@janettespeyer.bsky.socialHappy arepa day! Sharing a taste of my childhood. Here is my favorite with tajadas, Guyanés cheese and avocado. Learn why this iconic corn cake is a symbol of Venezuelan culture and identity. #foodculture #foodculturebites #Arepa, #foodhistory #VenezuelanCuisine
foodculturebites.com/the-mighty-a...
@culinavetus.bsky.socialToday from Solothurn S 392: How to fill a capon with its own innards (and plenty of spices). Because sometimes medieval cooking is that cliché.
@historyachannel.bsky.socialThe first factory-produced biscuits emerged in 1841, swapping the humble baker’s hand for the cold precision of steam-powered machinery. A brutal blow to the craft, yet the dawn of the global pantry as we know it. We traded texture for shelf-life, and we never looked back. #FoodHistory
@culinavetus.bsky.socialMarinading roasts in wine and spices looks like it has a long tradition. I think the Forme of Cury does it best, because garlic.
How do you make a Biblical lentil stew? Start with the Seven Species — lentils, onions, garlic, and olive oil. I found a recipe hinting at honey and dates for sweetness. But the real key was the cooking method.
How do you make a Biblical lentil stew? Start with the Seven Species — lentils, onions, garlic, and olive oil. I found a recipe hinting at honey and dates for sweetness. But the real key was the cooking method.
@siga.spainculture.us
@grandaha.bsky.socialThere's no canonical mole poblano. Puebla's cooks can't agree on the ratio of ancho to mulato to pasilla to chipotle, which means the "authentic" version is really just whoever's kitchen you're standing in. The blend is the argument.
@grandaha.bsky.socialThe legend hands mole poblano to a single convent nun struck by inspiration. The real version: it's the layered work of many unnamed hands, Indigenous and colonial kitchens both, that got flattened into one miracle for a tidier story. The lineage beats the fable. #FoodHistory #Cooking #TheStockpot
@gastrohistory.bsky.social#Vancouver's 2026 #pickle fest is mere days away. montecristomagazine.com/food-and-dri... #pickling #fermentation #foodhistory
@janettespeyer.bsky.socialWhat if the food you ate today had a secret past?
At FoodCultureBites.com, I dig into the forgotten stories, origins, ancient traditions, and food myths.
Come down the rabbit hole with me. Subscribe and feed your curiosity.
#FoodHistory #FoodCulture #FoodStories #FoodTravel #FeedYourCuriosity
What did Jesus eat? I tried recreating a meal from his time — and the first thing I discovered was how little I actually knew. I started with flatbread made from spelt, but it turned out ancient baking was very different from today.
@piespuddings.bsky.socialThis Barnstaple Fair gingerbread was served with spiced ale in the Guild Hall during the opening ceremony in September of the fair in Barnstaple, Devonshire.
You can find the recipe at piespuddingsandpottages.com/recipe-post/...
@grandaha.bsky.socialAlice Waters gets filed under the great chefs, but her cooking philosophy didn't come from a chef. It came from Elizabeth David's writing and Maria Montessori's ideas about how children learn by doing. The kitchen was never the actual source.
@janettespeyer.bsky.socialThere’s a story behind foods you eat.
I’ve collected facts about food history, culture, and the way migration shaped what eat.
Here’s a feed on @surf.social. Let’s chat about what food intrigues you.
#Surffeeds
#FoodCulture
#FoodHistory
#FlipboardUserGroup
foodculturebites.surf.social?ref=share
What did Jesus eat for breakfast? I recreated a first-century meal using only ancient ingredients — and the answer surprised me. Bread was central, but not the soft kind we know today.
What did Jesus eat for breakfast? I recreated a first-century meal using only ancient ingredients — and the answer surprised me. Bread was central, but not the soft kind we know today.
@grandaha.bsky.socialAlice Waters didn't pitch the Edible Schoolyard as nicer cafeteria food. She walked onto a slab of blighted asphalt and argued that a public school lunch is a political document — who grows it, who cooks it, who gets fed. The kitchen as classroom, on purpose.
@grandaha.bsky.socialBefore "farm-to-table" was a menu boast, Chez Panisse ran on a Rolodex and a phone. Alice Waters' real innovation in 1971 wasn't a dish — it was calling the same Berkeley growers until the network held. #FoodHistory #FarmToTable #ChezPanisse #Cooking #TheStockpot