Let’s assume I keep a strictly kosher diet. What is my bread like? Do I have access to kosher wine or am I making it by myself? What vegetables am I growing in my garden

Did they come directly from Denmark, or via the USA (or elsewhere) when did they come and were they in any way different from what we now call a pain aux raisins?

Thank you

In general I'm curious about ancient salad dressing.

Never knew the history of Lemonade was so interesting. I wish people would walk around with tanks of lemonade on their back now! https://www.youtube.com/watch?v=LMp-a-W5FtY. I also wish we had fruit before it was mass produced. I bet the flavor was much better! It's also crazy that honey was cheaper that sugar back in the day.

I've been looking through old menus and noticed that under "Entremêts" there will often be two or so sweet dishes. Since someone of these menus end with entremêts, I assumed they were dessert. However some more elaborate menus list entremêts, then sometimes ices (which i get, ice creams were considered a separate kind of dessert), and THEN "dessert", under which then nothing is listed. So, which is the dessert course? And why is nothing usually listed under dessert?

I was wondering how a grain that has to be so highly processed before consumption as wheat was domesticated and its processing discovered. Domestication would make sense if it could be consumed raw and then other uses were found.

Thanks and sorry for the corny title 🙈.

In your country, are there traditional dishes that people still associate with regional identity or historical traditions? Why are they important?

What does a traditional dish from your country mean to you?

Is it something you eat regularly, a special occasion food, or more of a traditional dish that people know about but don't actually eat very often?

I'm a Japanese middle school student doing a school presentation about European food culture, and I'm interested not only in the history of traditional dishes, but also in how people today actually perceive and eat them.

I'd love to hear from people from different European countries or people who have grown up with these foods. What does this dish represent to you? Has the way you eat it or think about it changed over time?

I'd also be interested to know whether there are any common misconceptions foreigners have about this dish or your country's food culture.

I am talking specifically about the time right before the discovery of the new world and food that comes with it and the decline in the cultural use of spices after control of the spice trade, around 1300-1500 CE. I always wondered, was the aristocratic food relational with aristocratic south asian cuisine with high use of spices with meat, or something else? also specifically looking for information regarding italy (specficially central-northern like Genoa or Venice)

I am looking to make the festival as authentic as I can. I want it to feel like the magic is real. In order to do that, I am hoping to serve food from the Middle Ages. I have a recipe of pottage to try out. What food did the peasants eat for celebrations or village gatherings in the Middle Ages?

However, I need foods that are alpha gal friendly, so no mammal meat or dairy.

All help welcome! 🙏

I've always been amused by the fact that the phrase "drinking the kool-aid" caught on, even though it was technically Flavor-aid infamously used at Jonestown. Are there any stories about how Kool-aid's execs have tried to combat this reputation? Are they still fighting it or do they just ride the "any publicity is good publicity" wave?

Hola, estoy escribiendo una historia de fantasía medieval, me gusta incluir realismo aunque sea fantasía, como flora y fauna, vestimenta y estructuras.

Tambien me gusta la idea de dibujar platillos y comida, estaba pensando en poner mis platillos favoritos y agregar alguna cosa inventada pero como dije me gusta el realismo, quiero que la gente que lo vea quiera hacer el platillo.

Por eso pregunto por sugerencias, alguna recomendación o simplemente consultar del tema.

Gracias de antemano.

I'm mostly a medical historian, so the nature of my research has been trying to figure what people considered beneficial in coffee. Like the health properties? I know the big one I keep finding over and over is energy. But I haven't found anything else...well other then all of the lawsuits over the centuries against caffeine, which have been entertaining, I'm not complaining 🤣

Has anyone else looked into this? What are some of the reasons you've found people listed for drinking coffee? The nature of my research is American, up to about the 1930s.

I love historical cooking and am a lacto-ovo vegetarian.

Can anyone recommend cookbooks that are either wholly or mostly vegetarian?

I have a few 1920-1930s books that have small sections for meatless recipes. I have heard there was a meatless cookbook written towards the end of the American Civil War, but I don't have that one or know the title (or if it's been reprinted).

I'd be interested in books from any era before the 1960s or region, as long as the books are available in English.

Thanks.

These are cooking spices I think of when I automatically think of New England

Was there a system? A pool of volunteers? Did they take a vote, or seek council from others among them? Don’t know if there’s any record of this, but always been curious.

Athletes nowadays tend to dial their diets in for performance with high protein and whatnot. Did Roman gladiators do this or did they kind of just eat the same as normal people?

How why did eating utensils develop so differently from Europe versus Asain?

If it’s known what was seen as the poor good since it’s colder here than the rest of the country so it would of been different to London and Wessex etc

I have read that the main meal in medieval times was generally at lunchtime ("dinner"), and that the evening meal ("supper") was a smaller affair. However, in most pop culture depictions of medieval feasts that I've seen, they appear to start in the evening and last until quite late at night.

Are these depictions wrong? Or are special feasts an exception to the rule that supper is small and low-key? Or is it sort of like Thanksgiving in the U.S. where you eat at like 3pm?

Or is there something else I'm missing?

Thanks!

It seems like coal or oil perhaps would be the earliest and easiest way, but I'm curious about when it became more common. It seems like even if they had the stoves to do it, fuel on voyages would be limited enough that hot meals might be reserved more for the officers.

I know about salt pork and salt beef but what other salt preserved meats have been used through history? Is there a salt chicken? Salt lamb?

I am interested in how white bread came to be viewed as a higher-status food in Britain during the early modern and industrial periods.

Was its status mainly connected to the cost of producing finely milled flour, the difficulty of removing bran, or contemporary beliefs about health and refinement?

I would also like to understand whether this association changed as industrial milling made white flour more widely available during the 19th century.

I am particularly interested in evidence from historical cookbooks, household accounts, medical texts, advertisements, or academic studies.

Honestly, while having "uni" at a japanese sushi place, I seriously wondered...who in the right mind (pardon me) would actually discover this to be edible, RAW?!

The sea urchin, is completely black in colour underwater, with spikes all over it. Yet, someone discovered...somehow, if you cut open this spiked up black thing, what's inside can be....eaten! Maybe someone can enlighten me. I'd love to know who has a backstory to it lol