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food

The Fakelore of Food Origins

Ashawnta Jackson JSTOR
Food history is replete with honored legends, creative stories, slightly twisted truths, unsupported claims, leaps of faith, and outright lies. Actually most new dishes are not invented; they evolve.

food

How ‘Fist Rice’ Became a Symbol of Korean Democracy

Jia Jung Atlas Obscura
On May 18, 1980, some 600 students and civilians gathered at Gwangju’s Chonnam National University in peaceful protest against Chun Doo-hwan. Gwangju’s rice ball is no less than an edible encapsulation of the city’s history and moral fiber.

food

Plant of the Month: Peanut

Kristan M. Hanson Jstor.org
Weaving together new research and rich primary sources, the Plant Humanities Initiative recounts stories of global foods, such as peanuts, to illuminate their extraordinary significance to humans.

food

The Legacy of Campbell Soup’s Tomato Breeding Program

Jeff Quattrone Modern Farmer
The prime growing area for Jersey tomatoes is a region now known as the Inner Coastal Plain, which covers more than 1,000 square miles in southern New Jersey, bordering the Delaware River to the west.

food

Soul Food: A Conversation with Adrian E. Miller

Sarah Cooke Currant
Adrian Miller is a food writer, James Beard Award winner, attorney, and certified barbecue judge. His third book, discussed here, is Black Smoke: African Americans and the United States of Barbecue.

food

Soul Food: A Conversation with Adrian E. Miller

Sarah Cooke Currant
Adrian Miller is a food writer, James Beard Award winner, attorney, and certified barbecue judge. His third book, discussed here, is third book, Black Smoke: African Americans and the United States of Barbecue.

food

Seven Foundational Cookbooks That Shaped American Cooking

Ali Slagle Saveur.com
America: The Cookbook author Gabrielle Langholtz shares the texts that helped craft the United States’ regional culinary traditions For her book, America: The Cookbook, Gabrielle Langholtz looked at cookbooks as well as narrative and anthropological books to fully explore America’s culinary history—Little House on the Prairie and the Sterns’ many varied books among them.

food

The Sad, Sexist Past of Bengali Cuisine

Mayukh Sen Food 52
Party line suggested that widowhood made a woman’s sex drive fickle and vulnerable. A woman’s libido was a site of such agita that she couldn’t be trusted to keep it quiet, and so her body needed to be governed. The alienation imposed upon high-caste, Hindu Bengali women was meant to act as a hormonal suppressant, silencing the desire more dangerous than hunger for fish or meat: sex.

food

Inside a Bestselling Syrian Cookbook From the 13th Century

Hannah Walhout Food & Wine Magazine
This 13th centure cookbook of Syrian recipes shows us the opulent upper limits of the cuisine from those who cooked and ate it—chefs developing recipes, explorers discovering ingredients, the wealthy elite who demanded luxury and ingenuity.
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