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Food History

From Caesar Salad to Crepe Suzette, What's in a Name?

Albert Jack | Posted 04.12.2013 | TED Weekends
Albert Jack

Along the way we encounter the beauty of ballet and find out about the greatest of them all Anna Pavlova. Or, what exactly Horseradish Sauce has to do with our equine friends and would you really eat Toad in the Hole?

Why America Needs A Public Hearth

Kurt Michael Friese | Posted 04.29.2013 | Taste
Kurt Michael Friese

Cooking is a simple act of love.

How American Chinese Food Came To Be

Menuism | Posted 11.26.2012 | Taste
Menuism

If you visit any of today's modern Chinese American communities, such as the San Gabriel Valley outside of Los Angeles, Flushing in New York, or numerous areas around San Francisco and Silicon Valley, and even Houston, you will find an interesting array of wonderful and delicious Chinese food.

Who On Earth Thought Of Worcestershire Sauce?

Posted 09.05.2012 | Taste

The often belabored pronunciation of Worcestershire sauce frequently overshadows the more amazing things about it -- for one, the amount of ingred...

The History Of Lunch In NYC

AP | ULA ILNYTZKY | Posted 09.13.2012 | Home

NEW YORK — An exhibition on the history of lunch in New York City over the past 150 years serves up some delicious tidbits. But don't rush to s...

Italian Jewish Food: Between the Global and the Local

Fabio Parasecoli | Posted 06.11.2012 | Home
Fabio Parasecoli

A few years ago, I decided to celebrate a Jewish friend's birthday by cooking a special meal: the whole menu was composed of Italian Jewish recipes.

Food History: Why Should We Care?

Fabio Parasecoli | Posted 05.16.2012 | Home
Fabio Parasecoli

By exploring food history, we realize that many elements of our everyday life that we consider connected to current events were already a source of preoccupation for earlier generations.

Butternut Squash Miracle

Nena Niessen | Posted 01.21.2012 | Home
Nena Niessen

I would like to share with you my favorite butternut squash soup. It's simple, quick and very easy to make.

New Book Tracks Evolution Of Menu Graphic Design

Posted 11.21.2011 | Arts

Up until the 1800s, neither restaurants nor menus were encountered everyday, but rather were saved for special occasions. Part advertisement and part ...

Why A 'Hot Dog' And Other Culinary Words Explained

Albert Jack | Posted 11.07.2011 | Books
Albert Jack

But there is also another way to learn about food history, one that is altogether more rewarding. For example, have you ever wondered what Julius Caesar had to do with your favorite salad? Or, who was Suzette, who lent her name to the best-selling crepe on the planet?

Emma Gray

Healthy Twists On Traditional Fourth Of July Calorie Bombs

HuffingtonPost.com | Emma Gray | Posted 08.28.2011 | Healthy Living

Fourth of July celebrations can make us feel like it's practically an American obligation to enjoy the outdoors, fireworks and, of course, delicious f...

5 Black IPAs To Drink Now

Food Republic | Posted 08.13.2011 | Home
Food Republic

Lately, a new breed of IPAs has thrown a curveball at the color spectrum by bearing a most atypical tint: black.

Food History Exhibit At National Archives Catered By Jose Andres

AP | BRETT ZONGKER | Posted 08.09.2011 | Home

WASHINGTON -- One spot in the nation's capital is offering visitors a peek at presidential recipes including Lyndon B. Johnson's chili, John F. Kenned...

The Most Important Discoveries In The History Of Food

The Daily Meal | Posted 05.25.2011 | Home
The Daily Meal

"I simply couldn't cook without my..." Cast-iron frying pan? Ginsu knives? Immersion blender? Mickey Mouse Waffle Maker? Everybody who prepares food...

Move Over, Turducken: Chicken Ballotine's Back in Town

Elizabeth Gunnison | Posted 05.25.2011 | Home
Elizabeth Gunnison

Mark Bittman's encyclopedic How To Cook Everything might be called How To Cook Everything...Besides Ballotines and Galantines. Nary a word about either.

Where Your Favorite Foods Actually Come From

The Daily Meal | Posted 05.25.2011 | Home
The Daily Meal

Every St. Patrick's Day, millions of Irish-Americans celebrate with green beer, "Kiss me, I'm Irish" buttons, and corned beef and cabbage, the tradit...

Birth of an American Cookie

Andrew Beahrs | Posted 05.25.2011 | Home
Andrew Beahrs

America's first cookie recipe begins by telling you to scum the sugar. This gives you some small sense of how far the world has moved since 1796.

The Omnipresence of Corn

Linda Larrowe Bergersen | Posted 05.25.2011 | Home
Linda Larrowe Bergersen

It's more than likely that most every meal eaten throughout the day will contain a form of corn. And because most of that corn is processed, we would be better off if not being so frequently exposed to it.

The Hard Truth of Johnny Appleseed, and a Recipe with Hard Cider

Kurt Michael Friese | Posted 05.25.2011 | Home
Kurt Michael Friese

What my third grade teacher failed to tell me (likely yours as well), is that Appleseed's intentions were not entirely magnanimous, and the fruits of his labors were not meant for children.

Pecan Pie from Scratch

Kurt Michael Friese | Posted 05.25.2011 | Home
Kurt Michael Friese

Why "more truly American"? Well, OK it is true that the pumpkin is a "new world" fruit as well, but it is not originally from what is now the U.S., and the pecan most certainly is.

Thomas Jefferson's Legacy in Gardening and Food

Peter Hatch | Posted 05.25.2011 | Home
Peter Hatch

Jefferson not only enjoyed the garden process and relished eating fresh produce, but the garden also functioned as an experimental laboratory, in some ways, as a vehicle for social change.

Basil Abundance: How To Make Fresh Pesto

Kurt Michael Friese | Posted 05.25.2011 | Home
Kurt Michael Friese

Abundant harvests like this one are a great way to bring family and friends together around the rituals of food. It can take time and several hands to pick over a large amount of basil.