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Dinner

  • The Roast of Kings: 13th Century Andalusian Roasted Lamb

    The Roast of Kings: 13th Century Andalusian Roasted Lamb

  • Dining During Medieval Lent: 14th-Century Fish with Green Garlic Sauce

    Dining During Medieval Lent: 14th-Century Fish with Green Garlic Sauce

  • How to Eat Like a Pirate: What Pirates Actually Ate at Sea

    How to Eat Like a Pirate: What Pirates Actually Ate at Sea

  • Luxury Renaissance Pasta Recipe for a Pope

    Luxury Renaissance Pasta Recipe for a Pope

  • Mutancana Recipe: The Favorite Dish of Sultan Mehmed the Conqueror

    Mutancana Recipe: The Favorite Dish of Sultan Mehmed the Conqueror

  • Polish Bigos Recipe and the Battle of Vienna: A Stew Forged by Forests, Winter, and War

    Polish Bigos Recipe and the Battle of Vienna: A Stew Forged by Forests, Winter, and War

  • Pabellón Criollo: Venezuela’s History Served on a Single Plate

    Pabellón Criollo: Venezuela’s History Served on a Single Plate

  • Julia Child’s Legendary Beef Bourguignon Recipe from 1961

    Julia Child’s Legendary Beef Bourguignon Recipe from 1961

  • What did Gladiators Eat? Dining Like a Gladiator for a Full Day

    What did Gladiators Eat? Dining Like a Gladiator for a Full Day

  • Dinner with the Last Tsar: Nicholas II’s Pelmeni & Roasted Potatoes

    Dinner with the Last Tsar: Nicholas II’s Pelmeni & Roasted Potatoes

  • What Did Roman Soldiers Eat? A Full Day of Eating Like a Legionary

    What Did Roman Soldiers Eat? A Full Day of Eating Like a Legionary

  • Christmas Dinner in a WW2 POW Camp

    Christmas Dinner in a WW2 POW Camp

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Donnie

About Eats History

Donnie Dodson is the creator behind Eats History, a passionate storyteller who explores the past not through textbooks or lectures, but through the food that shaped it. He makes it clear that he’s not a historian, and he’s not a professional chef.

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Next week

I cook these before I write them. Some of it never makes the post.

The failures, the source documents, the version that actually tasted good. That part goes out by email, and next week’s is already on the stove.

Donnie Dodson, who writes Eats HistoryWritten and cooked by Donnie

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