Articles in Food History
It may have Japanese origins, but American college students have claimed ramen noodles as their own unique cultural marker (and cheap food of choice).
If you want to experience the Fully Monty of Ramen, however, you …
Step back in time for a Civil War era dinner “with” General Benjamin Harrison and his officers as they share stories of service to the Union during a banquet in the Benjamin Harrison Presidential Site, …
Special to Road Trips for Foodies
By Contributing Author Katherine Walla for Food Tank
Food Tank is highlighting 19 books about food and agriculture to fall for this season. These books explore food policy, nutrition science, …
“Brewing Up Chicago: How Beer Transformed a City”, an exhibition hosted at the Field Museum, 1400 South Lake Shore Drive, Chicago, Illinois, opens Friday (November 2, 2018).
The exhibition takes a “deep dive” into Chicago’s history …
Louis Perrin, chef at the French Lick Springs Hotel in French Lick, Indiana, ran out of oranges one summer’s day in 1917.
Needing a juice to serve guests at breakfast, he substituted tomatoes that were peeled, …
Did you know there are two California fresh fig crops, Road Trips Foodies?
The first crop (typically May-June) is called the “breva” crop and the second crop (July-November) is considered the “main” crop.
This year’s main crop …
Special to Road Trips for Foodies
From Cold Spring Harbor Laboratory
Most people have never tasted a groundcherry; the small, sweet relative of the tomato that plant biologist Zachary Lippman describes as “tropically intoxicating.” That’s because …
The Johnny Appleseed Festival, set for September 15 and 16, 2018, in Archer Park, Fort Wayne, Indiana, is more than just a celebration of apples (although it is that). Hours are 10 a.m. to 6 …
Believe it or not, Road Trips Foodies: some people actually search out places to enjoy Spam — that brand of canned cooked meat made by Hormel Foods Corporation first sold in 1937.
Since August is SPAM …
They don’t make ’em like they used to. That’s the message on almost every page of Jacques Pépin’s memoir, “The Apprentice: My Life in the Kitchen” (Waterville, Maine: Thorndike Press, 2003).
Today’s top chefs didn’t get …
