Food History
How to Tea-Taste Your Way Through Taiwan
Experience Taiwan's tea culture through these museums, plantations and tea houses
A Brief History of the Crock Pot
More than eighty years after it was patented, the Crock Pot remains a comforting presence in American kitchens
The Ten Best Books About Food of 2019
These titles are bound to satisfy your cravings for delicious dishes and food knowledge
Tsar Nicholas II's Last Shipment of Booze Recovered From the Baltic Sea
Salvagers hope that some of the 900 bottles of cognac and Benedictine are still drinkable
Celebrating Master Chefs and Revolutionary Culinary Moments
Smithsonian’s Food History Weekend pays homage to José Andrés and other celebrity chefs; and places new artifacts on view
How Three Guys From Houston Are Cooking Up a Revolution in Texas Barbecue
A tiny suburban eatery is breaking all the rules to create some of the freshest-tasting grub on the horizon
Food, Glorious Food
Smithsonian magazine's coverage of food, drink and their role in our culture
Bronze Age Baby Bottles Reveal How Some Ancient Infants Were Fed
Drinking vessels found in Bronze and Iron Age children's graves contained proteins from animal milk
Prehistoric Farmers' Teeth Show Humans Were Drinking Animal Milk 6,000 Years Ago
A new study suggests Neolithic Britons processed raw milk to reduce its lactose content
Glass Models of Decaying Fruit Set to Go on View After Two Decades in Storage
Designed to serve as teaching tools, the delicate glassware reveals the ravages of such diseases as peach leaf curl, pear scab and gray mold
A Brief History of the Waffle Iron
Cornelius Swartwout’s invention, patented more than 150 years ago, helped feed America’s passion for waffles
Remembering Julia Child
Smithsonian curator Paula Johnson addresses many of the questions visitors ask about America’s beloved cooking teacher and her kitchen
A Banana-Destroying Fungus Has Arrived in the Americas
The so-called Panama disease targets bananas’ vascular systems to prevent fruit from growing
The Government Taste Testers Who Reshaped America’s Diet
In the 1930s, a forgotten federal bureau experimented with ways to make soy and other products more popular in the U.S.
Why Scientists Are Making Vodka in the Chernobyl Exclusion Zone
It’s perfectly safe to drink, according to a new report
This Bread Was Made Using 4,500-Year-Old Egyptian Yeast
After extracting the dormant yeast from cooking vessels, an amateur gastroegyptologist used ancient grains to recreate an Old Kingdom loaf
For 100 Years, KitchenAid Has Been the Stand-Up Brand of Stand Mixers
Even celebrity chef Julia Child said that the sleek appliance made mixing 'marvelous'
From Baked Dormouse to Carbonized Bread, 300 Artifacts Show What Romans Ate
The show features frescoes, preserved fruit, cooking utensils and vessels recovered from Pompeii
The Scientist Behind Some of Our Favorite Junk Foods
William A. Mitchell invented Cool Whip, Pop Rocks, Tang and other 20th-century treats
The Delicious, Ancient History of Chocolate and Vanilla
Archaeologists are discovering that two of the world’s most prized flavors have a much richer history than we thought
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