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Food

The arena for the Fête des Vignerons

This Wine Festival in Switzerland Only Happens Once a Generation—and It’s Taking Place Right Now

The renowned wine festival only takes places once every 20 to 25 years

In Asia, many jellyfish species find their way into cuisine. The largely tasteless animals are used predominately for their texture.

To Make Jellyfish More Appetizing, Add Light and Sound Effects to the Dining Experience

Gastrophysicists are going to great lengths to convince Westerners to indulge in the tasteless sustainable seafood

Vanilla beans begin as the seedpods of a tropical orchid (left); Chocolate is made from the seeds hidden inside the fruit of the cacao tree (right).

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

Drivers wait in the drive-thru line at an In-N-Out Burger restaurant in Alhambra, California, on August 30, 2018.

A Crispy, Salty, American History of Fast Food

Adam Chandler’s new book explores the intersection between fast food and U.S. history

The colors of the curry refer to political groups at odds in contemporary Thailand—the red for the rural activists, the yellow for the royalists and the green for the ever-pervasive military.

This Performance Art Piece Is Being Served Up With Tasty, Warm Bowls of Curry

Amid evolving images of protest and strife, Rirkrit Tiravanija’s art at the Hirshhorn satisfies both visually and nutritionally

Some of the charred Cheerios.

Cool Finds

Ancient, Inedible ‘Cheerios’ Found in Austrian Archaeological Site

Made from wheat and barley, researchers believe the dough rings were likely ritual objects, not breakfast cereal

An individual who opts for chicken over beef every day for a year could lower their emissions by roughly the same amount released by driving a car for 3,700 miles

Choose Chicken Over Beef to Dramatically Cut Carbon Footprint, Study Shows

By swapping beef for a poultry-based product just once a day, an individual can reduce their dietary carbon footprint by around 48 percent

People who drink exclusively from plastic water bottles ingest an additional 90,000 microplastics each year, researchers found.

Americans May Be Ingesting Thousands of Microplastics Every Year

A new study found that we consume between 74,000 and 121,000 plastic particles annually—and that’s likely an underestimate

Lots of snacks, please.

Elephants Use Smell to Sniff Out Snack Quantities

When presented with two lidded buckets containing sunflower seeds, elephants seemed able to choose the one with more food

Most of the World’s Macadamias May Have Originated From a Single Australian Tree

But this lack of genetic diversity could put cultivated macadamias at risk

Trending Today

NOAA Is Investigating 70 Gray Whale Deaths Along the West Coast

The whales seem to have died from starvation and washed up on shore from California to Alaska

New Research

New Study Shows Coffee—Even 25 Cups a Day of It—Isn’t Bad for Your Heart

Researchers from Queen Mary University of London have found that coffee consumption does not stiffen arteries

New Research

Twice as Many Fishing Vessels Are Chasing Fewer Fish on the World’s Oceans

Since 1950, the number of boats has gone from 1.7 million to 3.7 million, even though fish stocks have crumbled

France outlawed ortolan hunting in 1999, but the ban was rarely enforced until 2007 and remains unevenly implemented

Ortolans, Songbirds Enjoyed as French Delicacy, Are Being Eaten Into Extinction

Hunters illegally catch some 30,000 of the 300,000 ortolans that pass through southwestern France every migration season

Ruby Taboh's stilton cheese.

Cool Finds

Cheese Made From Celebrity Belly Button and Armpit Bacteria Goes on Display

Five types of “human cheese” from cheddar to Cheshire are on view at the Victoria & Albert Museum

Closeup of the divisive fruit

A Stinky Durian Fruit Led to the Evacuation of an Australian Library

It was initially feared that the overwhelming stench stemmed from a gas leak

Tastier Tomatoes May Be Making a Comeback Thanks to Genetics

A new analysis found that a flavor-making gene variant absent in most older variations of the fruit is increasing in frequency

Smoked paprika, the finished product.

The Smoked Paprika Museum in Spain Honors a Family Tradition

In Extremadura, entire families participate in harvesting peppers and making smoked paprika

To some, beets' soil-like smell is so strong that eating the vegetable holds the same appeal as dining on a chunk of dirt.

New Research

New Study Reveals How One Person’s ‘Smellscape’ Can Differ From Another’s

A single genetic mutation could determine whether you perceive beets’ soil-like smell, whiskey’s smokiness and lily of the valley’s sweetness

Pandamonium

Bamboo Is Basically ‘Fake Meat’ for Giant Pandas

A new study shows the bears have a nutritional profile looks more like that of wolves and cats rather than herbivores

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