Food History

A photograph of Yamei Kin in 1912

The Chinese-Born Doctor Who Brought Tofu to America

Yamei Kin was a scientific prodigy who promoted the Chinese art of living to U.S. audiences

The world's most Michelin-starred chef ever

Joël Robuchon, the World's Most Michelin-Starred Chef Who Transformed the Mashed Potato

The French chef turned the focus of fine cuisine toward simplicity and flavor

Fears materialized when a series of deadly botulism cases struck unassuming consumers throughout the country.

The Botulism Outbreak That Gave Rise to America’s Food Safety System

In late 1919 and early 1920, scientists and canners worked with the government to protect the public from the deadly toxin

A butcher in Meizhou, China

Will China's Growing Appetite for Meat Undermine Its Efforts to Fight Climate Change?

The country consumes 28 percent of the world's meat—twice as much as the United States. And that figure is only set to increase.

Heinz is why ketchup seemed to become distinctly American.

A Brief (But Global) History of Ketchup

Canada recently slapped a tariff on U.S. exports of ketchup, and the EU plans to do the same. But is the condiment all that American?

The Gilbert Stuart painting “Portrait of George Washington’s Cook” may depict Hercules, the first president’s famous chef.

How Enslaved Chefs Helped Shape American Cuisine

Black cooks created the feasts that gave the South its reputation for hospitality

Researchers sampling the Iceman's stomach contents in 2010

Before He Died, Ötzi the Iceman Ate a Greasy, Fatty Meal

A detailed analysis of the mummy’s stomach contents suggests he knew precisely what to eat to survive in harsh Alpine conditions

Raising a Glass to Armenia’s Elaborate Toasting Tradition

In the backyard of the world’s oldest-known winery, a cherished national tradition evolved

Forget Baguettes — Why In-the-Know Bread Lovers Should be Heading to the Caucasus (Recipe)

During a culinary research trip to the Republic of Georgia, a team of chefs tour backyard bakeries — and return with inspiration for their flatbread

Sea Captains Carousing in Surinam

What Did the Founding Fathers Eat and Drink as They Started a Revolution?

They may not have been hosting a cookout, but they did know how to imbibe and celebrate

So gooey, so good.

Let Us Tell You S'more About America’s Favorite Campfire Treat

The gooey snack became popular thanks to technological advances of the Industrial Revolution, which brought cheap sweets to the masses

The first frozen margarita machine is in the collections of the Smithsonian's National Museum of American History.

The Uniquely Texan Origins of the Frozen Margarita

A Dallas restaurant owner blended tequila, ice and automation. America has been hungover ever since

Mmm.

Sink Your Teeth Into Chicago’s New Hot Dog Museum

The Vienna Beef company is celebrating its 125th anniversary with a meaty display of memorabilia

This 4,000-Year-Old Jar Contains Italy's Oldest Olive Oil

Traces of oleic and linoleic acid found on a central Italy jar pushes the timeline of the substance in the region back an estimated 700 years

How Ketchup Revolutionized How Food Is Grown, Processed and Regulated

The condiment really is the perfect complement to the American diet

Archaeologists Uncover 20,000-Year-Old Kangaroo Cook Out

The site in Pilbara is one of many helping to define human movements in Australia

The staff at Thip Khao in Washington, D.C.'s Columbia Heights neighborhood.

Meet The Devotees of the Growing Lao Food Movement in a New Video from Folklife

Seng Luangrath opened a Lao restaurant in Washington, D.C. and made it a community for other immigrants

Kraft advertisement in the Ladies’ Home Journal, 1948

A Brief History of America's Appetite for Macaroni and Cheese

Popularized by Thomas Jefferson, this versatile dish fulfills our nation's quest for the 'cheapest protein possible'

Among the artifacts in the exhibition is "Female Emigrants Guide," a guidebook for new immigrants to Canada about things like what produce to grow.

New Exhibition Serves Up 150 Years of Canadian Culinary History

'Mixed Messages: Making and Shaping Culinary Culture in Canada' features cookbooks, photos and artifacts from the 1820s to the 1960s

The Factory That Oreos Built

A new owner for the New York City landmark offers a tasty opportunity to recap a crème-filled history

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