In support of English Heritage’s 'Feast Exhibition' at Stonehenge in 2018/19, Tastes Of History was asked to recreate some of what...

The discarded bone of a chicken leg, still etched with teeth marks from a dinner thousands of years ago, provides some of the oldest...

The common pheasant (Phasianus colchicus) is native to Asia but has been widely introduced elsewhere as a game bird. Their original range...

As costumed re-enactors know only too well there are occasions, especially in the height of yet another glorious British summer, when...

Salt is a chemical compound of sodium and chloride (NaCl) and is an essential nutrient, the amount of which in the diet has a direct...

Broccoli (Brassica oleracea italic) is a cultivar of wild cabbage, which originated along the northern and western coasts of the...

With the first week of the All England Lawn Tennis and Croquet Club's Championship in Wimbledon all but over, it got us thinking about...

Cacao seeds (Theobroma cacao), from which chocolate is derived, has been cultivated by many cultures in Mesoamerica for at least three...

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...

The tomato is the edible, often red fruit/berry of the nightshade Solanum lycopersicum, commonly known as a tomato plant. The species...

The wild carrot (Daucus carota [1]) is a root vegetable now native in Europe and southwestern Asia. It most likely originated in Persia,...

Cultivated potatoes all belong to one botanical species, Solanum tuberosum, but this includes hundreds, if not thousands, of different...

One 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...

Long pepper (Piper longum), sometimes called Indian long pepper, is a flowering vine in the family Piperaceae. It is cultivated for its...