People have been fermenting food since before the written word.
- PhD Candidate, Department of History, University of Warwick
A pumpkin recipe from 1672 instructs the reader to fry egg-coated slices, mix these with raisins, sugar and fortified wine then place in a pie dish on top of apples.
By the late 19th century, there were nearly 1,500 varieties of apple in Britain alone.
Eggs have long symbolised rebirth and renewal, making them perfect to commemorate the story of Jesus’ resurrection.
Thérèse Coffey’s recent suggestion that Brits eat turnips instead of tomatoes during food shortages was mocked – but the turnip hasn’t always been so unpopular, as a food historian explains.
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