The Stickiness of Teflon
From excitement about its potential to revelations of its possible toxicity, Teflon has taken a wild ride through American science, manufacturing, and marketing.
Should We Expect TV Chefs to Serve “Me on a Plate”?
Asian Americans navigate entrenched attitudes and expectations when it comes to their relationship with food—even while competing on Top Chef.
The Rise and Fall of Fanny Cradock
Cradock was one of Britain's first celebrity chefs, but in what her viewers called “the Gwen Troake Incident,” she fell from her pedestal—hard.
What Amateur Cookbooks Reveal About History
Remember those spiral-bound cookbooks from your church group or your mom’s favorite charity? Those amateur recipe collections are history books, too.
Vacationing with Julia Child
Want to get away this summer? Come daydream with us to the kitchen of Julia Child, in the south of France...
Great Grains: How Ancient Einkorn Became the New “It” Wheat
Einkorn, an ancient grain, is mediocre for baking, difficult to process, and unproductive in the field. Why is it the next food trend?
What “Colonial Kitchens” Say About America
We've been fantasizing about colonial kitchens since soon after the Colonial era itself was over. What's that about?