@beestrot.comThe Earl of Sandwich probably never invented it. The story was too good to fact-check, and the name stuck anyway.
#Sandwich #FoodHistory #EarlOfSandwich #JohnMontagu #CulinaryHistory #BritishHistory #FoodOrigins #Bluesky #Flipboard #Foodsky
@fediboard-food.bsky.socialbeestrot.com · Jean Louis
The Earl of Sandwich probably never invented it. The story was too good to fact-check, and the name stuck anyway.
#sandwich #foodhistory #earlofsandwich #johnmontagu #culinaryhistory #britishhistory #foodorigins #amazing
@culinavetus.bsky.socialMore from the 1887 Soldier's Cookbook: Field Expedient Soups for the Imperial German army. Part I: Thick soups (rice, groats, potatoes, legumes)
www.culina-vetus.de/2026/10/14/i...
#culinaryhistory #foodhistory #militaryhistory #wilhelminisch
@janettespeyer.bsky.socialWhat makes a pickle taste like Kool-Aid? Why do tiny sea creatures turn Alabama’s waters pink? What exactly is a slugburger? Discover the South’s weirdest foods and delicious mysteries.
#SouthernFood #foodhistory#Foodculture #AmericanCuisine #culinaryhistory
foodculturebites.com/southern-com...
@culinavetus.bsky.socialRead a #medievalsky recipe for deep-fried, battered custard and you understand the deep heritage of State Fair snacks.
@culinavetus.bsky.socialHow potato pancakes fell victim to austerity in the first World War, and how some pissed-off workers foiled a Putsch in 1920 because of things like that.
@greerjacksonfood.bsky.socialZiryab of Baghdad, a Black Semitic musician, carried Abbasid dining traditions to Córdoba and formalized the three‑course meal — soup, main, dessert — a structure that later shaped European dining.
@culinavetus.bsky.socialSo, there is a recipe for what is pretty clearly #Baumkuchen from around 1500, and I nearly missed it because it is named like a roast custard. Naming stuff is hard...
@culinavetus.bsky.socialA recipe for fish in #aspic, and some thoughts on why Middle German insists on using the same words for jellies and bread sauces. Because of course it does.
@culinavetus.bsky.socialStill more medieval and early modern recipes for filling cooked eggs back into their shells. These are called 'kroseier' and the name is not the oddest thing about them.
@culinavetus.bsky.socialTo follow up the recipe for roasted eggs in their shells: There are many parallels. Some are very elaborate indeed.
@culinavetus.bsky.socialSo, you carefully open the eggs at the tip, cook the content, spice it, fill it back into the shells, stick them on a skewer and roast them. And you add something that can't really mean what it says.
@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.
@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.
@janettespeyer.bsky.socialBreakfast is the most important meal of the day. Who decided that? For centuries, people skipped it or delayed it. How and when did breakfast become something we were told we absolutely needed?
#FoodHistory
#BreakfastHistory
#FoodCulture
#CulinaryHistory
#FoodCultureBites
@culinavetus.bsky.socialToday, a recipe for fig-nut fritters with parallels in several otherwise not strongly related sources. It was clearly transmitted as text, not just as content, and geography mattered, maybe more than class.
@culinavetus.bsky.socialI tried the spinach pancake casserole recipe from Das elektrische Kochen today, and it was pretty good. More redactions to come for my revolutionary recipes.
