Most cuisines can be identified by the characteristic flavors they use to enhance their dishes: Chili peppers, tomato, and lime in Mexico; soy sauce, rice
Category: Food History
The Creative Kitchen: A Brief Personal History of Macaroni and Cheese
If there is one recipe that according to my family defines my identity as a cook it’s this macaroni and cheese recipe. I don’t like
The Taste of the Finger Lakes: Cornell Chicken with Salt Potatoes
One of the paradoxes of seeking out traditional regional foods is that restaurants often don’t serve them. If a dish has been around a long
Importing Local Cuisine
As the virtues of eating local food have gone from a radical idea to a commonly accepted norm in the food world, it has systematically
For Cooks, the Good Old Days Weren’t so Good
Food historian Cynthia Bertelsen wonders if food writing relies too much on nostalgia, distorting our relationship to food in the process: Seeking the “perfect” French
Booze in American History
Historian of addiction Susan Cheever’s new book Drinking in America: Our Secret History contains fascinating facts about America’s relationship with alcohol. According to Cheever, the
Exploring the Philosophy of Food and Wine 