Food History

Our primers on food history dive into the backgrounds of the iconic dishes and foodstuffs you know and love so that you can deepen your understanding.

The Njahi Wars: Behind Kenya's Controversial Black Bean

Mayela's Gift: Unwrapping Pastillas de Leche

The History of Hibiscus Drinks in the African Diaspora

The Garifuna Diaspora Celebrates 223 Years of its Cuisine

The History of Bouillon Cubes

Divided States of Chili: A Guide to America's Most Contentious Stew

A History of Soy Milk

What Are Dippin' Dots, Really? The History of Cryogenic Ice Cream

The History of Astronaut Ice Cream

The History of Popcorn: How One Grain Became a Staple Snack

Toni Tipton-Martin's Cookbook, Jubilee, Is a Source of Black Joy

The Real History of Hushpuppies

Pantry Essentials: All About Liquid Smoke

How Ambrosia Became a Southern Christmas Tradition

The Story of Carolina Gold, the Best Rice You've Never Tasted

The Complete History of Ice Cream Cones

The Joy of Eating Mutura, Nairobi’s Blood Sausage of Ill Repute

The True Story of Traditional New Year's Lucky Foods

The Rise and Fall of the Lime Rickey, the Soda Fountain Comeback Kid

From Trash to Treasure: The History of BBQ Ribs

Celery Forever: Where America's Weirdest Soda Came From and How It's Stuck Around

How a 1920s Novel Started an International Restaurant Craze

The Real Reason Sugar Has No Place in Cornbread

A Social History of Jell-O Salad: The Rise and Fall of an American Icon

The 1904 World's Fair: A Turning Point for American Food

The Historic Problem With Hoppin' John

How Bottled Water Became America's Most Popular Beverage

Soda: The Dubious History (And Great Flavor) of Vernors Ginger Ale

The Real Story of Gumbo, Okra, and Filé

The Whiskey That Won the Wild West

From Napoleon to Nutella: The Birth of the Chocolate-Hazelnut Spread

The Philly Pretzel: One Twisted Jawn

The Real Origins of the Boiled Peanut

13 Burrito Styles Everyone Should Know

How Pastrami Really Arrived in New York City

Malört: Chicago's Favorite Bitter Liqueur

The Big Apple Inn, A Little Mississippi Diner With an Outsize History

How Chicken-Fried Steak Got Its Texas Twang

Digging Into Detroit's Corned Beef Egg Roll

A Song of Spice and Fire: The Real Deal With Hunan Cuisine

From Scientific Cuisine to Southern Icon: The Real History of Pimento Cheese

Obsessed: The Kitsch and Artistry of Pâté en Croûte

The Snowball: A Baltimore Summer Classic

Mull, Muddle, and the 12-Gallon Soup Pot: The Secret History of the South's Most Obscure Stew

How Cereal Became the Quintessential American Breakfast

Country Captain is the Southern Icon You May Have Never Tasted

The Bloody Mary: The History and Science of an Oddball Classic

How Banana Pudding Became a Southern Icon

Why "As Southern as Sweet Tea" Isn't Very Southern at All

What is Moonshine?

Prohibition and Wine's Darkest Hour

How Oreos Got Their Name: The Rise of an American Icon

The Surprisingly Recent Story of How Shrimp and Grits Won Over the South

Thíŋpsiŋla: The Edible Bounty Beneath the Great Plains

From Southern Tradition to Mechanical Marvel: How Fried Chicken Lost its Bones

The History of Chewing Gum, From Chicle to Chiclets

How Congress Almost Killed the Southern Boiled Peanut

The Rise and Fall of America's Beer Gardens

A Slice of New York Pizza History

Cocktail 101: All About Bitters, Part 1

Abbott's Bitters: Reintroducing a Classic

Maker's Marketing: How Bourbon Came Back Into Style

Pumpkin Beer History: Colonial Necessity to Seasonal Treat