Arts & Culture

Food has always been a powerful symbol, especially during rites of passage, such as the start of the new year.

Lucky Foods for the New Year

Pigs, fish, beans and cakes are among the many delicacies consumed around the world to celebrate the new year

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Track Food Trends With Google Books

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How to Celebrate Christmas in the Southern Hemisphere

Antipasto: A Holiday Tradition

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Fruitcake 101: A Concise Cultural History of This Loved and Loathed Loaf

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Inviting Writing: First Taste of Fire

Fox River Promotion Booklet, 2006Designed by Marian Bantjes (Canadian, b. 1963)Booklet designed by Rick Valicenti (American, b. 1951) and Gina Garza (American, b. 1979)

Postmodernism's New Typography

In an act of rebellion against the prevailing Sans serif aesthetic, designers looked to celebrate creativity in their digital fonts

Copies of Frey's "A Million Little Pieces" are put on display in a bookstore in New York.

Five Fake Memoirs That Fooled the Literary World

Fiction was stranger than truth in these examples of authentic autobiographies that were anything but that

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Holiday Gift Guide: A Food Book for Everyone On Your List

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Major Moments in U.S. Food Law

Smithsonian magazine's 2010 Notable Books for Children.

Smithsonian’s 2010 Notable Books for Children

In our annual tradition, we present some of the best that children's literature has to offer this year

Cooking With the Stars: Celebrity Cookbooks

Smithsonian magazine's top 10 articles of 2010.

Our Top 10 Stories of 2010

From scientific mysteries to secrets from the Revolutionary War, here are the most-read stories on Smithsonian.com this year

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Inviting Writing: First Tastes

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Lussekatter and Cuccia for St. Lucy's Day

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Five Ways to Eat Leeks

West Pier V, 2006, Fiona Tan.

Exploring the Video Art of Fiona Tan

Take a tour of the contemporary artist’s innovative work in a new exhibit at the Sackler Gallery

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Pass the Posset: The Medieval Eggnog

Potato latkes on the stove.

Unorthodox Potato Latkes for Hanukkah

Looking to reinvent the latke? Here are some alternatives to the old apple sauce and sour cream combo

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Inviting Writing: An Italian-American Grandma’s Cooking

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