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Arts & Culture

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The Birth of Brunch: Where Did This Meal Come From Anyway?

Cinco de Mayo: Who Prepares Your Food?

Hispanics are a major presence in the American food system—and the largest Hispanic group in the country is of Mexican origin

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What’s in a Restaurant Name?

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The Evolution of the Modern Kitchen

Tab soda cans

Inviting Writing: Addicted to Tab

A parent hopes an authentic Roman banquet will bring the Latin language alive for their son.

Ad Nauseam

Recreating a Roman banquet seemed like a good idea

With the rise of information theory, ideas were seen as behaving like organisms, replicating by leaping from brain to brain, interacting to form new ideas and evolving in what the scientist Roger Sperry called "a burstwise advance."

Ask Smithsonian 2017

What Defines a Meme?

Our world is a place where information can behave like human genes and ideas can replicate, mutate and evolve

See artist Preston Singletary's Raven Steals the Sun, 2008, at the American Indian's Heye Center in New York City until September 5.

What’s Up

Frederick Eugene Ives' photochromoscopy plates "are perhaps the first color photographs of San Francisco.

The 1906 San Francisco Quake in Color

Recently discovered photographs depict the aftermath of the devastating California earthquake in a new light

Sculptor Ousmane Sow creates pieces rooted in Africa and Europe.

A Larger-Than-Life Toussaint Louverture

The Haitian revolutionary joins the Smithsonian Museum of African Art’s collection

Alain Touwaide, a science historian in the botany department at the National Museum of Natural History, has devoted his career to unearthing lost knowledge.

What Secrets Do Ancient Medical Texts Hold?

The Smithsonian’s Alain Touwaide studies ancient books to identify medicines used thousands of years ago

Deciphering the universe is a "Grand Challenge." Shown here is Galaxy M100.

Synergies

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Letters

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Should You Keep an Emergency Food Stash?

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Eau d’Asparagus (or What’s Behind That Asparagus Effect?)

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It’s a Tomato! The Miracle of Life, Plant Edition

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Help the New York Public Library Digitize Its Menus

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Inviting Writing: Lost Foods

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Rabbit: The Other “Other White Meat”

Not the popular choice for Easter dinner…

The rabbit reminded the author of chicken, but more flavorful and tender.

Recipes for Rabbit Fricasse and Raspberry Fool

Learn how to make two dishes from 17th century English cookbooks

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