Alcohol
The Wonders that Wash Ashore: Malarrimo Beach
The attraction of beachcombing is that one isn't perusing an actual garbage dump; much of what one sifts through on a remote stretch of sand are valuables lost at sea
November 22, 2011 |
By Alastair Bland
Brewing Beer is More Fun With Company
There has probably never been a better time to take up home brewing; supplies and information are readily available at bricks-and-mortar stores and online
November 16, 2011 |
By Lisa Bramen
Where’s the Lunch? Looking at Renoir’s Luncheon of the Boating Party
"It's like a painting about the most perfect meal that ever was—but you can't tell what most of it was," says a Phillips Collection curator
November 10, 2011 |
By Jesse Rhodes
Salisbury’s Medieval Market
The open-air market began in the early 1200s, when what we now call “farmers’ markets” were merely “markets” and “eating local” was merely “eating”
November 09, 2011 |
By Guest Blogger
The Figs and Mountains of Izmir
Travel horizontally in any direction and you see no change in landscape; Siberia remains Siberia from Finland to Kamchatka. But travel just 4,000 feet vertically, and the world transforms
November 01, 2011 |
By Alastair Bland
Cappadocia’s Fairy Chimneys and Cave Dwellings
Doorways still lead into cool, cozy chambers where people grilled kebabs, served tea and worshiped until 1952
October 18, 2011 |
By Alastair Bland
Is Decanting Wine Worth Doing?
Does the practice really improve the taste or is it just a wine snob's affectation?
October 12, 2011 |
By Lisa Bramen
What to Eat and Drink in Turkey
Just about my favorite place in any large town is the central fruit bazaar, where all this goodness is crammed together into a circus of fragrant, colorful mayhem
October 11, 2011 |
By Alastair Bland
Bourbon Renewal: The Rise, Fall and Rebirth of America’s Native Spirit
Despite prohibition, changing palates and charlatan whiskeys, this national drink has made a comeback
September 15, 2011 |
By Jesse Rhodes
Big Brew-ha-ha: Scientists Discover Lager’s Wild Yeast
Beer, a cornerstone of human civilization, owes its alcohol and flavor to yeast; one important variety made a long trans-Atlantic journey
September 01, 2011 |
By Jesse Rhodes
Four Deadly Disasters Caused by Food
There are things you can do to prepare for a hurricane, but what about the London Beer Flood or the Boston Molasses Disaster?
August 30, 2011 |
By Jesse Rhodes
Hurricanes: Drinking Up a Storm and Other Disastrous Cocktails
Once the windows have been boarded up, a cache of water, food and batteries has been stockpiled and the bookcases have been bolted to the wall, sometime there's nothing left to do but have a drink
August 26, 2011 |
By Lisa Bramen
Law and Order: More Culinary Crimes
Those who live outside the law sometimes meet their downfall through their relationship with food
August 23, 2011 |
By Jesse Rhodes
Why Don’t Other Countries Use Ice Cubes?
A better question might be, why do Americans love ice so much?
August 12, 2011 |
By Lisa Bramen
When Bad Things Happen to Good Food
It may be no use crying over spilled milk, but the loss of certain other foods might merit a handkerchief
August 09, 2011 |
By Jesse Rhodes
The Spirited History of the American Bar
A new book details how the neighborhood pub, tavern, bar or saloon plays a pivotal role in United States history
August 03, 2011 |
By Rebecca Dalzell
The Beer Archaeologist
By analyzing ancient pottery, Patrick McGovern is resurrecting the libations that fueled civilization
August 2011 |
By Abigail Tucker
DIY Carbonation: The Fizz Biz Lifts Off
The gadget's entry into the U.S. market comes as economic, environmental and health concerns have converged with an interest in do-it-yourself everything
July 20, 2011 |
By Lisa Bramen
The Rickey Declared D.C.’s Native Cocktail
Lobbyist and Confederate army veteran Colonel Joseph Rickey—or possibly his bartender, George Williamson—invented the concoction in 1883
July 19, 2011 |
By Jesse Rhodes
Weasel Coffee: You’re Going to Drink What?
I was looking forward to another great-tasting coffee experience—until I found out that "cut chon" is Vietnamese for "civet cat dung"
July 07, 2011 |
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