Tastes Of HistoryJun 16, 2020Dispelling Some Myths: Edible Dormouse anyone?All Romans ate dormice didn't they? You may have been told that in school, and it's still a popular and persistent belief, but it's...
Tastes Of HistoryJun 16, 2020George the "Saintly" pork salesman?Cry "God for Harry! England and Saint George!" Shakespeare, Henry V, Act 3, Scene 1. April 23rd, Saint George's Day Depending on who you...
Tastes Of HistoryJun 12, 2020A Brief History of Food: The TomatoThe tomato is the edible, often red fruit/berry of the nightshade Solanum lycopersicum, commonly known as a tomato plant. The species...
Tastes Of HistoryJun 12, 2020A Brief History of Food: The CarrotThe wild carrot (Daucus carota [1]) is a root vegetable now native in Europe and southwestern Asia. It most likely originated in Persia,...
Tastes Of HistoryJun 12, 2020A Brief History of Food: The PotatoCultivated potatoes all belong to one botanical species, Solanum tuberosum, but this includes hundreds, if not thousands, of different...
Tastes Of HistoryJun 12, 2020Kew on a PlateBack in 2015 BBC Two's re-ran its series 'Kew on a Plate' presented by Raymond Blanc and Kate Humble. They had spent the year at Kew...
Tastes Of HistoryJun 12, 2020Ostrich Egg in a Pine Kernel SauceOne of the tasty recipes drawn from Apicius is for 'soft eggs in a pine kernel sauce' (Apicius 7.13.3). Should you wish to reproduce this...
Tastes Of HistoryJun 10, 2020First Rabbits in BritainIn April 2005 David Sapsted, writing for The Telegraph newspaper, reported that: 'Years of division among academics over whether the...
Tastes Of HistoryJun 10, 2020Introducing Tastes Of HistoryWelcome to Tastes Of History's Blog where we intend to share our historical research and especially the recipes we re-create from...