In 2014, food historians Victoria Flexner and Jay Reifel cooked up an NYC supper club called Edible History, a perfect pairing of fine dining and intellectual stimulation. Now they’ve spun the concept into A History of the World in 10 Dinners: 2,000 Years, 100 Recipes, which includes recipes for such dishes as Trimalchio’s pig (a roasted suckling pig with sausages) from ancient Rome, and glazed whore’s farts (meringues) from Versailles. “This book will present even the experienced cook with a shocking variety of unfamiliar ingredients,” Reifel writes. “We have missed out on so many perspectives,” writes Flexner. “How do we learn about people who left nothing behind?” Their book is one intriguing answer, and I savor the thought of reading it to my teenage daughter as she makes her way through AP World History.
A History of the World in 10 Dinners
The chefs at New York’s Edible History share curious recipes from various periods of history in their intriguing new cookbook.