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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Food banks normally help feed people during times of need. But the coronavirus pandemic has sent that need soaring to unprecedented levels in the United States.

By Stephanie Vermillion

There was a day, not so long ago, when you ate pistachios with the understanding that you'd come away with red fingers and a red mouth. What happened to the red pistachio?

By Jeremy Glass

Chopsticks have been in use since 1200 B.C.E. And today more than 20 percent of the world's population uses chopsticks as its primary utensil.

By Stephanie Vermillion

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King cake is as much a staple of Mardi Gras as the parades and beads. But what's the story of this brightly colored cake? And why is there a plastic baby baked inside?

By Jeremy Glass

Mochi is a super-chewy traditional Japanese delicacy, made from mochigome, a short-grain glutinous rice.

By Michelle Konstantinovsky

At first glance, balut, which is a cooked, fertilized duck egg, might look unappetizing. But it's a favorite snack in Southeast Asia, and has been for centuries.

By Jeremy Glass

Truffles are prized the world over for their pungent, earthy flavor, but what's so special about them, and why is the truffle trade so cutthroat and secretive?

By Michelle Konstantinovsky

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Humans have been cooking and eating tripe for centuries. Think you can stomach it?

By Kristen Hall-Geisler

On National Cheeseburger Day, we're celebrating — what else? — the all-American cheeseburger.

By Tara Yarlagadda

Americans have come to expect certain foods for breakfast. But why did these particular foods end up as morning meals?

By Shaun Chavis

Fried cheese curds are ooey, gooey and oh-so-delicious!

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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

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.

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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

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

By Michelle Konstantinovsky

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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

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

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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