London duo Sam Bompas and Harry Parr have made names for themselves with their wild, experimental food installations. From pineapple islands and banana vapors to re-creations of famous architectural monuments, their work playfully pushes the boundary of how we experience food.
Here's where culture and history intersect. Here's where you'll find food's back story and the role it is playing in shaping our present and future.
Giuseppe Arcimboldo was a 16th-century artist who liked to play with his food, transforming it into the building blocks of many of his fantastical portraits. Artist Philip Haas has taken those portraits out of museums, reinterpreting them as colossal statues that interact with the natural environment.
Culatello. Capocollo. Sopressata. It will soon be legal to import a whole new world of Italian cured pork products, thanks to the USDA's decision to end a decades-long ban. Every Italian region and province, and even many towns have their own distinctive salumi.
The Canadian astronaut didn't just tweet and sing his heart out during his five months as commander of the International Space Station. He also took time out to show the world what it's like to eat up there.
Sago palms were a key food source in prehistoric China, long before rice, a new study finds. Although it's no longer a staple, it is still used in dishes throughout South Asia today. Sago pudding, anyone?
In 2007, Samoa banned the import of turkey tails from the U.S. to try to improve public health. But the ban kept the island nation from entering the World Trade Organization, so its days are numbered.
Some 9 million Britons have taken up baking in the last year alone. A TV program showcasing home bakers is a runaway hit, and sales of baking goods have skyrocketed. Then there are the cake clubs, where the rules call for pacing yourself — and sampling as much as you can.
Actually, fresh fish doesn't smell "fishy," says Joe Palca. He spent a recent morning watching Hawaii's fishermen sell some 50,000 pounds of catch on the auction floor and sends this postcard.
The Pennsylvania Dutch didn't invent the whoopie pie and other dubious tourist fare. Instead, they developed a complex, largely unknown cuisine that reflects the pressures and possibilities of becoming American.
The Bakdash ice cream parlor has been a landmark in the Syrian capital Damascus for more than a century. But after two years of war, the owners have set up a new shop in Amman, Jordan, home to many Syrian refugees.