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Food History

New Research

How the Silk Road Created the Modern Apple

A genetic study shows how wild Kazakhstan apples dispersed by traders combined with other wild species to create today’s popular fruit

Happy National Soft Serve Day!

The Science of Soft Serve

It’s just like regular ice cream–with a few big differences

The Fruitcake.

Trending Today

Untouched, Century-Old Fruitcake Found In Antarctica

Even generations of penguins refused to touch the concoction believed to have been brought south by the Terra Nova Expedition

The Fuzzy History of the Georgia Peach

Once a feral resource for planters, the stone fruit got a marketing makeover in the late 19th century—and a boost from the segregated labor market

Is This Where Humanity Decided to Settle Down?

Plant analysis of ancient wild cereals from Göbekli Tepe reveal a remarkable similarity to modern strains

Michael Twitty, a culinary historian and living-history interpreter at the Stagville Plantation in Durham, North Carolina.

Food Historian Reckons With the Black Roots of Southern Food

In his new book, Michael Twitty shares the contributions that enslaved African-Americans and their descendants have made to southern cuisine

If you've eaten an avocado lately, chances are it was a Hass.

The Innovative Spirit fy17

Holy Guacamole: How the Hass Avocado Conquered the World

Why one California postman’s delicious mistake now graces toast and tacos from California to New Zealand

The Secret Ingredient in Kellogg’s Corn Flakes Is Seventh-Day Adventism

America’s favorite processed breakfast was once the pinnacle of healthfulness—and spiritual purity

Amelia Ceja is breaking boundaries at Ceja Vineyards, which was founded by Amelia, Pedro, Armando and Martha Ceja.

Food, Glorious Food

¡Salud! to the Mexican-American Wine Revolution

Ceja Vineyards breathes new life into Napa Valley’s wine industry

That yellow logo? A Dalí original, every one.

From Melting Clocks to Lollipops, Salvador Dalí Left His Mark on the Visual World

The Surrealist artist’s “pure, vertical, mystical love of cash” led him to advertising

Josiah Wedgwood, of Wedgwood pottery fame, was also a staunch abolitionist and designed this medallion to further the cause.

This Anti-Slavery Jewelry Shows the Social Concerns (and the Technology) of Its Time

The ‘Wedgwood Slave Medallion’ was the first modern piece of protest jewelry

Brewing beer and other fermented beverages was a crucial activity for humans throughout history.

Ancient Humans Liked Getting Tipsy, Too

In a new book on the archaeology and chemistry of alcoholic beverages, Patrick McGovern unravels the history of boozing

Even though the idea of sliced bread took off like a shot, it took the inventor of the bread-slicing machine years to convince bakers to try his invention.

The Innovative Spirit fy17

Take a Look at the Patents Behind Sliced Bread

It took a surprising amount of technological know-how to make the bread that birthed the expression

Eight billion cans sold, and counting.

How Spam Went from Canned Necessity to American Icon

Out-of-the-can branding helped transform World War II’s rations into a beloved household staple

In traditional British cuisine, chicken would be far more likely to be boiled than fried.

The First Printed Fried Chicken Recipe in America

A white Virginian woman named Mary Randolph was the first to publish it, but fried chicken’s Southern history is deeper than ‘The Virginia Housewife’

A fancy moule à gaufres (waffle iron) held by the Musée Lorrain.

These Beautiful Medieval Wafer Presses Are Where Waffles Come From

Leggo my flat, fancy Eggo

A 50-pound batch at Shriver’s makes about 2,000 pieces.

What Makes Salt Water Taffy the Perfect Summer Candy?

The first families of the sugary treat stir up another season of making history by the bite

For 19th-century American bakers—who slaved for hours trying to make their doughs rise and their cakes puff up—the advent of baking powder was a revolution in a can.

The Great Uprising: How a Powder Revolutionized Baking

Before baking powder hit the scene in 1856, making cake was not a piece of cake

Cheers!

Nobody Is Sure Why they Call It a ‘Martini’

Tastes just as good, though

“The Southern BBQ Trail” episode.

Come for the Bug Eating and Get a Lesson in Humanity from Andrew Zimmern

A Q&A with the Travel Channel’s ‘Bizarre Foods’ Chef

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