#food-history — Public Fediverse posts
Live and recent posts from across the Fediverse tagged #food-history, aggregated by home.social.
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Ginger for nausea. Green tea for balance. Bone broth for strength. Three thousand years ago, Traditional Chinese Medicine prescribed food as the first line of defense. Now science is catching up. Guess what? I’ll bet you already have most of these “medicines” in your kitchen. #FoodHistory #FoodCultureBites #FoodCulture #TCM #TraditionalChineseMedicine
Posted into FLIPBOARD USER GROUP @flipboard-user-group-JanetteSpeyer
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Ginger for nausea. Green tea for balance. Bone broth for strength. Three thousand years ago, Traditional Chinese Medicine prescribed food as the first line of defense. Now science is catching up. Guess what? I’ll bet you already have most of these “medicines” in your kitchen.
#FoodHistory #FoodCultureBites #TraditionalChineseMedicinehttps://foodculturebites.com/traditional-chinese-medicine-in-your-kitchen/
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Ginger for nausea. Green tea for balance. Bone broth for strength. Three thousand years ago, Traditional Chinese Medicine prescribed food as the first line of defense. Now science is catching up. Guess what? I’ll bet you already have most of these “medicines” in your kitchen.
#FoodHistory #FoodCultureBites #TraditionalChineseMedicinehttps://foodculturebites.com/traditional-chinese-medicine-in-your-kitchen/
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Everything has fiber today. Cereals, bars, supplements, and even social media trends like #fibermaxxing. But surprisingly: our ancestors were probably getting more fiber than we are without ever thinking about it. So when did fiber become a thing? #FoodHistory #Fiber #GutHealth #FoodCulture #NutritionHistory #HealthyEating #FoodFacts #AncientFood
https://foodculturebites.com/fiber-become-a-thing/?utm_source=flipboard&utm_medium=activitypub
Posted into FLIPBOARD USER GROUP @flipboard-user-group-JanetteSpeyer
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Spent some happy hours correcting and polishing https://threethousanddishes.prisms.digital/ 🧑🍳
All thanks to _The King's Dinner_ by Rachel Rich, Sarah Fox, Adam Crymble & Lisa Smith. They wrote the book, I just tidied my site to do it more justice. Do read theirs: https://uclpress.co.uk/book/the-kings-dinner/
#c18th #foodhistory #Georgians #18thC
#openaccess monographs FTW! -
Spent some happy hours correcting and polishing https://threethousanddishes.prisms.digital/ 🧑🍳
All thanks to _The King's Dinner_ by Rachel Rich, Sarah Fox, Adam Crymble & Lisa Smith. They wrote the book, I just tidied my site to do it more justice. Do read theirs: https://uclpress.co.uk/book/the-kings-dinner/
#c18th #foodhistory #Georgians #18thC
#openaccess monographs FTW! -
Two 500-year-old freeze-dried potatoes found on Peru's desert coast are rare physical proof of how the Inca moved food across their empire. Chuño was the "bread of the people," and almost none of it survived. #Archaeology #IncaEmpire #FoodHistory https://www.anthropology.net/p/two-shriveled-potatoes-and-what-they
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Two 500-year-old freeze-dried potatoes found on Peru's desert coast are rare physical proof of how the Inca moved food across their empire. Chuño was the "bread of the people," and almost none of it survived. #Archaeology #IncaEmpire #FoodHistory https://www.anthropology.net/p/two-shriveled-potatoes-and-what-they
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You know Thomas Jefferson. But have you heard of James Hemings, the forgotten chef? His story is one of many hidden behind the foods we love. Discover the influential forgotten chefs. #FoodHistory #BlackHistory #CulinaryHistory #FoodCulture foodculturebites.com/forgotten-ch...
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You know Thomas Jefferson. But have you heard of James Hemings, the forgotten chef? His story is one of many hidden behind the foods we love. Discover the influential forgotten chefs. #FoodHistory #BlackHistory #CulinaryHistory #FoodCulture foodculturebites.com/forgotten-ch...
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You probably know Thomas Jefferson. But have you heard of James Hemings, the forgotten chef who trained in Paris? His story is just one of many hidden behind the foods we love, like Southern barbecue and Caribbean foods. Discover the forgotten chefs whose influence still shapes the way we eat today. #FoodHistory #JamesHemings #BlackHistory #CulinaryHistory #SouthernFood #FoodCulture
https://foodculturebites.com/forgotten-chefs/?utm_source=flipboard&utm_medium=activitypub
Posted into FLIPBOARD USER GROUP @flipboard-user-group-JanetteSpeyer
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“With over nineteen editions published over the course of the nineteenth century, THE COOK & HOUSEWIFE’S MANUAL is an intriguing blend of fictional and instructive writing… Johnstone played with multiple genres, mobilising popular fiction to both poke fun at and undermine the period’s distinction between high-minded masculine gastronomy and uncomplicated female cookery”
4/4
#Scottish #literature #romanticism #18thcentury #19thcentury #womenwriters #foodHistory
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“With over nineteen editions published over the course of the nineteenth century, THE COOK & HOUSEWIFE’S MANUAL is an intriguing blend of fictional and instructive writing… Johnstone played with multiple genres, mobilising popular fiction to both poke fun at and undermine the period’s distinction between high-minded masculine gastronomy and uncomplicated female cookery”
4/4
#Scottish #literature #romanticism #18thcentury #19thcentury #womenwriters #foodHistory
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Under the pseudonym “Meg Dods” (a character from Walter Scott’s ST RONAN’S WELL) Johnstone also wrote THE COOK & HOUSEWIFE’S MANUAL, which includes the equally fictitious Cleikum Club – “a small gathering of absurd diners who do not much like or trust each other”
3/4
#Scottish #literature #romanticism #18thcentury #19thcentury #womenwriters #foodHistory #recipes
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Under the pseudonym “Meg Dods” (a character from Walter Scott’s ST RONAN’S WELL) Johnstone also wrote THE COOK & HOUSEWIFE’S MANUAL, which includes the equally fictitious Cleikum Club – “a small gathering of absurd diners who do not much like or trust each other”
3/4
#Scottish #literature #romanticism #18thcentury #19thcentury #womenwriters #foodHistory #recipes
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The first acquisition for my Iron Age and Medieval agriculture collection.
Farming in the First Millennium AD: British agriculture between Julius Caesar and William the Conqueror
by Peter Fowler
2002 -
The first acquisition for my Iron Age and Medieval agriculture collection.
Farming in the First Millennium AD: British agriculture between Julius Caesar and William the Conqueror
by Peter Fowler
2002 -
Hard-boiled eggs in aspic. Because if you live in the 1500s, everything is better in aspic.
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Hard-boiled eggs in aspic. Because if you live in the 1500s, everything is better in aspic.
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Would you believe sugar was once medicine?
In ancient India, around 500 BCE, sugar crystals were so rare they were prescribed as a remedy.
So how did something this precious become the world’s most exploited crop?
Colonization, changed everything. Forced labor and entire economies were built on sweets. Here is one of the most powerful food stories I’ve ever researched.
The full history on the blog is in the comments.
#FoodHistory #FoodCulture #FoodHeritage #FoodStories #Sugar #SugarHistory
https://foodculturebites.com/the-bittersweet-history-of-sugar/ -
Would you believe sugar was once medicine?
In ancient India, around 500 BCE, sugar crystals were so rare they were prescribed as a remedy.
So how did something this precious become the world’s most exploited crop?
Colonization, changed everything. Forced labor and entire economies were built on sweets. Here is one of the most powerful food stories I’ve ever researched.
The full history on the blog is in the comments.
#FoodHistory #FoodCulture #FoodHeritage #FoodStories #Sugar #SugarHistory
https://foodculturebites.com/the-bittersweet-history-of-sugar/ -
Who brings a Spaetzle pot to a demonstration? Swabians do, when they protest a colossal waste of their money on pointless vanity projects.
https://www.culina-vetus.de/2026/06/09/solidarity-spaetzle-feeding-the-revolution-xxv/
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Roman Atlantic garum: DNA confirms sardine use and population continuity in north-western Iberia #foodhistory #foodarchaeology #garum #AncientRome #fish #fermentation #acceleratormassspectrometry #AMS https://www.cambridge.org/core/journals/antiquity/article/roman-atlantic-garum-dna-confirms-sardine-use-and-population-continuity-in-northwestern-iberia/9487347327F3724D1D2C4F72266DAEF3
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Roman Atlantic garum: DNA confirms sardine use and population continuity in north-western Iberia #foodhistory #foodarchaeology #garum #AncientRome #fish #fermentation #acceleratormassspectrometry #AMS https://www.cambridge.org/core/journals/antiquity/article/roman-atlantic-garum-dna-confirms-sardine-use-and-population-continuity-in-northwestern-iberia/9487347327F3724D1D2C4F72266DAEF3
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Roman Atlantic garum: DNA confirms sardine use and population continuity in north-western Iberia #foodhistory #foodarchaeology #garum #AncientRome #fish #fermentation #acceleratormassspectrometry #AMS https://www.cambridge.org/core/journals/antiquity/article/roman-atlantic-garum-dna-confirms-sardine-use-and-population-continuity-in-northwestern-iberia/9487347327F3724D1D2C4F72266DAEF3
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Roman Atlantic garum: DNA confirms sardine use and population continuity in north-western Iberia #foodhistory #foodarchaeology #garum #AncientRome #fish #fermentation #acceleratormassspectrometry #AMS https://www.cambridge.org/core/journals/antiquity/article/roman-atlantic-garum-dna-confirms-sardine-use-and-population-continuity-in-northwestern-iberia/9487347327F3724D1D2C4F72266DAEF3
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🥑 I eat avocados almost every day, but I had no idea they had survived since the Ice Age. Scientists believe giant prehistoric animals once helped spread avocado seeds. So how did the fruit survive after those animals disappeared? The answer may surprise you.
#Avocado
#foodhistory -
🥑 I eat avocados almost every day, but I had no idea they had survived since the Ice Age. Scientists believe giant prehistoric animals once helped spread avocado seeds. So how did the fruit survive after those animals disappeared? The answer may surprise you.
#Avocado
#foodhistory -
I eat avocados almost every day, but I had no idea they had survived since the Ice Age. Scientists believe giant prehistoric animals once helped spread avocado seeds. So how did the fruit survive after those animals disappeared? The answer may surprise you. #food #avocados #foodhistory
Posted into FLIPBOARD USER GROUP @flipboard-user-group-JanetteSpeyer
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Screwworms and raw milk disease outbreaks. It's almost as if livestock and food inspections were long a good idea...well, until now... https://arstechnica.com/health/2025/05/screwworms-are-coming-and-theyre-just-as-horrifying-as-they-sound/ #foodhistory #foodsafety #adulteration #agriculture #pasturisation #foodstudies #antiscience
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Then I checked the German original. One word had been inverted: "ungerechnet" meaning "not counting."
The crescents were never inside anything; Gentz simply ate them too.
The Solila itself: a buttery dough swimming in fat, sealed in a kind of pie that steams when opened. Not the Salzburger Nockerl I'd half-talked myself into. I was wrong – and I still don't know what a Solila was. If anyone recognizes it, I'd like to know.
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You know how local authorities can sometimes overreact to trivial issues? They've been at it for a long time. Also, eighteenth-century Bavarian barley soup.
https://www.culina-vetus.de/2026/06/06/amateur-dramatics-feeding-the-revolution-xxiii/
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Screwworms and raw milk disease outbreaks. It's almost as if livestock and food inspections were long a good idea...well, until now... https://arstechnica.com/health/2025/05/screwworms-are-coming-and-theyre-just-as-horrifying-as-they-sound/ #foodhistory #foodsafety #adulteration #agriculture #pasturisation #foodstudies #antiscience
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Screwworms and raw milk disease outbreaks. It's almost as if livestock and food inspections were long a good idea...well, until now... https://arstechnica.com/health/2025/05/screwworms-are-coming-and-theyre-just-as-horrifying-as-they-sound/ #foodhistory #foodsafety #adulteration #agriculture #pasturisation #foodstudies #antiscience
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How do you keep cherries fresh? In a well, actually...
https://www.culina-vetus.de/2026/06/05/keeping-cherries-fresh/
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How do you keep cherries fresh? In a well, actually...
https://www.culina-vetus.de/2026/06/05/keeping-cherries-fresh/
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Sumac Has Two Ancient Homelands. Most People Only Know One. Sumac grew wild in North America long before it ever hit a Middle Eastern spice rack. The crimson berry has a secret history and it’s one worth knowing. #Sumac #AncientSpices #foodhistory
https://foodculturebites.com/persians-native-americans-loved-sumac/ -
What’s your favorite sushi style? Are you a purist who prefers nigiri? We all know sushi. But how many of us know its history?
Sushi began as a way to preserve fish and eventually became one of the world’s most well known foods. From ancient traditions to modern sushi bars, it’s a remarkable culinary journey.https://foodculturebites.com/sushi-a-historical-journey-to-fine-dining/
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What’s your favorite sushi style? Everyone knows sushi. But how many of us know its historical story? Sushi began as a way to preserve fish and eventually became one of the world’s most well known foods #FoodHistory #FoodCulture #Sushi #JapaneseFood #History foodculturebites.com/sushi-a-hist...
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Throughout history, people have turned to their kitchens and gardens for healing. Your kitchen is an ancient pharmacy. Explore how ancient cultures used food as medicine. #foodculture #foodculturebites #medicinalfood #foodhistory https://foodculturebites.com/ancient-pharmacy-secrets/
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From Wikipedia, the free encyclopedia
"Nixtamalization (/ˌnɪʃtəməlɪˈzeɪʃən, ˌnɪks-/ nish-tə-mə-lih-ZAY-shən) is a process for the preparation of maize (corn), or other grain, in which the grain is soaked and cooked in an alkaline solution, usually limewater (but sometimes aqueous alkali metal carbonates),washed, and then hulled. The term can also refer to the removal via an alkali process of the pericarp from other grains such as sorghum."#NixtamalizedCorn has several benefits over unprocessed grain: It is more easily ground, its nutritional value is increased, flavor and aroma are improved, and mycotoxins are reduced by up to 97–100% (for aflatoxins).
"Lime and #ash are highly alkaline: the alkalinity helps the dissolution of hemicellulose, the major glue-like component of the maize cell walls, and loosens the hulls from the kernels and softens the #maize. The tryptophan in corn proteins is made more available for human absorption, thus helping to prevent niacin deficiency (pellagra). Tryptophan is the metabolic precursor of endogenous niacin (Vitamin B3).
"Some of the corn oil is broken down into emulsifying agents (monoglycerides and diglycerides), while bonding of the maize proteins to each other is also facilitated. The divalent calcium in lime acts as a cross-linking agent for protein and polysaccharide acidic side chains.
"While cornmeal made from untreated ground maize is unable by itself to form a dough on addition of water, nixtamalized cornmeal will form a dough, called #masa. These benefits make nixtamalization a crucial preliminary step for further processing of maize into food products, and the process is employed using both traditional and industrial methods in the production of #tortillas and #TortillaChips (but not corn chips), #tamales, #hominy, and many other foodstuffs.
Etymology
"In the #Aztec language Nahuatl, the word for the product of this procedure is #nixtamalli or #nextamalli (pronounced [niʃtaˈmalːi] or [neʃtaˈmalːi]), which in turn has yielded Mexican Spanish #nixtamal ([nistaˈmal]). The Nahuatl word is a compound of nextli "lime ashes" and tamalli "unformed/cooked corn dough, tamal". The term #nixtamalization can also be used to describe the removal of the pericarp from any grain by an #alkali process, including maize, #sorghum, and others. When the unaltered Spanish spelling nixtamalización is used in written English, however, it almost exclusively refers to maize.
"The labels on packages of commercially sold tortillas prepared with nixtamalized maize usually list corn treated with #lime as an ingredient in English, while the Spanish versions list maíz nixtamalizado.
Impact on health
"The primary nutritional benefits of nixtamalization arise from the alkaline processing involved. The processing renders the protein more digestible, allowing tryptophan to be absorbed by humans. Humans can convert tryptophan into niacin, thus helping to prevent pellagra. Other measures of protein quality are also improved. It was originally thought that the anti-pellagra action stems from increased availability of niacin (compared to a hemicellulose-bound form called "niacytin"), but multiple experiments have disproven this theory.
"Secondary benefits can arise from the grain's absorption of minerals from the alkali used or from the vessels used in preparation. These effects can increase #calcium (by 750%, with 85% available for absorption), iron, copper, and zinc.[4]
"Nixtamalization significantly deactivates #mycotoxins which are putative carcinogens. #Aflatoxins are reduced by 90–94%. Fumonisins are reduced by 82%."
Source:
https://en.wikipedia.org/wiki/Nixtamalization#SolarPunkSunday #NativeAmericanFoods #NativeAmericanHistory #Corn #BlueCorn #MesoAmerica #TraditionalFoods #CulinaryAsh #CalciumCarbonate #History #FoodHistory #Corn #PlantAshes
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I’m looking for people that write about food, history and culture to follow and engage with on substack. Drop your links here so I can follow. Feel free to follow me back https://open.substack.com/pub/janettespeyer
#foodhistory
#foodarcheology
#Foodculture
#foodculturebites -
The largest empire in history was built on a hidden food strategy. Genghis Khan’s army survived on high-protein, ultra-portable rations allowing them to move faster than their enemies. #History #FoodHistory #GenghisKhan #Mongols #Foodculture foodculturebites.com/the-hidden-f...
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Join me on Substack as I explore the civilizations, migrations, and food traditions that still shape our tables today.
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Delis make you think of family gathering and community. Curing, pickling, preserving and serving food across generations. These meeting points helped immigrants find their footing in second homes filled with familiar smells and language. Hand-sliced pastrami and humble knishes helped shape American culture reminding us of how food can make us feel at home.
#FoodHistory #Delis
https://foodculturebites.com/how-delis-became-american-legends/ -
@FlockOfCats curry #FoodHistory is fascinating. Even just Japanese curry. Thanks for that link - glad that info/company history is out there.
Fwiw on the topic of curry - highly recommend Lizzie Collingham's Curry - A Tale of Cooks and Conquerors.
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A new *Science* paper shows the potato isn’t just a side dish—it reshaped our genes.
- DNA from ancient & modern Andeans reveals selection for variants that boost carbohydrate metabolism and disease resistance.
- The shift began ~7,000 years ago when potatoes became a staple.Our diets can rewrite evolution. #Anthropology #Genomics #FoodHistory #Andes #DecentralizedScience