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food history



  • America’s First Connoisseur

    James Hemings, one of Thomas Jefferson's slaves, taught his fellow slaves at Monticello everything he knew about food, transmitting his influence down the generations, onto the tables of Virginia’s social elite.



  • The Trouble with Triscuits

    by Charles Louis Richter

    Where did the name of this popular snack come from? An exercise in historical reasoning.



  • Worcestershire Sauce and the Geographies of Empire

    by Julia Fine

    The complex origin of Worcestershire sauce reveals the ways that imperial ideals and aspirations — both in Britain and the colonies — structured not only British food habits, but also the ways in which companies presented such foods to the public.



  • A Brief History of the Crock-Pot

    Eighty years after it was patented, the Crock-Pot remains a comforting presence in American kitchens.



  • How steak became manly and salads became feminine

    by Paul Freedman

    When was it decided that women prefer some types of food – yogurt with fruit, salads and white wine – while men are supposed to gravitate to chili, steak and bacon?