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The Surprising History of the Fortune Cookie

Searching for the roots of an American classic.
by Soleil Ho, Blue Delliquanti via The Nib on January 4, 2019
A drawing of a beaver collecting branches.

A History of Flavoring Food With Beaver Butt Juice

No, castoreum is not a cheap substitute for strawberries; it’s luxe, artisanal secretions from a beaver's rear end.
by Nadia Berenstein via Vice on December 20, 2018

The First Female MIT Student Started an All-Women Chemistry Lab

Ellen Swallow Richards applied chemistry to the home to advocate for consumer safety and women's education.
by Leila McNeill via Smithsonian on December 18, 2018

How A Corporation Convinced American Jews To Reach For Crisco

A Proctor & Gamble ad-man on the Lower East Side recognized a big marketing opportunity when he saw one.
by Deena Prichep via NPR on December 2, 2018
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.

Fried Chicken Is Common Ground

If you like hot chicken, perhaps you’d be interested in knowing where it comes from.
by Osayi Endolyn via Eater on October 3, 2018

Coming to Terms With Nature

Rachel Carson, Jane Jacobs, Jane Goodall, and Alice Waters in the ’60s.
by Bill McKibben via The Nation on May 9, 2018
Svetlana Stalin being photographed

My Secret Summer With Stalin’s Daughter

In 1967, I was in the middle of one of the world’s buzziest stories.
by Grace Kennan Warnecke via Politico Magazine on April 29, 2018
Plate stacked with sugar cookies.

The First Girl Scout Cookie Was Surprisingly Boring

No coconut, chocolate, or mint in sight.
by Anne Ewbank via Atlas Obscura on February 5, 2018

The Flavour Revolutionary

Henry Theophilus Finck sought to transform the modern United States, by appealing to Americans' tastebuds.
by Nadia Berenstein via Aeon on December 19, 2017
original

Snails, Hedgehog Heads and Stale Beer

A peek inside premodern cookbooks.
by Benjamin Breen on December 15, 2017

Where Does Your Tofurky Come From?

The first frozen Tofurky meal was a hard sell with retailers and a mad success with the customers who managed to find it.
by Jonathan Kauffman via The New Yorker on November 21, 2017
Sketch of a mother carrying a large platter while children around her run and cheer.

A Backlash Against 'Mixed' Foods Led to the Demise of a Classic American Dish

In the 19th century, puddings were as popular and widespread as pasta dishes are today.
by Helen Zoe Veit via The Conversation on November 20, 2017

The Cookbook That Brought Chinese Food to American Kitchens

The lasting influence of "How to Cook and Eat in Chinese."
by Livia Gershon, Charles W. Hayford via JSTOR Daily on November 5, 2017

Fannie Quigley, the Alaska Gold Rush's All-in-One Miner, Hunter, Brewer, and Cook

She used mine shafts as a beer fridge and shot bears to get lard for pie crusts.
by Tessa Hulls via Atlas Obscura on August 21, 2017

Who Owns Uncle Ben?

The roots of rice in South Carolina's Lowcountry are troubling and complicated. Today, we stir the pot.
by Shane Mitchell via The Bitter Southerner on June 6, 2017
Colonial kitchen historic house display.

Mild, Medium, or Hot?

How Americans went from adventurous eaters to plain janes—and then back again.
by Sarah Lohman via Lapham’s Quarterly on May 3, 2017

What Happens When Children's Books Fail to Confront the Complexity of Slavery

We need literature that wrestles with the evils of slavery while confronting its complexity – especially when it’s written for children
by Michael W. Twitty via The Guardian on January 19, 2016
A drawing from a 1908 cookbook of an aspargus shortcake, a savory cake made with leftover aspargus and topped with hardboiled eggs.

An Economic History of Leftovers

Americans’ enthusiasm for reheating last night’s dinner has faded as the nation has prospered.
by Helen Zoe Veit via The Atlantic on October 7, 2015
Plate of fried chicken, hushpuppies, and a biscuit

The Real History of Hushpuppies

Hushpuppies are delicious, iconically Southern, and no one seems to have a clue where they came from.
by Robert F. Moss via Serious Eats on June 23, 2015
Food writer Edna Lewis.

What Is Southern?

A food writer's reminiscences of local cuisine in the springtime.
by Edna Lewis via Gourmet on January 1, 2008
Tomato on a spoon.

How the Fridge Changed Flavor

From the tomato to the hamburger bun, the invention has transformed not just what we eat but taste itself.
by Nicola Twilley via The New Yorker on June 8, 2024
Korean fried chicken.

Drumstick Diplomacy

Korean fried chicken has a savory story to tell about wartime culture and the Korean diaspora.
by Richard Aldous via American Purpose on March 17, 2024
Painting of babies sitting at a table, holding spoons, with a can of condensed milk in the middle

The Sweet Story of Condensed Milk

This nineteenth-century industrial product became a military staple and a critical part of local food culture around the world.
by Katrina Gulliver, Joe B. Frantz, Khairudin Aljunied, Yavuz Koese via JSTOR Daily on February 20, 2024
An engraving of Mrs. David Meade Randolph by Charle de Saint-Mémin.

Southern Hospitality? The Abstracted Labor of the Whole Pig Roast

Barbecue is a cornerstone of American cuisine, containing all of the contradictions of the country itself.
by Jessica Carbone via Perspectives on History on January 19, 2024
A drawing of a smiling stereotypical 1950s housewife with thought-bubbles depicting dinner party food and paraphernalia.

Time Traveling Through History’s Weirdest Entertaining Advice

The 20th century brought dinner parties to the masses, along with some truly unhinged entertaining advice.
by Amy McCarthy via Eater on January 8, 2024
Cutouts of Ulysses S. Grant and Julia Dent Grant in front of slave quarters.

Unraveling Ulysses S. Grant's Complex Relationship With Slavery

The Union general directly benefited from the brutal institution before and during the Civil War.
by John Reeves via Smithsonian on December 5, 2023
A warehouse of canned salmon

How Canned Food Went From Military Rations to Fancy Appetizers

This simple technology changed the world.
by Anne Ewbank via Atlas Obscura on November 13, 2023

‘On the Brink of Extinction’: A Food Historian’s Hunt for Ingredients Vanishing from U.S. Plates

Disappearing foods – and why they need protecting.
by Emily Cataneo via The Guardian on November 5, 2023
Amy Brady next to cover of "Ice" on ice background

A Profoundly Impactful Substance

"Ice: From Mixed Drinks to Skating Rinks – A Cool History of a Hot Commodity" reveals the history of frozen water and its impact on American life and culture.
by Ian Macallen, Amy Brady via Chicago Review of Books on June 6, 2023
A photograph of John William Boucher superimposed over a collage of newspaper headlines about him being the oldest soldier in WWI.

The 72-Year-Old Who Lied About His Age to Fight in World War I

A Civil War veteran, John William Boucher was one of the oldest men on the ground during the Great War.
by Nick Yetto via Smithsonian on June 2, 2023
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