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Jacob Soll on Muck Rack

Jacob Soll

Los Angeles
As seen in: The New York Times, The Wall Street Journal, Yahoo News, Le Monde, Los Angeles Times, POLITICO, Inc., POLITICO Europe, Salon, The Boston Globe and
Covers:  Politics, economics, books, and information
Born into Books Author of FREE MARKET: THE HISTORY OF AN IDEA (Basic Books, 2022)

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Jacob Soll’s Biography

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Historian of ideas, books, lots of books, from both Cambridges, Iowa and Paris. Living in Los Angeles. Likes footnotes, archives, economics, and things from the 17th century. History is news.

Jacob Soll’s Journalist Portfolio

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How Islam Shaped the Enlightenment

How Islam Shaped the Enlightenment

Dan Kitwood / Getty Images A new book recovers the work of scholars who helped establish greater understandin…

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The Long and Brutal History of Fake News

The Long and Brutal History of Fake News

The fake news hit Trent, Italy, on Easter Sunday, 1475. A two-and-a-half year-old child named Simonino had go…

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Why We Should Be Really Worried About the Panama Papers

Why We Should Be Really Worried About the Panama Papers

In a world seemingly inured to financial scandals, the Panama Papers leak has reminded us of their capacity t…

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You don't turn universities around. You build on their traditions

You don't turn universities around. You build on their traditions

In hiring Bruce Harreld as president of the University of Iowa, the governor and the Board of Regents have to…

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Why we still need to worry about China's stock market

Why we still need to worry about China's stock market

Anyone who thought China might finally be developing a normal stock market was reminded last week that China …

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Greece owes less than Europe says

Greece owes less than Europe says

As of midnight Tuesday, it now appears that Greece has defaulted on part of its debt by missing a $1.7 billio…

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Articles

The Glory of Guts

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By Jacob Soll
| Tablet Magazine Verified
LOS ANGELES — When I was young in France, sweetbreads were considered a health food. The thymus and pancreas glands from veal are sweet and creamy. They are served crisped, sometimes with a lemon and caper sauce, or with a veal demi-glace, and, to my preferences, with almonds. Liver, brains, sweetbreads, tongues, and animal genitals all used to be common offerings on old restaurant menus—indeed, my grandfather used to pickle beef tongue, and always ordered liver with onions or a calf’s foot.
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Sharpen Your Knives

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By Jacob Soll
| Tablet Magazine Verified
LOS ANGELES — Have you ever noticed that when you eat an amazing meal in a great, small restaurant in France, Italy, Spain, Portugal, or Greece, that the mind-blowing food you just ate came from a tiny, outdated kitchen? Have you ever seen a fancy Japanese or German knife in any such place? Obviously not.
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Lox Et Veritas

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By Jacob Soll
| Tablet Magazine Verified
LOS ANGELES — No one leaves an Ivy League event, saying, “my god, that was a great meal!” It has always been so. There is such a thing as Ivy League food, and it is never great. Each top Ivy League school has a restaurant where visiting dignitaries and faculty are wined and dined. They are some of the longest runs in American restaurant history, but they exemplify mediocre food. The big professor go-to Harvard restaurant, Harvest, has been around for a half century.
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Awards

MacArthur Genius Grant Winner

2011
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