Remember those spiral-bound cookbooks from your church group or your mom’s favorite charity? Those amateur recipe collections are history books, too.
‘Tis the season for feasting and family traditions. And around here, that means digging into JSTOR’s digital library. ...
Popcorn is probably one of the oldest uses of the domesticated Mexican grass called teosinte, which has been cultivated as maiz for thousands of years.
One historian reconstructs what nighttime was like in early modern Europe, and how the darkness affected people's sleep patterns.
The cookbooks of the communes of the 1960s and 1970s share the recipes and politics of the era, and still speak to us today about what we eat and why.
Fasting was once a religious endeavor. The idea that skipping meals could lead to improved health emerged around the turn of the twentieth century.
For Jim Rock, tin cans were as important as shards of ancient pottery. Each can told a story of nineteenth and twentieth century life in America.
In 1890, women baked more than 80 percent of the nation’s bread at home, and it was brown, non-standardized stuff. When did it become white?
What could be more American than a sugary soda mixed with a liquor made from sugar? The origins of rum and Coke is more problematic than you might expect.
The groundbreaking 1945 cookbook, How to Cook and Eat in Chinese, that introduced Chinese cooking to white American cooks.