Foods WanderingArchaeologist Wants to Try

No one eats pickled herring like the Dutch.

A double-ended British pastry that's both main course and dessert.

This sausage saved Jews' lives in Inquisition-era Portugal.

A prehistoric sea monster sucks blood, then gets cooked in its own.

On the Andalusian coast, once-deadly tentacles become crispy delicacies.

Most people have never tasted the real thing.

The liqueur was created “to stimulate and revivify His Majesty” while he was driving.

The Greek island's volcanic soil produces an intensely fragrant, sweet crop.

Sour green sweets commemorate a victorious Scottish skirmish of 1337.

A fragrant, difficult-to-harvest delicacy from the Scottish moorlands.

This German comfort food unites earthbound potatoes with apples from above.

This unusual take on a British comfort food hides two surprises inside.

England's take on the Mexican meal wraps a Yorkshire pudding around meaty fillings.

In ancient Rome, this fermented fish sauce sparked a booming industry.

Consisting of spiced, curdled milk and lots of alcohol, this boozy bedtime drink dates back to the Middle Ages.

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

Residents of this Greek island distill mastic sap, the "tears of Chios," into a piney-sweet liqueur.

In Spain's Extremadura region, local sheep and a touch of thistle make for an ultra-creamy, slightly bitter cheese.

The guinea pig is both food and pet in Peru, Bolivia, and Ecuador.

The South American bean that looks like cotton candy and tastes like ice cream.

This Brazilian fruit is cacao's lesser-known, tangy cousin.

Brazil's spiky yellow fruit has lemon meringue–flavored insides.

Its pulp tastes just like the creamy spread.

Chile is home to very, very small coconuts.