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
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
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
Black Lobster and the Birth of Canning
The canning innovation left another lasting impression: Foods are safe only when sterilized
March 08, 2012 |
By Peter Smith
Why We Have Sliced Bread
"Here is a refinement that will receive a hearty and permanent welcome," a reporter wrote of the best thing to hit grocery store shelves
March 07, 2012 |
By Jesse Rhodes
Who Is Linda Tatersmith?
If flashy package design can lure people into eating factory-extruded chemical slurries, why shouldn’t it work to trick junk food addicts into eating a vegetable?
March 06, 2012 |
By Sarah C. Rich
That’s Disgusting
While disgust originally protected us from potential poisons, it eventually gave rise to culturally defining flavors and odors, all perhaps tied to local microbes
March 05, 2012 |
By Peter Smith
New Zealand: What’s Hot and What’s Not
From Stewart Island in the far south to the Surville Cliffs in the far north, New Zealand is a country almost as geographically diverse as the United States
March 01, 2012 |
By Alastair Bland
Airships and Oranges: The Commercial Art of the Second Gold Rush
How citrus crate label design fueled a boom that caused the art form's own demise.
March 01, 2012 |
By Sarah C. Rich
How a Ship Full of Fish Helped Recreate an Ancient Fish Sauce
A 2,000-year-old shipwreck held ceramic vessels full of fish sauce, as well as a giant tank for transporting live fish
March 01, 2012 |
By Peter Smith
Five Ways to Eat Lentils
Tired of soup? Use them in cookies, pies or puddings—no, really
February 29, 2012 |
By Jesse Rhodes
