Foods ArchaeArtist Wants to Try

Maui's sherbet-ice cream hybrid is a light, fruity, creamy delight.

They helped Victorian men drink tea while protecting their precious facial hair.

This cure-all-turned-soda once outsold Coca-Cola.

Infants and Genghis Khan enjoyed this fermented mare's milk.

In an unassuming shop in Jaipur, a family has been serving highly addictive chai for decades.

The prosperous Southern California date industry produces delicious milkshakes.

This Southeast Asian leaf can wake you up, knock you out, and subdue heroin withdrawal.

This Galician punch is set aflame to ward off evil spirits.

The Kichwa begin every day with tea and dream interpretation.

Fiji's signature coconut condiment makes creamy, spicy ceviche.

The reddest of the red meat.

Idaho's fried specialty makes steak a finger food.

The marshmallow-based candy is named for a delicacy just out of the ancient Greeks' reach.

Ice cream made with fresh snow is a beloved Southern tradition.

These delicious strands of juice-coated nuts look like colorful candlesticks.

The lychee-looking fruit appears in everything from jam and liqueur to the Aeneid and Madrid's flag.

A completely delicious, nearly nutrient-free sandwich beloved by generations of New Englanders.

A key step in the Andean technique of freeze-drying potatoes is stomping on them.

A delicious corn-based porridge that happens to smell like vomit.

A century-old organism creates some of the world's best bread.

The Colombian government declared war on this once-ubiquitous drink.

The cornmeal patty that Rhode Islanders eat morning, noon, and night.

Quench your thirst with the refreshing taste of celery soda.

Some bread goes in the oven for an hour; some goes underground for two years.