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Author: Stephanie Butler
The Delicious History of the Yule Log
‘Tis the season for rich food traditions, including that of the Christmas Yule log.
Dining Across America in Rail’s Golden Age
Find out how Americans dined while riding trains from coast to coast.
Frying Up Donuts for the Festival of Lights
Most people have heard of Hanukkah latkes, but did you know that jelly donuts are also a traditional holiday treat?
Ahoy, Pass the Cabbage: Preserved Foods in the Age of Exploration
This week, we’ll take a look at preserved foods aboard ships, and find out how even a humble cabbage can change the course of human history.
Restaurants, B.C.E. (Before the Contemporary Eatery)
What were history’s first restaurants like, and what did these early eateries serve?
Vomitoriums: Fact or Fiction?
You’ve heard all about them, but how much of the vomitorium story is mere myth?
Stuffing, Dressing and Filling: Thanksgiving Across America
Regional stuffing recipes illustrate the variety of Thanksgiving tables across the United States.
Of Knives and Forks
How did people stop eating with their hands and pick up the now-ubiquitous knife and fork?
The Chop Suey Story
Legend has it that chop suey was born when forty-niners demanded food from a San Francisco Chinese restaurant.
More Than Chicken Soup: Food Remedies
Find out how food has been keeping the doctor away since the days of our Neolithic ancestors.
Cooking for the Commander-in-Chief: 20th-Century White House Chefs
Meet the cooks who brought White House cuisine into a new age, including Kennedy’s famed chef René Verdon.
Cooking for the Commander-in-Chief: The First Presidential Chefs
Meet the cooks who prepared meals for the early U.S. presidents, often working under conditions that were anything but glamorous.
