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Food History

At its peak, the movement grew to include more than 130 participating restaurants. Today, 111 authentic trattorias still promote regional cuisine in this special way.

In Some Trattorias in Italy, Diners Can Enjoy a Meal and Take the Plate It Was Served on Home as a Souvenir

The Piatti del Buon Ricordo, or “Plates of Good Memories,” tradition dates back to 1964, when a clever marketer came up with it to encourage Italians to travel across the country and taste regional dishes

The sealed Guinness bottle was found at the shipwreck of the Mindoro.

Shipwreck Divers Discovered a 162-Year-Old Bottle of Guinness Brewed During the Reign of Queen Victoria—and They Want to Take a Swig

The beer was preserved in a sealed glass bottle and may be safe to sample. The team is also hoping to sequence the DNA of the yeast to recreate what the stout would have tasted like in the 19th century

Jacques Pépin

One of the Most Important Cookbooks of the 20th Century Is Celebrating 50 Years. What Made Its French Author So Special in American Kitchens?

With instructions and images explaining how to carve vegetables and deconstruct a lamb, “La Technique” by Jacques Pépin became a how-to guide and an inspiration for countless cooks and food lovers

At Nona Manis, dining guests can enjoy a prix-fixe menu that may include any of these dishes: ikan pindang patin (braised fish), steak semur (steak with kecap manis sauce), laksa (seafood curry soup), oyster sambal matah and oyster gulai Aceh (oyster on the half shell with Balinese sambal and Aceh curry).

A New Generation of Chefs Reimagines Indonesian Cuisine in the Netherlands to Tell the Stories of Its Origins

The shift reflects a larger cultural moment, with chefs asking whether the cuisine should remain tied to colonial nostalgia or evolve into a reflection of modern Indonesian identity

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America at 250: The Revolutionary Spark

When Clarence Birdseye Tasted the Trout That Had Been Frozen by Inuit Fishermen, It Changed the Way We Buy Food

The inventive entrepreneur concluded that the faster things were frozen, the less damage was done to the structure of the food. Once thawed, they were “exactly like fresh”

Workers bake bread, pastries and meat at a communal oven in Marrakesh.

How Tanjia, a Meat Stew Slow-Cooked in Bathhouses, Shaped Marrakesh’s Social Life

In the Moroccan city, shared infrastructure, labor and ritual gave rise to a savory dish prepared in hammams and neighborhood ovens

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America at 250: The Revolutionary Spark

When Patent Protections Couldn’t Keep Pace With Ingenuity in the Colonies, One Inventive Woman Took Her Case to Britain

Sybilla Righton Masters devised a novel way to work with grains available to her in Philadelphia. A long journey led to the first patent issued to an American (though it went to her husband)

Liberty Lager is a brew inspired by Washington’s small beer recipe.

America's 250th Anniversary

George Washington Recorded a Recipe for Beer While Leading a Militia. Thanks to the New York Public Library, You Can Imbibe That History This Summer

To celebrate America’s 250th birthday, the library partnered with a brewery to produce the founding father’s beer — and an updated version more pleasing to modern palates

The true story of the gin and tonic is less about a singular invention and more about the convergence of science, medicine, commerce and empire over several centuries.

The Gin and Tonic Is a Cocktail With a Storied History. Don’t Overlook Scotland’s Connection to the Classic

The country’s scientists, doctors, merchants and distillers all played significant roles in transforming the simple combination that packs a complicated mythology

Sweetgrass basket weaving is one of the most enduring cultural traditions of the Gullah Geechee people, descendants of Africans enslaved on the rice, indigo and cotton plantations of the southeastern United States.

From Basket Weaving to Oyster Reef Conservation, Gullah Geechee Women Are Preserving a Living Heritage

Along America’s southeastern coast, descendants of enslaved Africans pass down traditions and knowledge of crafts, ecology and food through generations

Indigenous communities in the Andes domesticated the potato between 6,000 and 10,000 years ago.

Potatoes Didn’t Just Feed Ancient Indigenous Communities in the Andes—the Tasty Tubers Also Reshaped People’s DNA

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 starch

The original King Taco location in the Los Angeles Cypress Park neighborhood is now a historic-cultural monument.

A Couple From Mexico Became Soft Taco Pioneers in Los Angeles 50 Years Ago. Now, Their Restaurant Is a Landmark

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 Council

Málaga’s famous espetos, or sardines, are cooked over an open flame in traditional blue fishing boats right on the beach.

Coastal Cities of Europe

Chiringuitos Offer the Quintessential Beach Bar Experience on Spain’s Costa del Sol

Steeped in history, the seafood joints are evolving to keep up with a global clientele and tightening environmental regulations

Roo Satay, a dish at Attica, in Melbourne, featuring a skewer of grilled red kangaroo and rice studded with native fruits and wattleseeds, which were traditionally ground into flour for bread.

How Australian Chefs and Farmers Are Rediscovering the Ingredients That Have Been There All Along

From kangaroo grass to Kakadu plums, native foods are redefining diners’ taste buds and deepening their connection to the land

Easter bunny treats from the Chocolate House, Co Co. Sala and Pastries by Randolph photographed in Washington, D.C.

How the Chocolate Bunny Became the Mouthwatering Mascot of Easter Sweets

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 History

Pinot noir grapes in Verzenay, France

New Research

Scientists Say This 600-Year-Old Grape Seed Is ‘Genetically Identical’ to Modern Varieties Used to Make Pinot Noir

Researchers analyzed grape seeds dating to between 2300 B.C.E. and 1500 C.E., including one particularly intriguing sample found in the toilet of a medieval hospital in France

A Nepali woman prepares momo.

A History of Momo, the Dumpling That Defines Nepali Cuisine

Though its exact origins are unknown, the staple is widely traced back to trade with Tibet

A pottery vessel analyzed for the study

New Research

Scientists Discover Microscopic Traces of Leaves, Seeds and Toxic Berries on Pots Used by Stone Age Cooks Thousands of Years Ago

Hunter-gatherers in Europe carefully selected ingredients and cooked complex foods, often pairing fish with specific plants, according to a new study

Archaeologists discovered the bottle while excavating Alta's historic Water Street, which was a bustling thoroughfare during the town's silver mining heyday.

Cool Finds

What Does This 150-Year-Old Bottle of Mystery Booze Taste Like? Fruity, With a Hint of Leather

Experts in Utah recently sipped the murky liquid, which was found during excavations at a historic ski area

An Egyptian chef prepares koshary at Abou Tarek in downtown Cairo.

The Layered History of Koshary, Egypt’s Most Beloved Street Food

Now popping up in upscale restaurants, the carb-loaded national dish recently earned a spot on UNESCO’s list of intangible cultural heritage

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