Food and Foodways

  • Macanese Galinha à Africana

    Isaac Boqiao Yan | Jul 12, 2023

    In modern Macao, chicken, bird’s eye chilis, and peanut butter provide a rare taste of memory across Portugal’s colonies in Africa and Asia.
  • Tahir’s Tamales

    Andrew Haley | Jun 21, 2023

    Community cookbooks provide a perspective on the American melting pot.
  • The Imperial Daiquiri

    Ian Seavey | Jun 14, 2023

    From the Spanish-American War to modern cocktail bars, the daiquiri has a long legacy entangled with US imperialism in the Caribbean.
  • Of Potato Latkes and Pedagogy

    Alyssa Goldstein Sepinwall | May 23, 2023

    A cooking assignment helps illuminate the lives of Jewish women in the past for students.
  • AHA Member Spotlight: Monica J. Stenzel

    Matthew Keough | Oct 21, 2022

    Monica J. Stenzel is a history instructor and the director of the Sustainability Center at Spokane Falls Community College. She...
  • Cultivating History

    Yota Batsaki and Julia Fine | Sep 20, 2022

    Plants can cultivate links among geographies, periodizations, and subfields, all while providing a strong vector for classroom engagement.
  • Empires, Families, and Engaged History

    Mark Philip Bradley | Apr 28, 2022

    Questions of empire, race, family, and knowledge production weave throughout the articles in the latest AHR issue.
  • AHA Member Spotlight: Samuel Yamashita

    Matthew Keough | Aug 27, 2021

    Samuel Yamashita is the Henry E. Sheffield Professor of History in the Department of History, Pomona College, in Claremont, California.
  • AHA Member Spotlight: Alison K. Smith

    Matthew Keough | May 11, 2021

    Alison K. Smith is a professor and department chair at the University of Toronto. She lives in Toronto, Ontario, and...
  • Meeting Need, Collecting Need

    Amanda B. Moniz | Apr 1, 2021

    The National Museum of American History's curator of the history of philanthropy reflects on her efforts to document food insecurity during the COVID pandemic.

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