Food History | smithsonianmag.comhttps://www.smithsonianmag.com/rss/tag/food-history/RSS feed for Food HistoryenTue, 19 May 2026 17:02:59 +0000From Basket Weaving to Oyster Reef Conservation, Gullah Geechee Women Are Preserving a Living Heritagehttps://www.smithsonianmag.com/travel/from-basket-weaving-to-oyster-reef-conservation-gullah-geechee-women-are-preserving-a-living-heritage-180988762/Along America’s southeastern coast, descendants of enslaved Africans pass down traditions and knowledge of crafts, ecology and food through generationsTue, 19 May 2026 17:02:59 +0000https://www.smithsonianmag.com/travel/from-basket-weaving-to-oyster-reef-conservation-gullah-geechee-women-are-preserving-a-living-heritage-180988762/Potatoes Didn't Just Feed Ancient Indigenous Communities in the Andes—the Tasty Tubers Also Reshaped People's DNAhttps://www.smithsonianmag.com/smart-news/potatoes-didnt-just-feed-ancient-indigenous-communities-in-the-andes-the-tasty-tubers-also-reshaped-peoples-dna-180988732/A new study finds that Indigenous Andeans living in what is now Peru have extra copies of a gene called AMY1, which helps the body digest starchTue, 12 May 2026 21:13:28 +0000https://www.smithsonianmag.com/smart-news/potatoes-didnt-just-feed-ancient-indigenous-communities-in-the-andes-the-tasty-tubers-also-reshaped-peoples-dna-180988732/A Couple From Mexico Became Soft Taco Pioneers in Los Angeles 50 Years Ago. Now, Their Restaurant Is a Landmarkhttps://www.smithsonianmag.com/smart-news/a-couple-from-mexico-became-soft-taco-pioneers-in-los-angeles-50-years-ago-now-their-restaurant-is-a-landmark-180988602/Raúl and Lupe Martinez opened King Taco and served up soft corn tortillas like they remembered from home. The rest is—now officially—history, thanks to a vote from the Los Angeles City CouncilThu, 23 Apr 2026 13:26:28 +0000https://www.smithsonianmag.com/smart-news/a-couple-from-mexico-became-soft-taco-pioneers-in-los-angeles-50-years-ago-now-their-restaurant-is-a-landmark-180988602/Chiringuitos Offer the Quintessential Beach Bar Experience on Spain's Costa del Solhttps://www.smithsonianmag.com/travel/chiringuitos-offer-the-quintessential-beach-bar-experience-on-spains-costa-del-sol-180988499/Steeped in history, the seafood joints are evolving to keep up with a global clientele and tightening environmental regulationsThu, 09 Apr 2026 16:49:45 +0000https://www.smithsonianmag.com/travel/chiringuitos-offer-the-quintessential-beach-bar-experience-on-spains-costa-del-sol-180988499/How Australian Chefs and Farmers Are Rediscovering the Ingredients That Have Been There All Alonghttps://www.smithsonianmag.com/arts-culture/australian-cherfs-farmers-rediscovering-new-restaurants-australia-incorporate-ingredients-been-there-all-along-180988427/From kangaroo grass to Kakadu plums, native foods are redefining diners' taste buds and deepening their connection to the landWed, 08 Apr 2026 10:00:00 +0000https://www.smithsonianmag.com/arts-culture/australian-cherfs-farmers-rediscovering-new-restaurants-australia-incorporate-ingredients-been-there-all-along-180988427/How the Chocolate Bunny Became the Mouthwatering Mascot of Easter Sweetshttps://www.smithsonianmag.com/smithsonian-institution/how-the-chocolate-bunny-became-the-mouthwatering-mascot-of-easter-sweets-180988480/In the 19th century, chocolatiers crafted these tasty treats with “complexity and artistry,” says a food curator at the Smithsonian’s National Museum of American HistoryFri, 03 Apr 2026 16:00:22 +0000https://www.smithsonianmag.com/smithsonian-institution/how-the-chocolate-bunny-became-the-mouthwatering-mascot-of-easter-sweets-180988480/