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Roman bread from Germania Inferior
Roman bread from Germania Inferior

Last July The Lower German Limes was added to the Unesco World Heritage List. What [...]

14
Feb
Roman wine, conditum paradoxum
Roman wine – Conditum paradoxum

It’s overwhelmingly clear from ancient art, archeology, and primary sources that the Romans loved their [...]

09
Aug
Babylonian Lamb stew
Cooking from clay tablets: Babylonian lamb stew

There is not much written information about ancient cuisine from Near Eastern civilizations. Art and [...]

15
Jul
Rome sweet Rome, Roman sweet dish
Rome sweet Rome

Romans were sweet tooth. But how sweet was sweet in ancient Rome? The answer to [...]

08
Jun
Roman flower bulb recipe
Eating flower bulbs during Second World War

Every year on the 4th of May, Dutch Second World War Remembrance Day, I give [...]

10
May
Beandip World War II
Bean Dip from the Second World War

Legumes have been at the base of our eating habits for centuries. They are very [...]

03
May
Hot cross buns
Hot cross buns: an Easter treat

It’s Easter time! In the Christian tradition, Easter celebrates the resurrection of Jesus three days [...]

02
Apr
Roman dice bread Kyboi
Roman dice bread – kyboi

Ancient sources mention a lot of ingredients that were used in bread. Some of them [...]

09
Mar
panis quadratus Museo Archaeologico Napoli
Roman bread & Panis Quadratus

Pliny the Elder (23-79 AD) already knew: “The excellence of the finest kinds of bread [...]

06
Mar
Cookies-with-Royal-Icing
Valentine’s day Shortbread with Royal Icing

In an earlier blog we wrote about the history of Scottish shortbread: a delicious cookie, [...]

14
Feb
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eat!history

In this blog I share my historical culinary research, experiments, adventures and discoveries with you. Here you can find historical recipes, articles about food history and information about forgotten cookbooks, ingredients and flavors. Enjoy reading & cooking!

Manon Henzen eat!history
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About us

eat!history is a Dutch company founded by food historian Manon Henzen. I organize historical cooking weeks in Italy and France and offer online historical cooking classes. Soon in English too!

Culinary History

The historical cooking weeks that I host and my cookbooks, recipes, articles and online cooking classes are based on historical research. I’m specialized in historical cookbooks, recipes and taste.

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Irregularly, eat!history distributes a newsletter containing our cooking adventures, historical recipes, culinary news and special offers for our readers. SUBSCRIBE!

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eat!history
Franseplaats 1
6511 VS Nijmegen
The Netherlands
0031(0)623634392
manon@eat-history.com

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© eet!verleden 2012-2021.
  • Cooking in Tuscany
  • Cooking in Provence
  • Recipes
    • Roman recipes
    • Medieval Recipes
    • Renaissance Recipes
    • 17th century recipes
    • 18th & 19th century recipes
    • 20th century recipes
  • blog
  • webshop
  • Login
  • Newsletter

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