2001 edition sushi kit produced by the Advanced Fresh Concepts Corporation in California. The lid advertises the kit as the "ultimate sushi kit," complete with "everything you need to start making sushi" displaying photographs of sushi, a How to Sushi Booklet, and lists the ingredients and material

“Lena Richard was an African American chef who built a culinary empire in New Orleans during the Jim Crow era. She reshaped public understanding of New Orleans’ cuisine by showcasing and celebrating the black roots of Creole cooking in a time when pervasive racial stereotypes surrounded the food

“January 3, 2018, would have been Lucretia Coffin Mott’s 225th birthday. When it came to birthdays, Mott had a particular way of celebrating: she made candies without sugar for her guests. Mott is well known as an educator, an abolitionist, and a pioneer of women’s rights. But what did she hav

“Celebrating the 300th anniversary of its founding this year, New Orleans is a city whose culture and cuisine have captivated the American imagination for generations. Given the way authors and travel writers have described the city as a place steeped in French and Spanish traditions, it is not al

“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 about this at the National Museum of American History this summer? The way Americans have treated dirt throughout American history has had wide-ranging resul

This undated black and white print depicts an Irish immigrant wearing a large campaign ribbon, tails, and striped breeches standing in front of two adjacent, flag draped campaign booths. One booth is occupied by a member of the “Loco Foco Committee,” and the other by a member of the “Tammany C

The TV dinner represented a change in the way Americans were thinking about food. Introduced in 1954 by Swanson & Sons, of Omaha, Nebraska, it offered women--more and more of whom were working outside the home but still assumed to be responsible for cooking--an alternative to time-consuming meal pre

From the moment when, in 1963, Julia Child whisked up an omelet on the pilot for her new cooking show, The French Chef, Americans wanted that whisk for their kitchens, just as they came to want any tool or utensil that Julia used. Certainly, egg beaters of all sorts were common in American kitche

Made in a San Diego sign shop, this metal menu board formed one side of a speaker box at a Jack in the Box drive thru restaurant. Drivers approached the menu, made their selections, and proceeded to the speaker box to place their orders. This menu is from the early 1960s and features an 18-cent h

Since the 1950s, demand has soared in the United States for cookbooks featuring diverse ethnic cuisines. Reflecting a heightened interest in foods and flavors from various cultures, the explosion of ethnic cookbooks—and ethnic restaurants and markets—serves to educate the general public while