A Oaxacan figure is depicted making masa with a metate, a stone tool used for grinding corn. LA Plaza de Cultura y Artes LA Plaza Cocina, the first American museum dedicated to Mexican food, will ...

Libby O'Connell is the chief historian for the History Channel. In her new book, The American Plate: A Culinary History in 100 Bites, she examines the history of pie.

“Food, Climate and Community: How Women are Shaping the Future of Food” The National Museum of American History will host its ninth annual Food History Weekend Nov. 3 and 4, a multifaceted festival ...

ANN ARBOR, Mich. — Janice Bluestein Longone, who is credited with collecting thousands of items chronicling the culinary history of the United States, including cookbooks, menus, advertisements and ...

Smoke envelopes a dessert course at Elcielo. Michelin restaurants always involve storytelling. However, the flow and backstory have to be great and entrancing for them to work their magic. Many miss ...

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"New Orleans Cuisine: Fourteen Signature Dishes and Their Histories" by Susan Tucker. Fourteen observations and facts from "New Orleans Cuisine: Fourteen Signature Dishes and Their Histories, " a new ...

The Smithsonian’s National Museum of American History will host its 10th annual Food History Weekend Oct. 17–19, billed as “Ten Years of the Julia Child Award: Education, Advocacy, and Community.” The ...

Coconut milk, dendê oil, and habaneros add more than just flavor to this simple shrimp stew. Jane Sigal is a food and travel writer and editor based out of Newport, RI. Sigal was Food & Wine's senior ...

ANN ARBOR, MI -- Janice Bluestein Longone, a revered curator of American culinary history, has died at age 89. Longone, a Boston native and daughter of a restaurant supplier, was best known for her ...

Chris Andrews tells you right up front that his new book, “A Culinary History of Mobile,” is a snapshot, not a definitive in-depth study, that the stories within it “represent only a fraction of the ...