Food and Culture Facts

Food & Culture deals with how we perceive food in our daily lives and how it can affect us in both positive and negative ways.

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Forests in the city? A growing collection of urban edible forests aims to put a dent in world hunger and food insecurity.

By Alia Hoyt

Did you love cereal as a kid? Do you still love it? Discover how much you do with our cereal quiz.

By Alia Hoyt

Poutine is just fries, gravy and squeaky cheese curds — how did it get to be Canada's national dish?

By Jesslyn Shields

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HowStuffWorks heads to Atlanta's Varsity drive-in to learn about the historic restaurant's car hops, and chat with Frank Jones, a car hop that's worked there for nearly 65 years.

As quinoa's popularity skyrocketed on the world stage, concern grew that it was becoming too expensive for the South Americans who originally depended on it. But what was really happening?

By Alia Hoyt

Lobster has long been associated with luxury and fine dining. But could newly imposed Chinese tariffs change that?

By Shaun Chavis

Michelin's iconic dining guide rates the best restaurants in 30 countries and four continents. But how did a tire company start rating restaurants?

By Cherise Threewitt

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The famed pancake chain is now a burger chain? What is happening?

By Michelle Konstantinovsky

More than 230 teams will compete at the 2018 World Championship Barbecue Cooking Contest, also known as Memphis in May.

By Shaun Chavis

There are a lot of quirky eaters out there. Are you one of them?

By John Donovan

On a cold winter's day, a hot piece of pizza really satisfies. It works just as well on a hot summer's day with an icy soda too. But who invented pizza? And what did Chuck E. Cheese's have to do with Atari?

By Kathryn Whitbourne

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Whole Foods or Randalls? Cracker Barrel or Au Bon Pain? And what do your answers say about the way you voted, if anything?

By John Donovan

The high-tech greenhouse will brave frigid temperatures, a long, dark winter and extremely low humidity in order to provide fresh produce to Antarctic residents.

By Tracy Staedter

Kids have clamored for toys in their cereal boxes for decades, so how did the two become linked?

By Shaun Chavis

The sound and smell of bacon sizzling on the stove send your taste buds into overdrive. But how bad for you is it really?

By Kathryn Whitbourne

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Cricket farming is growing in popularity as people learn their nutritional importance, and environmental, economic and social sustainability.

By Michelle Konstantinovsky

Hunger doesn't always feel like a grumble in the tummy. And a grumble doesn't always mean you're truly hungry, either.

By Kate Kershner

Homer Simpson's favorite snack was once called 'oily cakes.' Find out more about this and other fun facts on doughnuts.

By Kathryn Whitbourne

Americans toss nearly 40 percent of the nation's food supply — enough to provide more than two-thirds of the country with a healthy daily diet of fresh fruits and vegetables.

By John Perritano

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The United States grows billions of dollars of corn every year. Though little of that goes to feeding its citizens. Is that the best farm policy going forward?

By John Perritano

Famine is gripping parts of Africa and millions could be on the verge of starvation. The numbers from a new study show food insecurity is increasing globally. But why?

By Alia Hoyt

Why, when hungry, do we crave warm food more than something cold? It may have something to do with your nose. Or your gut. Or your brain.

By Jesslyn Shields

It's not just in your mind – a study showed that pairing cheese with wine made wine taste better. Here's why.

By Karen Kirkpatrick

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How does a kudzu salad sound? Or maybe a roasted guinea pig? Both are plentiful, and both don't often appear on U.S. restaurant menus. Should they?

By Sarah Gleim

Part salad dressing and part condiment, ranch is so popular in the U.S. that some people might consider it a food group. What in the world is ranch dressing actually?

By Ben Bowlin