Food

Pepin has recently announced his donation of the menu from that long-ago meal when he dined with Julia Child at her home shortly before her kitchen was dismantled and delivered to the Smithsonian Institution.

Jacques Pépin Donates a Hand-Painted Menu From His Last Supper With Julia Child

This month the modern traditionalist chef is honored with the first-ever Julia Child Award

Eateries like La Palma in San Francisco's Mission District are revered by some communities, but off-the-radar for others

Find Flavor Around Every Corner (and Off the Beaten Path) With These Culinary Walking Tours

From beloved institutions to hole-in-the-wall eateries, great food is everywhere

How to Harvest and Dry Herbs

A guide to keeping a little bit of summer in your meals far into winter

Tired of Apples? Pick These Exotic Fall Fruits Instead

Here's where to find pawpaws, persimmons and other unusual fruits in the wild

A Guide to Buying Ethical Coffee

How to make sense of the beans that promote sustainable agriculture and humane worker rights

What gives your local Chardonnay that je ne sais quoi? It just might be the regional microbes.

New Research

Wine Gets Some of Its Unique Flavors From Regional Microbes

Small genetic differences in a single species of yeast produce distinct mixes of chemicals that contribute to terroir

Toni Tipton-Martin's book The Jemima Code: Two Centuries of African American Cookbooks gives readers a new look at African-American cooking history and culture.

What 200 Years of African-American Cookbooks Reveal About How We Stereotype Food

In a new book, food journalist Toni Tipton-Martin highlights African-American culinary history through hundreds of pages of recipes

A Lima street vendor dishes up anticucho, grilled skewers that are traditionally prepared with marinated beef heart or tongue. It is a culinary tradition probably started by enslaved Africans here during the Spanish colonization.

Smithsonian Journeys Travel Quarterly: Inca Road

How Food Became Religion in Peru's Capital City

Great cooking is what defines Lima today, but the culinary boom started decades ago, during a time of conflict

Milk is udderly fascinating.

Seven of the Most Extreme Milks in the Animal Kingdom

A lactation expert breaks down why rhinos, rabbits and even pigeons produce their own special blends for babies

Dried fruit powder will keep for up to two years.

Swedish Designers Are Turning Fruits and Veggies Into a Nonperishable Powder

The dried and powdered produce, called FoPo, could become a staple in disaster relief

What Is a Personal Food Computer?

A farm the size of a desktop could change the way we grow food in cities

What Should You Look for When Buying Olive Oil?

Cold-pressed? From Greece or Spain? What really matters when getting your EVOO

Great Wine in Great Britain? The Unlikely Vino Culture Emerging in England

In the south of England, a new class of vintners is giving French bubbly a run for its money

Cool Finds

Root Beer Is For Adults Again

This is not your soda fountain’s root beer

Taken by ship to North America and Europe in the 15th and 16th centuries, the tiny fruit gave rise to all the many tomato varieties enjoyed today.

Smithsonian Journeys Travel Quarterly: Inca Road

Why Is This Wild, Pea-Sized Tomato So Important?

Native to northern Peru and southern Ecuador, this tiny and rapidly vanishing tomato boasts outsized influence on world gastronomy

The Foods Americans Once Loved to Eat

Turtles, beavers and eel were once beloved staples of the continental diet. What happened?

Ask Smithsonian 2017

Does Dieting Actually Make Your Stomach Shrink?

Not exactly, says science—stretchiness and psychology seem to play bigger roles than size in determining how much a person can eat

Pyrex celebrates its 100th anniversary this year.

How Pyrex Reinvented Glass For a New Age

One hundred years after the birth of the brand, the Corning Museum of Glass pays homage to America's favorite dish

Texas longhorn cattle.

How "Meat Banks" Are Helping Farmers Preserve Precious Livestock

Frozen sperm and tissue are being stored to protect commercial animals and help save rare heritage breeds

A champagne toast for all leads into a gourmet meal.

Smithsonian Journeys Travel Quarterly: Paris

Eat Like a Parisian in a Parisian Apartment

An Internet-based service allows visitors an authentic taste of food, friendship and culture

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