food history

–Editor’s Note: This article is updated from August 2017.  I caught up again with Chef Ky Loop recently and was excited to hear about his recent ventures.  As he says,…

David Downie is a best-selling author and tour guide who grew up in San Francisco and moved to Paris thirty years ago. He brings his trademark enthusiasm and passion for…

Chefs and restaurant owners today like to mention the efforts made to purvey the best ingredients for their kitchens. They want people to know they source the freshest and highest…

The stories Demet Güzey shares in her new book, Food on Foot: A History of Eating on Trails and in the Wild take us through time and around the world—and…

Mead, or honey wine, is made by fermenting honey, water, and yeast, and it may very well be the world’s first wine and first alcoholic beverage. Chemical traces of a…

Oregon is rugged coastline and sandy beaches, sand dunes, timber forests, snow-capped mountains, high desert and dry open ranch land. It’s also the soil-rich flatlands and green valleys of farm…

Cider pairs well with food; like wine and beer, it’s great with cheese, seafood, meats, soups, salads, BBQ and ethnic dishes, and desserts. Whether you’re just starting to explore ciders…