Creating a Bengali Cuisine
A rising middle class built up the notion of a distinct Bengali way of eating that claimed ancient origins while also incorporating European cooking styles.
The Science of Sourdough: How Citizens Are Helping Shape the Future of Fermented Foods
Citizen scientists are drawing on personal experience to help researchers create new plant-based fermented foods and maximize their health benefits.
Cheesy Terroir-ism: The ABCs of AOCs
Whether it supports the production of wine or cheese, terroir is a “particularly French conception of cultural territory” says historian Tamara L. Whited.
“Simple, Wholesome Food” for a New American Nation
In the aftermath of the Revolutionary War, Americans faced understandable anxiety about what their society would look like—and what they should eat.
Quintessential Resilience: The Breadfruit in the Caribbean
The breadfruit tree has coexisted with humans for more than three thousand years. Its future may depend on how strong of an ally humans can become to it.
Thanksgiving Stories
Turkey or Tofurkey? Stuffing or dressing? Whatever the controversy, these Thanksgiving stories will slake your appetite!
The Singaporean State on a Styrofoam Plate
Hawker centers, a uniquely Singaporean institution, bring a form of street commerce practiced around the world under the authority of state regulators.
Cloves: The Spice that Enriched Empires
Behind one humble spice lies a complex history of empires and profit, commodities and globalization.
The Curious History of Competitive Eating
The annals of competitive eating contests are full of more than just hot dogs.