For the large majority of people living in the Bronze Age to the middle Iron Age, meals were commonly stews, porridges and soups cooked in open pots, probably accompanied by bread. Here, then, are some recipes fit for communal feasting.

There are many recipes from Georgian Britain that could be adapted to recreate your very own pirate banquet. We have selected just a few to whet your appetite. So, eat up m'hearties and try some Tastes Of History from the Golden Age of Piracy...Yo Ho!

Hosting your own medieval feast may require some effort, but creating the right atmosphere and dressing the table need not be too difficult. Light some candles, let the wine, beer or mead flow freely, add a little background mediaeval music, and enjoy these recipes.

Many of the Roman recipes we have reproduced have been taken from “De re coquinaria” (“On the Subject of Cooking”). This is a collection of menus, dishes and ingredients attributed to a Roman author (or authors) known to us as “Apicius”.

Given their Mediterranean roots, Roman cuisine was influenced by, and in turn influenced, the ancient Greeks.

Mother's Day: Every March there is annual chance to tell your mother how much she means to you (hopefully you don't need just one Sunday per year to do that!). But what is the history behind the commercialism.

In October 2017 and again in February 2018, we stretched our culinary expertise further back in time to the Neolithic period to support English Heritage’s “Feast Exhibition” at Stonehenge. Here are the recipes.

“We trained hard, but it seemed that every time we were beginning to form into teams, we would be re-organised..." is often attributed to a Roman soldier, but it's a myth. Find out why.

A pre-history of lactose intolerance.

Dispelling some of the popular myths about ancient druids.

The late Clive Hewitt's in-depth article providing general readers, and those wishing to don a more accurate Roman “toga”, all the necessary information on this enigmatic garment.

Sunday July 23rd, 2017 found Tastes Of History at Ford Green Hall in Smallthorne, Stoke-on-Trent recreating dishes from Tudor and early Stuart England.

The sole mention of the arcuballista occurs in the work of the late-Roman period author Vegetius' Epitoma rei militaris. Was the arcuballista the first ever crossbow?

The discarded bone of a chicken leg, still etched with teeth marks from a dinner thousands of years ago, provides some of the oldest known physical evidence for the introduction of domesticated chickens to the continent of Africa.

In every issue of BBC History Magazine, picture editor Sam Nott presents a recipe from the past. In this article, from December 2015, Sam recreates a delicate chewit - a meat and fruit pie enjoyed in the 16th-century.

Ballistas, catapults and scorpions: are these interchangeable names for Roman artillery pieces or different machines entirely?

Refurbishing a recreated Roman-era catapult at the Lunt Roman Fort, Baginton.

Gladiator deaths in the arena were probably not as high as many modern commentators often portray. Gladiators were expensive to provide for and train, and perhaps to protect the investment, most only fought two or three times per year. Dispelling some of the myths surrounding these iconic Roman fighters.

In the summer of 2015 archaeologists from the University of Edinburgh attempted to recreate a style of Stone Age cooking based on their discovery of a 9,000 year old barbecue pit.

A brief history and description of common ingredients, in this case, the common pheasant.