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Ancient Stories

Every PlateTales food history story tagged Ancient, newest first.

14 stories · All stories

Ancient Roman Recipes: What Apicius Really Cooked
ItalianAncient

Ancient Roman Recipes: What Apicius Really Cooked

Almost every ancient Roman recipe we have comes from one late cookbook, Apicius. It is a book of honey, pepper and fish sauce, and it was not written by the man whose name it carries.

7 min read
Medieval Recipes From the Cooks of Richard II
AncientEuropean

Medieval Recipes From the Cooks of Richard II

The Forme of Cury, written about 1390, holds 196 recipes from a king's cooks. Read closely, they undo several popular ideas about what medieval Europe ate.

6 min read
The History of Bread, From Jordan's Black Desert On
Cross-CulturalAncientFermentation

The History of Bread, From Jordan's Black Desert On

The oldest bread found so far was baked by hunter-gatherers about 14,400 years ago, thousands of years before farming. From there it runs through Egyptian ovens, Roman handouts and a Missouri bakery.

6 min read
The History of Cinnamon, From Egypt to Ceylon
South AsianAncientTrade Routes

The History of Cinnamon, From Egypt to Ceylon

Egypt was importing cinnamon by about 2000 BC, Rome paid fortunes for it, and the Portuguese, Dutch and British took turns controlling the island that grew it.

5 min read
History of Dumplings: Two Wrapped Parcels From a Tomb
Cross-CulturalAncient

History of Dumplings: Two Wrapped Parcels From a Tomb

The oldest dumplings ever found came out of a dry tomb in Turpan, dated to about 499 to 640 AD. From there the trail runs to Turkic manti, Italian ravioli, Polish pierogi and Siberian pelmeni.

7 min read
The History of Injera, Ethiopia's Sour Teff Bread
AncientEthiopian

The History of Injera, Ethiopia's Sour Teff Bread

Nobody knows when the first injera was cooked, but the grain behind it was farmed in the Ethiopian and Eritrean highlands by about 1600 BCE. Here is what the evidence shows.

6 min read
The History of Fermentation, From Jiahu to Pasteur
Cross-CulturalAncientFermentation

The History of Fermentation, From Jiahu to Pasteur

The oldest chemical trace of a fermented drink sits in 9,000-year-old jars from a Chinese village. Here is what the evidence shows, from garum to kimchi to Pasteur.

6 min read
The History of Rice, From the Yangtze to Carolina
Cross-CulturalAncient

The History of Rice, From the Yangtze to Carolina

Asian rice was first grown in China's Yangtze basin, and a second species came from the Niger delta. Here is how both reached Carolina, Italy and the age of miracle rice.

6 min read
History of Tacos: Silver Mines, Not 10,000 Years
MexicanAncientStreet Food

History of Tacos: Silver Mines, Not 10,000 Years

The tortilla is ancient, but the taco is younger than its legend. Where the word came from, who first printed it, and how Glen Bell's crunchy shell reached 1962 Downey.

7 min read

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