Eats History

There is a jar of golden, nutty, shelf-stable clarified butter sitting in my kitchen right now that cost me less than six dollars to make, will last for months without refrigeration, and has a smoke point so high I can sear a steak in it without it burnin…

I have been in Seville for a week now and every single day this city reveals something else that connects the food I am making to the history happening around me.

There are dishes that taste good.

I am writing this from Seville, having just arrived from Scotland, and the timing could not be more perfect for this particular recipe.

When I arrived in Kraków in the beginning of August, the first thing I noticed was not the medieval architecture, not the Wawel Castle on the hill above the Vistula, not the extraordinary sweep of the Rynek Główny main square.

Is This Breakfast?

There are days on the Eats History Project that exceed all expectations.

This is the Holiest Dessert I Have Ever Eaten.

Last December I was in Naxos, the largest of the Cycladic islands, in the off-season when the tourist crowds have gone and the island belongs again to the people who actually live there.

There are moments in travel that you cannot plan, cannot engineer and cannot fully anticipate.

I have spent the last month living in Kraków, Poland, and in that time I have eaten more pierogi than I can count.

Before we talk about the food, we need to talk about the history.

The Wieliczka Salt Mine, located just southeast of Kraków in southern Poland, is an experience I’ll never forget.

You have been driving for hours through the American Southwest, the heat shimmering off the asphalt, and you pull into a general store that looks like it has not substantially changed since 1953.

After years of recreating historical recipes in my kitchen in Arizona, the Eats History Project officially begins.

Before protein shakes, before creatine, before sports dietitians and periodised nutrition plans, before any of the modern apparatus of athletic performance science existed, ancient Greek athletes and their coaches were systematically experimenting with di…

The Eats History Project Begins With Poland’s Greatest Soup The Eats History Project is officially underway!

Šaltibarščiai (shul-tee-barsh-chay) is a bowl of cold soup the colour of a neon sign, somewhere between hot pink and deep magenta, topped with a halved hard-boiled egg and a shower of fresh dill.

Winston Churchill, the man who presided over Britain’s entire war effort and who ate extremely well throughout it, reportedly declared: “The way to lose the war is to try to force the British public into a diet of milk, oatmeal, potatoes, washed down on g…

Everything you think you know about how prehistoric humans ate is about to get significantly more complicated.