Food History

4 articles

A warm, inviting scene in a South Louisiana kitchen with a diverse group of people sharing a meal featuring both Cajun and Creole dishes.

Cajun & Creole Cuisine: Understanding Overlap & Heritage

In rural south Louisiana, many people of African descent identify as Creole yet align their culinary traditions with what is commonly labeled Cajun food, blurring a widely accepted distinction.

Nora Haddad·August 22, 2026

A diverse spread of regional American barbecue dishes, including smoky meats and distinct sauces, presented on a rustic wooden table.

Pantry & Table

What Are Regional American Barbecue Styles and Ingredients?

In Kansas City, a single serving of barbecue sauce can contain 14 grams of sugar, creating a distinct sweetness that contrasts sharply with Eastern North Carolina's thin, peppery, vinegar-based sauce.

Nora Haddad·July 15, 2026

An elderly woman writing in a vintage recipe book, passing down culinary traditions to a younger generation in a cozy kitchen setting.

Pantry & Table

How to Document and Preserve Family Heirloom Recipes

Many cherished family recipes carry unwritten secrets, a grandmother's knowing touch, or the intuitive feel of dough.

Nora Haddad·June 4, 2026

A bountiful spread of diverse American regional dishes on a table, with ethereal historical figures present, symbolizing the preservation of culinary heritage.

Pantry & Table

American regional cuisines face erasure as popularity grows.

In 1949, Edna Lewis, a Black woman, opened Café Nicholson in New York City, becoming its head chef.

Nora Haddad·June 3, 2026