Smithsonian Voices

From the Smithsonian Museums

Bowls of citrus fruits including lemons, limes, and oranges, are arranged on a striped, bright green table cloth. Behind the bowls are jars filled with various superfoods including Goji berries.

La Cultura Cura: How Latinos Are Reclaiming Their Ancestral Diets

Whole Foods certainly didn't invent chia seeds.

Preparing klulik from Sasoun at Noosh. (Photo by Areg Vardanyan, My Armenia Program)

Eat Like an Armenian with These Tips from a Local Guide

인삼주 Insam-ju is a ginseng liquor made by preserving ginseng in alcohol above thirty proof. Korean people often make insam-ju at home and take a shot daily for its health benefits. It is also shared with special guests and is often paired with samgyetang (ginseng chicken soup). (Photo by Grace Dahye Kwon)

How Ginseng Connects Me to the Roots of My Korean American Community

Anto Kilislian prepares lahmajoun at the 2018 Smithsonian Folklife Festival. (Photo by Sonya Pencheva, Ralph Rinzler Folklife Archives)

Food and Longing in the Armenian Diaspora

Master basket weaver Arthur Petrosyan sits and works on a project. (Photo by Narek Harutyunyan, My Armenia Program)

Travel the Sweetest Route through Vayots Dzor and Syunik, Armenia

Unearthing a karas (large storage vessel, amphorae) at Trinity Canyon Vineyards. (My Armenia Program )

A Wine Expert's Diary from the Roads of Vayots Dzor, Armenia

Bright lights and large crowds were ever-present at the Weihnachtsmarkt in Dresden, Germany, 2014. (Photo by Pete Reiniger)

A Taste of the German Christmas Market at Home: Glühwein mit Schuss

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A Kumeyaay Folktale Illuminates Why the Sun and Moon Shine at Different Times

Dennis Zotigh Is a Man of Many Talents, Many Tribes

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