history

Iconic food and gustatory moments in history.

The Journal Entry
Dear Diary: Such a marvelous morning, following the traditional grateful family get together celebration. Woke up to a shining sun brightly engulfing this property here, bordering two warring factions. I can clearly see the antagonist serving penance as dark clouds hover over their kingdom, proclaiming ‘you made a mistake last night!’ I am, as I have written in this journal before, ‘a royal aristocrat’ who spent a lifetime guarding internal powerful thoughts and glorified stimulation, that fueled my fantasies.
By Marc OBrien3 years ago in Feast
Does Garlic Really Support Healthy Blood Sugar?
Garlic has been used throughout history as an all-natural treatment for various ailments, including high blood sugar levels, but is there evidence behind these claims? Or are people just trying to cut corners when it comes to their diet? The answer to both questions is yes! Let’s talk about garlic and healthy blood sugar.
By Sandhaya3 years ago in Feast
10 Yoga Poses For A Healthier Nervous System?
Yoga has many benefits, including being able to help improve your nervous system health with these 10 poses that open your nerves. In this article, we’ll cover how to do each of these 10 yoga poses that can assist you in having a healthier nervous system and feel more relaxed in the process!
By Sandhaya3 years ago in Feast
For the Love of Chickpeas
I love chickpeas. I mean, I LOVE CHICKPEAS! Yes, I was yelling that from the mountaintop or at least from my second floor bedroom. Tori Avey gives lots of information about the chickpea, chick pea or as we called it in Spain: garbanzo bean. And Spain was the first place I had ever had a chickpea! I lived there starting in 1985 through June of 1986, before that my family in Ohio had never exposed me to their incredible flavors! My family ate adventurously for the area and time period, but never had any type of beans.
By Kathryn Wicker3 years ago in Feast
Frigid & Warm
Rhaedra craned her neck and let a small belch rise from her overstuffed belly. The charbroiled scent wafted around her. She pushed the last of it through her nose in a great sigh.
By Drew Leatham3 years ago in Feast
A Finnish drink with a heroic past
Finland is known for its triple "s" – sisu (resilience), sauna and Sibelius. But for centuries, there has also been a fourth, more subtle "s": sima, a fermented drink made with water, sugar, lemon and yeast. Today, effervescent and virtually non-alcoholic sima is beloved across the nation, most often consumed by children and adults alike as a special drink to celebrate Vappu, or May Day, a time when Finns flood the outdoors to embrace the coming of spring.
By Di Mo Si3 years ago in Feast
Pice hotels: A lifeline for Kolkata's hungry workers
Pice hotels offered both familiarity and nourishment to these homesick young men It's easy to miss the narrow entry to Hotel Sidheshwari Ashram, tucked in the alley behind Kolkata's Sir Stuart Hogg Market (New Market), but it's the fragrant whiff of fish seared in mustard oil that directs customers to the door. It's rush hour and the restaurant, one of Kolkata's few remaining pice hotels, is packed to the gills: waiters in bright orange livery dart in and out of the kitchen; bowlfuls of vegetables, fish and meat preparations accompany mounds of rice laid out on banana leaf plates. An accountant perched between the staircase and the dining room keeps score of every serve. The seats lining the marble-top tables fill up in quick succession as hungry office workers break for lunch.
By Gay3 years ago in Feast
Where a meal without beans is incomplete
In mid-February this year, if it weren't for the pandemic, hordes of Brazilians and travellers would have packed out Carnival street parties and sambadrome parades for five uninterrupted days of music and dancing. Those in Rio or São Paulo would certainly have come across the black bean-based feijoada, Brazil's flagship stew and an omnipresent meal in south-eastern Carnival celebrations. In Bahia's capital, Salvador, revellers would have likely feasted on acarajé, a typical Afro-Bahian fritter made of black-eyed peas.
By Gay3 years ago in Feast
What did the ancient Romans eat?
It's sunset in Rome, outside the city walls. Golden light filters through umbrella pines and casts its glow on a straight stretch of smooth basalt stones that changed the course of history. This is the Appian Way, the first road built in Rome, where more than 2,000 years ago soldiers set out to conquer distant lands and returned in triumph.
By Turnell Feliu3 years ago in Feast
House of Bennani: the library of the habous of couscous
At the western edge of Tunis' medina, beneath a loud mural of football graffiti, I arrived at an almost invisible arched door set in a pale pink stone doorway carved with flowers. As I pressed the doorbell, I heard shuffling inside and the loud turning of an old lock. The door swung open, and Mohammed Bennani beckoned me inside.
By Mejra3 years ago in Feast
The UK village that lost its cheese
Stilton, Cheshire, red Leicester. There are more than 700 cheeses produced in the UK, but in parts of the English-speaking world, a certain type is so ubiquitous that it's simply referred to as "cheese".
By Gay3 years ago in Feast
Trieste: Italy's surprising capital of coffee
In every Italian city, the day's rhythm begins at the cafe. But in Trieste, a city on Italy's north-east coast, that rhythm comes with a twist. Wander into any cafe here and, in addition to the familiar clinks of cups and hissing of steaming milk, you'll hear people ordering "capo in b": a mini cappuccino served in a glass that's a favourite of Triestini.
By Sweet Holdeman3 years ago in Feast