The discovery is helping shed light on a vibrant ancient spice trade that spanned many thousands of kilometres.
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Articles on Food history
Displaying 1 - 20 of 30 articles
Archaeologists speculate the first soup might have been made by Neanderthals.
If your beer has no foam you could end up with terrible bloat.
Citizens of former British colonies such as Malaysia and Hong Kong rented vacant fish and chip shops to start their Chinese takeaway businesses.
Eggs have long symbolised rebirth and renewal, making them perfect to commemorate the story of Jesus’ resurrection.
Thérèse Coffey’s recent suggestion that Brits eat turnips instead of tomatoes during food shortages was mocked – but the turnip hasn’t always been so unpopular, as a food historian explains.
The pickle-obsessed can now order a pickle pizza with a side of pickle potato chips, wash it down with a pickle beer and have pickle ice cream for dessert.
A mix of alcoholic and non-alcoholic beverages that kept people cool in the past.
Mulled wine has been around for at least 2,000 years.
A historian argues for conservation strategies that embrace creativity and diverse farming methods.
True to the Land explores the history of the Australian continent through our diverse and changing cooking and eating habits.
Cascatelli, the world’s newest pasta shape, is shaped like a waterfall and designed to hold a generous quantity of sauce.
From Cantonese sausage on the goldfields, to mid-century sweet and sour pork, to today’s delicate xiao long bao, Chinese food in Australia has come a long way.
Originally made with curry powders imported by British colonialists, Australia’s understanding of curry has come a long way.
When British colonials came to Australia, they stuck to their winter Christmas traditions of roast meats and plum puddings. But over the centuries, Australians found their own ways to celebrate.
Tab was Coca-Cola’s first foray into the diet soda market. Though the brand went on to build and maintain a legion of devoted fans, its days are numbered.
Launched in Brisbane in 1985, the final 9 stores will close this Sunday. Australia’s tastes have changed.
A food historian explains how the popular boxed dinner played an important role in kitchen science, wars and women’s liberation.
During the lockdown, baking bread can bring us together and help us articulate our fears.
Food is essential to survival. It is also essential to identity. During times of national crisis like the coronavirus pandemic and in the historical landscape, food issues become prominent.
Top contributors
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Associate Professor of Hospitality Management, Colorado State University
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Honorary Research Fellow, The University of Western Australia
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PhD Candidate, Department of History, University of Warwick
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PhD in History, University of Bristol
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Professor of History, University of the Pacific
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Associate Professor in History of Modern Science and Technology, University of Cambridge
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Professor of History, University of Warwick
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Research Fellow in the History of Medicine, University of Warwick
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Lecturer in English literature, Manchester Metropolitan University
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Associate Professor of History, Michigan State University
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Associate lecturer, Queensland University of Technology
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Professor of History, University of Regina
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Reader in Modern European History, Leeds Beckett University
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Associate Professor, Department of Anthropology, McMaster University
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Associate Professor of Anthropology; Faculty Co-Chair, Interdisciplinary Minor in Latin American and Latinx Studies, McMaster University
