As a culinary historian, I delve into the rich past of food, tracing its evolution across cultures and time. From ancient Roman feasts of garum-soaked dormice to medieval Europe’s spiced pottage, food reflects humanity’s ingenuity and survival. The Silk Road introduced exotic spices like cinnamon to the West, while the Columbian Exchange brought tomatoes and potatoes to Europe, transforming diets globally. Recipes, like 17th-century England’s syllabub—a frothy mix of cream and wine—reveal social customs and tastes. Archaeological finds, such as charred grains in Pompeii, offer glimpses into daily life. Cookbooks, from Apicius to Escoffier, document culinary progress. Today, we savor history in every bite, connecting past and present through flavors. Want to explore a specific dish’s origins? Let me know!