‘Never put onion in anything unless you are sure that everybody likes it.’
Articles on Food history
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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.
Trump’s allegation about immigrants eating pets is part of a long history of slurs demonizing people for what they do and don’t eat.
The Netflix anime Delicious in Dungeon reminds us that food can be highly political – and that ‘tradition’ can be manufactured.
By the late 19th century, there were nearly 1,500 varieties of apple in Britain alone.
The humble kebab has been voted the favourite food of fans at the 2024 European men’s football championships.
The contested origins of the cafe classic stretch back 100 years, to a restaurant in Mexico, on the Fourth of July.
Cranberries add color and acidity to Thanksgiving menus, but they also have many interesting botanical and genetic features.
The discovery is helping shed light on a vibrant ancient spice trade that spanned many thousands of kilometres.
Archaeologists speculate the first soup might have been made by Neanderthals.
If your beer has no foam you could end up with terrible bloat.
Citizens of former British colonies such as Malaysia and Hong Kong rented vacant fish and chip shops to start their Chinese takeaway businesses.
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.
The pickle-obsessed can now order a pickle pizza with a side of pickle potato chips, wash it down with a pickle beer and have pickle ice cream for dessert.
A mix of alcoholic and non-alcoholic beverages that kept people cool in the past.
Mulled wine has been around for at least 2,000 years.
A historian argues for conservation strategies that embrace creativity and diverse farming methods.
True to the Land explores the history of the Australian continent through our diverse and changing cooking and eating habits.
Cascatelli, the world’s newest pasta shape, is shaped like a waterfall and designed to hold a generous quantity of sauce.
Top contributors
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Associate Professor of Hospitality Management, Colorado State University
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PhD Candidate, Department of History, University of Warwick
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Senior Lecturer in English, Loughborough University
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Senior Lecturer in History, University of Waikato
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PhD in History, University of Bristol
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Honorary Research Fellow, The University of Western Australia
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Reader in Modern European History, Leeds Beckett University
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Professor of History, University of Warwick
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Lecturer in Culinary Arts & Gastronomy, Auckland University of Technology
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Senior Extension Specialist in Horticulture and Landscape Architecture, Oklahoma State University
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Lecturer in Architectural History, University of Oxford
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Senior Lecturer, Nutrition, Swinburne University of Technology
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Associate Professor of Anthropology; Faculty Co-Chair, Interdisciplinary Minor in Latin American and Latinx Studies, McMaster University
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Ph.D. Candidate in Genetics and Genomics, Texas A&M University
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Associate Professor of History, Michigan State University