From the European viewpoint, the American style of cutting food can look absurdly inefficient and outdated. Slate contributor Mark Vanhoenacker explains that Americans inherited their "cut-and-switch" table habit from 18th century Frenchmen. The French long ago abandoned the decorative way of eating, but Vanhoenacker tells Audie Cornish, the Americans somehow have held on tight.
Archaeologists had considered Iran unimportant in the history of farming – until now. Ancient seeds and farming tools uncovered in Iran reveal Stone Age people there were growing lentils, barley and other crops. The findings offer a snapshot of a time when humans first started experimenting with farming.
Paula Deen announced Thursday that she has cut business ties with the agent who helped make her a Food Network star. Her media and merchandising empire has largely crumbled following her admission that she used racial slurs in the past.
It's not just homesteaders, hipsters and foodies getting into the hands-on pursuit. The butter-churning craze is part of a larger, do-it-yourself food movement that includes everything from canning, to making homemade bitters, a food writer says.
Some of the greatest summer food experiences take you outside — from shucking corn and barbecuing to spitting watermelon seeds. Chef Bill Smith says his favorite summer memories took place at picnic tables over messy bowls of his grandmother's crab stew.
Homemade sodas are hot these days: Americans bought more than 1.2 million home carbonators last year. For the Fourth of July, we asked mixologist Gina Chersevani to help us tap into the trend with a soda float inspired by Independence Day.
The Fourth of July is full of parades, fireworks and food. But how did barbecuing become our national tradition? Guest host Celeste Headlee speaks with culinary historian Jessica B. Harris about how migration and culture has shaped what Americans eat.
We represent demographic data with colors, charts and maps all the time, and think nothing of it. Why not flavors? Writer Hanna Kang-Brown illustrated the diversity of New York with that most American of foods: the BBQ rub.
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