A culinary historian delves into the rich tapestry of food’s past, tracing its evolution through time. From ancient Roman feasts of garum-soaked dormice to medieval Europe’s spiced pottage, they uncover how ingredients, techniques, and cultures intertwine. They explore the Silk Road’s role in spreading flavors like saffron and cinnamon, or how the Columbian Exchange introduced tomatoes to Italy, birthing modern pasta dishes. Manuscripts, archaeological finds, and oral traditions reveal recipes lost to time—think of Egypt’s bread baked in clay ovens 5,000 years ago. Culinary historians also examine social contexts: why peasants ate coarse barley while nobility savored swan. Through their work, we taste history, understanding how war, trade, and innovation shaped our plates. It’s a journey of sustenance and stories, proving food is more than fuel—it’s heritage.