to do this? The rising demand for fresh, indigenous produce has spawned new markets, from grocers to restaurants to school cafeterias.—Erin Mosbaugh

What Does Human Flesh Tastes Like? [via Smithsonian Mag]
Human flesh tastes a little bit like pork, and a lot like veal. Do with this information what you will.—Erin Mosbaugh

The People’s Republic of Wine [via WSJ]

A veteran sommelier from China offers some insight into the country’s maturing taste for wine. It’s interesting stuff, and this will continue to be a big story as China continues to buy—and even make—more wine in the future.—Chris Schonberger

Jay Rayner eviscerates Lanes of London [via Guardian]

No one does a slam quite like Rayner, and he’s a on rare form here discussing Lanes of London, which is doing the haute street food thing. “As exercises in missing the point go, they don’t come much better. The Marriotts haven’t just missed the point. They’ve studied the point, taken a few notes, turned away from it, gone on a long country walk, ended up in a pub, got drunk and woken up in their clothes the next morning with scribbles on scraps of paper from which they have cobbled together a menu.”—Chris Schonberger