We welcome posts related to any period of history in any region of the world. Topics can include but are not limited to: history of recipes, menus, ingredients, cooks, cookbooks, kitchens, kitchen tools, dining habits, kitchen furniture, culinary education, culinary apprenticeships, politics and food, religion and food, social movements and food ...
Please follow these guidelines:
-Post specific questions.
-If you have more than one unrelated question, post it in a new post.
-Post credible links and citations when possible.
-Answers must be on topic. Food history can often lead to discussion of aspects of history/culture/religion etc. that may expand beyond the original question. This is normal, but please try to keep it relevant to the question asked or the answer you are trying to give.