Tag: Food Historians

Cold teaches you what food is really for. Dishes like tartiflette are the perfect example of comforting meals designed to ...

No one argues about shingara in Bengal—because everyone knows exactly what it should be, and the word shingara instantly brings ...

Few snacks in South Asia carry as much memory, migration, and meaning as the samosa. Crisp on the outside, spiced ...

Every November, like clockwork, the internet revives its annual sermon: “Have you brined your turkey yet?” Brining becomes seasonal theatre—pulled ...

Turkey breast has been blamed for crimes it didn’t commit. Too dry and too dull. Too often served out of ...

Brussels sprouts have spent decades being politely ignored, and Thanksgiving is usually their annual audition for relevance. More often than ...

Picture this: a rickety old steamer chugging along the mighty Padma River, belching smoke like a grumpy uncle after a ...

How Bartolomeo Scappi Transformed Renaissance Cooking Bartolomeo Scappi, the famed Renaissance chef, was more than just a cook in a ...

Pasta alla Siciliana’s Arab origins trace back to a time when North African emirs ruled parts of Sicily. The dish, ...

The Roman Empire’s Obsession with Fish Sauce In ancient Rome, a certain fish-based liquid transformed how people seasoned their meals. ...