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  Food Results: United States
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18442   Ice Cream: The Yankee Doodle Treat  
Kay Shaw Nelson
I scream, you scream, we all scream for ice cream. Does this well-known children''s rhyme mean we all love ice cream? You''d better believe we do. The International Ice Cream ... Issue Date: 9 / 1990

17567   July Fourth Food: Hooray for the Hot Dog!  
Kay Shaw Nelson
For millions of Americans, this year''s Fourth of July will be another star-spangled picnic. Already a glorious outdoor holiday with its parades, patriotic exercises, flamboyant ... Issue Date: 7 / 1990

16947   Designer Water  
Ronda Miller and Elyse Levine
Thirsty? You have a choice. You can turn on the tap. Or you can toss down two bits (per eight-ounce glass) and join the rising tide of American consumers who are drinking more ... Issue Date: 4 / 1990

17871   Everyday Exotica  
Robin Easson
America''s groceries are greening: Exotic fruits and vegetables from all corners of the globe now abound in markets nationwide. Although still unfamiliar to some, the new foods ... Issue Date: 3 / 1990

17264   Mellifluous Mates  
Eloise Paananen
Long before the advent of computer dating, certain foods were introduced to each other. Meat seemed to suit potatoes quite well. The offspring, of course, was named gravy. Ham ... Issue Date: 2 / 1990

17415   Food Labels: Consumer Confusion  
Alexandra Greeley
Consider this scenario: Jane and John Smith are shopping in their local grocery store. Overweight and suffering from high blood pressure, the Smiths are trying to limit their ... Issue Date: 1 / 1990

16555   Ethnic Thanksgiving  
Eloise Paananen
In the 1920s and 1930s, immigrants avoided displaying their ethnic heritage. They believed that being like everybody else was the way to be truly American. Fortunately, ... Issue Date: 11 / 1989

16669   Alliums: Healthful Haute Cuisine  
Eloise Paananen
Alliums--garlic, onions, chives, shallots, and scallions--have reentered gourmet kitchens with power, punch, and vitality. Once considered unstylish, somewhat offensive, and too ... Issue Date: 10 / 1989

15172   Feather-Light Foods  
Alexandra Greeley
Puffy. Airy. Spongy. Voluminous. Delicate. These words describe how foods look, taste, and feel after cooks capture molecules of air within them. Ironically, air is never listed ... Issue Date: 4 / 1989

15656   New Foods Debut  
Elyse Levine
Twenty years ago, as we watched the cartoon Jetson family sit down to an instant gourmet supper that had been cooked by a computer, who would have believed that in 1989 ... Issue Date: 2 / 1989

13857   Christmas Gingerbread Castles  
Kathleen Prentice
Whether from grandma''s kitchen or the neighborhood bakery, a candy-studded gingerbread house is the quintessential holiday tradition. It can take the shape of a cabin drizzled ... Issue Date: 12 / 1988

14900   The Incomparable Cabbage  
Eloise Paananen
Cabbage is, in actuality, a flower. It resembles a rose as its petals unfold in growth, but its fragrance depends entirely on how it''s prepared. Joking aside, cabbage is one ... Issue Date: 10 / 1988

13708   Trash Fish to Cash Fish  
Elyse Levine
Business is good for the seafood industry. Even the previously unpopular "trash fish" are gaining popularity due to the high prices of favorites like cod, flounder, haddock, and ... Issue Date: 8 / 1988

14629   More Room for Mushrooms  
Lynn Skow
Before the twentieth century, only royalty and those who foraged in field or forest could enjoy a dish made with mushrooms. Now, the mushroom regularly appears on American ... Issue Date: 5 / 1988

13973   Sweet Delights  
Adrianne Marcus
In the back of a closet, a red cardboard heart, long emptied of contents, survives. Its remnants of frills and gaudy satin have long since faded into a dustier color, and one ... Issue Date: 2 / 1988

13138   Thankfully Unstuffed  
Elaine Brooks
Thanksgiving is a wonderful day of feasting. We celebrate the harvest and the start of the holiday season. We travel "over the river and through the woods to Grandmother''s ... Issue Date: 11 / 1987

11906   Backcountry Feasts: A Taste of History  
Kay Moss
A laboratory - equipped with iron kettles rather than Erlenmeyer flasks, and with broadax, drawknife, and froe instead of scalpel and forceps - is for studying early ... Issue Date: 8 / 1987

12524   Zucchini: The Prolific Summer Squash  
Connie Campbell
It is yet to be proved which is more dreaded - the litter of kittens left on the doorstoop or...the bushel of zucchini that appears on the kitchen table when you run to answer a ... Issue Date: 7 / 1987

12639   The American Beer Revolution  
Steve Kaplan
New varieties of beer are revitalizing the U.S. beer industry and the American beer-lover''s dream is approaching: Full-bodied, unique local brews may soon become available ... Issue Date: 6 / 1987

12956   Italy at Home: The Flavor of Boston's North End  
Elaine Brooks
Boston''s North End is part of my hometown and heritage. This neighborhood - the signs, sounds, and scents - are thoroughly Italian. Groups of men gather with friends on Hanover ... Issue Date: 5 / 1987

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