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Food History

A Brief History Of The Taco

Steven Raichlen | Posted 10.28.2016 | Taste
Steven Raichlen

Even baby boomers have a difficult time remembering when tacos--like pizza--weren't a ubiquitous part of the culinary landscape. (Glen Bell opened the...

From the Kitchen to the Page and Back

Fabio Parasecoli | Posted 09.05.2016 | Taste
Fabio Parasecoli

Photo: Duccio Battistrada A bundle of yellowish brittle pages, written in a time-worn, careful handwriting, have been floating around my mother's kitc...

The New Life of Street Food

Fabio Parasecoli | Posted 04.08.2016 | Taste
Fabio Parasecoli

When I was in Italy, last summer, I was intrigued by the growing popularity of what now Italians call "street food," using the English language expression to indicate, well... street food.

Making Food History: The Case of Medieval Turkey

Fabio Parasecoli | Posted 03.20.2016 | Taste
Fabio Parasecoli

Image: Medieval Histories What did people used to eat in the past? Why? And how did they eat? What meanings did they attribute to ingredients, dishes...

Tales of Hunger: Food in Italy Between the Two World Wars

Fabio Parasecoli | Posted 01.03.2016 | Taste
Fabio Parasecoli

My great-grandfather at the Trionfale market in Rome, circa 1933 Growing up in Italy in the 1960s, World War II was quite remote to me. Although I wa...

The Many Souls of African American Food

Fabio Parasecoli | Posted 12.21.2015 | Taste
Fabio Parasecoli

I was immediately intrigued by the somewhat clunky but memorable title of the essay collection edited by Jennifer Jensen Wallach: Dethroning the Deceitful Pork Chop: Rethinking African American Foodways from Slavery to Obama.

The Secret History Of Mac And Cheese

The Huffington Post | James Cave | Posted 11.10.2015 | Taste

Whether it's homemade, from a box or fried into amazing little balls, the creamy delicacy known as macaroni and cheese is almost as American as peanut...

Food Heritage: Why Culture Matters

Mansal Denton | Posted 10.22.2016 | Taste
Mansal Denton

Food is the life blood of maintaining culture and understanding how this came to be in America can help you to find your roots and let it guide you more intelligently.

The Strange And Sexual History Of The Graham Cracker

Menuism | Posted 09.21.2016 | Taste

There was indeed a Graham who lent his name to the Graham cracker, and his story will surely change the way you see the snack from now on.

The Jemima Code: Celebrating African-American Cookbooks

Fabio Parasecoli | Posted 09.14.2016 | Taste
Fabio Parasecoli

It is a well-known, although not so frequently discussed, fact that African-American cooks, chefs, and food writers have played a crucial and central role in the development of US cuisines since colonial times.

The Bizarre Origins Of Some Of Your Favorite Condiments

The Daily Meal | Posted 07.10.2016 | Taste
The Daily Meal

When was the last time you gave any thought to a condiment? How often do you look at a bottle of ketchup and wonder how it came to be so popular? Not very often, most likely, but the fact of the matter is that these sauces are eaten all over the world, and many of them have global influences.

6 Foods That Are Totally Lying To You About Their Origins

The Huffington Post | Renee Jacques | Posted 11.10.2014 | Taste


Why Food Is Therapy

The Philosophers' Mail | Posted 08.25.2014 | World

At the moment, food is highly prestigious. A vast amount of attention is paid to celebrity chefs, dietary advice, new restaurants and cooking shows. W...

The Real History Of Summer's Favorite Drink

Food Politic | Posted 09.28.2014 | Taste
Food Politic

Thereis no denying the importance of Pimm's in any proper summer's evening.

The History of Donuts In America

Food52 | Posted 09.20.2014 | Taste

From when they arrived in America, doughnuts have pulled themselves up by their bootstraps -- and, thanks to a rather ragtag bunch of characters, they are now one of the most iconic American pastries.

The Richest, Most Powerful Families in the Food Business

Bon Appetit | Posted 06.08.2014 | Taste
Bon Appetit

Rochelle Bilow We here at Bon Appétit couldn't help but feel a little nostalgic when we heard that the Entenmann's plant in Long Island, N.Y.--in op...

The History Of The Cocktail Umbrella

Bon Appetit | Posted 05.24.2014 | Taste
Bon Appetit

A classic tiki cocktail is a thing of beauty, but perhaps the best part of all is the presentation.

This Is Where 'Cool Cukes' And 'Couch Potatoes' Come From

Bon Appetit | Posted 03.19.2014 | Taste
Bon Appetit

We started wondering what other vegetable metaphors were out there to explore and love. Here are a few of our favorites.

Herbal Brews Get Back To Their Roots

India Mandelkern | Posted 05.05.2014 | Taste
India Mandelkern

Herbal beers are thus vestiges of an age in which beer was consumed for breakfast, lunch, and dinner.

How To Make Seventeenth Century Coffee

India Mandelkern | Posted 01.23.2014 | Taste
India Mandelkern

Coffee has been around for a thousand years. Let's learn how they did it back in the day.

10 Things You Didn't Know About Doughnuts

Posted 11.05.2013 | Taste

Grab a jelly-filled treat, and pull up a chair.

1970, a Turning Point in American Cuisine

Fabio Parasecoli | Posted 12.30.2013 | Taste
Fabio Parasecoli

1971, the year when Alice Waters opened Chez Panisse in Berkeley, CA, is often cited as a turning point for American cuisine.

Chocolate in 3D: Does the Medium Have a Message?

India Mandelkern | Posted 01.23.2014 | Taste
India Mandelkern

3D chocolate printing is still in its infancy, but already it is sparking debates about the relationship between food and technology. Can printed food coexist with the ever-greater presence of local and organic movements? Does printed food have the ability to feed the world?

Frankly Classic: 6 Historic Hot Dog Joints

MiniTime | Posted 11.12.2013 | Travel

(photo: Superdawg Drive-in) Duck franks? No thanks. Hot dogs topped with brie and quail eggs? We'll pass on the latest gourmet makeover craze and sti...

The Pop-Culture History Of The Tomato, From The Stage To The Simpsons

Bon Appetit | Posted 10.08.2013 | Taste
Bon Appetit

Michael Y. Park The tomato may be a relative newcomer to the wider world's dining table, but there's no denying that the spherical fruit...or is it v...