Atlas of Eating


A Brief History of Ireland’s Fortune-Telling Mashed Potato Dish (Recipe)

Try your luck with this side, traditionally served on Halloween

A cook works on khorovats skewers at Taron Restaurant in Yerevan.

Get to Know Khorovats, Armenia’s Favorite Grilling Pastime

Raising a Glass to Armenia’s Elaborate Toasting Tradition

In the backyard of the world’s oldest-known winery, a cherished national tradition evolved


A Brief History of Khash, Armenia’s Love-It-or-Hate-It Hangover Cure (Recipe)

Cow foot soup: It’s what’s for breakfast

Cacao trees with chocolate fruit pods on Kauai, HI.

How Hawaii Became the North Pole of Cacao

These chocolate makers have set up shop in the only state—and the coldest place—that can sustain cacao plantations

Lahmacun served up to the author at Mer Taghe in Yerevan, Armenia.

'Armenian Pizza' Is the Comfort Food You Didn’t Know You Were Missing (Recipe)

What lahmacun may lack in cheese pulls it makes up for with juicy, spicy ground lamb

Colorful St. Croix, U.S. Virgin Islands.

Explore Crucian Cuisine on a New U.S. Virgin Islands Food Tour

Get a taste of St. Croix's culinary traditions

The Ever Expanding World of Wine Takes Your Palate to Unexpected Places

Never before have so many diverse wines, from so many places, been available to so many people around the globe

The Admiral, 16th century | Giuseppe Arcimboldo

A Brief History of Food as Art

From subject to statement, food has played a role in art for millennia

On a chilly day in Tokyo, customers slurp hot ramen at the Tsukiji fish market.

You've Been Slurping Ramen All Wrong

In Japan, ramen is a culinary touchstone that goes way beyond food

Smithsonian Journeys Travel Quarterly: Atlas of Eating

Take an in-depth look at food and culinary culture around the globe, including in-depth stories and favorite recipes

Chock-full of smoked meats and native vegetables like corn, plantains, and squash, ajiaco is a mainstay of Cuban cooking.

Ajiaco, Cuba in a Cauldron

With origins in the island’s oldest culture, <i>ajiaco</i> is a stew that adapts to the times

Indigenous cultures of Alaska have enjoyed the frozen treat known as akutuq for many centuries. An Inupiaq word meaning “to stir,” akutuq traditionally consists of animal fat mixed with seal oil, whipped together with handfuls of berries and freshly fallen snow to make a frothy, frozen concoction.

What Is Eskimo Ice Cream?

Answer: Not your typical summer dessert

Goulash began as a humble soup-stew, cooked over an open fire by Hungarian herdsmen. The addition of refined varieties of paprika from ground red chilies made the dish an international staple.

The Humble Beginnings of Goulash

The hearty soup-stew known around the world began as the everything-goes-in meal of Hungarian herdsmen

Brightly colored trucks are parked near the village of Murthal, a popular stopping place for weary travelers in search of a good meal.

Looking for Delicious, Authentic Cooking in India? Head to a Truck Stop

Known as dhabas, these roadside eateries serving classic meals offer a glimpse into India's culture and customs

Scores of different spices, including these colorful peppercorns, are available at the Drogheria Mascari, a family-owned store that opened on the Ruga dei Spezieri (“street of the spice merchants”) in Venice in 1948.

The Spice That Built Venice

The story of an import so prized, royals were literally rolling in it

Taken by ship to North America and Europe in the 15th and 16th centuries, the tiny fruit gave rise to all the many tomato varieties enjoyed today.

Why Is This Wild, Pea-Sized Tomato So Important?

Native to northern Peru and southern Ecuador, this tiny and rapidly vanishing tomato boasts outsized influence on world gastronomy

Is the Croissant Really French?

A brief history of the croissant – from kipfel to Cronut

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