CultureShared traditions, belief systems and values among a social group
The future of food was envisioned by many prognosticators as entirely meatless and often synthetic.
November 23, 2011 | By Matt Novak
Holiday readings from Louisa May Alcott, Mark Twain, Philip Roth and contemporary novels that use Thanksgiving as the backdrop for family dysfunction
November 23, 2011 | By Lisa Bramen
Before you find yourself in the kitchen on Thanksgiving, losing this battle and cursing the world, it might help to learn what happens to meat during the cooking process
November 22, 2011 | By Jesse Rhodes
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
The history of the holiday meal tells us that turkey was always the centerpiece, but other courses have since disappeared
November 21, 2011 | By Megan Gambino
We're moving on up—visions of a self-contained community within a 1,000-foot tall skyscraper
November 18, 2011 | By Matt Novak
The first case of stigmata—the appearance of marks or actual wounds like those Christ received during the Crucifixion—was recorded in 1224. Hundreds of cases have followed. But this phenomenon has not been fully explained.
November 18, 2011 | By Mike Dash
How much has technology really changed since the first ovens, wood-fired hearths?
November 18, 2011 | By Lisa Bramen
In Birmingham, Alabama, the art museum's "Jazz Bowl" by famed U.S. industrial designer Viktor Schreckengost was an artistic, and civil rights, turning point
November 17, 2011 | By Henry Adams
Baker Eli Rogosa talks about how supermarket flour differs from flour made from heritage grains such as einkorn
November 17, 2011 | By Jesse Rhodes
This weekend, learn about commercial space travel, celebrate Chile's Native heritage, and examine the meaning of color with an expert
November 17, 2011 | By Joseph Stromberg
A forward-looking lesson plan predicted that "computers will soon play as significant and universal a role in schools as books do today"
November 16, 2011 | By Matt Novak
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
To the uninitiated, a paella is a paella is a paella, but the subtleties of its preparation, the exact timing of when to add the water and for how long it should lie before being served are the subject of fierce debate
November 15, 2011 | By Guest Blogger
This week, learn about an archaeological dig, see a Tlingit legend performed, hear a panel discussion of contemporary artists, and test your knowledge of geography
November 14, 2011 | By Joseph Stromberg
The toppling of Egypt's government has led to a renewal of violence against the nation's Christian minority
November 2011 | By Joshua Hammer
"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
If an atomic bomb drops on your house, a civil defense official advises: "Get over it."
November 09, 2011 | By Matt Novak
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
Like the McRib, scrapple is a distinctively American pork product and a regional favorite
November 08, 2011 | By Jesse Rhodes