#onthisday in 1945, Raytheon filed a patent for Percy Spencer's microwave cooking. Working on radar magnetrons, he'd seen a candy bar melt in his pocket, then tried popcorn. The first Radarange (1947) was about 6 ft tall and weighed 750 lb. #FoodHistory

That silky "all'onda" wave everyone calls traditional? The beating-in of cold butter and grana at the end was codified by Gualtiero Marchesi — a modern move, not some ancient Milanese inheritance. The technique has a date; the tradition borrows its prestige.

#FoodHistory #Cooking #TheStockpot

If you want to make sloe gin for Christmas, now is the time to make it. It's delicious on its own but mix it with lemon juice and soda for a sloe gin fizz!

You can find the recipe at piespuddingsandpottages.com/recipe-post/...

#britishfood #foodhistory #recipe #drinks #sloes #Gin #Georgian

Strip the saffron story for a second: the backbone of a real risotto alla Milanese is beef bone marrow, stirred into the soffritto for a gelatinous, savory weight. Most modern recipes quietly drop it and call the result traditional anyway.

#FoodHistory #Risotto #Cooking #TheStockpot

beestrot.com · Jean Louis

Dom Perignon spent his life trying to stop the bubbles. The English were drinking them on purpose before he joined the abbey.

#champagne #domperignon #foodhistory #foodmyths #winehistory

#ProfessorMadelineBassnett's new #climatechange and #foodhistory multidisciplinary work, Climate Change Cookery: Recipes and Resilience in England's Little Ice Age, 1550–1700 press.library.concordia.ca/projects/cli...

I should add I dreamt about a database like the one at the URL below when I was studying this topic. I built a klunky grid of the data I found at the time. #foodhistory #climatechange #geography #anthropology

A marvellous project! I studied the #LittleIceAge extensively in grad school. Currently sitting in on #ProfessorMadelineBassnet's: Creativity and Survival in England’s Little Ice Age lecture on the topic. weather-extremes-in-englands-little-ice-age-westernu.hub.arcgis.com #foodhistory #climatechange

Technical mishaps and plenty of whisky as competitors from as far afield as US and Australia vie for Golden Spurtle www.theguardian.com/uk-news/2026... #foodhistory #foodstudies #GoldenSpurtle #porridge #oatmeal

Think you know authentic churros? 🇪🇸👀

The real story — and what actually belongs on a traditional Spanish churro — might surprise you.

🎬 Watch the full story:
youtu.be/ddfuVHleoI4

🌍 Discover more food stories:
www.youtube.com/playlist?lis...

#Churros #FoodHistory #TheTastyCinema

beestrot.com · Jean Louis

Ketchup was a Chinese fish sauce. Then a British mushroom sauce. Then Heinz put it in a glass bottle and called it ketchup forever.

#ketchup #foodhistory #foodmyths #heinz #foodorigins

That gold color isn't a garnish — it's a trade route. Milan controlled saffron the way Venice controlled pepper, and the price of that risotto was set by who held the spice network, not by the rice. The color was the receipt.

#FoodHistory #Saffron #Risotto #Cooking #TheStockpot

Saffron gets the credit and the yellow color, but bone marrow is the part most people leave out—and it's doing the structural work, folding fat into the rice before the broth ever goes in. Skip it and you've made a different dish.

#FoodHistory #Risotto #ItalianFood #Cooking #TheStockpot

Did you miss my recipe for cock-a-leekie on the blog last week? It's the perfect comforting chicken soup in my unbiased opinion.

#souprecipe #scottishfood #chickensoup #foodhistory #reci
Link in bio and here: britishfoodhistory.com/2026/09/30/c...

Why do we celebrate with sweets? Here’s the history and cultural meaning behind Mexican sugar skulls, Chinese tang yuan, Indian mithai, baklava, and Japanese Wagashi. #FoodHistory #FoodCulture #Sugar #HeritageFood #Sweetness
Feed your curiosity:
foodculturebites.com/why-do-we-ce...