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Wondrous food to explore and enjoy

Gastro Obscura
Food & Drink Where to Eat Stories

Intriguing stories served fresh daily
Inside the Japanese-American Farm Preserving Endangered Fruit

Inside the Japanese-American Farm Preserving Endangered Fruit

How one family turned their peach orchard into a rallying cry for saving heirloom flavors and building community.

By Sarah Lohman
A Guide to the Peppers of the World

A Guide to the Peppers of the World

Which came first: the pepper, or the pepper?

By Andrew Coletti

In Defense of Turkish Delight


Meet the Feminist Resistance Fighter Who Created the Modern Kitchen

New
The Gastro Obscura Newsletter
Updates on the world's most intriguing food and drink.

Places to Eat & Drink

The best sauerkraut is made with an indigenous Slovenian cabbage.
Ljubljana, Slovenia
Ljubljana Central Market

Buy raw milk from a 24/7 vending machine or pick up tomb candles at this local market.

Line up early to snag a pillowy pączek.
Brooklyn, New York
Syrena Bakery

Polish babkas, cheesecakes, and rose jelly-filled doughnuts are made fresh daily at this neighborhood stalwart.

Lunch arrives via pneumatic tube here.
Christchurch, New Zealand
C1 Espresso

Get your meal delivered via pneumatic at this former post office.

Order a coffee to accompany your order of sweets.
Berlin, Germany
Şengüloğlu Baklava

This confectioner serves one of the finest renditions of Antep baklava outside of Turkey.

See all unique places to eat

Food & Drink

An Aglamesis nectar soda.
Drinks
Nectar Soda

This pretty pink drink is a Cincinnati specialty.

Drinks
Tiquira

This violet-hued liquor is Brazil's oldest spirit.

Maultaschen can contain a number of different fillings.
Prepared Foods
Maultaschen

Legend has it that a monk hid meat in these dumplings to fool God.

Drinks
Pont

A town in East France still makes a beloved green-anise liquor born after the ban of absinthe.

See All Food & Drink

Stories


Don’t forget the cherry on top.
Midcentury America's Most Scandalous Salad

According to Betty Crocker, Candle Salad was even “better than a real candle.”

By Diana Hubbell
A Bird Never Flew On One Wing is Harry Kernoff’s most well-known work.
The Artist Who Turned Dublin's Pubs Into Galleries

Harry Kernoff found inspiration and camaraderie in the city's watering holes.

By Ailbhe MacMahon
Tomb paintings can tell us a lot about the Ancient Egyptian diet because they often depict food offerings, hunting, and agriculture.
What Did the Ancient Egyptians Eat? AO Wants to Know.

Egyptian archaeologist Mennat-Allah El Dorry digs deep into the diets of the past.

By Andrew Coletti
Left to right: green, black, Chinese, white, and Ethiopian cardamoms.
A Guide to the Cardamoms of the World

The Cardamom Expanded Universe is bigger than you think.

By Andrew Coletti
Edible “bush tucker,” including Davidson’s plums, native tamarind, and rose apples.
Australia’s Dazzling Native Ingredients

Warrigal, murnong, and quandong, oh my!

By Andrew Coletti
The Coffee Center aims to demystify the craft of coffee.
How a UC Davis Research Center Is Changing the World of Coffee

That’s that UC espresso.

By Anne Ewbank
The medallions are heavier than they look.
Behind the Scenes at the James Beard Media Awards

Gastro Obscura just picked up its first win.

By Diana Hubbell

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