Skip to main content
Smithsonian Website
Search Google Appliance
Enter the terms you wish to search for.
Donate Button
Donate
American History Home
American History Home
Menu
O Say Can You See?
Stories from the Museum
Collections & Exhibitions
Search the Collections
Search for...
Show only items with images
Show only items with no use restrictions
Browse by Subject
Online Exhibitions
Object Groups
Archives Center
Rights and Reproductions
Topics
American Culture
Infectious Disease History
Innovation
Latino History
The Nation We Build Together
Women's History
See all topics...
Connect to History
O Say Can You See? Blog
Digital and Social Media
Monthly Newsletter
This Day in History
Facebook
Twitter
YouTube
Pinterest
Instagram
Teachers & Students
Resources for Educators
Fun Stuff for Kids
FAQ for Educators
FAQ for Parents
Plan a Field Trip
Plan Your Visit
General Visit Info
Info en español
Hours
Getting Here
Museum Map
FAQ for Visitors
Plan a Field Trip
Today's Hours
Closed
View in Maps
Exhibitions
On View
Upcoming
Events
Daily Calendar
Food History Weekend
Viral Histories
Jazz
Chamber Music
The Museum
Director's Message
Mission & History
Strategic Plan
FAQs
Press Information
Museum Reports
Facility Rental
Our People
Staff
Departments
Staff Publications
Museum Board
Contact Information
Get Involved
Internship Program
Fellowship Program
Volunteer Program
Job Opportunities
Membership & Giving
Learn More and Donate
Join the Council
Gift Planning
Food History
Not just a cool convenience: How electric refrigeration shaped the "cold chain"
Electric refrigeration motivated Americans to rethink how they purchased, prepared, and stored food when it first took off in the 1930s....
Pass the gelatin: A taste of history through mid-century cooking
The Patrick F. Taylor Foundation Object Project is a new learning space that explores "everyday things that changed everything."...
Inside the Demonstration Kitchen: A new way of exploring food history
Our American Food History Project recently introduced Food Fridays, a new cooking demonstration series on the Wallace H...
Baddledors, twig whips, and yards of thunder and lightning: Decoding a colonial ledger
Several years ago, Dr. Ann Smart Martin and I met at a conference and discovered our mutual interest in making eighteen and nineteenth-...
Washington state: As American as apple...
125 years ago this November (November 11, 1889, to be exact), President Benjamin Harrison signed a proclamation admitting Washington as the...
Chatting about food history with food leader Lynne Breaux
From the 2012 opening of the exhibition FOOD: Transforming the American Table, 1950–2000 to its upcoming FOOD in the Garden...
Sourcing food, sourcing food history: Researching FOOD in the Garden 2014
This September, we join Smithsonian Gardens in hosting our annual FOOD in the Garden series. We'll explore four maritime regions impacted...
Cooking in D.C. with Julia Child
Fans and friends of Julia Child will pause today, as they do every year on August 15, to remember the beloved icon of American culinary...
An April Fool's "assalt" on history
If you're offended by that first pun, the rest of this post about our high sodium "Conference on Stuff" by Curator Katherine Ott may rub...
The best loan since sliced bread
The "home of sliced bread" welcomes its bread-slicing machine back, thanks to a loan from our museum. Development intern Christina Ross...
The mysterious can of fortune
In her non-fiction exploration of the Chinese food industry in America, Fortune Cookie Chronicles, Jennifer 8. Lee finds a mystery in...
Crab feast: From the Chesapeake Bay to Julia Child's kitchen
"If you can't eat that, then you ain't hungry!" These are the words I heard from my internship supervisor (in a Maryland accent, mind you)...
From dirt to dinner: How agriculture history influences American lives
Soil is more than just dirt; it affects all of the foods we eat. But why is this really a conversation about history and why are we talking...
Sniffs of cinnamon-scented hot chocolate draw visitors into immigration history
Spotting a familiar artifact at the Smithsonian can be an exciting moment for visitors—and, in this case, a moment of cultural connection....
Meet the foragers: Finding food at their feet
"Edible weeds," "forest gardens," and "garden pharmacy" may not be phrases you expect us to throw around in a history museum. But out in...
Food in the Garden kicks off with focus on heirlooms
Missed last week's Food in the Garden 2013 Summer Series event? New Media intern Hannah Ostroff recaps the discussion on growing local,...
You asked, we answered: What did soldiers eat during the Revolutionary War?
After answering a question about what may have been in the pockets of Revolutionary War soldiers, another Revolutionary War...
Feeding America: The people and politics that bring food to our table
Latino and food history expert Steve Velazquez looks beyond the plate to discover the people, technology, and systems that bring food to...
An aspiring Top Chef talks about "The French Chef"
The first episode of The French Chef aired on WGBH on February 11, 1963, starring Julia Child. To celebrate the show’s...
Celebrating the 50th anniversary of Julia Child's "The French Chef"
The first episode of The French Chef aired on WGBH on February 11, 1963, starring Julia Child. To celebrate the show's 50th anniversary,...
What was in colonial cups besides tea? Cider, water, milk, and whiskey!
Editor's note: Yesterday, museum fellow Melissa Swindell gave us a peek into colonial cups in her blog post about hot chocolate. Today she...
George Washington drank hot chocolate…
...but, so did everyone else. Turns out, hot chocolate was a pretty common beverage in colonial America—before and after the Revolution....
From the Victory Garden: American history told through squash
As a natively grown vegetable cultivated by the Wampanoag Indians, squash holds a special place in American history. Today, squash are most...
A frozen margarita tale for Cinco de Mayo
Why is this homely little brown box, with its sign that identifies it as the "World's First Margarita Machine," living at the Smithsonian?...
Pages
« first
‹ previous
1
2
Subscribe to our feed
Subscribe by e-mail
Categories
Philanthropy
Reopening
Remember Abe
September 11
Star-Spangled Banner
Stories of Freedom & Justice
Religion in America
Race to the Museum
Object Project
Numismatics
On the Web
Podcasts
Public Programs
Teaching & Learning
You Asked, We Answer
Video
Textiles
Women's History
World War I
Now on View
Musings
Director's Notes
Construction
Disability History
Donor Spotlight
Film & Television
Conserving Jefferson's Bible
Clothing & Accessories
American Agriculture
America Participates
Back to Our Roots
Business History
Civil War 150
First Ladies
Food & Shopping
Latino History & Culture
Kids in Museums
LGBTQ
Medicine & Science
Music
Julia Child Recipe of the Week
Jazz Appreciation
Freedom Summer
Food History
From the Collections
Intern Perspectives
Invention & Innovation
50th Anniversary
Search Google Appliance
Enter the terms you wish to search for.
Home
Exhibitions
Events
Collections
Educator Resources
Blog
Connect
About the Museum
About Our People
Get Involved
Giving
Press
Smithsonian Website