Hot Chocolate: Did Mesoamericans think cacao was an aphrodisiac? — SECONDS | Food history
Chocolate has a long history as an aphrodisiac, but did its earliest cultivators and consumers share this belief?| SECONDS | Food history
Chocolate has a long history as an aphrodisiac, but did its earliest cultivators and consumers share this belief?| SECONDS | Food history
When medieval Europe went nuts for almond milk.| SECONDS | Food history
The whole universe is baking banana bread in coronavirus lockdown but it’s history has roots in the Great Depression of the 1930s.| SECONDS | Food history
The edible, or fat, dormouse was a delicacy in ancient Rome, where it appeared on the tables of the wealthy as a delicious dish and symbol of prosperity.| SECONDS | Food history
Mad honey, which can trigger hallucinations and even death, has its roots in the ancient world.| SECONDS | Food history
Despite its poor reputation, the Garibaldi biscuit has been a mainstay of the British biscuit tin for over 150 years.| SECONDS | Food history
Across the world, Christmas is celebrated with a variety of special desserts. There are the mince pies of England, the yule logs of France and the stollens of Germany. There’s Georgian gozinaki , a confection made of caramlised nuts fried in honey and Finnish joulutorttu , a pastry filled with| SECONDS | Food history
On All Souls’ Day, people would pray for the dead in exchange for a cake.| SECONDS | Food history
As the British presence in India increased, so did their taste for curry.| SECONDS | Food history
Drinking and feasting with the Avignon popes was rarely a dull occasion. From the birth of Châteauneuf-du-Pape to eating only white foods, we explore the (un)holy appetites of the supreme pontiffs in medieval Provence.| SECONDS | Food history
In medieval England, Michaelmas was a time of roast goose, cursed blackberries and cracking nuts in church.| SECONDS | Food history
Eugénie Brazier (1895-1977), known as the ‘mother of modern French cooking’, was the first woman to win three Michelin stars and the first chef to earn six stars simultaneously.| SECONDS | Food history
Exploring the etymology of some food words beginning with A - apricot, asparagus and avocado.| SECONDS | Food history
Food replicas are an art form and big business in Japan.| SECONDS | Food history
We eggs plore eggs in all their glory. From ostrich to gull, chicken to chocolate, omelettin’ you know we've got it covered. No yolk. So let's crack on.| SECONDS | Food history
We go back to the ancient world to explore the rituals surrounding death and dinner.| SECONDS | Food history
From England’s Celtic coastline to the mountains of Mexico, we trace the story of how the pasty became the paste .| SECONDS | Food history
Long pepper, distinct from black, green and white, has a history all of its own.| SECONDS | Food history
From ancient Greece to modern-day Southeast Asia, we trace the history of fish sauce across the globe.| SECONDS | Food history
