There's a belief that some form of cider was made by Vikings in Norway, and today, its growing popularity has people convinced it's the country's national drink
12
votes
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Bubble Tea, also called Boba, is everywhere. But who made it first?
11 votes -
Fajitas, a Mexican dish that was really born in Texas
16 votes -
Menu and decor 'reprehensible,' some Kitigan Zibi members say - ‘Indigenous fusion’ restaurant raises concerns about appropriation
29 votes -
Insects find their way onto Italian plates despite resistance
38 votes -
‘Bread is much easier’: How Japan fell out of love with rice
45 votes -
The idea of seasonal eating reaches its apotheosis in Sweden on Midsummer Eve, a magical day of feasting where a cake layered with strawberries and cream is the crowning glory
13 votes -
The woman preserving the endangered cuisine of Indian Jews. Esther David traveled from the spice port of Cochin to the mountains of Mizoram to record this culinary culture.
7 votes -
Why Britain's curry houses are in decline
21 votes -
"Kraft Singles, the standard for American cheese, cannot legally be called American cheese, or even 'cheese food.'"
23 votes -
The history of the Hawaiian Luau
6 votes -
How they saved the holes in Swiss cheese
6 votes -
How Somali food in the diaspora holds the history of forced migration
4 votes -
Snow aged wagyu beef experience
2 votes -
Most seasons in Denmark have a cake or bread associated with them – but no other season's sweets have as much hype as the cream bun for the Fastelavn holiday
7 votes -
The last mustard maker in Dijon
7 votes -
A guide to Norway's Trøndelag – this year's European Region of Gastronomy
4 votes -
How Jell-O lost its spot as America's favorite dessert
5 votes -
How Japanese grow and eat $46,500 melons
4 votes -
Once a trading gateway to the world, Finland's ancient capital of Turku is carving out a new niche as a Nordic food hotspot
3 votes -
Copenhagen left looking sheepish after feta cheese judgment – Denmark loses Greek cheese fight at top EU court
11 votes -
Why Americans eat dessert for breakfast
7 votes -
How Cuban is Cuban bread?
4 votes -
Ceylon cinnamon has been produced in Sri Lanka for generations. But experienced peelers are now rare.
5 votes -
All that and a bag of chips: The history of Frito pie
2 votes -
On the small island of Heimaey, chef Matthías Auðunsson is at the helm of a food movement that honours Iceland's history while coaxing it into a new era of innovation
5 votes -
Understanding tea
7 votes -
The secret history of Angostura Bitters
7 votes -
A Finnish drink with a heroic past – in the 16th century, effervescent sima was more desired than beer and has since become the go-to beverage for ushering in spring
8 votes -
In defense of weird regional foods, and the enduring value of Cincinnati chili
7 votes -
The overwhelmingly White image of beer culture erases a much longer, far-reaching narrative of Black brewing
20 votes -
The history of sourdough in Alaska, and why long-time residents are called "sourdoughs"
6 votes -
Haitians will celebrate their Independence Day on January 1st with soup joumou, a dish defined by national and familial traditions
4 votes -
The history of Jews, Chinese food, and Christmas, explained by a rabbi
11 votes -
Kimchi making, in pictures: Originally a means of preserving vegetables during winter, kimchi is emblematic of Korean cuisine and accompanies almost every meal served in the country
6 votes -
The history of nachos has been shaped by the US-Mexico border
3 votes -
Many fusion foods associated with the US, such as Hawaiian pizza and California sushi rolls, are really from Canada
9 votes -
Whale meat has seen an increase in sales this year in Norway – according to local whalers, demand has outstripped supply for the first time in half a decade
10 votes -
The state fair is canceled, but deep-fried Oreos are not
5 votes -
The mesmerizing geometry of Malaysia’s most complex cakes
9 votes -
Hard liquor and soft drugs aside, the chip butty is the most reliable way we have to mentally shut out this harsh world and, momentarily, transport ourselves to a happier, more innocent place
11 votes -
The Native-American origins of gumbo
4 votes -
The ways that a cheese can go extinct, and the cheesemakers who are working to save them
10 votes -
The oldest restaurant in (almost) every country
8 votes -
Reclaiming Indian food from the white gaze
19 votes -
Did the Italians actually teach the French the art of the vinaigrette?
5 votes -
How "Taco Friday" became a Swedish tradition: Toppings include pineapples, peanuts, and cucumbers
12 votes -
America’s ‘fried chicken war’
3 votes -
What happens when a brown chef cooks white food?
10 votes -
In Henningsvær a timeless ritual continues to play out as it has for centuries – the harvesting of a most local and seasonal delicacy: cod tongues
7 votes