In 2014, meals historians Victoria Flexner and Jay Reifel cooked up an NYC supper membership known as Edible History, an ideal pairing of effective eating and mental stimulation. Now they’ve spun the idea into A History of the World in 10 Dinners: 2,000 Years, 100 Recipes(*10*), which incorporates recipes for such dishes as Trimalchio’s pig (a roasted suckling pig with sausages) from historic Rome, and glazed whore’s farts (meringues) from Versailles. “This book will present even the experienced cook with a shocking variety of unfamiliar ingredients,” Reifel writes. “We have missed out on so many perspectives,” writes Flexner. “How do we learn about people who left nothing behind?” Their ebook is one intriguing reply, and I savor the thought of studying it to my teenage daughter as she makes her manner by AP World History.
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