Food History & Tradition Archive

By: Karin Cho Koji is a beloved fungus in Japanese cuisine because of its role in producing sake, miso, soy sauce, rice vinegar, and many more umami-packed ingredients. Koji belongs to the Aspergillus genus, but unlike some of its...
By: Amanda Sia “You drive me bananas!” When I first started learning English in elementary school, this was one of the English idioms that really stuck out to me because it included a fruit. Other fruit-related phrases and idioms...
By: Alex Pierce-Feldmeyer Last year, I attended the annual Cincinnati, OH coffee festival. In attendance were local coffee vendors and speakers, Austin Childress being one of them. Speakers touched on everything from how to brew at home to the...