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Food History

This creamy oyster pan roast pays homage to the offerings of oysterman-turned-restaurateur Thomas Downing, a household name in 19th-century New York.

Sweet! You Can Now Cook the Food From the African-American History Museum’s Award-Winning Café in Your Own Home

Smithsonian Books introduces the Sweet Home Café Cookbook, chock full of delicious riffs on classic African-American recipes

The Patents Behind Pumpkin Pie

This Thanksgiving, when you take a bite of the traditional pie, take a moment to think about the inventions that have gone into the making of it

It took thousands of years, but the pumpkin went from one squash among many to American icon.

How the Formerly Ubiquitous Pumpkin Became a Thanksgiving Treat

The history of Cucurbita pepo has a surprising connection to the abolitionist cause

The Ten Best Books About Food of 2018

These ten titles should satisfy readers hungry to learn more about the history and science of food

Dorcas Reilly preparing her famous green bean casserole at the Campbell Soup corporate kitchen in 2005.

The Woman Who Invented the Green Bean Casserole

Dorcas Reilly came up with the iconic American dish in the 1950s

When in Rome...

New Research

The Physics of a Perfect Pizza

It takes just the right amount of heat and conduction to turn dough into the perfect Roman Margherita pizza

Contemporary hot chocolate bears little resemblance to the bitter drink enjoyed by ancient South and Central American civilizations

Cool Finds

Cacao Was First Cultivated in South America, Not Mexico and Central America

New study pinpoints birth of chocolate to some 5,300 years ago, or nearly 1,500 years earlier than previously believed

Inside the Enoteca Regionale Emilia Romagna.

Taste Your Way Through Italy, One Ingredient-Specific Museum at a Time

The Emilia Romagna region has 25 food museums, each dedicated to a beloved food item – ranging from balsamic vinegar to Parmesan cheese

Rice terraces in Yunnan, China.

Trending Today

136,000 Varieties of Rice Are Now Protected in Perpetuity

An annual $1.4 million funding grant will allow the International Rice Research Institute to help develop drought, heat- and flood-resistant rice varieties

Pottery shards from Pulau Ay site

Ancient Precursor to Pumpkin Spice Latte? Archaeologists Uncover Earliest Human Use of Nutmeg

Shards of ancient ceramics on Pulau Ay reveal nutmeg’s early history

In the late 1800s, milk and dairy products could be teeming with dangerous bacteria, contaminated by worms, hair and even manure.

The 19th-Century Fight Against Bacteria-Ridden Milk Preserved With Embalming Fluid

In an unpublished excerpt from her new book The Poison Squad, Deborah Blum chronicles the public health campaign against tainted dairy products

Bompas & Parr say the prototype pops last “hours longer” than regular popsicles under the same temperature.

Inventing a Longer-Lasting Popsicle

A British design firm has used a half-forgotten World War II technique to create ice pops that don’t melt as fast as the ordinary ones

If you stick to a diet of kale, brussels sprouts and similarly leafy greens, your salivary proteins will eventually adapt to their bitter taste

There’s a Scientific Explanation for Why Adults Are More Likely to Tolerate Leafy Greens

Just eat your veggies: Salivary proteins adapt to bitter tastes, making them more palatable over time

Cool Finds

Egyptian Papyrus Reveals This Old Wives’ Tale Is Very Old Indeed

The “Wheat and Barley” pregnancy test described in a recently translated medical text has been practiced for thousands of years

The world's oldest cheese has been found in an ancient Egyptian tomb, but after 3200 years of entombment, it probably looked way worse off than this moldy modern sample.

Oldest Cheese Ever Found in Egyptian Tomb

Italian researchers also found traces of disease-causing bacteria in what they believe is probably extremely aged cheese.

The dairy aisle

Nut Milks Are Milk, Says Almost Every Culture Across the Globe

Even though the dairy industry may not like it, labeling the juice from almonds and soy beans ‘milk’ follows centuries of history

A photograph of Yamei Kin in 1912

The Chinese-Born Doctor Who Brought Tofu to America

Yamei Kin was a scientific prodigy who promoted the Chinese art of living to U.S. audiences

The world's most Michelin-starred chef ever

Trending Today

Joël Robuchon, the World’s Most Michelin-Starred Chef Who Transformed the Mashed Potato

The French chef turned the focus of fine cuisine toward simplicity and flavor

Fears materialized when a series of deadly botulism cases struck unassuming consumers throughout the country.

The Botulism Outbreak That Gave Rise to America’s Food Safety System

In late 1919 and early 1920, scientists and canners worked with the government to protect the public from the deadly toxin

A butcher in Meizhou, China

Will China’s Growing Appetite for Meat Undermine Its Efforts to Fight Climate Change?

The country consumes 28 percent of the world’s meat—twice as much as the United States. And that figure is only set to increase.

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