Food | Smithsonianhttps://www.smithsonianmag.com/rss/food/RSS feed for FoodenFri, 17 Nov 2017 16:18:45 +0000What Foods Are Most Likely to Make You Sick?https://www.smithsonianmag.com/science-nature/which-foods-are-most-likely-make-you-sick-180967241/We put some common myths to rest—and help you tackle your next turkey dinner with confidenceFri, 17 Nov 2017 16:18:45 +0000Why Don't We Eat Turkey Tails?https://www.smithsonianmag.com/arts-culture/why-dont-we-eat-turkey-tails-180967195/The strange story speaks volumes about our globalized food system—you'll be surprised where the unwanted parts end upTue, 14 Nov 2017 15:56:25 +0000The History of Five Uniquely American Sandwicheshttps://www.smithsonianmag.com/history/history-five-uniquely-american-sandwiches-180967078/From tuna fish to the lesser-known woodcock, food experts peer under the bread and find the story of a nationFri, 03 Nov 2017 16:02:47 +0000How Mobile Wine-Tasting Rooms Could Revolutionize Armenian Wine Countryhttps://www.smithsonianmag.com/travel/how-mobile-wine-tasting-rooms-could-revolutionize-armenian-wine-country-180966988/“Wine Cubes” will be popping up on Armenian vineyards—and building up the country’s enotourism industry Fri, 27 Oct 2017 18:32:20 +0000How Elysian Brewing Company Turns a 1,790-Pound Pumpkin Into a Keghttps://www.smithsonianmag.com/innovation/how-elysian-brewing-company-turns-1790-pound-pumpkin-keg-180966963/And is this insane thing really a pumpkin?Thu, 26 Oct 2017 14:26:27 +0000How to Eat Like a Local in Vienna, Austriahttps://www.smithsonianmag.com/travel/eat-like-local-vienna-austria-180966971/Instagrammer Sothany Kim dishes on nicotine breakfasts, third-wave coffee houses and enemy bakers in Austria’s capitalThu, 26 Oct 2017 11:23:00 +0000How Korean Fried Chicken, AKA "Candy Chicken" Became a Transnational Comfort Foodhttps://www.smithsonianmag.com/smithsonian-institution/forklife-korean-fried-chicken-transnational-comfort-food-180965128/A new Smithsonian Folklife Project, Forklife, traces the journeys of immigrant food traditions taking root in the United StatesWed, 18 Oct 2017 10:00:00 +0000Inside Taiwan’s Craft Beer Renaissancehttps://www.smithsonianmag.com/travel/taiwans-new-craft-beer-scene-brewing-some-world-class-pints-180965264/Once a state-run industry, beer-making in Taiwan is blending globally-minded brewing with local flavorsFri, 13 Oct 2017 20:20:20 +0000You've Never Tasted "Street Food" Like This Beforehttps://www.smithsonianmag.com/smithsonian-institution/youve-never-tasted-street-food-180965106/For its grand reopening, a hub of Asian-American culture serves up a culinary wonderlandWed, 04 Oct 2017 13:00:00 +0000What Stinky Cheese Tells Us About the Science of Disgusthttps://www.smithsonianmag.com/science-nature/what-stinky-cheese-tells-us-about-disgust-180965017/Why does this pungent delicacy give some the munchies, but send others reeling to the toilet?Tue, 03 Oct 2017 13:00:00 +0000The Chemistry and Physics Behind the Perfect Cup of Coffeehttps://www.smithsonianmag.com/science-nature/science-behind-brewing-great-cup-coffee-180965049/How science helps your barista brew your espresso perfectly every timeThu, 28 Sep 2017 14:26:03 +0000The Making of the Modern American Recipehttps://www.smithsonianmag.com/history/making-modern-american-recipe-180964940/Scientific methods, rising literacy and an increasingly mobile society were key ingredients for a culinary revolutionTue, 19 Sep 2017 16:06:39 +0000Why Is America Losing Ground in the Contest to Grow the World's Biggest Pumpkin?https://www.smithsonianmag.com/arts-culture/america-losing-ground-contest-grow-worlds-biggest-pumpkin-180964769/Our most symbolic squash is now taking over the worldTue, 19 Sep 2017 15:00:00 +0000