The Roman empire was a time of power and brutality, fuelled by violent games and bloodbaths. However, it was also abundent in refinement and extreme sensuality. Food and cooking was an key indicator of success, with quality and abundance of dishes the primary measure. As the first and largest european civilisation, Rome was at the epicentre of culinary innovation, with an acute emphasis on vegatables, meat and spices.
From eating lying down, to watering down fine wines, Rome had unique practices when it came to dining. Techniques are examined, and strange staples, such as a fish intestine sauce that was the Roman equivalent of ketchup, are revealed. We explore the taste laboratories of Epicius, the master behind Rome’s cooking prowess, and source of inspiration for 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.More info
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.More info
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.More info