Guides

Defrutum was a concentrated grape syrup used across Roman cooking, winemaking and food preservation. Made by heating grape must or young wine until much of its…

Honey was one of the defining tastes of the ancient Greek world. It sweetened cakes, wine, sauces and offerings, helped preserve fruit, and carried…

Ancient foodways were shaped by patience, chance, ritual, and the careful reading of signs. Archeoricette brings that historical curiosity into modern life by…

The Roman cookbook known as Apicius is less a neatly preserved work by one famous chef than a layered record of Roman culinary knowledge. Its recipes combine…

Fish was one of the most accessible sources of animal protein in ancient Egypt. The Nile, its channels and the marshes of the Delta supplied communities with…

Rhubarb has a surprisingly complicated place in ancient food history. The plant familiar to Australians today, with its red or green stalks stewed with apple…

A Roman hearth bread could be humble, quick to make and deeply connected to the rhythm of household cooking. Before the oven became the expected centre of a…

Kykeon was an ancient Greek mixed drink made from water, barley, and, in some versions, herbs, wine, cheese, or honey. It was neither a smooth modern beverage…

High in the Austrian Alps, above the shores of Lake Hallstatt, underground galleries preserve one of Europe’s most remarkable food industries. For more than…

A bowl of warm pears scented with cumin may sound unusual beside a modern Australian dessert, yet the combination belongs to the rich territory of Roman…