Chocolate is a sugary treat and a historical tool at the Museo de la Xocolata.
A sampler of culinary museums around the world, where food is explored as cultural tradition, as industry, and even as art.
A look into how Indigenous chefs and activists are connecting traditional Native American foodways with modern-day dining.
A cookbook collector catalogues a few of the many volumes that have helped him explore and enjoy the byways of American cuisine.
On the culinary cultural buffet that is the Southern Food and Beverage Museum in New Orleans.
The Oxford Symposium on Food and Cookery, the annual conference on food history, is seeking papers on the topic “Cured, Fermented and Smoked Foods,” to be held at Saint Antony’s College in Oxford, England, on July 9 – 11, 2010. For further information on the conference visit the Web site, www.oxfordsymposium.org.uk. From antiquity to modern times, mankind has developed methods …
Having immersed himself in bygone foodways and culinary techniques for decades, author, food historian, and master of antiquated cookery Ivan Day is the man to call when England’s great historic house museums look to re-create the grand feasts of earlier centuries. He has whipped up historically accurate food and settings at Chatsworth, Waddesdon Manor, Hardwick Hall, and many others. While …
Would you try American Heritage Chocolate?