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Its ingredients keep evolving, its origins are a mystery. Two writers follow the clues in a cocktail detective story
The work of a young Muslim-Andalucían scholar includes mouth-watering dishes, from halwã to a wafer-thin omelette
This succulent, delectable bird has plenty to rival turkey
Food historian Polly Russell investigates five dishes that represent 50 years of British cooking
Six young women who fled their country as children share recipes from home
From a pharaoh’s vase to a menu fit for a tsar, an exhibition in France explores 5,000 years of aristocratic dining
Our ancestors can teach us a thing or two about celebrating the season in style
The next six months will be make or break for an industry that has an excellent global reputation
Dorothy Gessert’s ‘One-of-a-Kind Cookbook’ includes recipes for stuffed muskrat and baked beaver – perfect for a crisis
Join a live discussion with food historian Polly Russell at 12pm and 5pm UK time on Saturday May 2
Released in 1987, ‘Turning the Tables’ explored women’s complicated relationship with food using recipes from Angela Carter, Julie Christie and Miriam Margolyes, among others
Polly Russell on the pioneering dairy-free vegetarians of the 1940s
The king’s cooks wrote the oldest cookbook in the English language. Can a team of modern-day chefs recreate their dishes?
A new generation of chefs, winemakers and food producers are reviving the country’s rich gastronomic heritage
The History Cook considers Barbara Cartland’s ‘The Romance of Food’ and other classics
Chef Calum Franklin sifts through 400 years of recipes to create a festive miracle
Is Christmas best for six-year-olds? And was it better in the olden days? We rediscover the joy of festive excess
His 1851 survey of hawkers and traders reveals a precursor to today’s thriving street-food scene
‘One early manufacturer ended up with premises so vast it had its own internal railway system’
‘The Women’s Suffrage Cookery Book was for busy women on a mission’
Meghan and Harry’s lemon and elderflower confection is a refreshing break with tradition
Polly Russell on what the evolving history of glassware reveals about our changing attitudes to alcohol
‘Nearly 40 years after publication, Shizuo Tsuji’s book is still the definitive guide for western readers’
In a small, unassuming book, Adolf Just, a 19th-century naturopathy advocate stipulates a diet for improved health and simple living
Polly Russell joins the experts on a tasting tour in northern England
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