Culture
Shared traditions, belief systems and values among a social group
Where Lance Remains the King
Among the peaks, cirques and summits of the French Pyrenees, the greeting call to an American on a bike may always be "Armstrong!"
May 31, 2012 |
By Alastair Bland
Don’t Let Your Money Fly Away: A 1909 Warning to Airship Investors
Flying aboard aircraft? Just a passing fad
May 31, 2012 |
By Matt Novak
Meat is From Mars, Peaches are From Venus
It might be predictable that hamburger is considered a masculine food, but what about rabbit or orange juice?
May 30, 2012 |
By Peter Smith
Predictions for Educational TV in the 1930s
Before it became known as the "idiot box," television was seen as the best hope for bringing enlightenment to the American people
May 29, 2012 |
By Matt Novak
Sleep Like a Pauper, Eat Like a King
Between grocery stores, wine shops, artisan bakeries and farm stands, I regain each calorie I burn in style and taste
May 29, 2012 |
By Alastair Bland
Big Things Ahead… But Keep Your Shirt On
Americans in the 1940s had wondrous expectations about the post-war world. Meet one author who advised them to curb their enthusiasm
May 25, 2012 |
By Matt Novak
Events May 25-27: Laundry Day, Healing and Aloha, 100 Artworks at the American Art Museum
This weekend, air out your dirty laundry, live the life of "aloha" and check out the American Art Museum's latest exhibit.
May 24, 2012 |
By K. Annabelle Smith
Tasting France’s Finest Wines
Sauternes is a cute little village near Bordeaux that would likely have been just another manure-splattered cow town if dumb luck, microclimatology and royal wineries had not showered the region in fortunes
May 24, 2012 |
By Alastair Bland
The Birth of Non-Alcoholic Ketchup
One of the first recipes for ketchup published in the United States called for "love apples"
May 24, 2012 |
By Peter Smith
What Sunken Sandwiches Tell Us About the Future of Food Storage
The sinking of the Alvin was an accident that demonstrated the promise of a novel food preservation method
May 23, 2012 |
By Peter Smith
Five Quintessential Cajun Foods
If you've only had the pleasure of eating a bowl of gumbo, queue up some Beausoleil and prepare some of these specialties
May 22, 2012 |
By Jesse Rhodes
Resistance to Nazis in a Land Riddled with Caves
We wondered if the cave's tenants cooked inside or out, if they peered down at the valley and if they wrapped all glassware and metal in cloth to prevent reflective giveaways to the Nazis below
May 22, 2012 |
By Alastair Bland
Tripping Through the Cold War: Drug Warfare in the Retrofuture
Was LSD the Soviet Union's secret weapon?
May 18, 2012 |
By Matt Novak
Free Beer in the Dordogne Valley: Come and Find It!
These beers should last for several hot summers and cold winters. Where exactly are they hidden? Here are the directions
May 18, 2012 |
By Alastair Bland
Books on How To Get Pickled
Curious about the middle ground between fresh and rotten? These four books tell you how to preserve the fleeting tastes of spring
May 18, 2012 |
By Peter Smith
There’s No Place Like Naples for Pizza
Forget Chicago deep-dish, Roman pizza bianca and Domino's. For the best, most authentic pizza, go to Napoli
May 18, 2012 |
By Susan Spano
Events May 18-20: Identities in Motion, Metro Mambo, Surfboard Carving
This weekend celebrate Asian-Pacific Heritage Month, do the Mambo at the National Museum of African Art and witness Tom Stone carve a traditional Hawiian surfboard.
May 17, 2012 |
By K. Annabelle Smith
A More Efficient Airline Meal Tray
A recent innovation in the design of the airline meal tray has resulted in massive savings. Maybe the next innovation should focus on the actual food.
May 17, 2012 |
By Sarah C. Rich
Mark Kurlansky on the Cultural Importance of Salt
Salt, it may be useful to know, cures a zombie
May 17, 2012 |
By Jesse Rhodes
Clarence Birdseye, the Man Behind Modern Frozen Food
I spoke with author Mark Kurlansky about the quirky inventor who changed the way we eat
May 16, 2012 |
By Jesse Rhodes
