Ok so maybe I’m just flagging myself as an “old & out of touch”, but what’s with the rise in questions about “being isekai’d” or whatever?

Some of the questions seem like someone is maybe writing a story, but some seem to come from a place that makes it seem like someone people think it’s a possibility(?)

I’ve seen similar posts in other history-related threads but they occur so often in these food related subs that I’m wondering if there’s some big anime show about this I’m not aware of? And always so off-handed like “you know this specific genre? Of course you do no further explaining anyway when I wake up in 10th century Namibia how will I cook German food?”

I’m so confused, and don’t mean to cause offence but…what is going on?

Edit: ok so it seems the answer is “you’re just an old” lol though does still leave the obsession with making X food in Y timeframe and location seems to be such a heavy thought. Like…if I woke up tomorrow in 13th century China in no world would my priorities be “how can I make my granny soup beans and cornbread” lol

Many of the ingredients we use today came from outside the country, Things like potatoes, tomatoes, green chillies and even red chillies. A lot of our recipes include these things today.

I’m curious what Indian food was years ago, Anyone have any idea on this topic ? Any videos, websites or literature would also be great

Humanity’s culinary history is basically a series of people making terrible decisions and somehow turning them into national cuisines. I respect the dedication, but I have questions.

I love Japan's take on egg - tamagoyaki, omurice, tamago sando etc. - so when I came across the viral egg-meringue sando a while back, I gave it a try and it has been one of my favorite egg sandwiches since then.

I can see a possible connection to the cloud eggs trend from 2017 - and funnily, the NPR piece on that trend traces the technique back to 1651 French cookbook.

Wary of assuming a Western lineage, I'm really curious about the evolution:

Was the meringue sando an independent Japanese invention, or a further evolution of the cloud-egg theme that found especially fertile ground in Japan, given how beloved the tamago sando already is?

Appreciate any color! Thank you

I'm generally interested in learning more about the Tofu history in Taoyuan City, Taiwan.

Both for my personal interest, and to see if it's worth setting up some interviews with family members while they're still around.

How easy is it to engage with this work in English? I don’t believe my spoken Mandarin or TaiGi are up to the task, and my writing definitely is not.

Would appreciate

• introduction to someone familiar with/working in this field
• Youtube, traditional documentaries, books and articles (heck, if you can share your bibliography I would super appreciate it)

I saw some Pan-Africanist videos claiming that barbecue originated with African Americans and that everyone else is now copying their culture. Is this true? I had always thought it was something universal—that the word itself originated in the Caribbean, and that French pirates, upon arriving in the Caribbean, adopted those cooking methods.

Anything on food history and especially baking would be appreciated

And would it depend on if they were voluntary or involuntary indentured servants (prisoners)?

Hello again. I' back at trying to figure out some ice cream recipes (previously asked about vanilla chocolate). Now I'm trying to figure out how Victorian Era folks measured their evaporated milk.

The Recipe reads:

Dilute two cans of Peerless Brand Evaporated Cream with an equal quantity of water, previously boiled and allowed to cool; Add three-quarters of a pound granulated sugar and stir until dissolved. Turn into the freezer and freeze. Pare and mash one quart of apricots and stir them into the frozen cream. Turn the crank for a few minutes and stand away to harden.

My issue here is that, in looking up antique cans of this brand of evaporated milk, I find two sizes. They are both in weight, not liquid volume like we use today: One is a 6 ounce can, the other a 1 pound can. On one hand, I want to think that it's two of the 1 pound cans being used because of the 3/4 pound of sugar, but I don't know that is correct given that the evaporated milk will be diluted (thereby doubling the volume) and I imagine that could possibly be too much for the ice cream makers of the era. Am I thinking too modern that 3/4 of a pound of sugar is too much for 12 ounces (in weight) of milk and 12 ounces (in weight) of water?

Also, I looked it up just to verify but seeing as a fluid ounce is just barely less than a weight ounce, would it be that much of a difference to worry about in the conversion where ice cream is involved? Or could I such treat it as a 1:1 ration and pretty much be set?

hi everyone,

imagine a scenario where a mexican chef dies and gets transported to ancient china. how would he make mexican food, or the closest amalgamation of mexican food with ancient chinese ingredients? i’m mostly curious about recreating mexican foods like tortillas or dishes containing tomatoes. what chinese ingredients would you use in place of tomato or corn to make this stuff? how close would it be to the original dish? is there anyway the people of ancient china can experience the joy that is mexican food?

thank you very much i appreciate your service

My mother, born 1930, would make tuna fish sandwiches with raw onions. We all hated it. I zap or fry onions for a minute and I love them. Absolutely love liver and onions. Was that part of the culture back then?

I've been trying to research this, but it's been a bit difficult. I'm just curious if food plays any role in Palestinian mourning/grieving practices (what dishes/foods they eat, taboos, rituals, etc)

Hi everyone, my baby just started on solids and it has me wondering about what babies have historically eaten in this transition phase away from the breast. I'm curious what they are before grains and porridge and farming were widespread. Has it always been that babies start eating real foods around 6 months? Does anyone know what we used to feed them? :)

Good morning Reddit,

A while ago I was listening to a podcast, I believe it an interview with Dan Pashman, but it might not have been the Sporkful. As I remember, the topic was about traveling through Italy and getting “traditional Italian recipes” from all around the country, specifically things that went beyond what is considered in America as traditional Italian recipes.

At one point he mentioned that he was in a larger city and was getting recipes that included Coca Cola as an ingredient. He explained that this is probably introduced after the Second World War when Italy was occupied and was suffering a lot of privations, and was also suffused with this flavorful drink that the Americans loved. And from that he proposed that it was used as an ingredient in certain places.

This was reinforced as a thing that is real since my gf had an Italian American friend who confided in her that the secret ingredient in his family’s pasta sauce was coke.

I have been struggling to find this episode and reference when I’ve gone back and looked. It wasn’t a huge part of the episode, just an example that “traditional Italian recipes” can look a lot different, and can be a lot more recent than people expect.

So a couple questions. I’m not necessarily looking for the podcast, but I wouldn’t be sad if I did get the actual reference I heard. Mostly, I would like to know, is this an actual thing? Or did I just hallucinate this episode and bit of Italian culinary history? Thanks in advance.

Hi! So, I was wondering something: Presumably when Rome was just a few villages or a town, there was a lot more local food in their diets, right? Stuff like river and ocean food. But as the population got bigger and they needed to import grain from places like Egypt and Cartgage's lands, there's no way the river or sea west of Rome scaled, so did seafood become a less prevalent part of Romab diets? Can we analyze teeth and bones for any signs of this? How neatly does my speculation line up with the evidence?

I live in Germany and am interested in Hungarian cuisine. Unfortunately, i‘ve never been to Hungary.

But everytime i google, or read through a cookbook, at least 90%, or closer to 95% of all recipes credibly labelled as some Hungarian classic approach contain one if not both paprika ingredients.

I am not aware of any other regional cuisine that where an ingredient has so much importance. Closest i can think of are creole cuisine which seems to be very specific about a certain combination of vegetables, or possibly japanese cuisine if you count shoyu, mirin, rice vinegar and miso as some sort of adaptable master template but that still misses the point.

How did paprika become so important either in hungarian cuisine or at least outward representation of hungarian cuisine?

What would an Italian Roman think of German diets? And would I eat much local food? What are the differences?