Will's History of Food
Will Thorpe, Costantino PassalacquaFood is humanity's common language! Through lookIng at it's history, the cultures that produced it, the farmers that grew and raised it and storytelling, this publication aims to bring people together across borders and generations and cultures
| Platform |  | Pricing | Only free issues | Publishes | Twice weekly |
|---|---|---|---|---|---|
| Issues | 26 | Founded | a year ago | Last Issue | 4 days ago |
| Active | |||||
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willthorpe1.substack.comLatest Issues
Red Gold, Tracing Saffron’s 4000 Year Journey from Bronze Age Fields to Global Commodity
Crocus sativus L.
I can’t remember exactly when I first came across saffron on my culinary journey, but I do remember as a 16- or 17-year-old, reading and absorbing the actress come cookbook writer Madhur Jaffrey’s books, and cooking her r...
Is Ukrainian Food Worth Discovering?
Recently I reconnected with an old friend of mine after almost 3 decades, Chef Constantino Passalacqua. We met in the mid 90’s in his hometown of Lerici in Liguria on the Bay of Poets in Italy where I was staying with family. Myself, an asp...
Coming Soon!
Step beyond the ordinary and unlock a hidden cabinet of liquid mysteries. This is a gathering place for the curious, the adventurous, and those drawn to the stories that linger at the bottom of a glass.
From ancient brews whispered about t...
A slice of History, Black Pudding and Blood Sausage
Black pudding and blood sausage are amongst some of the oldest and most resourceful of culinary products, enjoyed across continents and cultures since the birth of civilizations. These blood-based delights are effectively, just a really pra...
The Rise of Panettone, a Well Baked Tall Tale
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Panettone, the magnificent Italian dome-shaped enigma of Italian Christmas fare, that is simultaneously a lighter-than-air brioche and a rich, buttery, fruit-spiked sweetened bread, that can take up to three days to prepare, and minu...
Audience Metrics
Subscribers, engagement, traffic and sponsorship for Will's History of Food.
| Subscribers | Engagement | 64 | Monthly Web Visits | ||
|---|---|---|---|---|---|
| Accepts Sponsors | Estimated Cost per Ad | ||||
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Authors
The writers behind this newsletter.
Food professional, sometimes traveller and advocate of cultural exchanges, having lived on 4 continents, worked predominantly in hospitality. I love to explore the stories behind the food to show how ingredients and recipes connect us across cultures
Chef and creator of Food Through Space & Time — exploring food, cultures, traditions and the way tastes change as they travel across places and generations.
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