/https://tf-cmsv2-smithsonianmag-media.s3.amazonaws.com/filer/20120629073020surstomming.jpg)
A Midsummer Night’s Surströmming
The Baltic herring ferment inside a can thanks to salt-loving, anaerobic bacteria that produce distinctive organic acids found in sweat and rotting butter
/https://tf-cmsv2-smithsonianmag-media.s3.amazonaws.com/filer/20120628103022shell2.jpg)
The Damariscotta River was an epicenter of oyster shucking between 2,200 and 1,000 years ago
/https://tf-cmsv2-smithsonianmag-media.s3.amazonaws.com/filer/20120627090009k-cup-diagram_470.jpg)
Coffee Pods, An Instant Classic
Single-serving coffee pods are the most recent form of instant coffee. Its history is much shorter than the espresso shot, though just as inventive
/https://tf-cmsv2-smithsonianmag-media.s3.amazonaws.com/filer/20120619104016granita.jpg)
For those of you who want to explore chilly desserts beyond ice cream, try these frozen treats
/https://tf-cmsv2-smithsonianmag-media.s3.amazonaws.com/filer/20120618042013sumeriant.jpg)
A Sip from an Ancient Sumerian Drinking Song
A newly analyzed cuneiform hymn accompanied a drinking song dedicated to a female tavern-keeper
/https://tf-cmsv2-smithsonianmag-media.s3.amazonaws.com/filer/20120615091015TenWaysLobsterSmall.jpg)
How to Eat Lobster 10 Ways In 24 Hours
These innovative recipes entice the taste buds for every meal of the day
/https://tf-cmsv2-smithsonianmag-media.s3.amazonaws.com/filer/20120614112015grill_small.jpg)
Globally, it seems that this gendered division of cookery is an American thing
/https://tf-cmsv2-smithsonianmag-media.s3.amazonaws.com/filer/Dixi-cup-hero.jpg)
The Unnatural History of the Dixie Cup
The product was a life-saving technology that avoided the transmission of disease from communal “tin dippers”
/https://tf-cmsv2-smithsonianmag-media.s3.amazonaws.com/filer/20120611104014AC0145-0000056t.jpg)
Edible Dictionary: Lean Cuisine Syndrome
Where do Mayor Michael Bloomberg’s statistics come from? People underestimate junk food and overestimate healthy food in dietary surveys
/https://tf-cmsv2-smithsonianmag-media.s3.amazonaws.com/filer/20120607094015elder.jpg)
Elderberries, Liqueurs and Meat Stamps
These elder-containing concoctions, credited with reviving a taste for liqueurs, came about as folk remedies
/https://tf-cmsv2-smithsonianmag-media.s3.amazonaws.com/filer/20120607092026CheeseDeBrebisSMALL.jpg)
On the Cheese Trail in the Pyrenees
Make a fuss in the road and someone will appear. Spit out some gibberish about “fromage a vendre,” and that should do it. You’ll get your cheese
/https://tf-cmsv2-smithsonianmag-media.s3.amazonaws.com/filer/20120604093014ambergris-t.jpg)
Ambergris, the subject of a new book, “is aromatic—both woody and floral. The smell reminds me of leaf litter on a forest floor.”
/https://tf-cmsv2-smithsonianmag-media.s3.amazonaws.com/filer/20120601115013pea.jpg)
The Peas that Smelled the Leaky Pipe
In 1901, a 17-year-old Russian discovered the gas that tells fruits to ripen
/https://tf-cmsv2-smithsonianmag-media.s3.amazonaws.com/filer/Chicken-Perfect-Egg-631.jpg)
How Do You Cook the Perfect Egg
Chefs and scientists try to solve the ultimate culinary puzzle
/https://tf-cmsv2-smithsonianmag-media.s3.amazonaws.com/filer/2012053011101446226rt.jpg)
Meat is From Mars, Peaches are From Venus
It might be predictable that hamburger is considered a masculine food, but what about rabbit or orange juice?
/https://tf-cmsv2-smithsonianmag-media.s3.amazonaws.com/filer/20120524092050WineSauternesBottleSMALL.jpg)
Sauternes is a village near Bordeaux that would have been cow town if dumb luck, microclimatology and royal wineries had not showered the region in fortune
/https://tf-cmsv2-smithsonianmag-media.s3.amazonaws.com/filer/20120524092015tomatot.jpg)
The Birth of Non-Alcoholic Ketchup
One of the first recipes for ketchup published in the United States called for “love apples”
/https://tf-cmsv2-smithsonianmag-media.s3.amazonaws.com/filer/sandwich-fixed.jpg)
What Sunken Sandwiches Tell Us About the Future of Food Storage
The sinking of the Alvin was an accident that demonstrated the promise of a novel food preservation method
/https://tf-cmsv2-smithsonianmag-media.s3.amazonaws.com/filer/cajun-foods-crawfish-small.jpg)
Five Quintessential Cajun Foods
If you’ve only had the pleasure of eating a bowl of gumbo, queue up some Beausoleil and prepare some of these specialties
/https://tf-cmsv2-smithsonianmag-media.s3.amazonaws.com/filer/20120518112015fermett.jpg)
Curious about the middle ground between fresh and rotten? These four books tell you how to preserve the fleeting tastes of spring
Page 38 of 81