Articles on Food history

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An agave plant cutter, or ‘jimador,’ cuts the tips off from agave branches at a Jose Cuervo blue agave field. AP Photo/Guillermo Arias

3 questions about tequila, answered

Is a shot of tequila actually good for you? And what's the deal with the worm? To celebrate National Tequila Day, a food historian explores some little-known aspects of the popular Mexican spirit.
Heinz is why ketchup seemed to become distinctly American. Reuters/Mike Blake

A brief history of ketchup

Canada recently slapped a tariff on US exports of the tomato-based condiment, and the EU plans to do the same, perhaps on the notion that it's distinctly American. In fact, ketchup’s origins are global, as are its fans.

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