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One 84-year-old librarian has spent more than half her life building a comprehensive database of cookbooks throughout history.
The chef and author made the case for black Southern cooking as the foundation of our national cuisine. Does she get the credit she deserves?
The iconic brand’s midcentury recipes evoke the era’s peculiar optimism, encased in gelatin and smothered in mayonnaise.
Industrial production destroyed both the taste and the nutritional value of wheat. One scientist believes he can undo the damage.
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