Introducing the digitized primary resource companion to A Dollop of History.
An 18th-century version of a classic Scottish barley stew.
This Qing Dynasty-era recipe is still enjoyed as a classic Chinese dessert.
With school fast approaching, if it hasn’t already arrived, I thought it would be fun to have a little look at the history of school lunch in the United States. I won’t be covering the historical evolution of the school lunch programs or nutritional requirements in detail, at least not right now. This is more…
A 15th-century Portuguese chicken dish inspired by Arab cuisine.
A medieval English blancmange recipe with almond milk, chicken and rice.
Ugali is a simple dish made only with white cornmeal and water.
When I heard about a book written about the history of English baking I just had to add it to my library.
The Christmas traditions, music and food of medieval Europe.
Cryppys, often called crisps, are another type of fried honey-flavored treat from 14th-century England.