How Recipe Cards and Cookbooks Fed a Mobile, Modernizing America

Scientific Methods and Rising Literacy Were Key Ingredients for a Culinary Revolution

The first edition of The Boston Cooking-School Cook Book—now known as The Fannie Farmer Cookbook—reads like a road map for 20th-century American cuisine. Published in 1896, it was filled with recipes for such familiar 19th-century dishes as potted pigeons, creamed vegetables, and mock turtle soup. But it added a forward-looking bent to older kitchen wisdom, casting ingredients such as cheese, chocolate, and ground beef—all bit players in 19th-century U.S. kitchens—in starring roles. It introduced cooks to recipes like hamburg steaks and French fried potatoes, early prototypes of hamburgers and …

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Why Scurvy Is Still a Snake in Our Nutritional Lost Paradise

To Absolve Mankind’s Genetic Original Sin, Drink Your Orange Juice

At some time in the evolution of the human organism, the gene that had allowed the body to synthesize vitamin C mutated, and the liver enzyme responsible for the synthesis …

Go Ahead: Eat Your Genetically Modified Vegetables

Experts Say GMO Controversies Are Overblown—and Distract Us From Bigger Food Problems

“So you know this topic isn’t controversial or anything,” joked chef and KCRW Good Food host Evan Kleiman as she launched a spirited conversation about genetically modified organisms—also known as …