Historical foods

species of bird

type of French cuisine

food preparation styles of the civilization

Cuisine of Ancient Greece

сuisine of Ancient Egyptian culture

Pottage or potage (, ; ) is a thick soup or stew made by boiling vegetables, grains, and, if available, meat or fish. It was a staple food for many centuries. The word pottage comes from the same Old French root as potage, which is a dish of more recent origin.

thumb|Circe and Odysseus, white-ground lekythos by the Athena Painter, ca. 490–480 BC. From Eretria National Archaeological Museum in Athens, 1133.|250px|right Kykeon (, ; from , ; "to stir, to mix") was an Ancient Greek drink of varied description. Some were made of water, barley and naturally occurring substances. Others were made with wine and grated cheese. It is widely believed that kykeon refers to a psychoactive brew, as in the case of the Eleusinian Mysteries. A kykeon was used at the climax of the Eleusinian Mysteries to break a sacred fast, but it is also mentioned as a favourite dri

historical regional cuisine

flesh of whales used for consumption by humans or other animals

culinary traditions of the Soviet Union

aspect of history

aspect of history

cheesecake recipe from ancient Greece

famine food

Johnnycake, also known as journey cake, johnny bread, hoecake, shawnee cake or spider cornbread, is a cornmeal flatbread, a type of batter bread. An early North American staple food, it is prepared on the Atlantic coast from Newfoundland to Jamaica. The food originates from the indigenous people of North America. It is still eaten in the Bahamas, Belize, Nicaragua, Bermuda, Canada, Colombia, Aruba, Curaçao, Bonaire, Dominican Republic, Puerto Rico, Saint Croix, Sint Maarten, Antigua, and the United States.

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cuisine of the Thirteen British colonies in North America before the American revolution

a dessert made from milk by treating with rennet to coagulate the protein

Can be used when salt clumps.

cuisine of early modern Europe (c. 1500–1800)