Food | Smithsonianhttp://www.smithsonianmag.com/rss/food/RSS feed for FoodenThu, 09 Mar 2017 16:22:23 +0000Scientists Delve Into Neanderthal Dental Plaque to Understand How They Lived and Atehttp://www.smithsonianmag.com/science-nature/delving-neanderthal-dental-plaque-understand-how-they-lived-and-ate-180962449/The plaque that coated Neanderthal teeth is shedding new light on how our ancestors ate, self-medicated and interacted with humansThu, 09 Mar 2017 16:22:23 +0000Lights, Camera…Cocktails! Five Historic Bars From Hollywood’s Golden Agehttp://www.smithsonianmag.com/travel/relive-hollywoods-golden-age-these-five-historic-los-angeles-bars-180962286/Toast the Oscars at one of these Old Holywood watering holesFri, 24 Feb 2017 17:19:53 +0000Seven Foods You Have to Try in Chilehttp://www.smithsonianmag.com/travel/foods-you-have-eat-chile-180962257/ Thu, 23 Feb 2017 21:47:15 +0000Can Ancient Techniques Make Modern Wine Better?http://www.smithsonianmag.com/travel/ancient-winemaking-techniques-armenian-karas-renaissance-180962212/A new generation of wineries are going to painstaking lengths to acquire hundreds of historic clay karasesThu, 16 Feb 2017 18:49:38 +0000Fall in Love With Cannibalism This Valentine's Dayhttp://www.smithsonianmag.com/science-nature/fall-in-love-cannibalism-180962156/Pair your red wine and chocolate hearts with another delicious accompaniment: cannibalism, in the form of a new bookTue, 14 Feb 2017 14:00:00 +0000Reuben Riffel on Becoming a Top Chef in Post-Apartheid South Africahttp://www.smithsonianmag.com/travel/reuben-riffel-top-chef-south-africa-food-cuisine-cultural-travel-180961652/South African food culture fosters connection, he saysThu, 09 Feb 2017 18:58:42 +0000Does the Classic Paris Meal Still Exist?http://www.smithsonianmag.com/travel/paris-france-food-classic-meal-french-cuisine-gastronomy-cultural-travel-180961653/Two food lovers set out to learn whether the Paris dining experience of their youth can still be foundThu, 09 Feb 2017 17:40:15 +0000Where Did the FDA Come From, And What Does It Do?http://www.smithsonianmag.com/science-nature/origins-FDA-what-does-it-do-180962054/From unglamorous origins, the federal agency has risen to ensure the safety of everything from lasers to condoms Wed, 08 Feb 2017 15:23:24 +0000Chef Margarita Carrillo Arronte on Why Mexican Cuisine Is a UNESCO Treasurehttp://www.smithsonianmag.com/travel/margarita-carrillo-arronte-chef-mexican-food-unesco-world-heritage-cultural-travel-180961644/Meet the woman dedicated to preserving traditional Mexican cuisineWed, 08 Feb 2017 14:11:00 +0000Why the Scrumptious Date Is So Important to the Muslim Worldhttp://www.smithsonianmag.com/arts-culture/why-date-is-so-important-to-muslim-world-180962011/The Prophet Muhammed said that Ajwah dates—grown in the Madinah region of Saudi Arabia—are from paradiseMon, 06 Feb 2017 13:30:00 +0000For Ancient Egyptian Pharaohs, Life Was a Banquet, But the Afterlife Was the Greatest Feast of All http://www.smithsonianmag.com/travel/pharaonic-feast-afterlife-history-cultural-travel-180961617/Life after death for the Ancient Egyptian elite included lots, and lots, of foodFri, 03 Feb 2017 18:55:03 +0000Why Do Chinese Restaurants Have Such Similar Names?http://www.smithsonianmag.com/smithsonian-institution/why-do-chinese-restaurants-such-similar-names-180961996/Consistency and familiarity is the traditionWed, 01 Feb 2017 16:18:35 +0000Local Lens: Our Favorite Instagram Tongue Teasershttp://www.smithsonianmag.com/travel/local-lens-instagram-food-photography-180961643/Hailing from Vietnam, Turkey and Italy, these photographers show that a love of beautifully arranged food knows no bordersTue, 31 Jan 2017 20:13:55 +0000When Happy Hour Was "Green Hour" in Parishttp://www.smithsonianmag.com/travel/last-stop-absinthe-happy-hour-19th-century-paris-180961650/When the clock struck five, 19th-century Parisians turned to absintheMon, 30 Jan 2017 22:31:02 +0000Raise a Glass to the Smithsonian's First Beer Scholarhttp://www.smithsonianmag.com/smithsonian-institution/raise-glass-meet-smithsonians-new-beer-scholar-180961961/Theresa McCulla is ready to start the “best job ever” chronicling the history of American brewingMon, 30 Jan 2017 15:03:00 +0000