/https://tf-cmsv2-smithsonianmag-media.s3.amazonaws.com/filer/20120518082039Smith-011.jpg)
There’s No Place Like Naples for Pizza
Forget Chicago deep-dish, Roman pizza bianca and Domino’s. For the best, most authentic pizza, go to Napoli
/https://tf-cmsv2-smithsonianmag-media.s3.amazonaws.com/filer/20120517101014salt_small.jpg)
Mark Kurlansky on the Cultural Importance of Salt
Salt, it may be useful to know, cures a zombie
/https://tf-cmsv2-smithsonianmag-media.s3.amazonaws.com/filer/20120516094014birdseye_small.jpg)
Clarence Birdseye, the Man Behind Modern Frozen Food
I spoke with author Mark Kurlansky about the quirky inventor who changed the way we eat
/https://tf-cmsv2-smithsonianmag-media.s3.amazonaws.com/filer/20120515120029TRUFFLE_FRANCESMALL.jpg)
Truffle Trouble in Europe: The Invader Without Flavor
If it looks like a black truffle, and if it cost you $1,500 a pound like a black truffle—-it may actually be a worthless Chinese truffle
/https://tf-cmsv2-smithsonianmag-media.s3.amazonaws.com/filer/20120515092016knott.jpg)
Eating Invasive Species to Stop Them?
The “if you can’t beat ‘em, eat ‘em” strategy for controlling exotic species could backfire, a new analysis warns
/https://tf-cmsv2-smithsonianmag-media.s3.amazonaws.com/filer/20120511093017mothersdayt.jpg)
Edible Dictionary: Microbial Mothers
Why are the lees at the bottom of a wine or cider barrel named for your female parent?
/https://tf-cmsv2-smithsonianmag-media.s3.amazonaws.com/filer/Pop-tart-header.jpg)
Unorthodox Foods for Mother’s Day
I dug some more into how food companies are positioning their products for this time of year, and some of my findings were, well, unconventional
/https://tf-cmsv2-smithsonianmag-media.s3.amazonaws.com/filer/20120509125021heidit.jpg)
Mythology and the Raw Milk Movement
What’s behind recent claims about a milky unpasteurized panacea?
/https://tf-cmsv2-smithsonianmag-media.s3.amazonaws.com/filer/Vespucci_fix_header.jpg)
Was America Named for a Pickle Dealer?
Amerigo Vespucci wasn’t entirely heroic—just ask Ralph Waldo Emerson
/https://tf-cmsv2-smithsonianmag-media.s3.amazonaws.com/filer/chips_main.jpg)
The Cost of “No” on Potato Chips
What can snack food marketing tell us about political campaigns?
/https://tf-cmsv2-smithsonianmag-media.s3.amazonaws.com/filer/apricot_cracker_header3.jpg)
/https://tf-cmsv2-smithsonianmag-media.s3.amazonaws.com/filer/20120425111020dog-stewt.jpg)
Magical Thinking and Food Revulsion
Carol Nemeroff studies why certain foods, such as feces-shaped fudge, pink slime, or recycled tap water, gross us out
/https://tf-cmsv2-smithsonianmag-media.s3.amazonaws.com/filer/hops_new.jpg)
The World’s Most Expensive Vegetable
Long before hops cones were used to make beer bitter, hops shoots were eaten as a spring green
/https://tf-cmsv2-smithsonianmag-media.s3.amazonaws.com/filer/20120419010019peanuts.jpg)
The Legumes of War: How Peanuts Fed the Confederacy
Food shortages were a problem for both military and civilians. But even in these hard times, people could find relief in peanuts
/https://tf-cmsv2-smithsonianmag-media.s3.amazonaws.com/filer/20120419114040queen_days_of_our_lives-thumb.jpg)
What to See at the Tribeca Film Festival
The eleventh installment of the festival is underway in Manhattan
/https://tf-cmsv2-smithsonianmag-media.s3.amazonaws.com/filer/20120419103007powellmap470.jpg)
Design for a Water-Scarce Future
Design strategies for arid regions go back centuries, but in the face of climate change, drylands design is a whole new ballgame
/https://tf-cmsv2-smithsonianmag-media.s3.amazonaws.com/filer/20120418105020ozersky2.jpg)
Colonel Curmudgeon and KFC’s Mascot Problem
Colonel Sanders thought the quality of his chicken had “slipped mightily” and the whole culture of fast food appeared to disgust him
/https://tf-cmsv2-smithsonianmag-media.s3.amazonaws.com/filer/20120416014019rampst.jpg)
/https://tf-cmsv2-smithsonianmag-media.s3.amazonaws.com/filer/20120413095024ship3241t.jpg)
How the Titanic Tragedy Reshaped the Fishing Industry
Alarmed by the sinking of the ocean liner, a radio pioneer devised a way to detect icebergs—and then submarines, reefs and schools of fish
/https://tf-cmsv2-smithsonianmag-media.s3.amazonaws.com/filer/20120412032036AbDiversSMALL.jpg)
The Most Dangerous Game: Chasing a Sea Snail?
Abalone divers die of exhaustion, heart attacks, or becoming entangled in kelp. The fear of being eaten by a great white shark is persistent and haunting
Page 39 of 81