/https://tf-cmsv2-smithsonianmag-media.s3.amazonaws.com/filer/46/32/463245f2-6374-4d2d-b740-31a713fb5d16/sqj_1701_aoe_art_01-wr.jpg)
A Brief History of Food as Art
From subject to statement, food has played a role in art for millennia
:focal(2580x1006:2581x1007)/https://tf-cmsv2-smithsonianmag-media.s3.amazonaws.com/filer/74/d0/74d0fbcf-e9ad-4d2b-a200-19c34c1ef306/sqj_1701_aoe_ramen_02.jpg)
You’ve Been Slurping Ramen All Wrong
In Japan, ramen is a culinary touchstone that goes way beyond food
/https://tf-cmsv2-smithsonianmag-media.s3.amazonaws.com/filer/e9/d9/e9d9997a-7600-4141-a198-1599fc72f66e/ap_christmas_cake_dog.jpg)
Why the Japanese Eat Cake For Christmas
A tradition beginning in war and ending in cake
/https://tf-cmsv2-smithsonianmag-media.s3.amazonaws.com/filer/c8/f3/c8f30afa-93b0-4d52-9f90-e586d26cd354/gingerbread.jpg)
How the Crusades Helped Create Your Gingerbread Latte
Spices have been shaping cuisine for thousands of years, especially around the Christmas season
/https://tf-cmsv2-smithsonianmag-media.s3.amazonaws.com/filer/c4/f8/c4f84cd4-a120-4a4b-a48b-28752f319690/istock-482358076.jpg)
Once a Year, Scientific Journals Try to Be Funny. Not Everyone Gets the Joke
Holiday editions add a much-needed dose of humor to boring journal-ese. But is entertaining readers worth the risk of misleading them?
/https://tf-cmsv2-smithsonianmag-media.s3.amazonaws.com/filer/84/89/84894aeb-95c8-4acd-9a6f-321a7f8e92ca/foodbooks-collage.jpg)
The Best Books About Food of 2016
Looking for the perfect gift for the food lover in your life? Any of these suggestions will hit the spot
/https://tf-cmsv2-smithsonianmag-media.s3.amazonaws.com/filer/1c/31/1c31af42-1dc8-43fb-a9ff-b8c7d6cac329/vasse-felix-gnudi-margaretriver1216.jpg)
This Isolated Australian Region Is Home to Over 100 Wineries
An Australian wine region with epic surfing beaches, a welcoming vibe and standout Cabernets and Chardonnays
/https://tf-cmsv2-smithsonianmag-media.s3.amazonaws.com/filer/ca/1d/ca1dc4cd-f3bb-4b02-8d63-233edd985c60/butter.jpg)
New Book Clarifies Butter’s Spread and Chronicles Its Wars With Margarine
The story of milk agitated into greatness
/https://tf-cmsv2-smithsonianmag-media.s3.amazonaws.com/filer/83/66/83668b53-6c9f-4db6-845e-a13d083acf6e/12417851_636538253151507_5379487058622609205_n.jpg)
The Story of How McDonald’s First Got Its Start
From the orange groves of California, two brothers sought a fortune selling burgers
/https://tf-cmsv2-smithsonianmag-media.s3.amazonaws.com/filer/03/ea/03ea8811-8d67-40d9-b405-4657dd83ad77/alina-morse-zollipops.jpg)
Meet the 11-Year-Old Who Invented a Healthy Lollipop
Made with plant-derived sugar alternatives, Alina Morse’s Zollipops help reduce the risk of cavities
/https://tf-cmsv2-smithsonianmag-media.s3.amazonaws.com/filer/17/61/176158c6-7de0-45c6-bc3f-fbcc46731042/image-1.jpg)
:focal(541x66:542x67)/https://tf-cmsv2-smithsonianmag-media.s3.amazonaws.com/filer/b5/d4/b5d461ff-0acd-4f82-8892-94982bfe9587/bayless-headshot-credit-galdones-photographyweb.jpg)
Rick Bayless Preaches the Gospel of Modern Mexican Cuisine
The trail-blazing Chicago chef and cookbook author wins the second annual Julia Child Award and makes a donation to the Smithsonian
:focal(800x656:801x657)/https://tf-cmsv2-smithsonianmag-media.s3.amazonaws.com/filer/69/36/6936e196-20db-4903-840c-7e3b167c9d45/istock_43687450_medium.jpg)
Are Pumpkin Beers, Thank God, Finally on the Way Out?
Some breweries are slowing production, as the trend may be fizzling
/https://tf-cmsv2-smithsonianmag-media.s3.amazonaws.com/filer/40/86/40862087-0d47-4aae-902e-6c946742045c/istock_73502441_medium.jpg)
Wacky, Wonderful, Wild Hops Could Transform the Watered-Down Beer Industry
The diversity of hops reflects a diversity of tastes and traditions that are part of an extraordinary evolution in beer
/https://tf-cmsv2-smithsonianmag-media.s3.amazonaws.com/filer/e2/9f/e29f1a09-2a31-4630-8f3f-4aec5369f3eb/giant-pumpkin1016.jpg)
This Champion Pumpkin Weighs More Than a U-Haul
At the annual Half Moon Bay Pumpkin Weigh-In, a pumpkin weighing 1,910 pounds took the crown
:focal(3638x1804:3639x1805)/https://tf-cmsv2-smithsonianmag-media.s3.amazonaws.com/filer/c1/bb/c1bbde30-e33b-4531-8e8e-72d13cb5a6d7/bartender_at_oreilly_304_tynigh-flickr.jpg)
Smithsonian Journeys Travel Quarterly: Cuba
The New Nightspots Transforming Havana’s Social Scene
Chic is rapidly replacing gritty in many of Havana’s newly imagined gathering spots
:focal(714x1342:715x1343)/https://tf-cmsv2-smithsonianmag-media.s3.amazonaws.com/filer/ad/94/ad9444f1-3a78-4d56-acec-e0f598358be8/sqj_1610_cuba_atlasofeating_02.jpg)
Smithsonian Journeys Travel Quarterly: Cuba
With origins in the island’s oldest culture, ajiaco is a stew that adapts to the times
/https://tf-cmsv2-smithsonianmag-media.s3.amazonaws.com/filer/9e/be/9ebed8d0-0eb6-4f58-98c2-200b47970460/gk8kay.jpg)
Loud Sounds Can Make Your Drink Seem Stronger
The scientific reason that clubbing and cocktails go hand in hand—but shouldn’t always
:focal(464x71:465x72)/https://tf-cmsv2-smithsonianmag-media.s3.amazonaws.com/filer/1a/83/1a839808-8f27-48d4-a6f1-046885e72183/james-smithsonian_256.gif)
The Founder of the Smithsonian Institution Figured Out How to Brew a Better Cup of Coffee
Almost two hundred years ago, James Smithson devised a method for better brewing. We recreated it.
/https://tf-cmsv2-smithsonianmag-media.s3.amazonaws.com/filer/74/00/7400d0c2-1e2e-46cf-bec3-d2bdfd0828cb/5897817174_1763e0ca8f_o.jpg)
Find Out Why Boudin Is Louisiana’s Most Famous Sausage
The state is studded with shrines to the rice-filled pork treat
Page 19 of 81