Culture
Shared traditions, belief systems and values among a social group
Booze Cruise: The Best Local Liquors to Try While Traveling
Fermentation has been replicated independently in nearly every region of earth, and many of the drinks various cultures brew are well worth a journey
March 22, 2012 |
By Alastair Bland
Meet the Vochol
On an international tour, a Volkswagen Beetle makes a stop at the National Museum of American Indian
March 22, 2012 |
By Megan Gambino
Events March 23-25: Dinner & A Movie: Skydancer, Cherry Blossom Festival Family Day, Book Signing: Jo B. Paoletti
Friday, March 23 Dinner & A Movie: Skydancer For more than 120 years, ironworkers have raised America’s modern cityscapes—sculpting the country’s skylines, fearlessly walking atop steal beams, just a foot wide. Bravery in a job like this, is crucial. In New York City, six generations of Mohawk Indians have made the job their own. This [...]
March 22, 2012 |
By Kelly Smith
Meet Food “Information Artist” Douglas Gayeton
The images convey invisible or purposely obfuscated ideas related to food, explained by the experts themselves
March 22, 2012 |
By Peter Smith
Your Guide to Basquing in the Old West
What are the best restaurants for authentic Basque cuisine?
March 22, 2012 |
By Aviva Shen
Fighting Terrorism in the Future
A 1981 book predicted that the soldiers of the future could be more like heavily armed policemen than a fighting force.
March 21, 2012 |
By Matt Novak
Sipping From a Skull
Archaeologists may have found the earliest examples of human skull cups
March 21, 2012 |
By Jesse Rhodes
A Brief History of Bitters
The author of a new book on bitters explains how they went from medicine to cocktail ingredient
March 20, 2012 |
By Peter Smith
The Shape of Fruits to Come
How our need for convenience is redesigning our food supply
March 16, 2012 |
By Sarah C. Rich
Pfizer’s Recipe for Pig Testicle Tacos
Corporate cookbooks occupy a unique place in the kitchen, and they exhibit corporate America's attempt to establish societal norms
March 16, 2012 |
By Peter Smith
Nature in Focus at the Environmental Film Festival
The Environmental Film Festival floods DC with 180 of the top nature and conservancy films from 42 countries. Here, we've picked a few highlights on view at Smithsonian locations.
March 16, 2012 |
By Aviva Shen
What Shredded Wheat Did for the Navy
The inventor of one of the first ready-to-eat breakfast cereals was also an accidental historian
March 14, 2012 |
By Peter Smith
And for Dessert: An Object Lesson on Simple Pleasure
How a disappointing dessert becomes an object lesson on simplicity and pleasure
March 14, 2012 |
By Sarah C. Rich
Food and Video Games
Video games may be the art medium of the 21st century, but they're also an advertising medium. Here are five notable games that promoted foods
March 13, 2012 |
By Jesse Rhodes
Was Chop Suey the Greatest Culinary Joke Ever Played?
Have you heard the one about the crowd of hungry miners looking for a meal in Chinatown?
March 12, 2012 |
By Peter Smith
Events March 13-15: Public Murals in Southeast DC, The Last Reef, and Hoop Dance with Thirza Defoe
This week, discuss the varying views on public murals, take a 3-D journey of the world's coral reefs, and perform a People's Dance with Thirza Defoe.
March 12, 2012 |
By Aviva Shen
Why Do You Travel?
What is it we look for over mountains and across oceans? What do we find, or hope to find? Answer our survey and we'll publish responses in the May issue of Smithsonian
March 12, 2012 |
By Alastair Bland
Drones: The Citrus Industry’s New Beauty Secret
In the future, farmers will use unmanned drones to improve the appearance of their crops
March 09, 2012 |
By Sarah C. Rich
Super-Sized Food of the Future
How do you eat an eight-foot-long ear of corn?
March 09, 2012 |
By Matt Novak
Underwood’s Deviled Ham: The Oldest Trademark Still in Use
The 1870 trademark was for "Deviled Entremets"—"Intended for Sandwiches, Luncheons, and Traveler's Repasts"
March 09, 2012 |
By Peter Smith
