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Dinner

  • Eating Like an Ancient Celtic Warrior: Honey Garlic Glazed Ribs

    Eating Like an Ancient Celtic Warrior: Honey Garlic Glazed Ribs

  • Stargazy Pie Recipe: A Cornish Legend Baked in Pastry

    Stargazy Pie Recipe: A Cornish Legend Baked in Pastry

  • The Best Lau Lau Recipe: Hawaii’s Steaming Bundle of Tradition

    The Best Lau Lau Recipe: Hawaii’s Steaming Bundle of Tradition

  • WW1 Recipe: Eating in the German Trenches & the Battle of the Somme

    WW1 Recipe: Eating in the German Trenches & the Battle of the Somme

  • Tharid Recipe: The Favorite Meal of the Prophet Muhammad

    Tharid Recipe: The Favorite Meal of the Prophet Muhammad

  • Nostalgia Food: A Bittersweet Childhood Meal from a 20-Something

    Nostalgia Food: A Bittersweet Childhood Meal from a 20-Something

  • What did the Buddha Eat?

    What did the Buddha Eat?

  • Titanic Recipe: Baked Haddock with Sharp Sauce from the 2nd Class Menu

    Titanic Recipe: Baked Haddock with Sharp Sauce from the 2nd Class Menu

  • The Last Night & Last Meal of Joseph Stalin

    The Last Night & Last Meal of Joseph Stalin

  • Poulet (Chicken) Moambé Recipe and the Tragic Story of Congo’s Colonial Past

    Poulet (Chicken) Moambé Recipe and the Tragic Story of Congo’s Colonial Past

  • Winston Churchill’s Favorite Food: Sunday Roast with Yorkshire Pudding Recipe

    Winston Churchill’s Favorite Food: Sunday Roast with Yorkshire Pudding Recipe

  • Old West Recipe: 1881 Tombstone Salmon with Black Butter Sauce

    Old West Recipe: 1881 Tombstone Salmon with Black Butter Sauce

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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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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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