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Gastro Obscura
Food & Drink Where to Eat Stories

Intriguing stories served fresh daily
‘Made in Taiwan’ Is a Love Letter to the Island Nation

‘Made in Taiwan’ Is a Love Letter to the Island Nation

Clarissa Wei’s debut cookbook celebrates centuries of Taiwanese culture and foodways.

By Diana Hubbell
This 1960s Anarchist Group Believed Food Should Be Free

This 1960s Anarchist Group Believed Food Should Be Free

For the Diggers of San Francisco, stew was subversive.

By Wren Awry

The Forgotten Dessert Loved by a Roaring '20s 'It Girl'


Slovenia's Beautiful Beehives Turn Apiaries Into Art

New
The Gastro Obscura Newsletter
Updates from Gastro Obscura, delivered twice a week.

Places to Eat & Drink

Milonga Nueva is one of Jimbocho’s best cafes.
Tokyo, Japan
Milonga Nueva

This retro café is a remnant of Japan’s post-war Argentine tango craze.

Nautical vibes and hard-earned grit.
Provincetown, Massachusetts
The Old Colony Tap

Pay homage to the quintessential P-town dive.

The tempura-fried pork tenderloin is Kitty’s most popular order. The recipe has never been changed since the cafe opened in 1951.
Kansas City, Missouri
Kitty’s Cafe

Savor the famous tempura-fried pork tenderloin sandwich at this long-standing Kansas City food counter.

Cheese, please.
Provincetown, Massachusetts
Spiritus Pizza

Provincetown's night owls flock to this 52-year-old pizza joint.

See all unique places to eat

Food & Drink

Sweets
Flódni

This multi-layered treat has become a potent symbol of Hungarian-Jewish identity.

Drinks
Fröccs

A seasonal Hungarian spritzer has a language all its own.

Sweets
Doberge Cake

This towering treat is a slice of New Orleans immigrant history.

Ingredients & Condiments
Hickory Syrup

A sweet regional alternative to the maple kind.

See All Food & Drink

Stories


A Calabrian citron in Michele Cirelli's orchard. A perfect etrog like this one, with its characteristic bumps and ridges and a skin free from blemishes, can fetch hundreds of dollars in New York or Montreal.
Every Year, Rabbis Search Calabria for the Perfect Etrog

An ideal fruit can go for as much as $300.

By John Last
A Devil's Dinner, from The Satanic Temple.
How Cults and Religious Groups Forever Changed American Food

In ‘Holy Food,’ Christina Ward examines how our belief systems end up on the plate.

By Diana Hubbell
Marzipan was originally flavored with toxic bitter almond.
How Poison Fruit Pits Became Irresistible to Humans

These plants make cyanide.

By Andrew Coletti
The Ancient Greeks often decorated pottery used during parties with scenes from those events, like this symposium (drinking party) attendee getting sick from too much wine.
Eat Like an Ancient Greek Philosopher

Before attending third-century dinner parties, readers consulted this “marvelous feast of words.”

By Andrew Coletti
Caraway and candied citrus flavor the buttery sponge.
Welsh Sheep-Shearing Cake Is a Forgotten Pastoral Pleasure

Cacen gneifo was a traditional gift for farmhands during wool-gathering season.

By Jamie Ellis
Pizza alla Napoletana from Pellegrino Artusi's 1891 recipe.
Make 19th-Century 'Neapolitan Pizza' for Dessert

This "exquisite" recipe comes from the book that created our modern concept of Italian food.

By Andrew Coletti
Charvy checks on batch 108.
The Last Mustard Maker in Dijon

Nicolas Charvy is bringing a culinary art back to its ancestral home.

By Emily Monaco

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