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  • Recipes
  • About
  • Cookbook
  • The Project
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  3. Recipes
  4. Dinner
  5. Page 3

Dinner

  • The Diet of the Gulag: Eating Like a Soviet Gulag Prisoner for a Day

    The Diet of the Gulag: Eating Like a Soviet Gulag Prisoner for a Day

  • Eating Like Attila the Hun: Roasted Lamb, Millet Porridge, and Milk

    Eating Like Attila the Hun: Roasted Lamb, Millet Porridge, and Milk

  • Eating Like a Victorian Child Factory Worker for a Day

    Eating Like a Victorian Child Factory Worker for a Day

  • Manakish Recipe: One of the Levant’s Most Iconic Dishes

    Manakish Recipe: One of the Levant’s Most Iconic Dishes

  • Khinkali Recipe: Georgia’s Iconic Dumplings

    Khinkali Recipe: Georgia’s Iconic Dumplings

  • WWII Woolton Pie Recipe and Surviving the Blitz

    WWII Woolton Pie Recipe and Surviving the Blitz

  • Medieval Fast Food: Pork Pies, Fish Sticks, and Apples for Dessert

    Medieval Fast Food: Pork Pies, Fish Sticks, and Apples for Dessert

  • Testaroli Recipe: Italy’s First Pasta Dish

    Testaroli Recipe: Italy’s First Pasta Dish

  • How to Eat Like an Egyptian Pyramid Builder

    How to Eat Like an Egyptian Pyramid Builder

  • Dracula Recipe: Beef Skewers with Vlad the Impaler

    Dracula Recipe: Beef Skewers with Vlad the Impaler

  • Hand-Pulled Noodles Recipe & The Hungry Ghosts Festival

    Hand-Pulled Noodles Recipe & The Hungry Ghosts Festival

  • Ancient Egyptian Recipe: Goose Legs with a Honey–Date–Pomegranate Glaze

    Ancient Egyptian Recipe: Goose Legs with a Honey–Date–Pomegranate Glaze

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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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Medieval Silk Road Plov Recipe: Eating Like a Merchant in Ancient Samarkand

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Classic Tuscan Panzanella Recipe: The Renaissance Bread Salad Made for a Heat Wave

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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