Culture | Smith sonian mag

Food, Glorious Food

Julia Child's Kitchen

Smithsonian curator Paula Johnson addresses many of the questions visitors ask about America’s beloved cooking teacher and her kitchen

Here's What's Cooking at the Smithsonian

American Food History

The History of the Doughnut

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The KitchenAid at 100

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In 1976, California Wines Bested France's Finest

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Thanksgiving and the Start of TV Dinners

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Hungering for Halloween?

Candy Corn Hasn't Changed Since the 19th Century

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Festivals of the Dead Around the World

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The Halloween Tradition Best Left Dead: Kale as Matchmaker

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Barmbrack, Toffee and Other Around-the-World Halloween Treats

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Savoring Thanksgiving Day

How the Pumpkin Became a Thanksgiving Treat

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The Woman Who Invented the Green Bean Casserole

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This Man Made the First Canned Cranberry Sauce

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Even Colonial Americans Liked Pumpkin Spice

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Fabulous Finds for Your Holiday Fare

The Long, Rich, Boozy History of Eggnog

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Why Japan Is Obsessed With KFC on Christmas

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The Un-Christmassy Origin of Gingerbread Houses

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A Brief History of Figgy Pudding

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