Cranberries grow on vines in sandy bogs and marshes.
Lance Cheung, USDA/Flickr
Cranberries add color and acidity to Thanksgiving menus, but they also have many interesting botanical and genetic features.
Ancient starch grains of ginger (Zingiber officinale), cinnamon (Cinnamomum sp.) and nutmeg (Myristica fragrans) were identified on the surface of this footed sandstone grinding slab.
Khanh Trung Kien Nguyen
The discovery is helping shed light on a vibrant ancient spice trade that spanned many thousands of kilometres.
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Archaeologists speculate the first soup might have been made by Neanderthals.
Viiviien/Shutterstock
If your beer has no foam you could end up with terrible bloat.
A Chinese and English takeaway in Claughton village, Birkenhead.
Philip Brookes/Shutterstock
Citizens of former British colonies such as Malaysia and Hong Kong rented vacant fish and chip shops to start their Chinese takeaway businesses.
Two children enjoy an Easter game in a postcard from 1900.
LiliGraphie/Alamy Stock Photo
Eggs have long symbolised rebirth and renewal, making them perfect to commemorate the story of Jesus’ resurrection.
Hand-coloured etching of a king and his turnip (1819).
© The Trustees of the British Museum
Thérèse Coffey’s recent suggestion that Brits eat turnips instead of tomatoes during food shortages was mocked – but the turnip hasn’t always been so unpopular, as a food historian explains.
Hopefully, the pepperoni won’t get too jealous over its disc-shaped competitor’s moment in the sun.
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The pickle-obsessed can now order a pickle pizza with a side of pickle potato chips, wash it down with a pickle beer and have pickle ice cream for dessert.
Li Ding / Alamy
A mix of alcoholic and non-alcoholic beverages that kept people cool in the past.
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Mulled wine has been around for at least 2,000 years.
ThomasLENNE/Shutterstock.com
A historian argues for conservation strategies that embrace creativity and diverse farming methods.
An 1817 painting by Joseph Lycett, depicting First Nation peoples cooking and eating whale meat.
National Library of Australia
True to the Land explores the history of the Australian continent through our diverse and changing cooking and eating habits.
There are hundreds of varying shapes of pasta.
AngiePhotos/E+ via Getty Images
Cascatelli, the world’s newest pasta shape, is shaped like a waterfall and designed to hold a generous quantity of sauce.
A Chinese community dinner in Sydney, some time in the 1930s.
City of Sydney Archives
From Cantonese sausage on the goldfields, to mid-century sweet and sour pork, to today’s delicate xiao long bao, Chinese food in Australia has come a long way.
Andy Hay/Unsplash
Originally made with curry powders imported by British colonialists, Australia’s understanding of curry has come a long way.
Maddi Bazzocco/Unsplash
When British colonials came to Australia, they stuck to their winter Christmas traditions of roast meats and plum puddings. But over the centuries, Australians found their own ways to celebrate.
Before there was Diet Coke, there was Tab.
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Tab was Coca-Cola’s first foray into the diet soda market. Though the brand went on to build and maintain a legion of devoted fans, its days are numbered.
AAP Image/Dave Hunt
Launched in Brisbane in 1985, the final 9 stores will close this Sunday. Australia’s tastes have changed.
We love to bad-mouth processed foods – usually while our mouths are full of it.
IcemanJ via Getty Images
A food historian explains how the popular boxed dinner played an important role in kitchen science, wars and women’s liberation.
Many home cooks have taken to baking sourdough as a show that they are OK in lockdown.
During the lockdown, baking bread can bring us together and help us articulate our fears.