Drink
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 |
By admin
Beer for Dessert
Pairing beer with savory foods is what most of us traditionally do. But who's to say you can't find beers fit for a dessert course?
June 29, 2011 |
By Jesse Rhodes
The Historic Saloons of Central California
Not even rumors of apparitions could stop a group of eager drinking companions from investigating these ghost town bars
June 24, 2011 |
By Matt Kettmann
Five Ways to Eat Watermelon
The best way to eat watermelon? By the wedge, bare feet dangling into a pool or lake. But here are five other pretty good ideas
June 08, 2011 |
By Lisa Bramen
Science in the Public Interest: The Beer Koozie Test
How well do beer koozies actually work at keeping your beverage cold?
May 27, 2011 |
By Lisa Bramen
7-Up Cake and Other Bubbly Baking
In fact, I rarely drink soda at all anymore, since I try to avoid its empty calories. Such sugary beverages should really be considered dessert—so putting them in dessert makes sense
May 20, 2011 |
By Lisa Bramen
Five Funky Food Museums
Here's a quick look at five funky food museums worth visiting, including ones devoted to SPAM, mustard and Pez
May 19, 2011 |
By Jesse Rhodes
Beyond Grapes: It’s Wine, But Not From the Vine
The first thing that comes to mind at the mention of wine is "yes, please." The second is "grapes." And the last thing might have been pumpkins—until this week, when I tasted pumpkin wine
May 18, 2011 |
By Lisa Bramen
The Next Generation of Vending Machines
Is this the next logical step in our ongoing quest for convenience or does it make accessing foodstuffs more complicated than it should be?
May 10, 2011 |
By Jesse Rhodes
Inviting Writing: Addicted to Tab
For this month’s Inviting Writing, we asked for memories of forgotten or lost foods—things that are no longer available, hard to find, or that just don’t taste as good as they once did. Reminiscing about the distinctive packaging, bitter taste and earworm jingle of an almost-lost soft drink, writer Kelly Robinson takes us back to [...]
May 02, 2011 |
By Smithsonian Staff
