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Food

Since commercial harvesting of sea cucumbers began in British Columbia, indigenous people have grown more worried about the long-term sustainability of catching them.

Is the Mysterious Sea Cucumber Slipping Out of Our Grasp?

The slimy, tasty enigmas have long been over-harvested. An indigenous community in Canada could be close to finding a sustainable solution

A familiar-looking image from the Uncrustables patent.

Can a Sandwich Be Intellectual Property?

This is the story of a patent war over PB&J

This Sea Slug Has a Crafty Way of Getting Super-Sized Meals

These colorful creatures prefer to feast on prey that has just eaten

Take a bite of history on National Mincemeat Day

The History of Mincemeat Pies, from the Crusades to Christmas

Mentioned by Shakespeare, allegedly banned by Puritans, and enjoyed by many still, these traditional treats have a long history in English cuisine

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Austria

How to Eat Like a Local in Vienna, Austria

Instagrammer Sothany Kim dishes on nicotine breakfasts, third-wave coffee houses and enemy bakers in Austria’s capital

Cool Finds

Stone Age Britons Feasted While Building Stonehenge

A new exhibit shows that the builders gorged on animals from as far away as Scotland

KoChix’s signature fried chicken

Winter Olympics

How Korean Fried Chicken, AKA “Candy Chicken” Became a Transnational Comfort Food

A new Smithsonian Folklife Project, Forklife, traces the journeys of immigrant food traditions taking root in the United States

A plantation kitchen in Georgia in 1880.

These Were the First Cookbooks Published By Black People in America

These cookbooks and domestic guides offer historians a window into the experiences and tastes of black Americans in the 1800s

The White House kitchen in the 1890s.

How Eleanor Roosevelt and Henrietta Nesbitt Transformed the White House Kitchen

The kitchen was new, but by all accounts it didn’t help the cooking

H. J. Heinz started a condiment empire. His savvy marketing helped.

There Never Were 57 Varieties of Heinz Ketchup

The ‘57’ doesn’t actually refer to anything

Mad cow disease, like other prion diseases, is still not fully understood.

More Than 30 Years Since Their Discovery, Prions Still Fascinate, Terrify and Mystify Us

Figuring out what they were was just the beginning of a field of research into prions and prion diseases that’s still growing

A succulent spread from Petworth-based Japanese restaurant Himitsu, one of the many D.C. vendors that will be represented at IlluminAsia.

Freer|Sackler: Reopens

You’ve Never Tasted “Street Food” Like This Before

For its grand reopening, a hub of Asian-American culture serves up a culinary wonderland

Delightful or despicable? Your response could help neuroscientists understand the brain's basis for disgust.

New Research

What Stinky Cheese Tells Us About the Science of Disgust

Why does this pungent delicacy give some the munchies, but send others reeling to the toilet?

Humans overwhelmingly rely on only a few crops like wheat, making our food supplies vulnerable to climate change

Just a Few Species Make Up Most of Earth’s Food Supply. And That’s a Problem

The looming threat of extinction from climate change makes the lack of diversity in the world’s food supplies a dangerous prospect

Rock lobster tail at a Red Lobster

Rock Lobster From a Farm Could Soon Be Coming To a Menu Near You

Rock lobster isn’t just a B52’s song, it’s a beloved meal around the world. And now scientists have figured out how to raise them on a farm

Toad bones

Cool Finds

Jar of Headless Toads Found in Bronze Age Tomb

Found in Jerusalem, the little hoppers could have been an afterlife snack or a symbol of rejuvenation

Easter Island's famed statues could be remnants of a populous civilization

Lots of Sweet Potatoes Could’ve Made Easter Island a Bustling Place

A new agricultural analysis of the island finds that the crop could have supported more than 17,000 people

The ice cream cone came to the attention of American audiences at the 1904 St. Louis World's Fair.

The Amazing, Portable, Edible Ice Cream Cone

Unlike foods that came before it, ice cream in a cone could be eaten on the go–without a spoon

A Honey Badger Barrels Through a Sharp Thorn Tree for Lunch

A rock rat is hiding from his predator, a honey badger, in the midst of a Namibian sweet thorn tree. But he doesn’t count on his opponent’s determination

The recipes in late 19th-century American cookbooks—precise and detailed—met the needs of cooks in a highly mobile and modern country. Image from "Recipes: cards with text; depicting a woman in a kitchen reading, a server, meat, fish and a scale."

The Making of the Modern American Recipe

Scientific methods, rising literacy and an increasingly mobile society were key ingredients for a culinary revolution

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