US EDITION OF THE WORLD’S OLDEST MAGAZINE
Middle East
There is no Iranian version of Mikhail Gorbachev set to rise to his office
By Daniel DePetris
Film
Early word suggests that the Palme d’Or is likely to go to the French director Jacques Audiard
By Alexander Larman
Diary
God understood that the Israelites created the golden calf out of a crisis of confidence
By Batya Ungar-Sargon
International
Ahmad Massoud and the National Resistance Front believe that, if aided by the West, they can save Afghanistan
By Max Jeffery
Campaign 2024
By comparison, our modern debates are totally Mickey Mouse
By Newt Gingrich
Culture
It is yet another toxic byproduct of America’s tragic past
By Sean Thomas
Ballots, baseball and blue-collar jobs
By The Spectator
The cases have sealed the former president’s hold on the GOP
By Ben Domenech
When it comes to his veep, there’s little doubt that Trump is looking for loyalty
By Freddy Gray
These encampments are remarkable because of what’s being said
By Spectator Editorial
Books
If any writer was acutely aware of how complicated the human psyche is, it was Munro
By Leah McLaren
Food tastes so much better with jetlag
By Ross Anderson
The writer remains strong, his determination to write a beacon for anyone who cares about freedom of thought and speech
By Philip Womack
Book Review
One of many fascinating things to be learned from Morning After the Revolution is the process by which someone gets canceled
By Ed Zotti
Catherine Coldstream refuses to be bitter and Cloistered is all the more beautiful, and holy, as a result
By Fergus Butler-Gallie
In Tom Baldwin’s biography, the leader comes across as compassionate and hard-working, but so ill at ease in front of the cameras
By Lynn Barber
Genius or flop? All will be revealed soon at the Cannes Film Festival
What would C.J. Sansom have made of this adaptation of his novel series?
By James Delingpole
The show is perhaps the most overtly liberal mainstream entertainment
What will it mean for the art world’s future?
By William Newton
Food
The city’s established and rising culinary stars are making a special kind of magic
By Amy Rose Everett
Serve them with coffee after a meal or in place of a mid-morning biscuit
By Olivia Potts
Science & Tech
They come at a premium
Ever-excellent spots in South Africa’s epicurean dreamland
A few years ago on the way home I stopped for a young couple
By Catriona Olding
American Life
Is it possible to love a science, or any branch of knowledge, despite one’s abysmal ignorance thereof?
By Bill Kauffman
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