Food and cooking was an key indicator of success during the Roman Empire, with quality and abundance of dishes the primary measure. We explore the taste laboratories of Epicius, the master behind Rome’s cooking prowess, and source of inspiration for the best chefs today.
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We dive into the Enlightenment era, and discover the origins of the first ever sandwich, see the developments of coffee houses, a desire for dining out in restaurants and the tendency for sauces to accompany dishes.
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As well as a period of radical social and political upheaval, the 19th century in Europe was a period of gastronomic progression, with trends as susceptible to change as French ruling.
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The Middle Ages are often widely regarded as times of squalor, where inequality amongst common people reigned. However, medicine, architecture, masonry and algebra were all spawned then, and recipes recorded in the form of cook books were developed and handed down to our ancestors.
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In the Renaissance, with cities like Venice and Florence at the helm of European innovation, changes in the arts and sciences lead to a new outlook in eating habits.
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