/https://tf-cmsv2-smithsonianmag-media.s3.amazonaws.com/filer/20120216104024canarian-potatoes.jpg)
The Best and Worst of Canarian Food
There are two delicacies unique to the Canary Islands that every visitor should try at least once—and in the case of one of them, once is quite enough
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2012 Oscar-Nominated Animated Shorts: A Cheat Sheet
Which are the best shorts to watch and which one will take home the award next weekend?
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Nothing Out of the Ordinary: Squirrel Stewed, 1878
A collection of old community cookbooks reflects a changing ecology and a cultural shift: the decline of hunting, chitlins and pig’s feet
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Mark Twain on Where Babies Come From
The American humorist lends his reasoning for his long and fruitful marriage
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Everything You Wanted to Know About Food and Sex (But Were Afraid to Ask)
What is the term for a “euphoric sensation upon eating amazingly delicious food”
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Brotherhood Spirit in Flesh Soup, or a Recipe Calling For Love
The counterculture has long been characterized by a single word: “love.” For some hippie communards, love was also a recipe ingredient
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Hollywood does romance best in its comedies
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When Uncle Sam Backs Your Film
How Act of Valor is only the latest in a long history of official military involvement in the film industry
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Charles McIlvaine, Pioneer of American Mycophagy
“I take no man’s word for the qualities of a toadstool,” said the man who took it upon himself to sample more than 600 species
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Sugar of Lead: A Deadly Sweetener
Did ancient Romans, Pope Clement II or Ludwig van Beethoven overdose on a sweet salt of lead?
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Introducing Smithsonian Magazine on the iPad
All the history, travel, science and culture you love in a new and exciting format
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Bedtime Reading From Beatrix Potter: Amateur Mycologist
Would Flopsy, Mopsy and Peter Cottontail have been conceived had it not been for the biases of Victorian era science?
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What Ever Happened to the Short Film?
Why short films still win Oscars
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As American as Doritos, Bud and Chrysler
The Super Bowl has always been about more than just the outcome of the game
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The Squishy History of Bath’s Buns
Was Sally Lunn a 17th-century Huguenot refugee named Solange Luyon? Or just a great tall tale?
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The Battle for Food in World War II
A new book examines how food figured into the major powers’ war plans
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Where Jet Engines, Football Fans and Eggs Collide
Does the noise in a Super Bowl stadium create enough power to fry up a dozen eggs?
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Super Bowl Guide to Football Films
The sport was fodder for slapstick comedy, but as the technology evolved, so did the way in which filmmakers portrayed the gridiron on the big screen
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A Preview of Discovery’s Arrival to the Smithsonian
NASA prepares its decommissioned space shuttles for delivery to the National Air and Space Museum
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