Food History
Cacao Was First Cultivated in South America, Not Mexico and Central America
New study pinpoints birth of chocolate to some 5,300 years ago, or nearly 1,500 years earlier than previously believed
Taste Your Way Through Italy, One Ingredient-Specific Museum at a Time
The Emilia Romagna region has 25 food museums, each dedicated to a beloved food item – ranging from balsamic vinegar to Parmesan cheese
136,000 Varieties of Rice Are Now Protected in Perpetuity
An annual $1.4 million funding grant will allow the International Rice Research Institute to help develop drought, heat- and flood-resistant rice varieties
Ancient Precursor to Pumpkin Spice Latte? Archaeologists Uncover Earliest Human Use of Nutmeg
Shards of ancient ceramics on Pulau Ay reveal nutmeg's early history
The 19th-Century Fight Against Bacteria-Ridden Milk Preserved With Embalming Fluid
In an unpublished excerpt from her new book <i>The Poison Squad</i>, Deborah Blum chronicles the public health campaign against tainted dairy products
Inventing a Longer-Lasting Popsicle
A British design firm has used a half-forgotten World War II technique to create ice pops that don't melt as fast as the ordinary ones
There’s a Scientific Explanation for Why Adults Are More Likely to Tolerate Leafy Greens
Just eat your veggies: Salivary proteins adapt to bitter tastes, making them more palatable over time
Egyptian Papyrus Reveals This Old Wives' Tale Is Very Old Indeed
The "Wheat and Barley" pregnancy test described in a recently translated medical text has been practiced for thousands of years
Oldest Cheese Ever Found in Egyptian Tomb
Italian researchers also found traces of disease-causing bacteria in what they believe is probably extremely aged cheese.
Nut Milks Are Milk, Says Almost Every Culture Across the Globe
Even though the dairy industry may not like it, labeling the juice from almonds and soy beans 'milk' follows centuries of history
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
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
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
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.
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?
How Enslaved Chefs Helped Shape American Cuisine
Black cooks created the feasts that gave the South its reputation for hospitality
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
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
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