During Prohibition, booze was banned, but "medicinal" spirits weren't, a loophole whiskey makers exploited. That's just one of the tidbits a new book tracing the history of whiskey labels reveals.
The first American cookbook, published in 1796, promised local food and a kind of socioculinary equality. But generations later, foodies are still puzzling over how to define "American food."
Once the province of nobles, food sculptures became the art of the people in America. Nowhere is this truer than the butter sculpture, a form that is at once familiar and impressive.
Napoleon is credited with the phrase "an army marches on its stomach," but he probably never said it. Now 200 years after his legendary defeat, it's worth recalling his disregard for feeding his army.
At least as early as Colonial times, Americans were drinking iced tea, though early alcohol-laden recipes had more in common with the cocktail from Long Island than the stuff sold by Lipton.
In the mid-1800s, Britain was a global superpower with a big weakness for tea, all of which came from China. But a botanist with a talent for espionage helped Britain swipe the secrets of tea.
When tea met sugar, they formed a power couple that altered the course of history. It was a marriage shaped by fashion, health fads and global economics. And it doomed millions of Africans to slavery.
Now ubiquitous, oregano was a rarity in U.S. cuisine before World War II. But the GIs who encountered it in Sicily fell for the herb, especially in pizza, fueling a boom in Italian-American cuisine.
The right to dine out in public alone during the day was an early victory of the women's rights movement of the 1900s. And in post-war America, brunch became an exercise in women's lib for some.