Food | Smithsonianhttp://www.smithsonianmag.com/rss/food/RSS feed for FoodenTue, 04 Aug 2015 20:27:28 +0000Swedish Designers Are Turning Fruits and Veggies Into a Nonperishable Powderhttp://www.smithsonianmag.com/innovation/swedish-designers-are-turning-fruits-and-veggies-that-might-otherwise-be-tossed-away-into-nonperishable-powder-180956099/The dried and powdered produce, called FoPo, could become a staple in disaster reliefTue, 04 Aug 2015 20:27:28 +0000What Is a Personal Food Computer?http://www.smithsonianmag.com/innovation/what-is-a-personal-food-computer-180956085/A farm the size of a desktop could change the way we grow food in citiesMon, 03 Aug 2015 12:00:00 +0000What Should You Look for When Buying Olive Oil?http://www.smithsonianmag.com/arts-culture/what-should-you-look-when-buying-olive-oil-180956116/Cold-pressed? From Greece or Spain? What really matters when getting your EVOOFri, 31 Jul 2015 14:28:41 +0000Great Wine in Great Britain? The Unlikely Vino Culture Emerging in Englandhttp://www.smithsonianmag.com/travel/great-wine-great-britain-unlikely-vino-culture-emerging-england-180956093/In the south of England, a new class of vintners is giving French bubbly a run for its moneyWed, 29 Jul 2015 11:00:00 +0000Root Beer Is For Adults Again http://www.smithsonianmag.com/smart-news/search-edge-craft-breweries-put-hard-root-beer-tap-180956008/This is not your soda fountain’s root beerThu, 23 Jul 2015 16:30:00 +0000Why Is This Wild, Pea-Sized Tomato So Important?http://www.smithsonianmag.com/travel/why-wild-tiny-pimp-tomato-so-important-180955911/Native to northern Peru and southern Ecuador, this tiny and rapidly vanishing tomato boasts outsized influence on world gastronomyThu, 23 Jul 2015 00:03:38 +0000