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This would be a nice intro to a food unit

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Food is more than survival. With it we make friends, court lovers, and count our blessings. The sharing of food has always been part of the human story. From Qesem Cave near Tel Aviv comes evidence of ancient meals prepared at a 300,000-year-old hearth, the oldest ever found, where diners gathered to eat together. Retrieved from the ashes of Vesuvius: a circular loaf of bread with scoring marks, baked to be divided. "To break bread together," a phrase as old as the Bible, captures the power of a meal to forge relationships, bury anger, provoke laughter. Children make mud pies, have tea parties, trade snacks to make friends, and mimic the rituals of adults. They celebrate with sweets from the time of their first birthday, and the association of food with love will continue throughout life-and in some belief systems, into the afterlife. Consider the cultures that leave delicacies graveside to let the departed know they are not forgotten. And even when times are tough, the urge to celebrate endures. In the Antarctic in 1902, during Robert Falcon Scott's Discovery expedition, the men prepared a fancy meal for Midwinter Day, the shortest day and longest night of the year. Hefty provisions had been brought on board. Forty-five live sheep were slaughtered and hung from the rigging, frozen by the elements until it was time to feast. The cold, the darkness, and the isolation were forgotten for a while. "With such a dinner," Scott wrote, "we agreed that life in the Antarctic Regions was worth living." -Victoria Pope

"I got to thinking ... about all those women on the Titanic who passed up dessert." -Erma Bombeck

"With good friends...and good food on the board...we may well ask, When shall we live if not now?" -M.F.K. Fisher, The Art of Eating

"I will marry you if you promise not to make me eat eggplant." -Gabriel García Márquez, Love in the Time of Cholera

The magazine thanks The Rockefeller Foundation and members of the National Geographic Society for their generous support of this series of articles.

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Food is more than survival. With it we make friends, court lovers, and count our blessings. The sharing of food has always been part of the human story. From Qesem Cave near Tel Aviv comes evidence of ancient meals prepared at a 300,000-year-old hearth, the oldest ever found, where diners gathered to eat together.

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Ideas for E.L.L.s | Teaching About Food - NYTimes.com

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Ideas for E.L.L.s | Teaching About Food - NYTimes.com

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The topic of food has the potential to fulfill all the prerequisites necessary for creating an engaging and effective language-development lesson:

During the holiday season, food can hold an even more important place in our students' lives. Here are some lesson ideas to take advantage of all these opportunities.
Ideas for Teaching About Food Illustrating Favorite Foods:

Here's a simple and engaging food-related learning activity incorporating listening, writing and speaking:

Ask students to respond the questions, "What is your favorite food and why do you like it so much?"

You might provide them with the sentence frame, "My favorite food is _______________________ because __________________."

After you provide a few examples, tell students they are going to turn their sentences into a class poster. First, show The Times illustration "Snacks of the Great Scribblers" on a computer projector as a model. Then, invite students to create one panel apiece for a class poster that follows this model: a picture of the food, their name and, if they like, their reason for choosing the food. They can each then discuss their creations in partners or groups, then post the illustrations together on a bulletin board to form a class "poster" of sorts.

To add a tech component, snap a photo of each poster and record students saying their sentence on a smartphone using any one of multiple free apps. My favorite one at the moment is Shadow Puppet Edu, which doesn't even require registration and is super easy to use. You can see an example of my E.L.L. students using it here.

Finally, to take the conversation even further, you might ask students to write or talk about their own "food rituals" after they have viewed the video at the top of this post.
Food, Geography & Sensory Words:

Pass out world atlases if available, or print student copies of a world map. Show students The Times feature "Rise and Shine: What Kids Around the World Eat for Breakfast." The teacher doesn't have to point out every kind of food eaten by each child pictured, but can highlight a few and ask students to find the country on the map.

Afterward, students can draw both what they typically eat for breakfast now and a traditional breakfast in their home country, as well as describe the image and how the food smells and tastes. If they don't know the specifics of what is eaten in their home country, they can be encouraged to ask other family members for homework. Teachers can use this lesson to introduce the five senses and sensory words for smell and taste.

And with Thanksgiving on the way, it's a perfect time to introduce popular Thanksgiving foods and follow that with the viewing of this Times interactive feature of a United States map showing the states where certain foods are particularly popular and unpopular on Thanksgiving Day. (Or, go into greater depth with the 2014 Dining section interactive, "The United States of Thanksgiving.")

Show different foods on a United States map, and invite students to write out these sentences and fill in the blanks:

____________________ is popular in _____________________________.
____________________ is unpopular in ___________________________.

Students might also be challenged to come up with other words for "popular" and "unpopular" to complete their sentences.
Question/Answer "Puzzle" Activity:

"Flow" is a term coined by the professor and researcher Mihaly Csikszentmihalyi to describe what people feel when they are enjoying doing an activity so much that they lose track of time. There are few comments from a student that will warm my heart more than, "This class goes so fast!"

Dr. Csikszentmihalyi and others have found that it is common for those in a state of flow to look at learning tasks and challenges as "puzzles." Teachers can frame many learning activities this way, but sequencing activities, where students have to put cut-up pieces of text into the correct order, or clozes, where readers have to understand context to identify correct words for blanks in text, are especially easy to characterize this way. Teachers might create their own with any simple article about food they can find, or use some of the ones created for the Learning Network's E.L.L. Test Yourself feature, such as this one about recipes that actually include insects.

Another form of a learning puzzle can be providing students with a series of questions, and then giving a list of the answers in a mixed-up order. They then have to determine which answers go with what questions and, more important, provide a reason for why they belong together - either by highlighting "clue" words or writing a sentence with an explanation. Extensive research has shown that these kinds of explanations are critical for students to be able to transfer knowledge and skills to other situations.

Here is a simple version (PDF) of this kind of puzzle activity modified from a 2011 Times feature, "Michael Pollan Answers Readers' Questions." On it, you'll find a list of questions from the interview, along with an out-of-order list of answers. After instructors pre-teach any key terms that students might not know ("organic" or "fortified," for example) and demonstrate by using the first question to find the correct answer, students can work on their own or in pairs to complete the activity.
More Resources:

Use any of the idea above with the many articles, photographs, videos and interactives about food you can find below:

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The topic of food has the potential to fulfill all the prerequisites necessary for creating an engaging and effective language-development lesson: During the holiday season, food can hold an even more important place in our students' lives. Here are some lesson ideas to take advantage of all these opportunities.

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Watch Food videos on Times Video from The New York Times.

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Alton Brown, host of Good Eats, appears regularly on Food Network Star, Iron Chef America and Cutthroat Kitchen. Find his recipes and more on Food Network.

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Food Network - Easy Recipes, Healthy Eating Ideas and Chef Recipe Videos

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Food Network - Easy Recipes, Healthy Eating Ideas and Chef Recipe Videos

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Love Food Network shows, chefs and recipes? Find the best recipe ideas, videos, healthy eating advice, party ideas and cooking techniques from top chefs, shows and experts.

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Anthony Bourdain: No Reservations : Shows : TravelChannel.com

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Anthony Bourdain: No Reservations : Shows : TravelChannel.com

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Anthony Bourdain uncovers the best in culinary cuisine across the world.

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Anthony Bourdain: Parts Unknown - CNN.com

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Anthony Bourdain: Parts Unknown - CNN.com

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Eat, Drink, Know, Go: The world according to Anthony Bourdain

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ChangeWorks: Cookbook Project teaches food literacy | NolaVie - Life and Culture in New Orleans

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ChangeWorks: Cookbook Project teaches food literacy | NolaVie - Life and Culture in New Orleans

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While teaching English in Hanoi, Vietnam, Adam Aronovitz noticed a disturbing trend in local eating habits.

As part of an English lesson, Aronovitz had asked his students to name their favorite foods. He found the answers shocking.

Pizza, fried chicken and American fast food accounted for nearly all the responses. For a population with such a rich and healthy food culture, Aronovitz says, his students' food choices were cause for alarm.

Aronovitz and his wife, Alissa Bilfield, are co-founders of The Cookbook Project, a New Orleans-based non-profit whose mission is to "empower youth to be catalysts for healthier communities through food literacy and cooking education."

In Vietnam, and in many other developing countries around the world, not only have youth begun craving these American-exported, processed foods, Aronovitz says, but they have developed an inferiority complex about their own traditional cuisine.

Aronovitz and his wife decided to create a program around food and cooking to try to change that trend. Combining his experience as a classroom teacher with Bilfield's knowledge of environmental and agricultural issues, the couple developed a hands-on curriculum centered around youth. They based it on experiential education, culturally relevant eating and cooking, discovering recipes, learning more about food, and "empowering people to be change makers in all the decisions that they make."

"We never really set out to start an organization," Bilfield says of The Cookbook Project. "It kind of happened by sort of a domino effect."

At first, the couple reached out to organizations in whatever country they found themselves in during a year of international travel following Aronovitz's teaching stint. Quickly, however, the couple realized that the most effective way to bring change to communities was to train community leaders in their newly developed food curriculum. Instead of bringing in outsiders to teach these concepts to youth, Aronovitz and Bilfield found that integrating trusted and respected individuals from the community into the teaching process was crucial to making a lasting impact.

"It evolved from Adam and I backpacking around the world to building this grassroots system of local educators," Bilfield says. "While it was really fun to travel and do projects, building local capacity and local knowledge is really important."

The couple brought The Cookbook Project to New Orleans a year ago.

At the onset of a typical workshop, each participant creates a food culture recipe. These recipes then become the catalyst for exploring nutrition, community health, cooking and sustainability. The youth explore these concepts through experiential and active exercises. The workshop culminates in a Food Culture Celebration at which youth work in groups to prepare a healthy celebratory meal to share with their community.

One of the keys to their curriculum, the couple says, is staying away from authoritative, commanding language.

"It's less about telling people what they should and shouldn't be doing," Bilfield says. "Nobody likes to hear that. It's more about empowering people with information and showing them alternatives."

Rather than preaching entirely new diets and recipes, The Cookbook Project curriculum suggests simple replacements such as substituting brown rice for white rice in a classic red beans and rice dish.

If a typical meal consists of fried chicken and French fries, adding a side of collard greens would be a great way to add color and fiber to the plate.

The simple act of cooking at home, Aronovitz says, is significantly healthier and drastically cheaper than eating out-even at a fast food joint.

So why NOLA?

Aronovitz graduated from Tulane University and taught in New Orleans schools before Hurricane Katrina.

The couple decided to move The Cookbook Project down to New Orleans because of the major health concerns that this city faces, combined - and potentially at odds with - its unique and lively food culture.

"New Orleans, more than any other urban area in the United States, is suffering from obesity, Type 2 diabetes and chronic disease in general," Aronovitz says. "Much of the city is a food desert, so people not only lack the resources to be able to start to cook at home, but they are not sure how to take steps to do it."

What makes New Orleans an ideal home for the organization, Bilfield says, is the city and its residents' infatuation with all things food.

"Something New Orleans really has going for it is this rich food culture that gets people excited," Bilfield says. "Talking to the average person about New Orleans food, you're going to be there for a long time. It's a really big part of life here and I think that in itself is a really powerful tool to get people back in the kitchen."

"There is not a place in the United States," Aronovitz adds, "where food culture is such an important aspect of the tradition."

In the post-Katrina landscape of the city, change-makers like The Cookbook Project have the opportunity and the leeway to try new things and develop lasting change.

"It's clear that people in New Orleans want to see increased social innovation," Aronovitz says. "It's a wonderful place to be an innovator."

______________

The New Orleans Food Literacy Initiative (NOFLI) is officially underway! This Nola-focused Food Literacy Educator Training Program is designed for educators, community leaders, volunteers and health professionals working in New Orleans.

Application Deadline: October 28, 2014 11:59pm CST.

To register, visit www.thecookbookproject.org.

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ChangeWorks: Cookbook Project teaches food literacy

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While teaching English in Hanoi, Vietnam, Adam Aronovitz noticed a disturbing trend in local eating habits. As part of an English lesson, Aronovitz had asked his students to name their favorite foods. He found the answers shocking. Pizza, fried chicken and American fast food accounted for nearly all the responses.

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Don’t Eat Before Reading This - The New Yorker

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Don’t Eat Before Reading This - The New Yorker

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Good food, good eating, is all about blood and organs, cruelty and decay. It's about sodium-loaded pork fat, stinky triple-cream cheeses, the tender thymus glands and distended livers of young animals. It's about danger-risking the dark, bacterial forces of beef, chicken, cheese, and shellfish. Your first two hundred and seven Wellfleet oysters may transport you to a state of rapture, but your two hundred and eighth may send you to bed with the sweats, chills, and vomits.

Gastronomy is the science of pain. Professional cooks belong to a secret society whose ancient rituals derive from the principles of stoicism in the face of humiliation, injury, fatigue, and the threat of illness. The members of a tight, well-greased kitchen staff are a lot like a submarine crew. Confined for most of their waking hours in hot, airless spaces, and ruled by despotic leaders, they often acquire the characteristics of the poor saps who were press-ganged into the royal navies of Napoleonic times-superstition, a contempt for outsiders, and a loyalty to no flag but their own.

A good deal has changed since Orwell's memoir of the months he spent as a dishwasher in "Down and Out in Paris and London." Gas ranges and exhaust fans have gone a long way toward increasing the life span of the working culinarian. Nowadays, most aspiring cooks come into the business because they want to: they have chosen this life, studied for it. Today's top chefs are like star athletes. They bounce from kitchen to kitchen-free agents in search of more money, more acclaim.

I've been a chef in New York for more than ten years, and, for the decade before that, a dishwasher, a prep drone, a line cook, and a sous-chef. I came into the business when cooks still smoked on the line and wore headbands. A few years ago, I wasn't surprised to hear rumors of a study of the nation's prison population which reportedly found that the leading civilian occupation among inmates before they were put behind bars was "cook." As most of us in the restaurant business know, there is a powerful strain of criminality in the industry, ranging from the dope-dealing busboy with beeper and cell phone to the restaurant owner who has two sets of accounting books. In fact, it was the unsavory side of professional cooking that attracted me to it in the first place. In the early seventies, I dropped out of college and transferred to the Culinary Institute of America. I wanted it all: the cuts and burns on hands and wrists, the ghoulish kitchen humor, the free food, the pilfered booze, the camaraderie that flourished within rigid order and nerve-shattering chaos. I would climb the chain of command from mal carne (meaning "bad meat," or "new guy") to chefdom-doing whatever it took until I ran my own kitchen and had my own crew of cutthroats, the culinary equivalent of "The Wild Bunch."

A year ago, my latest, doomed mission-a high-profile restaurant in the Times Square area-went out of business. The meat, fish, and produce purveyors got the news that they were going to take it in the neck for yet another ill-conceived enterprise. When customers called for reservations, they were informed by a prerecorded announcement that our doors had closed. Fresh from that experience, I began thinking about becoming a traitor to my profession.

Say it's a quiet Monday night, and you've just checked your coat in that swanky Art Deco update in the Flatiron district, and you're looking to tuck into a thick slab of pepper-crusted yellowfin tuna or a twenty-ounce cut of certified Black Angus beef, well-done-what are you in for?

The fish specialty is reasonably priced, and the place got two stars in the Times. Why not go for it? If you like four-day-old fish, be my guest. Here's how things usually work. The chef orders his seafood for the weekend on Thursday night. It arrives on Friday morning. He's hoping to sell the bulk of it on Friday and Saturday nights, when he knows that the restaurant will be busy, and he'd like to run out of the last few orders by Sunday evening. Many fish purveyors don't deliver on Saturday, so the chances are that the Monday-night tuna you want has been kicking around in the kitchen since Friday morning, under God knows what conditions. When a kitchen is in full swing, proper refrigeration is almost nonexistent, what with the many openings of the refrigerator door as the cooks rummage frantically during the rush, mingling your tuna with the chicken, the lamb, or the beef. Even if the chef has ordered just the right amount of tuna for the weekend, and has had to reorder it for a Monday delivery, the only safeguard against the seafood supplier's off-loading junk is the presence of a vigilant chef who can make sure that the delivery is fresh from Sunday night's market.

Generally speaking, the good stuff comes in on Tuesday: the seafood is fresh, the supply of prepared food is new, and the chef, presumably, is relaxed after his day off. (Most chefs don't work on Monday.) Chefs prefer to cook for weekday customers rather than for weekenders, and they like to start the new week with their most creative dishes. In New York, locals dine during the week. Weekends are considered amateur nights-for tourists, rubes, and the well-done-ordering pretheatre hordes. The fish may be just as fresh on Friday, but it's on Tuesday that you've got the good will of the kitchen on your side.

People who order their meat well-done perform a valuable service for those of us in the business who are cost-conscious: they pay for the privilege of eating our garbage. In many kitchens, there's a time-honored practice called "save for well-done." When one of the cooks finds a particularly unlovely piece of steak-tough, riddled with nerve and connective tissue, off the hip end of the loin, and maybe a little stinky from age-he'll dangle it in the air and say, "Hey, Chef, whaddya want me to do with this?" Now, the chef has three options. He can tell the cook to throw the offending item into the trash, but that means a total loss, and in the restaurant business every item of cut, fabricated, or prepared food should earn at least three times the amount it originally cost if the chef is to make his correct food-cost percentage. Or he can decide to serve that steak to "the family"-that is, the floor staff-though that, economically, is the same as throwing it out. But no. What he's going to do is repeat the mantra of cost-conscious chefs everywhere: "Save for well-done." The way he figures it, the philistine who orders his food well-done is not likely to notice the difference between food and flotsam.

Then there are the People Who Brunch. The "B" word is dreaded by all dedicated cooks. We hate the smell and spatter of omelettes. We despise hollandaise, home fries, those pathetic fruit garnishes, and all the other cliché accompaniments designed to induce a credulous public into paying $12.95 for two eggs. Nothing demoralizes an aspiring Escoffier faster than requiring him to cook egg-white omelettes or eggs over easy with bacon. You can dress brunch up with all the focaccia, smoked salmon, and caviar in the world, but it's still breakfast.

Even more despised than the Brunch People are the vegetarians. Serious cooks regard these members of the dining public-and their Hezbollah-like splinter faction, the vegans-as enemies of everything that's good and decent in the human spirit. To live life without veal or chicken stock, fish cheeks, sausages, cheese, or organ meats is treasonous.

Like most other chefs I know, I'm amused when I hear people object to pork on nonreligious grounds. "Swine are filthy animals," they say. These people have obviously never visited a poultry farm. Chicken-America's favorite food-goes bad quickly; handled carelessly, it infects other foods with salmonella; and it bores the hell out of chefs. It occupies its ubiquitous place on menus as an option for customers who can't decide what they want to eat. Most chefs believe that supermarket chickens in this country are slimy and tasteless compared with European varieties. Pork, on the other hand, is cool. Farmers stopped feeding garbage to pigs decades ago, and even if you eat pork rare you're more likely to win the Lotto than to contract trichinosis. Pork tastes different, depending on what you do with it, but chicken always tastes like chicken.

Another much maligned food these days is butter. In the world of chefs, however, butter is in everything. Even non-French restaurants-the Northern Italian; the new American, the ones where the chef brags about how he's "getting away from butter and cream"-throw butter around like crazy. In almost every restaurant worth patronizing, sauces are enriched with mellowing, emulsifying butter. Pastas are tightened with it. Meat and fish are seared with a mixture of butter and oil. Shallots and chicken are caramelized with butter. It's the first and last thing in almost every pan: the final hit is called " monter au beurre." In a good restaurant, what this all adds up to is that you could be putting away almost a stick of butter with every meal.

If you are one of those people who cringe at the thought of strangers fondling your food, you shouldn't go out to eat. As the author and former chef Nicolas Freeling notes in his definitive book "The Kitchen," the better the restaurant, the more your food has been prodded, poked, handled, and tasted. By the time a three-star crew has finished carving and arranging your saddle of monkfish with dried cherries and wild-herb-infused nage into a Parthenon or a Space Needle, it's had dozens of sweaty fingers all over it. Gloves? You'll find a box of surgical gloves-in my kitchen we call them "anal-research gloves"-over every station on the line, for the benefit of the health inspectors, but does anyone actually use them? Yes, a cook will slip a pair on every now and then, especially when he's handling something with a lingering odor, like salmon. But during the hours of service gloves are clumsy and dangerous. When you're using your hands constantly, latex will make you drop things, which is the last thing you want to do.

Finding a hair in your food will make anyone gag. But just about the only place you'll see anyone in the kitchen wearing a hat or a hairnet is Blimpie. For most chefs, wearing anything on their head, especially one of those picturesque paper toques-they're often referred to as "coffee filters"-is a nuisance: they dissolve when you sweat, bump into range hoods, burst into flame.

The fact is that most good kitchens are far less septic than your kitchen at home. I run a scrupulously clean, orderly restaurant kitchen, where food is rotated and handled and stored very conscientiously. But if the city's Department of Health or the E.P.A. decided to enforce every aspect of its codes, most of us would be out on the street. Recently, there was a news report about the practice of recycling bread. By means of a hidden camera in a restaurant, the reporter was horrified to see returned bread being sent right back out to the floor. This, to me, wasn't news: the reuse of bread has been an open secret-and a fairly standard practice-in the industry for years. It makes more sense to worry about what happens to the leftover table butter-many restaurants recycle it for hollandaise.

What do I like to eat after hours? Strange things. Oysters are my favorite, especially at three in the morning, in the company of my crew. Focaccia pizza with robiola cheese and white truffle oil is good, especially at Le Madri on a summer afternoon in the outdoor patio. Frozen vodka at Siberia Bar is also good, particularly if a cook from one of the big hotels shows up with beluga. At Indigo, on Tenth Street, I love the mushroom strudel and the daube of beef. At my own place, I love a spicy boudin noir that squirts blood in your mouth; the braised fennel the way my sous-chef makes it; scraps from duck confit; and fresh cockles steamed with greasy Portuguese sausage.

I love the sheer weirdness of the kitchen life: the dreamers, the crackpots, the refugees, and the sociopaths with whom I continue to work; the ever-present smells of roasting bones, searing fish, and simmering liquids; the noise and clatter, the hiss and spray, the flames, the smoke, and the steam. Admittedly, it's a life that grinds you down. Most of us who live and operate in the culinary underworld are in some fundamental way dysfunctional. We've all chosen to turn our backs on the nine-to-five, on ever having a Friday or Saturday night off, on ever having a normal relationship with a non-cook.

Being a chef is a lot like being an air-traffic controller: you are constantly dealing with the threat of disaster. You've got to be Mom and Dad, drill sergeant, detective, psychiatrist, and priest to a crew of opportunistic, mercenary hooligans, whom you must protect from the nefarious and often foolish strategies of owners. Year after year, cooks contend with bouncing paychecks, irate purveyors, desperate owners looking for the masterstroke that will cure their restaurant's ills: Live Cabaret! Free Shrimp! New Orleans Brunch!

In America, the professional kitchen is the last refuge of the misfit. It's a place for people with bad pasts to find a new family. It's a haven for foreigners-Ecuadorians, Mexicans, Chinese, Senegalese, Egyptians, Poles. In New York, the main linguistic spice is Spanish. " Hey, maricón! chupa mis huevos" means, roughly, "How are you, valued comrade? I hope all is well." And you hear " Hey, baboso! Put some more brown jiz on the fire and check your meez before the sous comes back there and fucks you in the culo!," which means "Please reduce some additional demi-glace, brother, and reëxamine your mise en place, because the sous-chef is concerned about your state of readiness."

Since we work in close quarters, and so many blunt and sharp objects are at hand, you'd think that cooks would kill one another with regularity. I've seen guys duking it out in the waiter station over who gets a table for six. I've seen a chef clamp his teeth on a waiter's nose. And I've seen plates thrown-I've even thrown a few myself-but I've never heard of one cook jamming a boning knife into another cook's rib cage or braining him with a meat mallet. Line cooking, done well, is a dance-a highspeed, Balanchine collaboration.

I used to be a terror toward my floor staff, particularly in the final months of my last restaurant. But not anymore. Recently, my career has taken an eerily appropriate turn: these days, I'm the chef de cuisine of a much loved, old-school French brasserie/bistro where the customers eat their meat rare, vegetarians are scarce, and every part of the animal-hooves, snout, cheeks, skin, and organs-is avidly and appreciatively prepared and consumed. Cassoulet, pigs' feet, tripe, and charcuterie sell like crazy. We thicken many sauces with foie gras and pork blood, and proudly hurl around spoonfuls of duck fat and butter, and thick hunks of country bacon. I made a traditional French pot-au-feu a few weeks ago, and some of my French colleagues-hardened veterans of the business all-came into my kitchen to watch the first order go out. As they gazed upon the intimidating heap of short ribs, oxtail, beef shoulder, cabbage, turnips, carrots, and potatoes, the expressions on their faces were those of religious supplicants. I have come home. ♦

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Good food, good eating, is all about blood and organs, cruelty and decay. It's about sodium-loaded pork fat, stinky triple-cream cheeses, the tender thymus glands and distended livers of young animals. It's about danger-risking the dark, bacterial forces of beef, chicken, cheese, and shellfish.

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Students will explore the connection between manners of eating and culture. Students will explore the idea that a social agreement, rather than a "right" or "wrong" way of doing things, constructs manners and culture. Students will come to understand that culture, such as eating habits/manners travel with individuals as they migrate.

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Classic recipes from around the world, taking Mexican beyond fajitas and Italian beyond pasta.

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World Travel Guide | Official Destination Guides and Travel Stories

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World Travel Guide | Official Destination Guides and Travel Stories

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There is a "food" section for each country.

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Offbeat travel news, stories, quizzes and guides for the adventurous traveller.

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What Fast Food Is Like Around The World - YouTube

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What Fast Food Is Like Around The World - YouTube

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100 Fast Food that Changed the World (Full HD Documentary ) - YouTube

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100 Fast Food that Changed the World (Full HD Documentary ) - YouTube

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International Street Foods Film Exploring Strange Foods

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100 Fast Food that Changed the World (Full Documentary)

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100 Fast Food that Changed the World (Full Documentary)

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Street Food Photos -- National Geographic

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Street Food Photos -- National Geographic

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Find facts, photos, information and history, travel videos, flags, and maps of countries and cities of the world from National Geographic.

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The World of Chocolate | Arts & Culture | Smithsonian

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The World of Chocolate | Arts & Culture | Smithsonian

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Both within the Smithsonian and in the broader world, the story of chocolate has many fascinating morsels

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Hand pies from around the World on Pinterest

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Hand pies from around the World on Pinterest

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Pinterest is a visual discovery tool that you can use to find ideas for all your projects and interests.

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10 Must-Try Delicious Pies From Around the World - ABC News

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10 Must-Try Delicious Pies From Around the World - ABC News

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Happy National Cheese Lovers' Day | Arts & Culture | Smithsonian

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Happy National Cheese Lovers' Day | Arts & Culture | Smithsonian

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The pursuit of cheese stretches back thousands of years: according to ancient legend, the first cheese was created via sheer happenstance, the product of an Arabian merchant who stored his milk in a sheep's stomach, only to find days later that the milk had separated into curds and whey. The oldest recorded cheese making enters the record around 7,500 years ago, from archaeological remains found in an ancient cattle-rearing village in what is now Poland. Romans-master cheese makers in their own right-spread the concept of cheesemaking north to Europe, where the practice flourished under the watchful eye of monks. Today, there are some 1,400 varieties of cheese in the world.

How can so many varieties stem from such a simple set of ingredients? At its core, all cheese comes from curds, the tangled bits of protein that arise from soured milk. But how cultures have taken those curds and added flavor-from spices to mold-has helped transform cheese from a simple combination of dairy and acid into a worldwide agricultural product.

Some variations of cheese came into existence by complete happenstance. According to local lore, Roquefort, a famous and pungent French blue cheese, was first invented by a shepherd who left his lunch of bread and cheese sitting at the entrance to a cave while he went off to pursue a young shepherdess that had struck his fancy. Upon returning to the mouth of the cave to collect his lunch three months later, he found that the cheese had sprouted mold.

Other cheeses are a product of deliberate choices, made to last in the face of environmental constraints. The hard cheese produced in Gruyere, Switzerland, was created to last an entire summer high in the Swiss mountains, so that peasants charged with tending to the herds of cows wouldn't have to make the climb to milk their cows grazing high in the mountains-they would just stay up there with them. The cheese makers invented a novel process of cutting the coagulated milk that made a smaller curd than normal, which in turn lowered the cheese's moisture content and made it a longer-lasting cheese.

Today, the United States is the world's number one producer of cheese, cranking out more than 30 percent of the world's cheese. But a wealth of cheese-and cheese options-doesn't necessarily keep it on the shelves of stores: four percent of the world's cheese is stolen each year, making cheese the number one stolen food item on Earth.

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About Natasha Geiling

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Celebrate National Cheese Lovers' Day With This Map of Cheese Found Around the World

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The pursuit of cheese stretches back thousands of years: according to ancient legend, the first cheese was created via sheer happenstance, the product of an Arabian merchant who stored his milk in a sheep's stomach, only to find days later that the milk had separated into curds and whey.

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Harvesting the salt field of Hon Khoi, Khanh Hoa, the largest salt manufacturing area in Vietnam | Smithsonian Photo Contest | Smithsonian

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Harvesting the salt field of Hon Khoi, Khanh Hoa, the largest salt manufacturing area in Vietnam | Smithsonian Photo Contest | Smithsonian

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12th Annual Smithsonian.com Photo Contest

Harvesting the salt field of Hon Khoi, Khanh Hoa, the largest salt manufacturing area in Vietnam

Photo of the Day: 02.20.15

Copyright:

© Tran Anh Linh.
All rights reserved.

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digital

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03.2014

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433

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People

Date Uploaded:

June 10, 2014, 9:57 a.m.

Camera Make:

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NIKON D700

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40mm

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1/1600

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f10

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ISO200

SMITHSONIAN.COM COLLECTIONS

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Harvesting the salt field of Hon Khoi, Khanh Hoa, the largest salt manufacturing area in Vietnam

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12th Annual Smithsonian.com Photo Contest Harvesting the salt field of Hon Khoi, Khanh Hoa, the largest salt manufacturing area in Vietnam Photo of the Day: 02.20.15 Copyright: © Tran Anh Linh.All rights reserved. Image Source: digital Date Taken: 03.2014 Total Views: 433 Filed Under: People Date Uploaded: June 10, 2014, 9:57 a.m.

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Mark Kurlansky on the Cultural Importance of Salt | Arts & Culture | Smithsonian

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Mark Kurlansky on the Cultural Importance of Salt | Arts & Culture | Smithsonian

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Salt, it may be useful to know, cures a zombie
Yesterday, I posted the first part of an interview with author Mark Kurlansky, who, in addition to writing about Clarence Birdseye, the father of our modern frozen food industry, penned a sweeping biography of salt. For many of us, it's a mundane compound that we casually use to brighten up the flavors in our cooking, but salt has a rich and tumultuous history and considerable cultural importance the world over. Here is part two of our conversation: Why write about salt?

How do you go about researching and writing about something that predates written history?

smithsonian.com

Is there a defining moment in history that signifies salt's importance in human culture?
I always wanted to write a book about a common food that becomes a commercial commodity and therefore becomes economically important and therefore becomes politically important and culturally important. That whole process is very interesting to me. And salt seemed to me the best example of that, partly because it's universal. Only hunter-gatherer societies aren't concerned with salt. So almost every society and culture has a story of salt, either the producing or selling of it or how to get it.
Why fight over salt?
There's a lot about the early history of salt that isn't known, including who first used it and when or how it was discovered that it preserved food. We were sort of handed, in history, this world where everyone knew about salt. And it's not clear exactly how that developed. The one thing that is clear is that it's when a society goes from hunter-gatherer to agriculture that it becomes interested in salt. In agriculture, livestock, just like human beings, need salt, so you have to provide salt for livestock and also sometimes to maintain the pH of the soil. Also, a major source of salt is red meat, which hunter-gatherers eat almost exclusively, so they have no need for salt. But once your diet becomes cereals and vegetables, you're not getting the sodium chloride you need so you need additional salt.
What turned salt from a commodity worth fighting over to a commonplace, inexpensive condiment on our grocery store shelves?
How to choose? The importance that it played in the French Revolution is one example. The salt tax is one of the great grievances that led to the French Revolution, and one of the first things that the revolutionary Assemblée Nationale did was repeal the salt tax. Showing the same thing is the Ghandi salt march, where he used salt to bring together the masses for a movement-also protesting a salt tax. I think that the great lesson of salt history is that salt lost its value. This thing that people were willing to fight and die over and form economies with became much less valuable and much less important than it had been over a fairly short period of time.
You also touch on how salt is integrated into religion and mythology. Why was salt important to our spiritual lives?
You have to remember that before the industrial revolution, a very large part of international trade was food products, and the only way a food product could be salable internationally was if it was preserved in salt. There was no refrigeration or freezing. It became central to international trade.
Update: For those of you looking to explore salt beyond the run of the mill iodized variety, you might try one of the following:
Two things. One of them was that the relationship-in geological terms-between salt domes and oil deposits was discovered and then there was this frantic search for salt domes to find oil deposits in the great oil boom in the early 20 th century. It was discovered that the earth was full of salt much more than anyone realized-just huge swaths of salt beds running over all the continents. And almost at the same time was Clarence Birdseye -salt was no longer the leading way of preserving food.

Things that become important to economies become ritualized and become deified. Because I'm Jewish I always thought it was interesting that in Judaism, salt seals a bargain, particularly the covenant with God. Some people when they bless bread, they dip it in salt. Same thing exists in Islam. But I spent a lot of time in Haiti and I always found it interesting-maybe useful to know-that salt cures a zombie. Good to know if you're ever in danger of zombification.

Bolivian Rose: Salt from Bolivia's Salar de Uyuni flats unfortunately isn't readily available-Mimi Sheraton had to order her supply from La Paz, and unless you can handle the shipping charges, this is going to be cost-prohibitive for most home chefs. Still looking for a taste of this region? Try salt from the Andes Mountains as an alternative.

Fleur de Sel: Harvested from the waters of the Atlantic in the summer, this French salt isn't meant to cook with, but rather, to finish dishes with its delicate, salty flavor. David Lebovitz recommends Fleur de Sel de Geurande, which is hand-harvested and termed by some as "the caviar of salt."

Red Alea Salt: Who says that salt always has to be white? This crimson Hawaiian salt is harvested from tidal pools and owes its color to the high iron content of the volcanic clay content of those pools. Mild in flavor, it can be used in soups or stews.

Salt Made from Human Tears: The site claims that its line of salts are derived from tears harvested from humans during various emotional states: laughing, crying while chopping onions, sneezing. Don't believe everything you read online, but at the very least, if you're hunting for a novelty gift for the gourmand in your life, these might fit the bill.

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Mark Kurlansky on the Cultural Importance of Salt

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Yesterday, I posted the first part of an interview with author Mark Kurlansky, who, in addition to writing about Clarence Birdseye, the father of our modern frozen food industry, penned a sweeping biography of salt.

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National Geographic Future of Food Series

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National Geographic Future of Food Series

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The Communal Table - National Geographic

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The Communal Table - National Geographic

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In Milpa Alta, Mexico, the faithful eat, pray, and celebrate to keep life whole.

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Carnivore’s Dilemma - National Geographic

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Carnivore’s Dilemma - National Geographic

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Is America's appetite for meat bad for the planet?

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National Geographic Future of Food Series

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National Geographic Future of Food Series

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Each year Americans in the United States celebrate the Thanksgiving holiday on the fourth Thursday of November. Most families follow traditions begun on the first Thanksgiving, but many have their own traditions that they follow each year. Here are some of the common traditions associated with Turkey Day.

TRAVEL

Most years, one of the best things about Thanksgiving is spending time with family. Many people live far from family members and travel long distances by car, train, or plane to be with their loved ones. Thanksgiving is often one of the busiest travel days of the year!

THE TURKEY PARDON

Each year at Thanksgiving, the president of the United States receives a gift of two live turkeys. At a White House ceremony, the president traditionally "pardons" the National Thanksgiving Turkeys so they can live on a farm.

THE FEAST

Traditional foods are a large part of Thanksgiving celebrations. Many families include the entire family in the food preparation. Traditional foods include turkey, stuffing, gravy, sweet potatoes, cornbread, mashed potatoes, and cranberry sauce. Many people serve pie for dessert at the end of the meal. Popular pie flavors are pumpkin, pecan, sweet potato, and apple.

Some families choose to serve vegetarian Thanksgiving dinners instead of a stuffed turkey. They might eat vegetarian turkey, which can be made out of tofu. Others eat squash, salads, or other fruit and vegetable dishes.

THE WISHBONE

Some families include breaking the turkey's wishbone as part of their celebration. The wishbone is found attached to the breast meat in the turkey's chest. After the meat has been removed and the wishbone has had a chance to become dry and brittle, two people each take one end of the bone, make a wish, and pull. Whoever ends up with the larger part of the bone gets their wish!

TV

Many families watch the New York City Macy's Thanksgiving Day Parade, which includes marching bands, floats, songs and performances from Broadway musicals, and giant helium-filled balloons! People like to watch football games-maybe your family likes to play one outside!

HELPING OTHERS

Thanksgiving is a great time to help out people who might not be as lucky as you. Some people volunteer to serve food at homeless shelters; others donate to shelters or participate in canned food drives.

AFTER THE MEAL

The food is eaten, the dishes are washed ... now it's time to relax. Some families take bike rides, go on walks, or take naps. Others play board or card games together.

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People all over the United States celebrate this day in many different ways. See how folks make this holiday special.

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25 Essential Traditions For The Ultimate Family Thanksgiving

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25 Essential Traditions For The Ultimate Family Thanksgiving

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AAA Travel predicts 46.3 million Americans will travel 50 miles or more from home this Thanksgiving, the highest number for the holiday since 2007. Travel and turkey, of course, are two time-honored Thanksgiving traditions. While Christmas and other holidays often are very much kid-centric, Turkey Day is special in that it's usually more about history, symbolism and a deference to earlier generations.

We asked our Huff/Post50 Facebook community to complete the following sentence: "Thanksgiving just wouldn't be Thanksgiving without....." The result? Confirmation that a whole lot of ingredients go into making the fourth Thursday in November a very special day in homes across America.

Have anything to add? Let us know in the comments.

1. "A 'Twilight Zone' marathon!" said Lanette Zeiller.

2. "Group shots of tequila before dinner -- all the men and then the women -- in the pantry! Family tradition!" said Sherri Kalick.

3. "The coma afterwards!" said Cathleen Carolan.

4. "Oyster stuffing," said Patti Graves Langdon.

5. "Dropping the turkey on the floor, picking it up and washing it off with salt water," said Linda Jeanne Bosh-Watkins.

6. "Wearing stretch pants," said Deborah Strickland.

7. "The yearly arguments with family and someone storming out!" said Kelly Sue.

8. "Prayer and gratitude," said Jean Gray.

9. "Watching the men recline after dinner, undoing their belts and unbuttoning the top button on their pants while dozing during the football game!" said Debbie Lambert Murphy.

10. "Drunk Uncle Vito trying to have relations with the turkey," said John Pierse.

11. "Cranberry sauce. This year jazzing it up with horseradish. And my southern sweet potatoes. Then leftover sandwiches," said Vivian Knell.

12. "One year my husband was sick, our dog tore his ACL and then the septic tank broke. All on the same day. So it wouldn't be Thanksgiving without a problem," said Mary Bliesner.

13. "Bailey's Irish Cream," said Kay M. Chapman.

14. "Recounting our many blessings. Making little turkey/cranberry/mayo sliders with leftover dinner rolls," said Dianna Hakim-O'Grady.

15. "Cooking on and off and sleeping by the alarm clock set with the oven timer all night and then watching all the parades on television. My mama and me, my daughters, granddaughters, great-granddaughters, all fussing and cooking and nobody wanting to help clean up. After dinner, decorating the Christmas tree and watching movies," said Cathy Ross.

16. "Sweet gherkins, black olives, cinnamon apple rings -- all on the 'pickle tray'!" said Trish Perkins Kuper.

17. "Playing the Christmas songs for the first time while cooking!" said Chrissy Morrow Ackerman.

18. "Backed-up garbage disposal!" said Barbara Blu.

19. "The ceremonial throwing-the-leftovers-into-the-trash-can the fourth day after, and bringing on the pizza or Chinese food!" said Sally Barry.

20. "Mom getting up at 6 a.m. (or earlier) and putting the turkey in the oven while everyone else sleeps. Also, waking up around 9 a.m. and smelling the turkey throughout the house. Those were the good old days," said Jeff Johnson.

21. "Cranberry sauce, dressing and watching the guys skeet shoot!" said Marie McGee.

22. "Watching 'The Godfather'. A tradition that started when my grandfather was alive," said Terri Tuscano Stokes.

23. "The cat getting on the table to finish the turkey," said Lynnette Witwer.

24. "Everyone hanging out in the kitchen talking over each other," said Miriam Ortiz.

25. "Thoughts of years gone by and a prayer holding hands around the table of what we are thankful for at this time," said Kar-ron Wood.

BEFORE YOU GO

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Thanksgiving Just Wouldn't Be Thanksgiving Without.....

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AAA Travel predicts 46.3 million Americans will travel 50 miles or more from home this Thanksgiving, the highest number for the holiday since 2007. Travel and turkey, of course, are two time-honored Thanksgiving traditions. While Christmas and other holidays often are very much kid-centric, Turkey Day is special in that it's usually more about history, symbolism and a deference to earlier generations.

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History of Thanksgiving - Thanksgiving - HISTORY.com

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History of Thanksgiving - Thanksgiving - HISTORY.com

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Thanksgiving Day is a national holiday in the United States, and Thanksgiving 2020 occurs on Thursday, November 26. In 1621, the Plymouth colonists and Wampanoag Native Americans shared an autumn harvest feast that is acknowledged today as one of the first Thanksgiving celebrations in the colonies. For more than two centuries, days of thanksgiving were celebrated by individual colonies and states. It wasn't until 1863, in the midst of the Civil War, that President Abraham Lincoln proclaimed a national Thanksgiving Day to be held each November.

Thanksgiving at Plymouth

In September 1620, a small ship called the Mayflower left Plymouth, England, carrying 102 passengers-an assortment of religious separatists seeking a new home where they could freely practice their faith and other individuals lured by the promise of prosperity and land ownership in the New World. After a treacherous and uncomfortable crossing that lasted 66 days, they dropped anchor near the tip of Cape Cod, far north of their intended destination at the mouth of the Hudson River. One month later, the Mayflower crossed Massachusetts Bay, where the Pilgrims, as they are now commonly known, began the work of establishing a village at Plymouth.
READ MORE: Why Did the Pilgrims Come to America?

Did you know? Lobster, seal and swans were on the Pilgrims' menu.
READ MORE: What's the Difference Between Puritans and Pilgrims?
Throughout that first brutal winter, most of the colonists remained on board the ship, where they suffered from exposure, scurvy and outbreaks of contagious disease. Only half of the Mayflower's original passengers and crew lived to see their first New England spring. In March, the remaining settlers moved ashore, where they received an astonishing visit from an Abenaki Native American who greeted them in English.

Several days later, he returned with another Native American, Squanto, a member of the Pawtuxet tribe who had been kidnapped by an English sea captain and sold into slavery before escaping to London and returning to his homeland on an exploratory expedition. Squanto taught the Pilgrims, weakened by malnutrition and illness, how to cultivate corn, extract sap from maple trees, catch fish in the rivers and avoid poisonous plants. He also helped the settlers forge an alliance with the Wampanoag, a local tribe, which would endure for more than 50 years and tragically remains one of the sole examples of harmony between European colonists and Native Americans.

In November 1621, after the Pilgrims' first corn harvest proved successful, Governor William Bradford organized a celebratory feast and invited a group of the fledgling colony's Native American allies, including the Wampanoag chief Massasoit. Now remembered as American's "first Thanksgiving"-although the Pilgrims themselves may not have used the term at the time-the festival lasted for three days. While no record exists of the first Thanksgiving's exact menu, much of what we know about what happened at the first Thanksgiving comes from Pilgrim chronicler Edward Winslow, who wrote:

"Our harvest being gotten in, our governor sent four men on fowling, that so we might after a special manner rejoice together, after we had gathered the fruits of our labors; they four in one day killed as much fowl, as with a little help beside, served the Company almost a week, at which time amongst other Recreations, we exercised our Arms, many of the Indians coming amongst us, and amongst the rest their greatest king Massasoit, with some ninety men, whom for three days we entertained and feasted, and they went out and killed five Deer, which they brought to the Plantation and bestowed on our Governor, and upon the Captain and others. And although it be not always so plentiful, as it was at this time with us, yet by the goodness of God, we are so far from want, that we often wish you partakers of our plenty."

Historians have suggested that many of the dishes were likely prepared using traditional Native American spices and cooking methods. Because the Pilgrims had no oven and the Mayflower's sugar supply had dwindled by the fall of 1621, the meal did not feature pies, cakes or other desserts, which have become a hallmark of contemporary celebrations
READ MORE: Who Was at the First Thanksgiving?
Thanksgiving Becomes a National Holiday

Pilgrims held their second Thanksgiving celebration in 1623 to mark the end of a long drought that had threatened the year's harvest and prompted Governor Bradford to call for a religious fast. Days of fasting and thanksgiving on an annual or occasional basis became common practice in other New England settlements as well.

During the American Revolution, the Continental Congress designated one or more days of thanksgiving a year, and in 1789 George Washington issued the first Thanksgiving proclamation by the national government of the United States; in it, he called upon Americans to express their gratitude for the happy conclusion to the country's war of independence and the successful ratification of the U.S. Constitution. His successors John Adams and James Madison also designated days of thanks during their presidencies.

In 1817, New York became the first of several states to officially adopt an annual Thanksgiving holiday; each celebrated it on a different day, however, and the American South remained largely unfamiliar with the tradition.

In 1827, the noted magazine editor and prolific writer Sarah Josepha Hale -author, among countless other things, of the nursery rhyme "Mary Had a Little Lamb"-launched a campaign to establish Thanksgiving as a national holiday. For 36 years, she published numerous editorials and sent scores of letters to governors, senators, presidents and other politicians, earning her the nickname the "Mother of Thanksgiving."

READ MORE: How the 'Mother of Thanksgiving' Lobbied Abraham Lincoln to Proclaim the National Holiday

Abraham Lincoln finally heeded her request in 1863, at the height of the Civil War, in a proclamation entreating all Americans to ask God to "commend to his tender care all those who have become widows, orphans, mourners or sufferers in the lamentable civil strife" and to "heal the wounds of the nation." He scheduled Thanksgiving for the final Thursday in November, and it was celebrated on that day every year until 1939, when Franklin D. Roosevelt moved the holiday up a week in an attempt to spur retail sales during the Great Depression. Roosevelt's plan, known derisively as Franksgiving, was met with passionate opposition, and in 1941 the president reluctantly signed a bill making Thanksgiving the fourth Thursday in November.

Thanksgiving Traditions and Rituals

In many American households, the Thanksgiving celebration has lost much of its original religious significance; instead, it now centers on cooking and sharing a bountiful meal with family and friends. Turkey, a Thanksgiving staple so ubiquitous it has become all but synonymous with the holiday, may or may not have been on offer when the Pilgrims hosted the inaugural feast in 1621.

Today, however, nearly 90 percent of Americans eat the bird-whether roasted, baked or deep-fried-on Thanksgiving, according to the National Turkey Federation. Other traditional foods include stuffing, mashed potatoes, cranberry sauce and pumpkin pie. Volunteering is a common Thanksgiving Day activity, and communities often hold food drives and host free dinners for the less fortunate.

Parades have also become an integral part of the holiday in cities and towns across the United States. Presented by Macy's department store since 1924, New York City's Thanksgiving Day parade is the largest and most famous, attracting some 2 to 3 million spectators along its 2.5-mile route and drawing an enormous television audience. It typically features marching bands, performers, elaborate floats conveying various celebrities and giant balloons shaped like cartoon characters.

Beginning in the mid-20th century and perhaps even earlier, the president of the United States has "pardoned" one or two Thanksgiving turkeys each year, sparing the birds from slaughter and sending them to a farm for retirement. A number of U.S. governors also perform the annual turkey pardoning ritual.

Thanksgiving Controversies

For some scholars, the jury is still out on whether the feast at Plymouth really constituted the first Thanksgiving in the United States. Indeed, historians have recorded other ceremonies of thanks among European settlers in North America that predate the Pilgrims' celebration. In 1565, for instance, the Spanish explorer Pedro Menéndez de Avilé invited members of the local Timucua tribe to a dinner in St. Augustine, Florida, after holding a mass to thank God for his crew's safe arrival. On December 4, 1619, when 38 British settlers reached a site known as Berkeley Hundred on the banks of Virginia's James River, they read a proclamation designating the date as "a day of thanksgiving to Almighty God."

Some Native Americans and many others take issue with how the Thanksgiving story is presented to the American public, and especially to schoolchildren. In their view, the traditional narrative paints a deceptively sunny portrait of relations between the Pilgrims and the Wampanoag people, masking the long and bloody history of conflict between Native Americans and European settlers that resulted in the deaths of tens of thousands. Since 1970, protesters have gathered on the day designated as Thanksgiving at the top of Cole's Hill, which overlooks Plymouth Rock, to commemorate a "National Day of Mourning." Similar events are held in other parts of the country.

Thanksgiving's Ancient Origins

Although the American concept of Thanksgiving developed in the colonies of New England, its roots can be traced back to the other side of the Atlantic. Both the Separatists who came over on the Mayflower and the Puritans who arrived soon after brought with them a tradition of providential holidays-days of fasting during difficult or pivotal moments and days of feasting and celebration to thank God in times of plenty.

As an annual celebration of the harvest and its bounty, moreover, Thanksgiving falls under a category of festivals that spans cultures, continents and millennia. In ancient times, the Egyptians, Greeks and Romans feasted and paid tribute to their gods after the fall harvest. Thanksgiving also bears a resemblance to the ancient Jewish harvest festival of Sukkot. Finally, historians have noted that Native Americans had a rich tradition of commemorating the fall harvest with feasting and merrymaking long before Europeans set foot on their shores.
Get the history behind the holiday. Access thousands of hours of commercial-free series and specials with HISTORY Vault

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Thanksgiving Day is a national holiday in the United States, and Thanksgiving 2020 occurs on Thursday, November 26. In 1621, the Plymouth colonists and Wampanoag Indians shared an autumn harvest feast that is acknowledged today as one of the first Thanksgiving celebrations in the colonies.

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Feast on this smorgasbord of poems about eating and cooking, exploring our relationships with food.

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Photo book recreates 50 iconic meals from literature - Business Insider

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Photo book recreates 50 iconic meals from literature - Business Insider

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Facebook/Fictitious Dishes

Though she may call it one, Dinah Fried's amusing new book, " Fictitious Dishes: An Album of Literature's Most Memorable Meals," is like no other photo album we've seen.

From "Alice in Wonderland" to "Fear and Loathing in Las Vegas," the designer and photographer chose a variety of famous literary meals, whipped them up in her kitchen, and photographed them.

In an interview with Bon Appétit magazine, Fried said she scavenged thrift stores and friends' kitchens to find "the perfect fork, water glass, doily, pepper grinder, or what have you" for each meal.

Keep scrolling to see some of the meals she recreated, along with the excerpts that inspired them.

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Look inside a new photography book that recreates 50 iconic meals from literature

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Though she may call it one, Dinah Fried's amusing new book, " Fictitious Dishes: An Album of Literature's Most Memorable Meals," is like no other photo album we've seen. From "Alice in Wonderland" to "Fear and Loathing in Las Vegas," the designer and photographer chose a variety of famous literary meals, whipped them up in her kitchen, and photographed them.

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Food in Fiction: 100 Must Read Books Featuring Food

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Food in Fiction: 100 Must Read Books Featuring Food

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Food in Fiction: 100 Must Read Books Featuring Food

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From LIKE WATER FOR CHOCOLATE to CHARLIE & THE CHOCOLATE FACTORY, discover 100 delectable novels and picture books that feature food.

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PEOPLE Food Recipes, Tips, Articles, and Galleries | PEOPLE

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PEOPLE Food Recipes, Tips, Articles, and Galleries | PEOPLE

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PEOPLE Food Recipes, Tips, Articles, and Galleries | PEOPLE

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Articles and galleries about all the best foods and drinks, including recipes, inspiration, and exceptional eats. Learn more on PEOPLE Food.

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Mark Kurlansky | Books | Other Non-Fiction

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Mark Kurlansky | Books | Other Non-Fiction

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Author of Cod, Salt, Milk

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mark kurlansky hartford connecticut american journalist author non-fiction "a continent of islands: searching for the caribbean destiny" (1992)

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"a chosen few: the resurrection of european jewry" (1995)

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"cod: a biography of the fish that changed the world" (1997)

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"the basque history of the world" (1999)

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"choice cuts: a savory selection of food writing from around the world and throughout history" (editor

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"1968: the year that rocked the world" (2004)

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"boogaloo on 2nd avenue: a novel of pastry

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"the big oyster: history on the half shell" (2006)

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"nonviolence: twenty-five lessons from the history of a dangerous idea" (2006)

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"the last fish tale: the fate of the atlantic and survival in gloucester

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america's oldest fishing port and most original town" (2008)

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Mark Kurlansky | Books | Other Non-Fiction

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The Official Website for Mark Kurlansky (born 7 December 1948 in Hartford, Connecticut), a highly-acclaimed American journalist and writer of general interest non-fiction.

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PBS Food: Recipe Ideas, Cooking Shows and Iconic Chefs

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PBS Food: Recipe Ideas, Cooking Shows and Iconic Chefs

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PBS Food: Recipe Ideas, Cooking Shows and Iconic Chefs

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PBS Food unites cooking shows, blogs and recipes from PBS and local stations across the country including Julia Child, Jose Andres, and Fresh Tastes!

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Best Food Writing 2017: Holly Hughes: 9780738220185: Amazon.com: Books

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Best Food Writing 2017: Holly Hughes: 9780738220185: Amazon.com: Books

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foods that will win the war and how to cook them

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Foodie Stories pair two things we love: great food and great literature. These comfort stories make you wish you could jump right in and join in the characters' feast! Yummy stories for children, foodie stories for students and adults, drinkie poems, foodie books and wartime recipes. Bon Appetit!

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Thanksgiving - Primary Source Set | Teacher Resources - Library of Congress

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Thanksgiving - Primary Source Set | Teacher Resources - Library of Congress

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Thanksgiving - Primary Source Set | Teacher Resources - Library of Congress

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Historical perspectives on American Thanksgiving holiday traditions, starting with the pilgrims who arrived on the Mayflower. Featuring photographs, paintings, letters, and official proclamations.

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SmithsonianTweenTribune | Articles for kids, middle school, teens from Smithsonian | tweentribune.com | Current events, lesson plans, quizzes, assessments

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SmithsonianTweenTribune | Articles for kids, middle school, teens from Smithsonian | tweentribune.com | Current events, lesson plans, quizzes, assessments

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SmithsonianTweenTribune | Articles for kids, middle school, teens from Smithsonian | tweentribune.com | Current events, lesson plans, quizzes, assessments

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Lexile leveled current events, lesson plans, quizzes, assessments

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Blog

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A little look back at the past, with a few recipes from the July 1982 issue of Gourmet. The tofu dressing is a bit of surprise.

Summer Fruit Desserts, from Gourmet, August, 1978.

And a rather mad ad.

Just outside Bologna, in the tiny town of Savigno, is a terrific little restaurant called Amerigo dal 1934. The town itself is quaint and peaceful; wandering down the streets, peering into bakeries and butcher shops, you know its citizens eat very well.

They certainly do. The trattoria has been serving its citizens since 1934, and it proudly lists the date each item went onto the menu. We, it turned out, are pure traditionalists; just about every dish we ordered has been on the menu since the very start.

We began our meal with a plate of traditional cured meats,

pickled vegetables (there's a little shop attached to the restaurant, where they sell their own products),

and this fantastic tongue salad, the meat soft, the herbs fragrant.

This might have been my favorite dish of the evening, tortelli with prosciutto di Mora and parmesan cream

And even on a scalding hot night, these tiny tortellini in brodo were superb.

This was our dessert - although it's actually intended as an antipasto - an Italian ice cream sandwich. Parmesan gelato is splashed with balsamic and served on the local tigelle bread.

Another night we were on lovely Lake Trasimeno, looking for seafood. It's difficult to find salt water fish in this land-locked area of Italy, but we found it at Il Fischio del Merlo in Passignano sul Trasimeno.

Seafood salad.

Beautifully fried fish

One of the stranger dishes I've encountered (and one the restaurant is very proud of): risotto cooked in sweet wine, with raw shrimp cooked simply by the heat of the risotto.

And a very beautiful orata, served curled beneath its own bones.

If you're looking for a different kind of menu in Umbria - one that departs from the usual meat-centric dishes along with a little pasta - this is a very good choice. A lovely ambiance and extremely pleasant service.

This is Massimo Bottura. If you're reading this, you probably know that his small restaurant in Modena, Osteria Francescana, has three Michelin stars and was voted the best restaurant in the world on the Pellegrino scale. You might also know that he's a chef with an extremely interesting mind and a huge heart, who is deeply involved with feeding the hungry of the world.

I've known (and admired) both Massimo and his elegant American wife Lara Gilmore for a while now, but somehow I've never made it to Modena. Until yesterday.

Leave it to me to go to a four hour lunch on a day of such intense heat the newspaper headlines all read "Dangerous even for the animals." (For the record, it hit 107 degrees.) And this is not, I might mention, a restaurant you drive to; Modena is an ancient city and cars are not allowed inside the city walls (unless you live there). So we arrived parched and almost dizzy with heat.

Within seconds, we'd forgotten everything but the pure pleasure of listening to Massimo and Lara discuss their various projects (a refettorio in London, another in Burkina Faso and a gelateria in a refugee camp in Greece) - and the meal they were about to serve us.

Blown away. That's my instant review. If you want more, keep reading.

These were just the tiny starting amuses bouches: This first is called, in homage to Magritte, " ceci n'est pas une sardine."

But of course, it is, at least partly, a sardine sandwich... all crunch, crackle and salt.

Corn stuffed with ceviche. Except, the corn is actually meringue, so you eat it first with shock, and then delight. "To be a cook," says Massimo, "you have to travel. Taste. Remember."

There were six or seven other tiny tastes - all deeply textured, each a single, powerful bite that resonated in your mind. And then the show really began with Massimo's version of insalata di mare.

Hidden inside the tiny head of lettuce were more leaves; biting in you discovered that each was a crisp little cracker made of a traditional dish like impepata di cozze (peppered mussels). Tender little bits of seafood were tucked between the layers of cracker, hidden away to make each bite a new delight.

Another surprise: instead of wine, we drank a Japanese limoncello with this: Tsuruume Yuzu. Best version I've ever encountered.

Perhaps the most traditional dish of the day - cool spaghetti cooked like risotto. The pasta itself has been transformed until it is no longer a mere vehicle for sauce. In the cooking each strand has absorbed the liquid, becoming one with the sauce and forcing you to experience pasta in a whole new way.

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" Fontana," says Massimo - who obviously has great affection for the next dish, "was cutting and Burri was burning. " (He is talking about the two greatest artists of the arte povera movement of the fifties and sixties.) " I had it in mind to make sole, and I thought about both of them. So I made edible paper out of dehydrated sea water, and then burned it...." This result is this explosion of whiteness.

It is even more delicious than it looks. So delicious that a Japanese artist insisted on creating the perfect plate. This is the result.

I regret to tell you that I liked the eel course that arrived next so much that I'd inhaled it before giving it a chance to pose for its portrait. The slim filet of eel was surrounded by a cool green puddle of concentrated apple on one side and a little beige pool of gently burnt polenta on the other; a pile of ashes huddled at the bottom of the eel. "In my idea," said Massimo, "it is the story of the Este family who in 1594 moved the capital from Ferrara to Modena." A wild animal is surrounded by all the foods of the region - but they've been moved, manipulated, transformed. The sweet tart concentrated apple cut through the richness of the fish while the slight graininess of polenta anchored it to the earth and the bitter char of the burnt vegetables hovered above like an angry angel.

Massimo is back, gesturing with his hands as he tells us how he conceived the next dish. "My mind is mixing Piero della Francesca - beautiful gold leaves - and Pistoletto seven hundred years later. But I'm also thinking of stainless steel in the sixties, and how people use tin foil."

Okay - fine explanation - but who else would think that and serve this?

Hidden beneath that edible gold foil is the most extraordinary melange: minuscule rounds of turned potatoes intertwined with sweet, briny, tiny oysters swimming in a deep beurre blanc. It becomes a dance of textures as the softness of the oysters twirl up against the crispness of the potato.

This next dish has a completely different artist godfather. This time it is Warhol and his camouflage.

"I put together green and black risotto, but then I thought what is missing?" Massimo muses. "We have the sea and the flatland, but where are the tawny hills?

Think of this as an edible landscape - all the elements of the earth turned into three risottos. "Eat them all at once!" Massimo cries. How boring it will be, from now on, to eat a single risotto on its own.

We'd been drinking wine - cool Trebiannos, a Provencal rose, even a sauternes for the rich oyster dish - but with the risotto another surprise appears: an herbal drink with a serious kick. This is what I thought: in this bitterness, delight.

Massimo calls his next little masterpiece "Autumn in New York, Spring in Kyoto, Summer in Modena."

In trying to express the place where he is - right this moment - Massimo strolls through farmers markets of the world, meeting chefs, reveling in produce, living in the moment. And somehow this dish - intense tomatoes, almost burnt eggplants, a dashi made of local vegetables, evolves.

Modena is a city devoted to tortellini. The tiny, excruciatingly difficult to construct little dumplings are everywhere. Massimo fills his with bone marrow, mortadella and veal before bathing them in a rich parmesan cream. "I'm having a contest with David Chang," he exults, "dumpling versus tortellini. I won't say who won." He chuckles wickedly. And no wonder: it is hard to imagine anything more delicious than this.

The main course, perhaps most playful of all, is a duck that flies across the world, stopping along the journey to forage for food. So many flavors represented here - a touch of corn, a bit of horseradish, a hint of ginger, a whisper of rose. The leg is deconstructed and made into a meatball.

Cherry season in Modena. Here are three different kinds ranging from sweet to sour, along with ricotta cheese. Cherry pie is very jealous.

Massimo makes popcorn!

And finally, Italy's most famous dessert turned into a souffle. Tiramisu, reconsidered, reconstructed, reinvented. So good.

The final flavor is the best version of chocolate covered cherries the world has ever known. Each bite detonates in your mouth, delivering a burst of fresh, tart cherry juice. The complex flavor resonates on and on, like a bell that you feel to the bottom of your toes, even when you are back outside in the blazing sun, winding your way through the ancient streets of this beautiful city.

It's been quite a journey.

It's hot. So hot. The thermometer hit 107 today as we wended our way into the hills above Bologna. How would we have found the lovely little Antica Trattoria Belletti without electronic maps? At one point the calm voice took us up a narrow dirt lane, no wider than a goat path. But then suddenly she was saying, "Turn right and your destination will be on the right."

And there it was, a stone building with walls so thick it was cool and dark inside. Suddenly, despite the heat, we were hungry.

These appeared first, crescentine fritte (the fat fried puffs) and tigelle (the pretty disks), which were still warm, with the "mountain plate" of meats and vegetables:

That alone is worth the trip. The cheese - squacqerone in local dialect - is soft and drippy and completely wonderful, and the garlicky bits of pork cooked in their own fat utterly irresistible.

The vegetables - in oil - are home-pickled. The waitress brought out the jar so we could see it.

Fried polenta - all corn and crispness - to dip into more of that soft, fresh, dripping cheese.

This is't fancy food, but it is very good. Afterward there were handmade pastas: this green version, with sausage and porcini, was my favorite.

And finally, a plate of local mountain cheeses, served with the trattoria's own jams and honeys.

It's good to know that here in Italy the small places still survive off the beaten path. Good to know that you can walk in to find simple fare served with love and pride.

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A little look back at the past, with a few recipes from the July 1982 issue of Gourmet. The tofu dressing is a bit of surprise. Summer Fruit Desserts, from Gourmet, August, 1978. And a rather mad ad. Just outside Bologna, in the tiny town of Savigno, is a terrific little restaurant called Amerigo dal 1934.

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The Southern Foodways Alliance documents, studies, and celebrates the diverse food cultures of the changing American South. We stage symposia on food culture,...

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10 Best Food Quotes From Our Favorite Authors | HuffPost

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10 Best Food Quotes From Our Favorite Authors | HuffPost

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We don't always love receiving words of wisdom from older generations. The years of having to listen to our parents may have traumatized us permantenly in that way. Sometimes though, these older folks have something good to say -- especially when it comes to food.

And when those older men and woman happen to be well-respected authors, then you really should trust what they have to say; they've worked hard to earn the respect of their written word. When you see what Voltaire had to say about ice cream, you'll quickly agree with us.

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We don't always love receiving words of wisdom from older generations. The years of having to listen to our parents may have traumatized us permantenly in that way. Sometimes though, these older folks have something good to say -- especially when it comes to food.

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Philippine Legend: The Legend Of the Guava | Owlcation

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Philippine Legend: The Legend Of the Guava | Owlcation

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Philippine culture is rich in folklore. One tale I enjoyed during my childhood was the legend of the guava fruit, which comes with a moral lesson. A guava tree or fruit is called bayabas in Tagalog, which is the language of the Philippines.

The story goes like this:

A long time ago, there's a king who ruled a rich, prosperous island. He had all the things a king could ever ask for: the power, the wealth, and all the delicious foods one could only imagine.The king's name was King Barabas.

King Barabas is a rude king and overweight, indulging himself to all the foods available, hesitant to share. And his castle is starting to become filthy. He would spend most of his time sitting and eating with his bare hands. As he eats, he drips food on the floor and smile mockingly at the people around him, specially his servants.

People in the kingdom would approach with requests for his help, but he would always refuse. As he neglected his kingdom, people started to complain and starve.

After some time, an old hunched-back woman showed up at the castle begging for food while the king was eating. The old lady asked for food as she was starving.

"Go away! I don't have anything to give. Can't you see I'm eating?" said the king.

"Please, my king, " said the old woman. "I'm asking for anything, anything you could give me as I am so hungry. Even a little piece of bread or fruit would do."

"Get out at once! You disgust me," the king belittled the old beggar.

The old woman stood up straight, casting aside her stooped posture. "I've heard much about you and how your kingdom is suffering." The tone of her voice had changed. It was no longer the voice of a weak, old woman. "I asked for help, and you shoved me away. You have a lot for yourself, but when I only asked for a little food, you belittled me. You are selfish. No one loves you and no one will remember you when you are gone!"

And the beggar disappeared.

After a few more days, the king slowly weakened and became sick. No one knows what's wrong with him. He got weaker and weaker and lost much weight. He looked older than his age. Soon after that, the king died. As unfortunate and unexpected as it was, no one cried and nobody showed up at the king's burial. He died alone.

And where the king was buried, his people noticed a strange plant growing, a plant they had never seen before. The plant soon grew into a tree, which bore rounded fruits that turned yellowish when ripe.

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Philippine Legend: The Legend Of the Guava

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Philippine culture is rich in folklore. One tale I enjoyed during my childhood was the legend of the guava fruit, which comes with a moral lesson. A guava tree or fruit is called bayabas in Tagalog, which is the language of the Philippines.

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Last year, I took a journey to El Salvador with a camera and charisma. I documented the adventure and called it 'El Salvador Experience' Here we prepare Pupusas, a popular Salvadorian food.

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Martha Stewart - Make Pupusa's from El Salvador. - YouTube

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Martha Stewart - Make Pupusa's from El Salvador. - YouTube

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Martha Stewart - Make Pupusa's from El Salvador.

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martha stewart dedicated a special program to show how to make pupusas, pupusas is a typical meal from a Central America country El Salvador.

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HOW TO MAKE PUPUSAS!!! (El Salvadorean style) - cathieeTV - YouTube

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HOW TO MAKE PUPUSAS!!! (El Salvadorean style) - cathieeTV - YouTube

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HOW TO MAKE PUPUSAS!!! (El Salvadorean style) - cathieeTV

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Try making delicious EASY & YUMMY pupusas~ A pupusa is a traditional Salvadoran dish made of a thick, handmade corn tortilla that is usually filled with various stuffing's. In the video my aunts, and both my grandmas make pupusas, and myself.

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Authentic Salvadorean Pupusas Recipe - Food.com

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Authentic Salvadorean Pupusas Recipe - Food.com

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Authentic Salvadorean Pupusas Recipe - Genius Kitchen

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I was a little leary about posting this mainly because the recipe takes some effort, but I promise its well worth the time! This recipe is always served with, Recipe #271297 and Recipe #292499.