What I discovered about ancient grains
March 19, 2025
Culinary History
Key takeaways: Ancient grains like quinoa and farro are nutrient-dense, offering essential proteins, fiber, and micronutrients that benefit health and…
How I explored food preservation methods
March 19, 2025
Culinary History
Key takeaways: Food preservation enhances flavor, reduces waste, and fosters a connection to culinary heritage. Experiencing hands-on culinary education cultivates…
My experience tasting foods from different eras
March 19, 2025
Culinary History
Key takeaways: Culinary education encompasses not just recipes, but also the cultural, historical, and scientific aspects of cooking. Exploring historical…
My thoughts on the origins of sourdough
March 18, 2025
Culinary History
Key takeaways: Sourdough originated around 1500 BC in ancient Egypt and symbolizes resilience through history, serving as a source of…