FYI @SheepOverboard how to use all of a sheep, re what we mentioned yesterday, thought this would amuse you.
Tracked it here, by Mastodon poster, @VolkerBach under #culinaryhistory 😁😁

Even after 2000 years, the stone slab still smelled of nutmeg.

Unearthed in an ancient village in southern Vietnam, the discovery, marks the earliest known example of spice processing in mainland Southeast Asia. It also suggests that visitors from India and Indonesia may have introduced their culinary traditions to the region millennia ago.

#Food #FoodHistory #Spices #SoutheastAsia #Curry #CulinaryHistory #Vietnam #India #Indonesia #Science #SpiceProcessing

https://www.science.org/content/article/curry-may-have-landed-southeast-asia-2000-years-ago

@evan I love culinary anthropology especially when it takes such a beautifully lyrical and emotive form as this.

#food #doughnuts #CulinaryHistory #CulinaryAnthropology

The story of ketchup, that most American of condiments, in reality begins with fermented fish sauces of China and Southeast Asia.

It’s a story of globalization and of centuries of economic domination by a world superpower. But the superpower isn’t America, and the century isn’t ours. https://slate.com/human-interest/2012/05/ketchups-chinese-origins-how-it-evolved-from-fish-sauce-to-todays-tomato-condiment.html #food #foodhistory #culinaryhistory

For foodies, one of my favorite lecturers is Ken Albala. He's got some available via The Great Courses.

He is an interesting and knowledgeable presenter.
#Foodies #Food #FoodHistory #CulinaryHistory #Cooking

@DLeeTalbot definitely not. #Chickens were seldom eaten for meat at that time, other than spent laying hens (or sometimes capons, which are castrated roosters.) Pigeons were a far more common bird to eat, but a heap of others were eaten too, eg “four and twenty blackbirds baked in a pie.”

Before the “chicken of tomorrow” breeding programs in the US in the 1950s, chickens were much smaller, with very little breast meat. Also an older hen that’s roamed free and eaten kitchen scraps and bugs for a few years has much darker, tougher meat than a caged hen that’s been grown very fast, gorged on grain and barely moved at all until slaughter at ~2 months old.

When cooking an old fashioned chicken you would typically cook it long and slow, like in coq au vin, to tenderize the tough meat. So you’d never have something like a plain grilled chicken breast.

So I’d say the main differences would be:

1. Intentional breeding (not natural evolution) of larger, big-breasted, faster-maturing birds
2. Lifestyle, diet (including hormones and antibiotics to promote growth) and age of bird at slaughter
3. Difference in cooking techniques for tougher meat

#FoodHistory #CulinaryHistory #poultry #histodon #histodons

This was such a great documentary. #history #culinaryhistory #howweusedtolive

RT @ACMillerAuthor@twitter.com

Time to re-watch one of my favorite documentaries, THE AUTOMAT (2021).

🐦🔗: https://twitter.com/ACMillerAuthor/status/1597308714213867520

A few more specific hashtags for various things that are also relevant to me: #tiki, #middleenglish, #medieval, #cats, #culinaryhistory, #medievalhistory, #atlanta, #seattle, #kitsch, #midcenturymodern, #history, #humanities, #voteblue, #urbanism, #localhistory, and I can't think of anything else right this second. But, hey, if you like any of this stuff, feel free to follow!