Category: Food History

Bowl of Turkish delight
Jun 25, 2018

Iconic Desserts from Europe

This week we’re featuring some iconic desserts that you can learn to make on our cooking vacations in Europe. These are some of the tastiest of the dishes you’ll eat, preferably paired with a delicious local wine that can balance out the sweetness of these dessert recipes. Of course, there are far too many to […]

Windmills in La Mancha Spain
May 22, 2018

A Gastro Windmill in Spain

“What giants?” said Sancho Panza. “Those thou seest there,” answered his master, “with the long arms, and some have them nearly two leagues long.” “Look, your worship,” said Sancho; “what we see there are not giants but windmills, and what seem to be their arms are the sails that turned by the wind make the […]

Red pepper sauce on your Mexico cooking tour
Apr 30, 2018

Recipe for Mexican Chiltomate Sauce

Do you know where tomatoes come from? They first grew in the western part of South America, and were subsequently cultivated by the Aztecs and Incas over a thousand years ago before being introduced into Europe during the Sixteenth Century. Hailing from Mexico’s Yucatan region, Chiltomate is considered one of the world’s oldest tomato sauces. […]

Tamales ready for the holidays on a cooking vacation in Mexico
Jan 10, 2018

Tamales, Tamales!

The tamal or tamale dates back to as early as 7000 BC in pre-columbian history when Aztec women would tag along as cooks during battles. Because battles were long and far from home, sustainable food that was portable and…

Carrots on a wooden table during a cooking class
Nov 15, 2017

Food for Thought

What is sustainable agriculture? Sustainable agriculture focuses on the techniques used during the production of food, animals, fiber or other plant products to protect the environment, human communities…

Making pasta on a cooking vacation in Tuscany
Nov 02, 2017

Homemade Ancient Grain Pasta with “Sugo Finto”

We’re visiting one again with our favorite new chef, Andrea of our Living the Real Tuscan Dream cooking vacation. Andrea not only shares his recipes – he shares his passion for food and his knowledge as a food historian….

Indian spices ready for a hands-on cooking class
Aug 16, 2017

Garam Masala

You might have seen pre-mixed Garam Masala in the store and not known what it is, but in fact it is a popular Indian spice mix, sort of like Chile Powder in the US! In India pretty much every cook has his or her own version, and really, it’s hard to get it wrong.

Black eyed peas ready for your cooking class
Jul 03, 2017

Recipe for Chulibu’ul (Mayan Succotash)

This ancient Mayan recipe comes to us from Chef Mario and the late Chef David Sterling of Mexican Expedition in the Yucatan. It’s a great option for a 4th of July cookout if you want an …

Pasta cooking class in Italy
May 04, 2017

Types of Stuffed Pastas

Italy has so many pasta shapes it’s almost impossible to name them all. We’ve been talking about Emilia Romagna this week, and as one of the culinary capitals of the world it should come as no…