When noted food journalist William Sitwell set out to chronicle the history of food, he wasn’t sure where the journey would take him. And he shares his discovery in his new book “A History of Food in ...

Here’s what’s happening this month at the National Museum of American History Amy Kehs This year marks the 10th anniversary of the National Museum of American History’s Smithsonian Food History Gala ...

Add Yahoo as a preferred source to see more of our stories on Google. Carrot & Saffron Halva Courtesy of Nico Schinco Leila Heller, the president of contemporary art galleries in New York and Dubai, ...

The Big Ideas: What Is History? How we cook and what we eat are an intimate reflection of our personal and collective pasts. By Jacques Pépin Jacques Pépin has been a chef and educator for more than ...

Since stepping forth from the ashes of the Civil War, the City of Atlanta has been egregiously underrated as a food town. Infrequently credited for its contributions to global cuisine (you’re welcome ...

You have /3 articles left. Sign up for a free account or log in. The rise of highly processed foods, fast food and convenience meals has transformed diets. Frozen ...

Leila Heller, the president of contemporary art galleries in New York and Dubai, happens to also be the author of one of the most beautiful cookbooks released this year. Titled "Persian Feasts" — and ...