Guides
Ancient Egyptian baking was shaped by the grain economy, the river landscape and the availability of fruit, honey and aromatic plants. What we call a cake…
When Roman legions pushed north into Gaul, they carried more than standards and aqueducts. They carried a taste for fat, salt-cured pork belly that could…
Across the Greek-speaking world, the press and the storage jar carried meanings beyond simple cooking fuel. Olive oil sat at the centre of religion, athletics,…
Sesame has a surprisingly modern presence in Australia. It appears in supermarket tahini, Japanese-style dressings, Middle Eastern dips and bottles of toasted…
Wine has long been part of the cultural fabric of Australia, from the sun-baked vineyards of the Barossa Valley to the cellar doors tucked behind the Adelaide…
The Roman cookbook attributed to Apicius, compiled in the late fourth or early fifth century CE, remains the most complete surviving record of haute cuisine…
Lentils have sustained humans for millennia, and few cultures embraced the humble pulse with as much enthusiasm as the ancient Greeks. The dish known as phake,…
Nestled against the cliffs of the Theban mountain range on the west bank of the Nile, a small settlement once hummed with the rhythms of one of the ancient…
Among the many staples of Roman life, posca occupies a curious place. Mentioned in passing by historians, recorded in soldiers' letters, and described in…
Long before written history captured recipes and rituals, the peoples of the Celtic world were transforming wild honey into a drink that carried the flavours…
