Drinking Harrods coffee from the 1930s
7
votes
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Book review of A Square Meal: A Culinary History of the Great Depression
7 votes -
Why a tire company is the judge of fine dining
10 votes -
How wine bricks saved the US wine industry during Prohibition
8 votes -
The real story behind Fanta's Nazi German origins
8 votes -
The incredible spiced wine of ancient Rome
7 votes -
The hidden, magnificent history of chop suey - Discrimination and mistranslation have long obscured the dish’s true origins
5 votes -
How Cuban is Cuban bread?
4 votes -
All that and a bag of chips: The history of Frito pie
2 votes -
Viking blood bread
6 votes -
Ancient Egyptian tiger nut cake
5 votes -
Pirate guacamole and bumbo
4 votes -
Adobo: Filipino or Spanish?
2 votes -
500 year-old Italian pizza recipe
8 votes -
The secret history of Angostura Bitters
7 votes -
How humanity has changed the food it eats
3 votes -
A Finnish drink with a heroic past – in the 16th century, effervescent sima was more desired than beer and has since become the go-to beverage for ushering in spring
8 votes -
The pad thai conspiracy
8 votes -
Feeding a Roman Legion | Posca & Laridum
7 votes -
Japanese decorative sushi story | Saiku style
4 votes -
Annie's Mac and Cheese is based in the Bay Area, but Annie is not. Here's her story.
7 votes -
Aztec chocolate (xocolatl) - Blood & Spice
7 votes -
The legendary medieval cockentrice
4 votes -
The overwhelmingly White image of beer culture erases a much longer, far-reaching narrative of Black brewing
20 votes -
The rise and fall of white bread
8 votes -
Yaupon: The rebirth of America's forgotten tea
9 votes -
Ancient Egyptian brewery is the oldest ever found
12 votes -
How to eat like a pirate: Hardtack & grog
3 votes -
How did the Blow Job shot happen?
3 votes -
335 year old recipe, 'Rice Puddings In Guts' (beef bung casing), from The Acompliſht Cook
5 votes -
The butteriest popcorn, movie theater style (but using real butter)
7 votes -
The history of Jews, Chinese food, and Christmas, explained by a rabbi
11 votes -
An elixir from the French Alps, frozen in time
9 votes -
Unwrapping Aztec Tamales | The Tamale Wars
8 votes -
How Dutch plant breeders built our brussels sprouts boom
7 votes -
Pumpion Pie from 1670
9 votes -
Silphium: The lost aphrodisiac of ancient Rome
5 votes -
Ancient Roman Placenta – Honey Cheesecake
6 votes -
Scappi's Renaissance herb torte
7 votes -
Coffin pies - Death and chocolate
5 votes -
Before the Easy-Bake Oven, toy stoves were beautiful and deadly
11 votes -
Spartan black broth | Melas Zomos
4 votes -
Great medieval bake off
7 votes -
18th century mac and cheese | Stump Sohla
13 votes -
Yuanxiao from the Ming Dynasty
7 votes -
The Food Programme: Food and the legacy of slavery
4 votes -
The ways that a cheese can go extinct, and the cheesemakers who are working to save them
10 votes -
The rise, fall, and rise of the status pineapple
9 votes -
Bread, how did they make it? Part I: Farmers!
4 votes -
The oldest restaurant in (almost) every country
8 votes