Culinary historians explore food’s past, tracing its cultural, social, and economic roles. They study ancient recipes, archaeological finds, and texts to understand dietary evolution. From fire’s discovery enabling cooking to agriculture’s rise domesticating wheat and animals, food shaped civilizations. The Silk Road spread noodles from China to Italy, while colonial exchanges introduced potatoes and tomatoes to Europe. Medieval elites prized spices, reflecting status. Industrial advances like canning transformed diets, and modern molecular gastronomy innovates with science. Historians recreate ancient dishes, like Roman “patina,” to taste history. For deeper dives into specific eras or foods, let me know your focus!