Food History

The Best Books About Food of 2016

Looking for the perfect gift for the food lover in your life? Any of these suggestions will hit the spot

French toast, also known as lost bread, German toast, and "poor knights' pudding" is celebrated today, but it tastes great any day.

There Are as Many Names for French Toast as Ways to Cook It

People have been enjoying the eggy bread treat since Roman times

The aftermath of the 1919 Great Molasses Flood

The Sticky Science Behind the Deadly Boston Molasses Disaster

Nearly 100 years after the massive molasses tank ruptured, scientists are finally sussing out how this tragedy occurred

The Bishop's lump

Researchers Trace 300-Year-Old Lump of Poop to Danish Bishop

The upper class contents of the little nugget suggests it likely belonged to Bishop Jens Bircherod or his wife

Portrait of Edward Winslow

The Plymouth Hero You Should Really Be Thankful for This Thanksgiving

Without Edward Winslow, we probably wouldn’t even be celebrating the holiday

A 5,310-year-old corn cob.

Lend Me Your Ears: A Tale of Evolution From a 5,310-Year-Old Corn Cob

Corn has come a long way since its grassy beginnings

The Story of How McDonald’s First Got Its Start

From the orange groves of California, two brothers sought a fortune selling burgers

Mmm, science.

Science Explains Why Chocolate Should be Savored, Not Scarfed

And other molecular secrets to digest while you're digesting

Transcaucasian Trail

A Taste of the Wild Side: Finding Local Flavor in Armenia’s Edible Highlands

Rick Bayless, whose innovative Chicago restaurants blazed the trail toward wider acceptance of south-of-the-border cooking, has much in common with the celebrated Julia Child.

Rick Bayless Preaches the Gospel of Modern Mexican Cuisine

The trail-blazing Chicago chef and cookbook author wins the second annual Julia Child Award and makes a donation to the Smithsonian

Are Pumpkin Beers, Thank God, Finally on the Way Out?

Some breweries are slowing production, as the trend may be fizzling

This golden goodness relies on a mathematical concept known as the silver ratio.

Using Math to Build the Ultimate Taffy Machine

A mathematician dives into taffy-pulling patents to achieve optimum confection creation

Chock-full of smoked meats and native vegetables like corn, plantains, and squash, ajiaco is a mainstay of Cuban cooking.

Ajiaco, Cuba in a Cauldron

With origins in the island’s oldest culture, <i>ajiaco</i> is a stew that adapts to the times

Alfred Jacob Miller's "Buffalo Jump," 1859-1860

1,600-Year-Old Feast Unearthed in Alberta

Archeologists at Head-Smashed-in-Buffalo Jump have excavated a rare roasting pit with the meal still left inside

After 80 Years, New York’s Iconic Carnegie Deli Is Closing for Good

The iconic jewish deli has served heaps of pastrami in Times Square for decades

The Sweet Home Cafe will take your taste buds on a trip across the country.

Two Hungry Reporters Dig Into the Sweet Home Café at the African American History Museum

We're still digesting the rich narrative—but mostly, the Georgia shrimp and Anson Mills stone ground grits

A Louisiana staple, boudin can be bought at grocery stores, roadside stands and homegrown shops like Bayou Boudin and Cracklins in Breaux Bridge.

Find Out Why Boudin Is Louisiana's Most Famous Sausage

The state is studded with shrines to the rice-filled pork treat

A 3,000-year-old clay pot with cheese residue found burnt to the bottom.

Archaeologists Find Ancient Pot With Traces of 3,000-Year-Old Burnt Cheese

This ancient mishap gives researchers a peek into Bronze Age life

Sugar companies have gotten themselves in a sticky situation.

Sugar Study Draws Attention to Food Industry’s Sour Secret

Food industries have long opened their wallets to snag a piece of the science pie

How did this double 'r' become so prevalent?

It’s Sherbet, Not Sherbert, You Dilettantes

The frozen treat has been mispronounced by generations of Americans

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