Food production and rationing on the Australian homefront during WWII, and a recipe from a wartime cookbook for which I use kangaroo, which was hunted as a supplement to the meat ration

The mystery surrounding the death of Wolfgang Amadeus Mozart, and an 18th century Viennese pork dish that could have been the cause

The history and food of the Victorian workhouse, and a recipe for stew from a 1901 workhouse cookbook

The Pastry War between Mexico and France, and a 19th century French pastry that could have been the cause

The evolution of boeuf bourguignon from a peasant dish to use up leftovers to French haute cuisine, and a recipe from 1885 for the early sauce version

The role of meat in the Roman soldier’s diet, and a recipe for a farro and pork dish that a Roman centurion might have eaten in Vindolanda

The empire and massive party of Ashurnasirpal II, and an ancient recipe for pomegranate beer that may have been served at his banquet

The hidden chocolate kitchen at Hampton Court Palace, the people who worked there, and a recipe from 1723 that they might have made

A tiny Christmas truce in the midst of the Battle of the Bulge, and a recipe for mincemeat pie from the US army in 1946