During the autumn months, pumpkins and different kinds of squash become staples of our cooking. We can't image the holidays without them in the kitchen. But did you know that pumpkins were once practically inedible by humans? Prehistoric pumpkins were a completely different fruit, one with a tougher skin and absolutely dreadful - in fact, toxic - flavor. Considering that questionable culinary past, we wanted to know how pumpkin got to the point where we now enjoy it as part of all sort of dishes. To get more insight Francis Lam talked with Logan Kistler, who is both a curator at the Smithsonian’s National Museum of Natural History and anthropologist. Hungry for pumpkin now? Try this great recipe from Donna Hay for Roasted Pumpkin & Chorizo Salad.
Each week, The Splendid Table brings you stories that expand your world view, inspire you to try something new, and show how food brings us together. We rely on you to do this. You have the power to keep us cooking, sharing these stories, and helping you in the kitchen.
Donate today for as little as $5.00 a month. Your gift only takes a few minutes and has a lasting impact on The Splendid Table.