Wurgaft and White—son and mother—make delightful company as they guide us through everything from the birth of agriculture to the lamination in a croissant in modern-day Tokyo.
From the origins of agriculture to contemporary debates over culinary authenticity, Ways of Eating intr...
By Robert N. Spengler III, author of Fruit from the Sands: The Silk Road Origins of the Foods We Eat
This post originally appeared on robertnspengler.com and is repurposed as part of our blog series for the annual meeting of the American Historical Association, January 4-6 in New York. #AH...
The foods we eat have a deep and often surprising past. From almonds and apples to tea and rice, many foods that we consume today have histories that can be traced out of prehistoric Central Asia along the tracks of the Silk Road to kitchens in Europe, America, China, and elsewhere in...