What Was Gazpacho Before Tomatoes?
Before tomatoes transformed it into Spain’s iconic cold soup, gazpacho was a very different dish.
#gazpacho, #Foodculture, #spanishcuisine, #foodhistory
foodculturebites.com/what-was-gaz...
flip.it/5yIA8m
#foodhistory — Public Fediverse posts
Live and recent posts from across the Fediverse tagged #foodhistory, aggregated by home.social.
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Before tomatoes transformed it into Spain’s iconic cold soup, gazpacho was a very different dish. Discover the fascinating history of this Andalusian classic and the centuries of cultural exchange behind every bowl. #gazpacho, #Foodculture, #spanishcuisine, #foodhistory
Posted into FLIPBOARD USER GROUP @flipboard-user-group-JanetteSpeyer
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Today is World Pasta Day - 3 Facts!
• Thomas Jefferson sketched a pasta machine around 1787.
• His papers now sit in the Library of Congress's Manuscript Division.
• There are about 350 types of pasta.(Sources: Library of Congress, National Today) #WorldPastaDay #Pasta #FoodHistory
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#Türkiye ’s ancient #Lydian kitchen reveals 2,600-year-old seeds
by Daily Sabah with AA
ISTANBUL Oct 19, 2026"Using small, delicate tools, the team uncovered additional ovens in the area. The excavations yielded #einkorn, #emmer (a type of hulled wheat), common #wheat, six-row #barley, #BroadBeans, bitter #vetch, #chickpeas, #peas, #lentils, #GrassPea and #GrapeSeeds.
"A pit in the bedrock where large quantities of seeds were found was identified as a storage area for grain.
"The discoveries shed light not only on where food was cooked but also on how ingredients were stored, which plants were consumed and how kitchens functioned in daily life around 2,600 years ago."
Read more:
https://www.dailysabah.com/life/history/turkiyes-ancient-lydian-kitchen-reveals-2600-year-old-seeds#AncientGrains #FoodHistory #TraditionalFoods #SolarPunkSunday #FoodStorage #LydianKitchen #Mediterranean
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Named for a queen. Born in the street.
#pizza #FoodHistory #Margherita #Naples #ItalianFood #Cooksky #Bluesky #Flipboard
Pizza Was Peasant Food Eaten W... -
Pizza Was Peasant Food Eaten With the Hands in the Street. The Version the World Loves Was Invented for a Queen.
https://beestrot.com/features/pizza-peasant-food-invented-for-a-queen/
Named for a queen. Born in the street.
#pizza #foodhistory #margherita -
Named for a queen. Born in the street. #pizza #FoodHistory #Margherita #Naples #ItalianFood
Posted into Food Stories by Jean Louis @food-stories-by-jean-louis-Econopass
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Every named apple variety is a clone. Plant a pip from a great apple and you do not get the same fruit back — you get a genetic wildcard. Good varieties survive by grafting living shoots from the original tree onto new roots, sometimes for centuries. If the last tree dies before anyone takes a cutting, that variety can truly disappear.
https://indiefoodblog.blogspot.com/2026/10/every-apple-is-clone.html
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It has been in Indian kitchens for four thousand years. The West calls it a discovery. Jean Louis calls it Tuesday. #turmeric #spicehistory #Ayurveda #Indiancooking #herbsandspices #foodhistory #spicetrade
Posted into FLIPBOARD EXCHANGE FEED 🗞️ @flipboard-exchange-feed-Econopass
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Who put that hole in the doughnut? How did it change everything? Meet the sailor behind one of America's sweetest food legends. Discover how wartime volunteers comforted soldiers and learn how a clever machine turned humble fried dough into a national obsession. #Food #FoodHistory #Doughnuts
Posted into Food Stories and News 📰 @food-stories-and-news-Econopass
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It has been in Indian kitchens for four thousand years. The West calls it a discovery. Jean Louis calls it Tuesday.
#turmeric #spicehistory #Ayurveda #Indiancooking #herbsandspices #foodhistory #spicetrade #Cooksky #Bluesky #Flipboard
https://beestrot.com/features/turmeric-asian-kitchens-4000-years/
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It has been in Indian kitchens for four thousand years. The West calls it a discovery. Jean Louis calls it Tuesday.
#turmeric #spicehistory #Ayurveda #Indiancooking #herbsandspices #foodhistory #spicetrade #Cooksky #Bluesky #Flipboard
Turmeric Has Been in Asian Kit... -
DECADOCS fellow Marco Zamattia gave a presentation titled ‘Savoring Disgust: Food, Emotion, and Decadence in French and Italian Decadent Novels’ earlier this week at the Twelfth Luso-Brazilian DIAITA Colloquium on Food Heritage, History and Cultures at the University of Coimbra! He was part of the session on ‘Flavours, feelings and food experiences’, discussing the role of food and drink in novels by J. K. Huysmans and Gabriele D’Annunzio.
