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. The conflicts caused many social changes, which influenced the desires for certain foods and the way they were consumed.
From the monarchs’ silver spoons to the sooty mits of the miners, the changes in food consumption, preservation and presentation are documented. The philosophies of war lords, artists and of course cooks are scrutinised to determine what tickled the temporamental taste buds of this volatile time period and how they influence the best chefs today.
Renowned Swedish chef Tareq Taylor travels around the Nordic countries to meet local food producers, chefs and specialists and prepare delicious recipes.
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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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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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