7 Best Articles on Food History
The most useful articles on food history from around the web—beginners to advanced—curated by thought leaders and our community. We focus on timeless pieces and update the list whenever we discover new, must-read articles or videos—make sure to bookmark and revisit this page.
Top 5 Food History Articles
At a glance: these are the articles that have been most read, shared, and saved on food history by Refind users in 2023 so far.
Short Articles
Short on time? Check out these useful short articles on food history—all under 10 minutes.
Food preservation: How it started and how it became Southern
The art of preserving foods, whether pickling, canning, making jams and jellies or curing, has made a comeback.
«“We have this nostalgia now over canning, but jars didn’t come on the scene until 1885," she said. "And then, think about who could buy jars? It was the prosperous farmers. People in poorer groups went to extension offices.”»
Bone Marrow: Delicious, Nutritious and Underappreciated
If you’re truly interested in consuming the original Primal brain food, look no further than bone marrow: perhaps the first reliable source of large,
The 500-year-old snack
Born from a muddy pool of water, the succulent century egg has endured as a comfort food for hundreds of years.
The World’s Deadliest Thing
It is deadly, invisible and shapes much of the food we eat. A teaspoon of it could kill millions of people, and it is probably the most expensive material on earth. Yet you probably have some stuck to…
Perspective | Blight wiped out the American chestnut. Parallel efforts are close to bringing it back.
One method, the slow, methodical work of traditional hybridization, is long familiar. The other, genetic engineering, is more controversial.
Long Articles
These are some of the most-read long-form articles on food history.
The Inuit Paradox
How can people who gorge on fat and rarely see a vegetable be so healthy?
Harvesting ‘true cinnamon’: The story of the Ceylon spice
Ceylon cinnamon has been produced in Sri Lanka for generations. But experienced peelers are becoming a rare commodity.
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