EXPLORE HISTORY
Discover food by region and historical period.
Ancient Mesopotamia
Guided by m. puhādi (“Stew of Lamb”) on Old Babylonian tablet YBC 4644 (Recipe 12, obverse lines 31–32), this article presents a modern home proposal combining lamb, milk, grain cakes and alliums. It is distinct from the beet-based stew Tuh’u.
Ancient Rome
A modern proposal for pounding cheese, garlic and herbs, guided by the Latin poem Moretum and its farmer’s food preparation. Neither Virgil’s authorship nor an exact composition date is established here.
Edo Period, Japan
Kinome Dengaku appears in Tofu Hyakuchin, a Japanese cookbook published in 1782. Historical evidence is separated from modern changes.
Northern Wei, China
An early recorded egg dish stir-fried in sesame oil with white scallions and fermented black soybeans, from the 6th-century Northern Wei agricultural manual Qimin Yaoshu. Distinguishes documented methods from modern proposed timings.
Late 14th century (c. 1393, Paris, France)
A crisp, medieval French fritter recorded in the late 14th-century Parisian household guide 'Le Ménagier de Paris', made by streaming batter through a pierced vessel into sizzling fat. An untested domestic recreation adapting this historical recipe for modern home kitchens with contemporary safety considerations.
Ancient Rome
Cato's On Agriculture, section 79, describes cheese and grain cooked in fat, finished with honey and poppy seeds. Semolina, ricotta and vegetable oil are modern substitutions.
Italian Renaissance (Late 15th Century; composition estimated c. 1465)
A vivid green Renaissance herb tart, 'Herbolata de maio' (May Herb Tart), recorded by master chef Maestro Martino. Made by extracting the fresh green juice of Swiss chard, sage, and parsley, then folding it into fresh cheese and egg whites for a seasonal spring preparation.
Qing Dynasty China (1792)
Based on 'Three Methods for Red-Braised Pork' in Yuan Mei's Suiyuan Shidan (1792), this article presents pork belly slow-braised in rice wine, soy sauce and a little salt without caramelized sugar or star anise, separating Su Shi's Northern Song 'Ode to Pork' and historical uncertainties from a modern home adaptation.
Joseon Dynasty (c. 1670)
The authentic historical Japchae recorded in Lady Jang Gye-hyang's c. 1670 cookbook Eumsik Dimibang, containing no modern sweet potato glass noodles. Multicolored vegetables, mushrooms, and shredded meat are sautéed individually in sesame oil and soy sauce, then finished with a savory broth and bean paste sauce.
Late Middle Ages, England
A Forme of Cury dish of thin dough boiled and layered with cheese and butter. The work of about 1390 is distinguished from the 1780 edition, and not equated with tubular macaroni.
Abbasid Baghdad (1226)
The premier dish opening the 1226 Baghdadi culinary manual 'Kitāb al-Ṭabīkh'. Tender lamb simmered in a sweet-and-sour broth of wine vinegar and date syrup (or honey), featuring saffron, carrots, dried figs, raisins, almonds, and the floral fragrance of rose water from the Islamic Golden Age (an untested home adaptation).
Edo Period, Japan
An account of Tamago Fuwafuwa in a 1915 transcription of Ryori Monogatari. Uncertain dashitamari and heating methods are separated from a steamed modern proposal that omits irizake.
England, 18th century (1774 edition)
Based on "A Yorkshire pudding" in Hannah Glasse's 18th-century English cookbook The Art of Cookery Made Plain and Easy (1774 edition), this article covers a batter of milk, eggs, flour and salt baked in meat dripping. It separates the documented method from the quantities and times set for a modern oven.
Mughal Era (Late 16th century, estimated c. 1590)
A sweet saffron rice dish with ingredient proportions recorded in the late 16th-century Mughal imperial record 'Ā'īn-i Akbarī'. This untested modern home recreation reconstructs the courtly meatless preparation (sūfiyāna) made with saffron, clarified butter (ghee), dry fruits, and delicate spices.
Planned dishes are included. Unfinished recipes are not publicly accessible.