eatingthecenturies
Josh CockcroftThe recipes and history behind what we eat today.
| Platform |  | Pricing | Only free issues | Publishes | Weekly |
|---|---|---|---|---|---|
| Issues | 21 | Founded | 5 years ago | Last Issue | 3 years ago |
| Active | |||||
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eatingthecenturies.substack.comLatest Issues
The feast to end all feasts
Still life with eggs, birds and bronze dishes, from the House of Julia Felix, Pompeii
The Menu
To start
Melon with mint dressing
Spinach pattina
Grilled mackerel with sauce
Grilled prawns with sauce
Cabbage the Athenian way
Bread
M...
Song of songs
The south inner panel of the Arch of Titus, Rome, showing the sack of Jerusalem, A.D. 81
The Menu
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Ashimisha (lentil fritters)
The Music...
A most fermented dish
The Menu
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Dongchimi
The Music
Korean Gayageum Music – Kwonsoon Kang
The Time
It is a continual disappoint of mine that odes to food hav...
A most holy drink
The Menu
Kakaw (cocoa)
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The Music
Mayan Ancestral Music – Xavier Quijas Yxayotl
The Time
4th century South America was perhaps the plac...
Damscene plums
Achilles and Hector fight to death in the Trojan war - a mosaic recovered from a field in Rutland.
The Menu
Duck with plum sauce
Bread
The Music
Echoes of Ancient Roman – Michael Levy
The Time
Empire’s do not tend to disappear with a...
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Authors
The writers behind this newsletter.
Producing or charity-ing if not in the kitchen. All about stories and structures. @well__tempered. @esmeefairbairn. @arvonfoundation trustee. \ud83c\uddea\ud83c\uddfa\ud83c\uddf9\ud83c\uddff\ud83c\uddee\ud83c\uddf3
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