The History Kitchen - Food History Archives
An archive of posts related to food history and culinary anthropology, written by Tori Avey and her contributors. From the history of popcorn to Mark Twain's "Little Bill of Fare," what Abraham Lincoln ate to edible aphrodisiacs, a variety of fun and fascinating topics are explored here. This category covers the background of popular ingredients, what famous historical figures were eating, the stories behind our favorite recipes and more.
Learn the ancient history of turmeric spice, a powerful healing food and natural coloring used for thousands of years. Includes turmeric recipes.
A tribute to Gil Marks – cookbook author, culinary historian, James Beard Award winner and my dear friend.
Recipe roundup inspired by Mark Twain’s “A Little Bill of Fare” from “A Tramp Abroad,” 1891.
Learn about the history of foods that are historically described as aphrodisiacs, and try recipes inspired by these culinary aphrodisiacs.
The History of Gingerbread and a Recipe for Gingerbread Cookies with link to Royal Icing tutorial.
Learn the history of okra, from its ancient origins to its African American roots, then try a historically-inspired recipe for peppery okra soup.