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Food

From forests to fish to flakes of snow, the science behind ice cream reaches beyond the cone.

Smithsonian Voices

The Strangely Scientific Endeavor of Making Ice Cream

Ice cream’s texture is the result of the same processes that govern concepts like forest recovery, rock formation and sub-zero survival in animals.

Cooking Up History, presented by the Smithsonian's National Museum of American History and Smithsonian Associates, shares fresh insights into American culture past and present through the lens of food.

Smithsonian Voices

Cook Up Delicious Feasts With These Culinary Legends

Cooking Up History programs share fresh insights into American culture past and present through the lens of food

Western lowland gorilla Moke eating a snack

Smithsonian Voices

The Science Behind the Snacks Animals Eat

Meals to please the palates of giant pandas, flamingos and fishing cats

Currently, single-use plastics lose 95 percent of their value after use, causing a $110 billion loss to global markets every year.

Innovation for Good: Game Changers

Plastic Waste Can Be Transformed Into Vanilla Flavoring

Researchers used microbes to convert plastic waste into the chemical additive

At the foot of North Idaho's Bitterroot Mountains sits Wallace, an incredibly resilient, Old West mining town.

The 15 Best Small Towns to Visit in 2021

From Alabama’s music capital to the self-proclaimed ‘center of the universe,’ these American towns are calling your name

New genetic research finds that the Kordofan melon (pictured), native to Sudan, is the watermelon's closest wild relative.

Researchers Uncover the Watermelon’s Origins

A Sudanese plant called the Kordofan melon is the watermelon’s closest wild relative, according to a new study

Candy-size molecular models, about the diameter of Nerds candy, can help students with blindness to learn chemistry.

Innovation for Good: Game Changers

Gummy Candy-Like Models Can Help Students With Blindness Study Chemistry

Tiny shapes made from gelatin and resin may empower children to learn science

Leafcutter ants can be found across Central and South America. They build gigantic, subterranean nests with complex societies.

Smithsonian Voices

Thinking of Eating Cicadas? Here Are Six Other Tasty Insects to Try, Too

The practice of eating insects, known as entomophagy, is widespread around the world

This mosaic featuring fish was likely laid down in A.D. 300 in what is now the Israeli town of Lod.

What Archaeology Tells Us About the Ancient History of Eating Kosher

A new study of fish remains deepens scholars’ understanding of how the dietary laws came to be

Cheez-It’s 11-month shelf life is impressive, but so is the company’s history.

A Brief History of the Cheez-It

America’s iconic orange cracker turns 100 this year

Booker T. Whatley was a horticulturist and agricultural professor at Tuskegee University in Alabama.

You Can Thank Black Horticulturist Booker T. Whatley for Your CSA

Long written out of the narrative, the Tuskegee University professor first introduced the concept in the 1960s as a solution for struggling Black farmers

Freshly gathered truffles at Burwell Farms are the fruit of a bold collaboration—and a proprietary cultivation technique.

Has the American-Grown Truffle Finally Broken Through?

These delicacies, harvested in an experiment in North Carolina, have food-lovers and farmers ravenous for more

A close-up of fossilized plaque on an ancient human tooth.

New Research

Neanderthals Ate Carb-Heavy Diets, Potentially Fueling Brain Growth

Study finds evidence that ancient humans and their Neanderthal cousins ate lots of starchy, carbohydrate-rich foods

Researchers created a new pasta shaping technique that allowed this noodle to transform from a straight to curlicue after seven minutes in boiling water.

Innovation for Good: Game Changers

Mighty Morphing ‘Flat-Pack’ Pasta Changes Shape in Boiling Water

The new noodle could save packaging materials by eliminating airspace inside food cartons

An aerial view of Skaneateles, New York

Five Agritourism Destinations to Visit This Summer

Because we call could use a vacation right now

A dancer performs during the public presentation of a life-size chocolate version of Picasso's Guernica.

Spanish Confectioners Create Life-Size Chocolate Replica of Picasso’s ‘Guernica’

Local artisans undertook the ambitious project in honor of the 85th anniversary of the bombing depicted in the famed anti-war mural

The Sts’ailes forest garden near Vancouver, British Columbia seen from the air.

New Research

Indigenous Peoples in British Columbia Tended ‘Forest Gardens’

Found near villages, research suggests the Indigenous population intentionally planted and maintained these patches of fruit and nut trees

British schoolchildren dig into a lunch of fish sticks in 1974. Since its debut in 1953, the frozen food has proved to be a hit among kids and adults, owing to its palatability, low cost, and convenience.

The Surprising Success Story of Fish Sticks

The 1950s convenience food has enjoyed a winning streak—no less so than during the Covid-19 pandemic

Researchers found low levels of radiation from Cold War nuclear tests in local honey produced in the Eastern United States.

New Research

Fallout From Cold War Nuclear Testing Detected in U.S. Honey

The radiation found doesn’t represent a health risk for humans, but it might impact bees

If cats and dogs made up their own country, they would rank fifth in terms of meat consumption.

We Won’t Be the Only Ones Eating Lab-Grown Meat—Our Pets Will Too

Pet food companies are looking to the future with cell-cultured meat

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