Wondrous food to explore and enjoy

Gastro Obscura

Read 1840 Gastro Stories

Meet the Bakers Giving Mooncakes a Modern Twist

When it comes to these treats, trends trump tradition.

August 31, 2022

Armenia's Ancient Ovens Are Hot Again

They're fueling a new approach to traditional cuisine.

August 30, 2022

The Best of 'Gastro Obscura's Favorite Things'

Happy birthday to our new-ish newsletter!

August 29, 2022

Eat Like an Apollo 11 Astronaut With This Celestial Dessert

Neil Armstrong, Richard Nixon, and Jimmy Stewart all feasted upon Clair de Lune.

August 26, 2022

How Albania's Government Kneaded Secret Documents Into Dough

Records reveal half-baked methods of destruction.

August 24, 2022

moveable feasts

The Art of Eating Well in Antarctica

With resourcefulness and a little help from international neighbors, a volunteer crew thrived in the icy landscape.

August 23, 2022

The Death of Pennsylvania’s Forgotten Funeral Pie

The sweet-yet-somber treat was the star of extravagant 19th-century funeral feasts.

August 22, 2022

The Case for Sea Vegetables

These delicious, under-utilized greens are being farmed for the first time.

August 22, 2022

This Historic Boozy, Fruity Preserve Is a Celebration of Summer

At a time when preserving produce was essential, tutti frutti jars ensured no bit of fruit went to waste.

August 19, 2022

The Indigenous Origins of the Maine Lobster Bake

Indigenous writer, artist, and activist Ann Pollard Ranco holds a Wabanaki-led lobster bake to explore the provenance of an iconic Maine feast.

Deaf-Owned Restaurants Offer Cuisine and Community

Around the world, cafés and eateries are sharing Deaf culture.

August 17, 2022

When Every Ketchup But One Went Extinct

The main casualty of the catsup war was flavor.

August 16, 2022

Eating Like an Explorer Once Called for Plenty of ‘Portable Soup’

Sailors relied on the ration for centuries.

August 10, 2022

How Scientists Are Using Cake to Share Their Research

Transforming PhDs into pastries.

How the Chinese Diaspora Feeds Itself, in 100 Dazzling Illustrations

What does home taste like?

The Priest Who Resurrected an Island’s Cider Tradition

Father Rui Sousa saw opportunity in the parish orchards.

Why Solar Roasting Could Be the Future for New Mexico’s Chiles

It may be the key to cutting down 7,800 metric tons of annual carbon emissions.

moveable feasts

How a Centuries-Old Soldier Ration Found a Fanbase in Alaska

Known as "pilot bread," hardtack is ubiquitous across the state.