Dining through Time https://validator.w3.org/feed/docs/rss2.html Hi everyone. How to make a warming Chicken Tagine How to make a 9th Century Spanish Fish Stew How to make Viking Meatballs How to make Xocolatl – Aztec Cocoa How to make a Peruvian Baked Potatoes How to make traditional Hawaiian Tuna Steaks How to make steamed pork dumplings How to make Ancient Indian Lemon Rice How to make a Persian Lamb Biryani How to make a Roman Chicken Rub Why breastfeeding is impacting the podcast How to celebrate the Harvest in South Africa How to make a Barley & Lentil Stew with Ostrich How to eat around the world in 730 days March 13th Podcast: If it quacks like a duck, it’s a duck? Or is it a Goose? How to make Awaze Tibs from the 13th Century Ethiopia How to make a Benin Empire Chicken Stew How to make a recipe that proves Early Britons ate more than boiled meat July 3rd: Labours of love and next steps Strabo’s testimony on an Iberian Stew How to make Red Beans and (Wild) Rice April 28th: Kickstarter, Meal Planning and Higher Education Rants April 17th: Scientific Names are Strange Cookbook Kickstarter Update: It’s time to pivot How to make a hearty Corn Porridge with Bison April 10th: How does the Buffalo say goodbye to his kid? Bi-son! April 3rd Podcast: Duck Egg Frittata and why Tribal history needs to be known Exploring the Coahuiltecan: How to make a Duck Egg Frittata March 27th Podcast: Brad’s 1-man war against Avocados How to make a Peruvian Pumpkin Cake March 20th Podcast: The wow factor in Muscovy Duck Tamales How to make an Aztec feast: Muscovy Duck Tamales Catalogue of Recipes How to make an Egyptian Ghee and Dill Baked Tilapia with Red Lentil Soup An Elite Grecian Paradise: How to make a Grilled Seafood Stew – Greece, 356 B.C.E How to Spit-roast Pork: A feast that Dionysus would appreciate How to make an Ancient Persian Lamb Stew How to prepare a feast of Lamb in Pistachio Yogurt Sauce with Stewed Turmeric Lentils How to make a dish that’s Sweet and Savory with Turmeric Chicken and Sultana Rice Pilaf Cessation of the Ancient Persian Empire with a simple dish of Khichdi and Roti Dining during the Neolithic, in a Yellow River Civilization The fowl trade antecedents within the Han Dynasty and the advent of new flavors. Mango and Coconut Chicken – Moving on to Southeastern Asia How to make a Post-Neolithic version of Tom Kha Soup How to get a “Wow” factor with Neolithic Black Rice Pudding Bonus Recipe: Coconut Milk from scratch How to make a Thai Post Neolithic Kluai Khaek A simple recipe of Kangaroo Loins and Roasted Taro Root An Easy and Satisfying Dessert: Honey Roasted Macadamia Nuts