Issue 185

Well, almost. See who in our brief guide to the globe’s favorite cured fish

It's called col fondo, its bubbles have a hint of funk, and its reemergence is a good thing indeed

Industrialization made flour a cheap and stable commodity. What was lost? Flavor, variability, and nutrition. Sarah Digregorio reports on a zealous band of bakers, farmers, millers, and scientists looking to ancient grains to imagine the future of flour

Food after a meal wasn't always a given; here's how we came up with saving something for later

Stop for the wine, but dive deeper into Yerevan like an archaeologist

While archeologists unearth the world’s oldest known winery in a cave in Armenia, a new generation of producers is reviving an ancient wine-making tradition 6,100 years in the making

Sean Sherman tells the story of Native Americans through the food they ate and the ingredients and traditions that survive