Ancient Cookery

This Ancient Cookery course serves up a flavourful journey into the kitchens of the past. You’ll start with early food traditions and gradually make your way to the opulence of royal banquets and the humble beginnings of cookery books. History never tasted so layered.

By examining what made it to the ancient dinner table—and more importantly, what didn’t—you’ll uncover the culinary ideas and methods that shaped food storytelling. It's a course filled with bite-sized history lessons for anyone curious about what was bubbling in the pots long before timers existed.

Learning Outcomes:

• Understand ancient food origins and preparation methods
• Study dishes served at royal feasts and grand tables
• Explore the emergence of historical cookery documentation
• Learn about early written food instructions and traditions
• Identify common ingredients used in ancient cookery
• Trace the evolution of cookbooks over different periods

Who is this Course For:

• History enthusiasts interested in ancient food practices
• Writers researching historical culinary sources and styles
• Cultural bloggers exploring early food storytelling
• Educators focusing on historical lifestyle content
• Food lovers curious about past cooking techniques
• Students studying historical food texts and recipes
• Heritage enthusiasts keen on royal and cultural feasting
• Researchers diving into ancient culinary documentation

Career Path:

• Food Historian – £35,000 average salary
• Culinary Archivist – £34,000 average salary
• Cultural Writer – £30,000 average salary
• Museum Food Consultant – £33,000 average salary
• Historical Research Assistant – £29,000 average salary
• Cookbook Historian – £31,500 average salary