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This odd-looking fountain was once a masterpiece by a student of Michelangelo. — Fontana della Terrina

More than 3,500 year ago, this site was an intellectual hub. — Deir el-Medina

Palazzo dei Papi (Palace of the Popes)

Pay your respects at the Thunder Well of Kuwabara. — Kuwabara Thunder Well

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Lunch arrives via pneumatic tube here. — C1 Espresso

A cafe in a full size A330. — Air Diamond Cafe

Order a coffee to accompany your order of sweets. — Şengüloğlu Baklava

The sign of the Agnus Dei. — Lamb and Flag

Amsterdam’s smallest bar has been in business for more than two centuries. — Café De Dokter

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An illustration of the famous Pie-Girl Dinner from The New York World. — Sex Work Throughout History: Our Favorite Reads

about 20 hours ago

Turns out the Pacific Ocean and Utah desert have a lot in common. — How Cold War Spying From Space Connected the Galaxy to Utah

1 day ago

Schütte-Lihotzky believed architecture could be a tool for helping women, children, and the working class. — Meet the Feminist Resistance Fighter Who Created the Modern Kitchen

2 days ago

Bethlehem Steel was once among the largest steel-producing companies in the world. Though the company dissolved in 2003, the blast furnaces at its flagship mill in Pennsylvania remain a local landmark. — The Steel Mill That Built America

3 days ago

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Trips Places Foods Stories Newsletters

Food & Drink Where to Eat Stories

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

Meet the Feminist Resistance Fighter Who Created the Modern Kitchen

Meet the Feminist Resistance Fighter Who Created the Modern Kitchen

Margarete Schütte-Lihotzky left an indelible mark on Austria, architecture, and how we cook.

By Kaja Seruga

Midcentury America's Most Scandalous Salad

The Artist Who Turned Dublin's Pubs Into Galleries

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The Gastro Obscura Newsletter

Updates on the world's most intriguing food and drink.

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Places to Eat & Drink

Lunch arrives via pneumatic tube here.

Christchurch, New Zealand

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.

Amsterdam’s smallest bar has been in business for more than two centuries.

Amsterdam, Netherlands

Café De Dokter

The smallest bar in Amsterdam has stayed in the family since 1798.

This Appalachian salt business has a long family history.

Malden, West Virginia

This fourth-generation family business is reviving West Virginia's historic tradition of salt-making.

See all unique places to eat

Food & Drink

An Aglamesis nectar soda.

This pretty pink drink is a Cincinnati specialty.

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

Maultaschen can contain a number of different fillings.

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

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

See All Food & Drink

Stories

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

Rob Gentile flew to Sardinia to try and master one of the most intricate pastas on the planet.

The Quest to Save the World’s Rarest Pasta

For 300 years, only a handful of women in Sardinia possessed the skill to create “threads of God.”

By Diana Hubbell

Babă neagră is gorgeously spongy.

The Magic of Moldovan Black Cake

Dark, sweet, and spongy, babă neagră is a forgotten treat worth reviving.

By Natalia Jidovanu

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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