Tag Archive | smithsonian magazine

Chapati Movement: Never Trust Unleavened Bread

A chapati is a type of whole wheat unleavened bread popular in Northern India, Pakistan and Bangladesh. Nothing could be more simple. During the British Raj however, the coarse bread became the source of speculation and concern. In the year 1857, tension was building against the British owned East India Company. The company, responsible for […]

Is there a difference between bourbon and whiskey?

According to this article from Smithsonian Magazine there is a way to differentiate between whiskey and bourbon. UC-Davis’s Tom Collins (great name in this context) researched the chemical differences between 60 different whiskeys including Tennessee, ryes, bourbons and others. He found over 4,000 “non-volatile compounds.” There are components that are barrel derived, as we would […]

Why do we eat cereal for breakfast?

Have you ever wondered why most Americans eat in the same general pattern every day? Cereal for breakfast, maybe a sandwich for lunch and a big dinner? Smithsonian Magazine recently interviewed Abigail Carroll author of Three Squares: The Invention of the American Meal which traces our eating evolution. Most people during colonial times ate their […]

Attack of the Killer Potatoes: Solanine

Potatoes are far and away the most commonly eaten vegetable by Americans. These delicious tubers however, have on occasion been known to kill humans. According to Smithsonian Magazine, potatoes contain a nerve toxin called solanine which in high concentrations can cause vomiting, coma, twitching and even death. If a potato is green or turning green […]

Christmas Cookie Baking Tips Via Smithsonian Magazine

The phrase “here be dragons” appeared on uncharted or dangerous territories on maps during the Medieval era. Many people view baking this way. On the stove top, if a dish is too spicy, additional water, honey or even potato can remedy the situation. With baking, if your dough isn’t reacting correctly, it’s a guaranteed do-over. This […]