How the New Deal Documented Southern Food Cultures
Photographers and writers hired by the US government presented the foodways of the South to a wide audience.
How the “Organic” Label Leaves Small Farmers Out
The USDA's requirements for organic labeling make it easier for large agri-business than the smaller farmers you'd think of as "organic."
The Mystery of the Mustard Family
An archaeological dig turned up eight bottles of mustard powder in one eighteenth-century homestead. Why the condiment love?
Will Chocolate Survive Climate Change? Actually, Maybe
The forecast has been bad for domesticated cacao. But some environments in Peru might hold the key to the future of the world's sweet tooth.
How Oysters Became a Food Fad Way out West
Oysters in Wyoming and Arizona? In the nineteenth century? Yes, and mighty tasty too!
What Happened to Peanut Butter and Jelly?
The rise and fall of the iconic sandwich has paralleled changes in Americans' economic conditions.
Who Invented the “Mexican” Food of the United States?
The debate over what counts as authentic Mexican food may be moot when there are 7,000 Taco Bells around the world.
Community Cookbooks and the Women Who Wrote Them
Before "local" became a foodie obsession, small groups of women published collections of their own recipes. And still do!
The Idea of “Good Nutrition” Has Changed Over Time
But one thing has been constant: the tendency to call some foods better for you than others.