Many of our food-safety laws arose after healthy young volunteers became sick when they tried commercial foods containing toxic additives.
Roast pig, boiled rockfish, and apple pie were among the dishes George and Martha enjoyed during the holiday in 1797. Here are some actual recipes.
Daisy Bonner, who cooked for Franklin Roosevelt for twenty years in the Georgia White House, recalled his favorite dish.
American barbecue is more than a way of cooking — it’s myth, folklore, and history
Once the most famous Chinese dish in America, chop suey helped spur the growth of Chinese restaurants. A Smithsonian curator is now criss-crossing the country to research its beginnings.
How a Neapolitan street food became the most successful immigrant of all
All across America there are restaurants that serve up the spirit and conviviality of eras long past
A CENTURY AGO you’d eat steak and lobster when you couldn’t afford chicken. Today it can cost less than the potatoes you serve with. What happened in the years between was an extraordinary marriage of technology and the market.
Mary Mallon could do one thing very well, and all she wanted was to be left to it
A restaurant critic who’s a food historian and the fortunate recipient of an Italian grandmother’s cooking follows the course of America’s favorite ethnic fare in its rise from spaghetti and a red checked tablecloth to carpaccio and fine bone china
For generations it was the mainspring, the proof, and the reward of a civilized social life. Now, a fond student of the ritual looks back on the golden age of the dinner party and tells you just how you should have behaved.
It began with a few people trying to get hamburgers from grill to customer quicker and cheaper. Now it’s changed the way Americans live. And whether you like it or hate it, once you get on the road you’ll eat it.
Americans have been doing just that since the days of the California gold rush—and we’re still not full
It was born in America, it came of age in America, and in an era when foreign competition threatens so many of our industries, it still sweetens our balance of trade
Seventy-one years ago, a designer working frantically to meet a deadline for the Coca-Cola Company produced a form that today is recognized on sight by 90 percent of the people on earth
New Orleans cuisine—with its French roux, African okra, Indian filé, and Spanish peppers—is literally a gastronomic melting pot. Here’s how it all came together.
It didn’t just change the way we buy our groceries. It changed the way we live our lives.
A vicious attack on a holiday favorite
America’s First Native Cookbook
It’s our most important, profitable, and adaptable crop—the true American staple. But where did it come from?
It saved the early Colonists from starvation, it has caused men to murder each other, it used to be our most democratic food—in short, an extraordinary bivalve
A last look at an American institution
“57 VARIETIES” WAS ONLY A SALES SLOGAN, BUT H. J. HEINZ UNDERSTOOD FROM THE START THAT THERE WAS NO SUBSTITUTE FOR HONEST PRODUCTS AND WELL-TREATED WORKERS
If it rained, the painters failed to record it
A history of the food reformers and cereal kings who made Battle Creek the center of a revolution in Americans eating habits