Food History and Science | Leite's Culinaria

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Is That a Leek on Your Pocket?

Feb 28, 2011 by Erin Carlman Weber

March 1 is Saint David’s Day, a Welsh holiday in which the devout tip their collective hat to the eponymous saint by wearing leek corsages.

History of the Jelly Doughnut | Sufganiyah

Dec 03, 2010 by Gil Marks

The history of the jelly doughnut, AKA the sufganiyah, goes back to the 15th century. Since then, it’s been dipped, sandwiched, and injected with savory and sweet fillings.

Burrata di Andria Cheese

Sep 22, 2010 by Gary Allen

All hail the queen! Of Italian cheese, that is: Burrata di Andria. A kind of cream-filled mozzarella, it rules a plate like no other cheese. Gary Allen explains.

Putting Food By

Sep 15, 2010 by Sean Timberlake

Canning and preserving foods have a long esteemed history in America. These tips, inspired by those campy mid-20th century home ec books, are gems.

The History of Chicken Fingers

Sep 07, 2010 by Gary Allen

Chicken fingers—that favorite meal of kids—have an interesting history, filled with thrift and greed. Who knew a kids’ snack could be so profitable?

U.S. Helps in Locating U.K. WWII Celebration Cake

May 31, 2010 by Gary Allen

Victory cakes, also known as celebration cakes, were popular after World War II and were centerpieces of U.S. and U.K. parties. Gary Allen reports.

The Green Fairy Flies High

Apr 12, 2010 by Gary Allen

Absinthe, also known as the green fairy due to its hallucinogenic properties, is basking in the glow of a revival of interest among discerning drinkers.

Pho | Vietnamese Comfort Food

Apr 08, 2010 by Mai Pham

Writer and cookbook author Mai Pham reminiscences about her childhood in Vietnam and one of its beloved comfort foods, pho, or beef noodle soup.

A Woolf at the Table

Mar 21, 2010 by Gary Allen

Food history editor Gary Allen delves into the culinary world of Virginia Woolf, the Bloomsbury set, and foods of the Edwardian era.

Going Bananas for Beefsteak Stanley

Mar 09, 2010 by Gary Allen

Gary Allen dissects the classic dishes Salisbury Steak and Beeksteak Stanley and finds what may have been the 20th century’s original low-carb diet.

The Naked Truth about Aphrodisiacs

Feb 08, 2010 by Gary Allen

For Valentine’s Day, food history editor Gary Allen takes a look at comestible aphrodisiacs and unravels their magic, myth, and mayhem.

A Jolly Olde Christmas Redux

Dec 06, 2009 by Gary Allen

Food history editor Gary Allen looks at the food traditions of the merriest of holidays and finds interesting ties to the Middle Ages and the Renaissance.

Manchup: Cape Verde’s National Dish is a Savory Mix

Sep 14, 2009 by Gary Allen

Food history editor, Gay Allen, discovers the root of manchup, Cape Verde’s beloved dish. Manchup is a rustic dish filled with meats, beans, and grains.

Craig Claiborne and the Invention of Food Journalism

Jul 02, 2009 by David Leite

John T. Edge, Anne Mendelson, Betty Fussell, Molly O’Neill, and David Leite talk about NY Times writer Craig Claiborne and the future of food journalism.

The Uncommon Origins of the Common Fork

May 06, 2009 by Chad Ward

Chad Ward, an expert in all things cutlery, turns his attention to the history of the world’s most taken-for-granted eating implement.

No Country for New Turkeys

Nov 22, 2008 by Gary Allen

Although food-crazed bloggers and over-ambitious chefs have turned out every conceivable variation of turkey, on Thanksgiving the familiar is what we want. Food history editor Gary Allen explains.

High School Chemistry Pays Off…in Ice Cream

Sep 04, 2008 by Gary Allen

Food history editor Gary Allen, who has a bent for all things food science, delves into the mystery of a batch of ghastly blue-grey blackberry ice cream.