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An advertisement from China for soup with brain meat.

In Defense of Eating Brains

While some in the West are squeamish, globally, it's more common than not.
by Andrew Coletti via Atlas Obscura on February 16, 2024
A botanical drawing of a pawpaw on a branch.

Consider the Pawpaw

For some, it is a luscious dessert, a delightful treasure hiding in the woods. For others, it is, to say the least, an acquired taste. It is an enigma.
by Matthew Meduri via Belt Magazine on February 15, 2024
"The Book of Jewish Food" by Claudia Roden.

The Desk Dispatch: Layla Schlack on What Jewish Food Means to Her

"Frustratingly, Talmudically, Jewish food is simply what Jews eat," she writes.
by Layla Schlack via From The Desk Of Alicia Kennedy on January 15, 2024
Corn in a basket.

Translating Corn

To most of the world, “corn” is “maize,” a word that comes from the Taíno mahizwas. Not for British colonists in North America, though.
by Matthew Wills, Betty Fussell via JSTOR Daily on November 22, 2023
Exhibit

American Foodways

This exhibit explores the history of the ways Americans eat, from the influences on our cooking to the regional specificities of our meals to the ways we celebrate around family tables.
Onions.

A Brief History of Onions in America

On ramps, xonacatl, skunk eggs and more.
by Mark Kurlansky via Literary Hub on November 9, 2023
A woman volunteering with the Salvation Army serving doughnuts to American servicemen.

We Have the Salvation Army to Thank for the Hipster Doughnut

Even during the worst of war, the ring-shaped confections offered a bite of joy and a much-needed morale boost to weary soldiers during World War I.
by Claudia Geib via Eater on October 24, 2023
Diners conversing at French restaurant.

Crème de la Crème

How French cuisine became beloved among status-hungry diners in the United States, from Thomas Jefferson to Kanye West.
by Kelly Alexander, Claire Bunschoten via Aeon on July 7, 2023
Flight attendant serving a full meal.

Remembering the Golden Age of Airline Food

Why were in-flight meals so much better in the past?
by Diana Hubbell via Atlas Obscura on May 8, 2023
Sign for the Hong Kong Restaurant

The Rotten Science Behind the MSG Scare

How one doctor’s letter and a string of dodgy studies spurred a public health panic.
by Sam Kean via Distillations on March 2, 2023
Nini Nguyen and a Bahn Mi sandwich.

How the Vietnamese Made Their Mark on Cajun Cuisine

Top Chef contestant Nini Nguyen shares the history of the Viet diaspora and how two cultures combined to create a whole new delicious Southern flavor.
by Nini Nguyen via Food & Wine on February 24, 2023
Two women baking in a kitchen using a gas stove.

The Forgotten Gas Stove Wars

We’ve been fighting over gas stoves for decades.
by Rebecca Leber via Vox on February 5, 2023
Collage of a farm with a large sun in the background and a cooking show on a TV.

What California Cuisine’s Past Tells Us About Its Future

Into the 1980s, the heart of the California food revolution was also a hub of French fine dining. Why did the goat cheese and sundried tomatoes win?
by Meghan McCarron via Eater on January 19, 2023
Celery.

The Secret History of Celery

How the crunchy stalks went from Victorian centerpiece to ubiquitous football snack.
by Robert F. Moss via Epicurious on December 22, 2022
Cover of The Silver Palate Cookbook

‘The Silver Palate Cookbook’ Changed Home Cooking (and Pesto Consumption) As We Know It

Published in 1982, 'The Silver Palate Cookbook' taught a generation of American cooks to trust in bold flavors, fresh herbs, and the joys of improvisation.
by Aimee Levitt via Eater on December 7, 2022
Photo of a young Chinese worker carrying tea.

Inside the Diet That Fueled Chinese Transcontinental Railroad Workers

Denied the free meals of their Irish counterparts, Chinese laborers learned to thrive on their own.
by Shoshi Parks via Atlas Obscura on November 30, 2022
La Choy cans and food

The Korean Immigrant and Michigan Farm Boy Who Taught Americans How to Cook Chow Mein

La Choy cans are a familiar sight in American grocery stores, but behind this 100-year-old brand is a story fit for Hollywood.
by Cathy Erway via TASTE on May 3, 2022
A photograph of Fannie Farmer cooking with another woman.

Baking for the Holidays? Here's Why You Should Thank Culinary Pioneer Fannie Farmer

We all can thank a 19th century Boston-born cookbook author and domestic science pioneer for revolutionizing the way recipes are replicated at home.
by Andrea Shea via Here & Now on December 22, 2021
Falling apart neon sign for Lotus Chop Suey, a restaurant in Chicago

The Hidden, Magnificent History of Chop Suey

Discrimination and mistranslation have long obscured the dish's true origins.
by Miranda Brown via Atlas Obscura on November 30, 2021
Yams under concrete with the leaves growing out of a crack in the sidewalk

The Deep and Twisted Roots of the American Yam

The American yam is not the food it says it is. How that came to be is a story of robbery, reinvention, and identity.
by Lex Pryor via The Ringer on November 24, 2021
Dick Gregory

The Legacy of a Civil Rights Icon’s Vegetarian Cookbook

Dick Gregory was an activist, comedian, and trendsetter for Black vegans.
by Shea Peters via Atlas Obscura on July 21, 2021
Photograph of Prince's Hot Chicken restaurant superimposed over a photograph of an empty shopping center

Notes on Hot Chicken, Race, and Culinary Crossover

How does Black food go viral among white folks?
by Cynthia R. Greenlee via The Counter on May 11, 2021
Artwork depicting two people with shovels and a machette, entitled “Broken Skies: Nou poko fini” (We aren't done yet), 2019, by Didier William

Tarry with Me

Reclaiming sweetness in an anti-Black world.
by Ashanté M. Reese via Oxford American on March 23, 2021
Lithograph of mansion, Stratford Hall, in Westmoreland County, VA

Oppression in the Kitchen, Delight in the Dining Room

The story of Caesar, an enslaved chef and chocolatier in colonial Virginia.
by Kelley Fanto Deetz via The Conversation on December 21, 2020

Why Did It Take So Long to Set Aunt Jemima Free?

PepsiCo’s move to end the racist brand comes shamefully late.
by Michele Norris via Washington Post on June 17, 2020
Arturo Schomburg

How America Rediscovered a Cookbook From the Harlem Renaissance

Arturo Schomburg's work is still inspiring researchers and cooks today.
by Mayukh Sen via Atlas Obscura on May 1, 2020

Memo From a Historian: White Ladies Cooking in Plantation Museums are a Denial of History

At museums across the South, you'll often find a white woman cooking in a big house kitchen. That's a role that was usually done by enslaved Africans.
by Kelley Fanto Deetz via The Conversation on December 13, 2019

Mass Barbecue is the Invasive Species of Our Culinary Times

There's room for the haute and folk traditions but the market-driven style taking over is the most problematic.
by John Shelton Reed via The American Conservative on September 3, 2019

Dear Disgruntled White Plantation Visitors, Sit Down

Michael W. Twitty on the changing tides of plantation interpretation.
by Michael W. Twitty via Afroculinaria on August 9, 2019

Colonial Williamsburg Serves Up The Past So You Can Try A Taste Of History

The living-history museum in Virginia re-creates 18th-century recipes in its restaurants using ingredients grown in the traditional way onsite. But some modern palates aren't too keen on the taste.
by Tove Danovich via NPR on February 17, 2019

The Evolution of American Foodie Culture

Tracing the culinary revolution that changed Americans’ approach to eating.
by Christopher C. Gorham via We're History on February 13, 2019
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