As a culinary historian, I delve into the rich tapestry of food's past, tracing its evolution through cultures and centuries. From ancient Mesopotamian recipes etched on clay tablets to medieval European feasts, I explore how ingredients, techniques, and traditions shaped societies. Food reflects trade, migration, and innovation—think of the Columbian Exchange introducing tomatoes to Italy or spices transforming Asian cuisines. By studying cookbooks, archaeological remains, and oral histories, I uncover stories of survival, celebration, and identity. My work connects modern palates to ancestral roots, revealing how every bite carries history. Want to explore a specific cuisine or era?