Tag: food history

Instand Pot: great. Dover eggbeater? Not so much.

Beef is a major culprit of the climate crisis, but if you want to consider beef’s future, then look to its past. The industry’s tactics have not changed as much as you might think.

Remember when you could only buy milk that came from cows and goats, rather than nuts and seeds? We live in a post-dairy world now, and soy milk started it all.

How the scruffy kids of the ’60s youth movement turned cooking from a shameful job into a lauded profession.

Chinese writers can bring a lot more to the table when it comes to writing about Chinese food.

Libby Copeland talks to butter aficionado and food writer Elaine Khosrova about the history of butter and how to savor it. But is it good for us or not?

At Food52, Mayukh Sen recounts the glory years of Manhattan’s best DIY soul food restaurant, Little Kitchen, and tries to understand the final years of its beloved proprietor, who left without a trace.

One of the most dizzying of these effects is the dominance of circles. Ringed or round connoted nature tamed. The vegetables that survived the cleansing were united by two qualities. They were round and cute: button mushrooms, olives, cherry tomatoes, pearl onions, peas, invincible iceberg. (Celery, long and tubular, made it through, too, I think […]

Up until Prohibition, Michael Pollan wrote in The Botany of Desire, in rural areas “cider took the place not only of wine and beer but of coffee and tea, juice, and even water.” It’s easy to see why: Until the 1900s, most water was contaminated with bacteria. Beyond issues of sanitation, cider was America’s homegrown answer […]

Gelatin dishes as we know them date all the way back to medieval Europe. From that period up until the mid-nineteenth century, jellied dishes were foods of the elite, served as elaborate molded centerpieces on the tables of nobility. The reason was simple: the process of rendering collagen from animal bones and then clarifying it […]