Ancient Foods

Want to be a hit at a third-century Roman dinner party? Look no further than ‘Deipnosophistae’ by Athenaeus of Naucratis.

At the Kōhala Field System, researchers are rediscovering lost ancestral knowledge.

Egyptian archaeologist Mennat-Allah El Dorry digs deep into the diets of the past.

To investigate the legend of Emperor Domitian’s Black Banquet, we made our own macabre feast.

The world's oldest known cheese holds the key to kefir's mysterious origins.

From sea to desert, chefs are reimagining ancestral cuisine and elevating endemic ingredients.

What’s old is new again in Greece’s dynamic, ancient polis.

And had some pretty bad oral health.

A community effort brings ancient flavors to modern Texas.

Before attending third-century dinner parties, readers consulted this “marvelous feast of words.”

Even Shakespeare knew the value of a well-roasted egg.

The Penn Museum's new exhibit showcases the art of edible archaeology.

This May Day, make Beltane bannock, a simple snack with a long history of superstition and divination.

Press your olives following archaeological clues provided on wall paintings and reliefs.

The macabre feasts have their roots in ancient Rome.