Articles by Peter Smith
Back in 1916, the now-famous Nathan's hot-dogs of New York City did not sell on name alone
The Baltic herring ferment inside a can thanks to salt-loving, anaerobic bacteria that produce distinctive organic acids found in sweat and rotting butter
The Damariscotta River was an epicenter of oyster shucking between 2,200 and 1,000 years ago
A newly analyzed cuneiform hymn accompanied a drinking song dedicated to a female tavern-keeper
The product was a life-saving technology that avoided the transmission of disease from communal "tin dippers"
Where do Mayor Michael Bloomberg's statistics come from? People underestimate junk food and overestimate healthy food in dietary surveys
These elder-containing concoctions, credited with reviving a taste for liqueurs, came about as folk remedies
Ambergris, the subject of a new book, "is aromatic—both woody and floral. The smell reminds me of leaf litter on a forest floor."
In 1901, a 17-year-old Russian discovered the gas that tells fruits to ripen
It might be predictable that hamburger is considered a masculine food, but what about rabbit or orange juice?
One of the first recipes for ketchup published in the United States called for "love apples"
The sinking of the Alvin was an accident that demonstrated the promise of a novel food preservation method
Curious about the middle ground between fresh and rotten? These four books tell you how to preserve the fleeting tastes of spring
The "if you can't beat 'em, eat 'em" strategy for controlling exotic species could backfire, a new analysis warns
Why are the lees at the bottom of a wine or cider barrel named for your female parent?
What's behind recent claims about a milky unpasteurized panacea?
Amerigo Vespucci wasn't entirely heroic—just ask Ralph Waldo Emerson
What can snack food marketing tell us about political campaigns?
Carol Nemeroff studies why certain foods, such as feces-shaped fudge, pink slime, or recycled tap water, gross us out