Today, heading out to a picnic often means a simple blanket and a basket packed with the outing's repast. But back in the day, outdoor feasts were much grander affairs, with crystal, servants, tables and gourmet fare.
London duo Sam Bompas and Harry Parr have made names for themselves with their wild, experimental food installations. From pineapple islands and banana vapors to re-creations of famous architectural monuments, their work playfully pushes the boundary of how we experience food.
NPR's Bob Mondello and Susan Stamberg read excerpts of two of the best submissions for Round 11 of our short story contest. They read Snowflake by Winona Wendth of Lancaster, Mass., and Geometry by Eugenie Montague of Los Angeles.
The grill "is the one and only male-dominated appliance in America," says a researcher who recently crunched the numbers. He found that men are more than twice as likely as women to be the primary grillers at home. One reason? Grilling can feel like a form of recreation.
When Raymond Sokolov began writing about food, it was considered a specialty portfolio. Today, celebrity chefs abound in the U.S. and Britain, with cookbooks, TV shows and groupies. Host Scott Simon speaks with Sokolov about his new book, Steal the Menu: A Memoir of Forty Years in Food.
The contentious little creatures were allowed in the Chelsea Flower Show for the first time in its 100-year history. Their presence has been hotly debated, but celebrity-decorated gnomes will be sold for a cause.
As one of the first female reporters to be allowed inside the NFL locker room, Tafoya has been a pioneer in her field. But there are still places out there where they believe in cooties, so Tafoya will answer three questions about men's-only clubs.
In 2003, Richard Rubin set out to talk to every American veteran of World War I he could find. With help from the French, he tracked down dozens of centenarian vets and recorded their stories in a new book called The Last of the Doughboys.
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