Where did rice come from? And how did it spread to become the foundation of global food security?
Articles on Culinary history
Displaying all articles
You can trace your summer treat all the way back to the ‘ice pits’ developed in the Persian desert in 550 BCE.
From scandal to staple: how the fork travelled from Byzantium to Lithuania, helped by Queen Bona Sforza and centuries of changing table manners.
The origin story behind instant ramen reveals working-class roots and innovative cooking techniques.
The menu in 1894 included fried fillets of sole, moulds of puréed pheasant meat, macaroni with tomato sauce, cheese, ham, pickled tongue, mushrooms and truffles
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.
The Netflix anime Delicious in Dungeon reminds us that food can be highly political – and that ‘tradition’ can be manufactured.
Today, the flat white is enjoyed by people the world over. But there’s good reason to think there’s a very local history behind this special brew.
Imported from Europe, the vanilla slice has been fully assimilated into Australian food culture, an identifiable icon. You know you really belong when you finally get a nickname.
The discovery is helping shed light on a vibrant ancient spice trade that spanned many thousands of kilometres.
Immigrant chefs and cuisines are often constrained by Eurocentric definitions of what constitutes good food. As immigrant groups become more assimilated into US culture, so does their food.
Archaeologists speculate the first soup might have been made by Neanderthals.
Top contributors
-
Senior Lecturer in History, University of Waikato
-
Assistant Professor of Sociology, Barnard College
-
Associate Science Editor & Co-Host of The Conversation Weekly Podcast, The Conversation
-
Senior Research Fellow, School of Culture, History & Language, Australian National University
-
Professor of Food Studies, New York University
-
Lecturer in Digital Culture, King's College London
-
PhD Candidate, Australian National University
-
Lecturer in Japanese, University of New England
-
PhD Candidate, Department of History, University of Warwick
-
Associate Professor, Humanities, Arts and Social Sciences, University of New England
-
Senior Lecturer, Cultural History, University of New England
-
Animal Welfare Scientist and Pop Culture Researcher, University of New England
-
Science + Technology Editor, The Conversation
-
Professor of History, Australian Catholic University