1. Why our agricultural empire will fall (SALON)
2. The Legacy of Joe Baum (EDIBLE MANHATTAN)
3. Celebrating the can: 200 years of history preserved (WASHINGTON POST)
4. Eat the Beatles (MARTIN LEWIS)
5. Great dynasties of the world: The Gallos — An American wine-making family in ferment (GUARDIAN)
6. Why Take Food Seriously? (MARK BITTMAN/NEW YORK TIMES)

LEARN MORE about the food you eat with these tasty links:

1. Natural History of the Kitchen: Chef Boyardee (EAT ME DAILY)
2. Coffee’s Mysterious Origins (THE ATLANTIC)
3. Your Tired, Your Poor and Their Food (NY TIMES SUNDAY BOOK REVIEW)
4. Why Do Foreigners Like Fanta So Much?A brief global history of sweet fizz (SLATE)
5. Tethered Knives and the Joys of Menu-Collecting (SFBM)
6. Early Annals of Science Chefdom: Cotton Candy (VILLAGE VOICE)
7. Grilling: A Butcher’s Case Against High Heat (THE ATLANTIC)
8. Cutting the Curd: The State Of Cheese in California – AUDIO (HERITAGE RADIO NETWORK)
9. In the Kitchens of King Henry VIII (COMESTIBLES)
10. A Historic Potato Recipe, Don’t Hold the Salt (THE ATLANTIC)
11. What is the meaning of meat eating? (SALON)
12. Interview with Salon’s Francis Lam – AUDIO (THINK!)

LEARN MORE about the food you eat with these tasty links:

1. The Language of Food (FINANCIAL TIMES)
2. Bridging the Urban/Rural Divide: An Interview with Gary Paul Nabhan (FDL)
3. Catch of the Day (NEW YORK TIMES)
4. Ralph Brennan’s Testimony Before the Subcommittee on Commerce, Trade, and Consumer Protection House Committee on Energy and Commerce – Tuesday, July 27, 2010 (RESTAURANT.ORG)
5. Wedding Cake: A Slice of History (GASTRONOMICA)
6. The Food Chain’s Weak Link: Tiny Ocean Plants Dying (NPR)

LEARN MORE about the food you eat with these tasty links:

1. Prohibition had a little heaven, a little hell (KANSAS CITY)
2. Repasts: Blanc Manger (INTELLIGENT LIFE)
3. Gael Greene: Vintage Insatiable Critic (INSATIABLE CRITIC)
4. Morman Pioneer Foodways (PIONEER FOODIE)
5. Gourmet Orgy Improbable Research (GUARDIAN)
6. Where do Swedish Fish and German Chocolate Cake Come From? (SMITHSONIAN)

LEARN MORE about the food you eat with these tasty links:

1. Barbecue: A History – VIDEO (LIBRARY OF CONGRESS)
2. SoFAB Opens a New Display on Oysters: Exhibit Shows the Passion of a Collector and Portrays an Industry Now Under Assault (SoFAB)
3. Mealtimes religiously observed: Generations of accumulated wisdom concerning eating and drinking, feasting and fasting are at the heart of many of the world’s religions (GUARDIAN)
4. This Day in Tech – July 7, 1550: Europeans Discover Chocolate (WIRED)
5. A Life Devoted to the American Diner: With a career spent chronicling the best of American diners, curator Richard Gutman knows what makes a great greasy spoon (SMITHSONIAN)
6. American Abundance Examined: David M. Potter’s Paradox of Plenty and the Study of Food (DIGEST)