The Viking Age was not a time in which to worry about the fat content of food. The Vikings needed all the energy that they could get in...

Image courtesy of Lock, Stock, and History Beer, that favorite beverage of football fans, frat boys, and other macho stereotypes—at least...

Founded in 1879, the Boston Cooking School was the very first school in the U.S. devoted specifically to the cooking of food Le Cordon...

Salted fish or other salted meat. Potero defines this as a grouper, like the Carthaginian fish sauce often associated with Romans. There...

There is a bilingual dictionary of the Sumerian-Akkadian language, recorded in cuneiform text on 24 stone tablets dating back to around...

Cooking in Ancient Babylon there are the words. The recipes were written in an ancient form of Akkadian, a language that we don’t fully...

What did they eat The Babylonians ate melons, plums, prunes and dates. Barley was their staple crop that they would make flat breads...

flooding season lasted from June to September, depositing on the river's banks a layer of mineral-rich silt ideal for growing crops....

Fermentation in food processing is the process of converting carbohydrates to alcohol or organic acids using microorganisms—yeasts or...