William Woys Weaver pivoted from a planned career in architecture to the unlikely job of internationally known food historian. A role that involves preserving Pennsylvania's indigenous plants and ...

Italian pie-hards wanted a pizza him. Food historian Alberto Grandi had the nation’s pie makers up in arms after controversially claiming that the US — and not The Boot — is responsible for “pizza ...

On the late-summer dinner table that Ann Vileisis describes, an entree of lamb comes from a nearby farm. Steamed string beans and sliced cucumbers come from a garden "just down a path out the kitchen ...

Add Yahoo as a preferred source to see more of our stories on Google. Who knew that as far back as 1913 Georgians were celebrating what the French refer to as terroir―the unique blend of soil, climate ...

ROME, Dec 14 (Reuters) - Food is a serious business in Italy, part of the national identity, as illustrated by a row that has broken out over how to make carbonara pasta sauce. Luca Cesari, a food ...

The annual Pittsburgh Humanities Festival returns for its 9th year with an impressive speaker lineup coming to the Greer Cabaret Theater April 3-8. “The festival has been reimagined with a goal of ...

A selection of kitchen tools was offered in a coupon book from the late 19th or early 20th century. Bread recipes in “The Deconness Home Cookbook” are interspersed with unattributed quotes that ...

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 ...

After years of working in agriculture journalism and interviewing home cooks from farms across Iowa, author Darcy Daugherty Maulsby knew there was more to Iowa’s food history than its humble ...

"This has angered the carbonara purists who did not study history and think that our beautiful recipe has always remained identical to itself. Unfortunately this is not the case and there have been ...

Who knew that as far back as 1913 Georgians were celebrating what the French refer to as terroir―the unique blend of soil, climate and farming techniques that give a crop its inimitable flavor? (Think ...