With help from Lima’s International Potato Center, Andean farmers are preserving potato diversity, as this new video from Science Bulletins evocatively reveals. Also, next Monday, April 29, and Tuesday, April 30, taste different varieties of Peruvian potato chips in the working kitchen in the Our Global Kitchen: Food, Nature, Culture exhibition. 

Fermentation specialist Sandor Katz, author of The Art of Fermentation, joins a group of experts at the Museum Wednesday, April 24, for what promises to be a lively talk and tasting devoted to making your own fermented foods. 

Tama Matsuoka Wong did not set out to be a professional forager. But, slowly, as the then-corporate lawyer lived internationally, she developed an obsession for eating wild plants. Today, it’s her vocation as well. Wong will give a talk and tasting this Thursday, March 21, 2013, as part of the Museum’s monthly Adventures in the Global Kitchen series. We recently talked with her about her approach to eating from “nature’s garden.”

With countless restaurants and food markets, New Yorkers may have a more effortlessly sophisticated palate than ever, but do they really have a nuanced understanding of the global forces that shape the politics and economics of food?  “The world of food is rife with paradox,” says Frederick Kaufman. Kaufman, a noted journalist and professor, will join a lively Museum panel about the global, technological, and financial future of food on Tuesday, March 5, at 6:30 pm.

This Sunday marks the first day of the year 4711 in the Chinese lunar calendar—the Year of the Snake. And to get the new year off to an auspicious start, families will gather to share delicious meals.