Long before hops cones were used to make beer bitter, hops shoots were eaten as a spring green
Colonel Sanders thought the quality of his chicken had "slipped mightily" and the whole culture of fast food appeared to disgust him
Alarmed by the sinking of the ocean liner, a radio pioneer devised a way to detect icebergs—and then submarines, reefs and schools of fish
The tuber that gave its name to the heroine of the Hunger Games books has its roots in an era when European explorers met native Americans
The French botanist named 6,700 species in a manic quest for fame. But did his taste for wild foods do him in?
Lab experiments show that we associate different sounds with different flavors, and that sounds influence how foods taste
Put the bumpy, sour, off-key sound of a mobile ice cream vendor on repeat and play it loud, and you've got an infectious earworm
What does a folk song have to do with food trucks, Good Humor bars and the Beach Boys?
A one-man band of an adman recorded an infectious three-minute earworm that will disrupt your sanity this summer
The images convey invisible or purposely obfuscated ideas related to food, explained by the experts themselves
The author of a new book on bitters explains how they went from medicine to cocktail ingredient
Corporate cookbooks occupy a unique place in the kitchen, and they exhibit corporate America's attempt to establish societal norms
The inventor of one of the first ready-to-eat breakfast cereals was also an accidental historian
Have you heard the one about the crowd of hungry miners looking for a meal in Chinatown?
The 1870 trademark was for "Deviled Entremets"—"Intended for Sandwiches, Luncheons, and Traveler's Repasts"
The canning innovation left another lasting impression: Foods are safe only when sterilized
While disgust originally protected us from potential poisons, it eventually gave rise to culturally defining flavors and odors, all tied to local microbes
A 2,000-year-old shipwreck held ceramic vessels full of fish sauce, as well as a giant tank for transporting live fish
Fermented fish sauce has been a culinary staple since at least the 7th century B.C. What makes this seemingly disgusting condiment so popular?
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